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Easy Pie Crust Recipe

Homemade Pie Crust Recipe

Author: Olivia Ross
This flaky, buttery homemade pie crust is easy to make and perfect for sweet or savory pies. A no-fail dough that delivers tender layers every time.
5 from 1 vote
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 232 kcal

Ingredients
  

  • 2 ½ cups all-purpose flour plus more to dust, measured correctly
  • ½ tablespoon granulated sugar
  • ½ teaspoon sea salt
  • ½ lb COLD unsalted butter diced into ¼″ pieces
  • 7 tablespoon ice water 7 to 8 Tbsp

Instructions
 

  • In a food processor or large mixing bowl, combine the flour, sugar, and salt. Pulse or whisk to blend.
  • Add diced cold butter. Pulse a few times until the mixture resembles coarse crumbs with some pea-sized pieces. If using a pastry cutter, work it in gently.
  • Drizzle in 7 tablespoons of ice water. Pulse or stir until the dough starts to clump. Add more water by the teaspoon if needed.
  • Turn the mixture onto a surface and gather into a ball. Divide in half, shape into disks, and wrap in plastic wrap. Chill for at least 1 hour.
  • After chilling, dust your surface with flour and roll one disk into a 12-inch circle. Transfer to your pie dish, press gently, and trim or fold the edges.
  • For pies that use an unbaked crust—such as pumpkin, apple, or chicken pot pie—simply add the filling directly to the raw crust and bake according to the recipe instructions.
  • To make a blind-baked (pre-baked) pie crust, you’ll need pie weights, dried beans, or uncooked rice to prevent the crust from shrinking as it bakes. Line the unbaked crust with a large piece of parchment paper, then fill it with pie weights or 1–2 cups of beans or rice. Bake at 375°F for 15–20 minutes. Carefully lift out the parchment paper and weights, prick the bottom of the crust with a fork, and return it to the oven for another 10–15 minutes, or until lightly golden. Let the crust cool completely before adding the filling.

Notes

  • Keep butter and water cold for best flakiness.
  • Don’t overmix – it toughens the dough.
  • Let dough rest in fridge to relax gluten.
  • Roll from the center out for even thickness.
  • Patch any cracks with extra dough before baking.

Nutrition

Calories: 232kcalCarbohydrates: 20gProtein: 2gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 99mgPotassium: 32mgVitamin A: 470IUCalcium: 8mgIron: 1.2mg
Keyword Homemade Pie Crust Recipe
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