How To Make Pie Crust

Homemade Pie Crust

Description

This classic buttery pie crust is tender yet flaky, perfect for fruit pies, cream pies, quiches, and more. With just a few pantry staples, you can make a crust that’s far superior to store-bought, and it’s freezer-friendly for future baking.

Ingredients (Makes 1 double crust or 2 single crusts)

• 2 ½ cups (315g) all-purpose flour

• 1 cup (230g) unsalted butter, cold and cut into cubes

• 1 tsp salt

• 1 tsp granulated sugar (optional, for sweet pies)

• 6–8 tbsp ice water

Instructions

1. Mix Dry Ingredients
   In a large bowl, whisk together the flour, salt, and sugar (if using).

2. Cut in Butter
   Add the cold cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

3. Add Ice Water
   Sprinkle in ice water 1 tablespoon at a time, gently mixing with a fork after each addition. Stop adding water when the dough just holds together when pressed.

4. Form the Dough
   Turn the dough out onto a floured surface. Gently press it together, then divide into two equal portions. Shape each into a disk.

5. Chill
   Wrap each disk in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).

6. Roll Out
   When ready to use, roll one disk on a lightly floured surface into a 12-inch circle. Transfer to your pie dish, trim excess, and proceed with your pie recipe.

Equipment Needed

• Large mixing bowl

• Pastry cutter or fork

• Measuring cups and spoons

• Rolling pin

• Plastic wrap

• Pie dish

Prep Time: 15 minutes

Chill Time: 1 hour

Cook Time: Varies based on pie recipe (typically 15–60 minutes)

Total Time: 1 hour 15 minutes (without baking)

Serving Size: Makes enough for 1 double-crust pie or 2 single-crust pies

Homemade Pie Crust

This classic buttery pie crust is tender yet flaky, perfect for fruit pies, cream pies, quiches, and more. With just a few pantry staples, you can make a crust that’s far superior to store-bought, and it’s freezer-friendly for future baking.

Print Recipe

Prep Time:15 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 15 minutes mins

Equipment

• Large mixing bowl
• Pastry cutter or fork
• Measuring cups and spoons
• Rolling Pin
• Plastic wrap
• Pie dish

Ingredients

• 2 ½ cups 315g all-purpose flour
• 1 cup 230g unsalted butter, cold and cut into cubes
• 1 tsp salt
• 1 tsp granulated sugar optional, for sweet pies
• 6 –8 tbsp ice water

Instructions

• Mix Dry Ingredients
• In a large bowl, whisk together the flour, salt, and sugar (if using).
• Cut in Butter
• Add the cold cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
• Add Ice Water
• Sprinkle in ice water 1 tablespoon at a time, gently mixing with a fork after each addition. Stop adding water when the dough just holds together when pressed.
• Form the Dough
• Turn the dough out onto a floured surface. Gently press it together, then divide into two equal portions. Shape each into a disk.
• Chill
• Wrap each disk in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
• Roll Out
• When ready to use, roll one disk on a lightly floured surface into a 12-inch circle. Transfer to your pie dish, trim excess, and proceed with your pie recipe.

Servings: 2 single crust pies

10 Frequently Asked Questions (FAQs)

1. Can I use salted butter instead of unsalted butter?
   Yes, but reduce the added salt to about ½ teaspoon to avoid an overly salty crust.

2. Do I have to use sugar in the crust?
   No. Sugar is optional it adds a subtle sweetness for dessert pies but can be omitted for savory pies.

3. Can I make pie crust without a pastry cutter?
   Yes, you can use two forks, your fingers, or even pulse the ingredients in a food processor.

4. Why is my pie crust tough instead of flaky?
   This usually happens when the dough is overworked or too much water is added. Handle it gently and keep everything cold.

5. What if my dough cracks when rolling?
   Let the dough rest at room temperature for 5 minutes to soften slightly, then try rolling again.

6. Can I use whole wheat flour instead of all-purpose flour?
   Yes, but replace only up to half of the all-purpose flour to keep the crust from becoming too dense.

7. Can I make the dough ahead of time?
   Yes, the dough can be made up to 2 days in advance and kept refrigerated.

8. Do I have to chill the dough before rolling?
   Yes, chilling allows the gluten to relax and the butter to firm up, which helps create a flaky crust.

9. Can I blind-bake this crust?
   Yes. Prick the dough with a fork, line with parchment, fill with pie weights, and bake before adding the filling.

10. Can I double the recipe for multiple pies?
    Absolutely. Just be sure to divide the dough into portions before chilling.

How To Store Homemade Pie Crust

• Refrigerator (Unbaked Dough):
  Wrap each disk tightly in plastic wrap. Store in the fridge for up to 2 days before using.

• Freezer (Unbaked Dough):
  Wrap disks in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight before rolling out.

• Refrigerator (Baked Crust):
  Wrap cooled crust tightly in foil or plastic wrap. Store for up to 3 days.

• Freezer (Baked Crust):
  Wrap in foil, place in a freezer-safe bag, and freeze for up to 2 months. Thaw at room temperature before filling.