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.
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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