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Homemade-Pie-Crust-Recipe

Homemade Pie Crust

This all-butter homemade pie crust is flaky, tender, and easy to make. Perfect for both sweet and savory pies, this recipe uses simple pantry ingredients and comes together in minutes with no shortening needed.
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Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings: 2 crusts
Course: Baking Basics, Dessert
Cuisine: American
Calories: 232
Ingredients Equipment Method Notes

Ingredients
  

Pie Dough
  • 2 1/2 cups all-purpose flour plus extra for dusting
  • 1/2 Tbsp sugar
  • 1/2 tsp salt
  • 1/2 lb unsalted butter cold and diced
  • 7–8 Tbsp ice water

Equipment

  • Food Processor
  • Rolling Pin
  • Plastic wrap
  • 9-inch pie dish

Method
 

  1. In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix.
  2. Add the cold diced butter and pulse until the mixture forms coarse crumbs with pea-sized pieces.
  3. Add 7 tablespoons of ice water and pulse just until small clumps form. Add more water, one teaspoon at a time, if needed.
  4. Turn the dough onto a clean surface and gently form into a ball. Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.
  5. When ready to use, roll out one disk into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie dish.
  6. Press the dough gently into the dish, fold and crimp the edges as desired. Fill and bake according to your pie recipe.

Notes

For best results, keep all ingredients cold, especially the butter. You can freeze the unbaked pie dough for up to 3 months. Thaw overnight in the fridge before using.