Pie Crust Recipe
This pie crust recipe is SO EASY! Flaky, buttery, and simple to make with pantry staples—perfect for any sweet or savory pie.
Equipment
- Mixing Bowl
- Pastry Cutter or Fork
- Plastic Wrap
- Rolling Pin
- Pie Dish
- Measuring cups and spoons
Ingredients
- 2 1/2 cups all-purpose flour plus more to dust
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon sea salt
- 1/2 pound cold unsalted butter diced into 1/4-inch pieces (2 sticks)
- 7 tablespoons ice water 7 to 8 tablespoons
Instructions
- Whisk together the flour, sugar, and salt in a large mixing bowl to evenly distribute the ingredients.
- Add the cold, diced butter to the flour mixture. Cut the butter into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized pieces.
- Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough holds together without being sticky.
- Gently knead the dough a few times in the bowl, careful not to overwork it to keep butter pieces intact.
- Divide the dough into two equal discs, wrap in plastic wrap, and refrigerate for at least one hour.
- Remove one disc from the refrigerator and let it sit for a few minutes. Dust your work surface and rolling pin with flour, then roll out the dough to about 1/8-inch thickness.
- Carefully transfer the rolled-out dough to your pie dish. Trim excess dough and crimp edges for a neat finish.
- If pre-baking for cream pies, poke holes in the bottom with a fork to prevent bubbling, then bake as per your pie recipe.
Notes
- Add cinnamon or nutmeg for a warm fall flavor.
- Use crushed peppermint candies in winter for a festive twist.
- Store unbaked dough wrapped in plastic in the fridge up to 3 days or freeze up to 3 months.
- For a denser crust, substitute whole wheat flour but adjust liquid accordingly.
- To prevent shrinking, chill dough before rolling and avoid stretching it when transferring to the pie dish.