Here’s a simple and reliable recipe for a Homemade Pie Crust. This flaky, buttery crust is perfect for all your sweet and savory pies!
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for sweet pies)
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1/4 to 1/2 cup ice-cold water
Instructions:
1. Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, salt, and sugar (if using). This helps distribute the salt and sugar evenly throughout the dough.
2. Cut in the Butter:
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, two knives, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- The butter should still be somewhat visible; this ensures a flaky crust.
3. Add the Ice Water:
- Slowly add the ice-cold water, starting with 1/4 cup, and mix with a fork or your hands until the dough begins to come together.
- Add more water, 1 tablespoon at a time, as needed until the dough holds together when you press it but isn’t too wet or sticky.
4. Form the Dough:
- Divide the dough in half and form each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). Chilling helps relax the gluten and makes the dough easier to roll out.
5. Roll Out the Dough:
- On a lightly floured surface, roll out one disc of dough into a 12-inch circle (about 1/8 inch thick).
- Transfer the dough to a 9-inch pie dish by gently rolling it onto your rolling pin, then unrolling it over the dish. Press the dough into the bottom and sides of the pie dish.
6. Trim and Crimp the Edges:
- Trim any overhanging dough to about 1 inch beyond the rim of the pie dish. Tuck the edges under themselves and crimp with your fingers or a fork for a decorative finish.
7. Chill the Crust:
- If you’re making a single-crust pie, chill the crust for 15-30 minutes before baking to prevent shrinkage.
- If you’re making a double-crust pie, repeat the rolling process with the second dough disc and place it over the filling.
8. Bake:
- For a pre-baked (blind-baked) crust, preheat the oven to 375°F (190°C). Line the pie crust with parchment paper or foil and fill with pie weights or dried beans.
- Bake for 15 minutes, remove the weights and lining, and bake for another 10-15 minutes or until the crust is golden brown.
- For a double-crust pie, follow your pie recipe’s instructions for baking times and temperatures.
Tips:
- Cold Butter: Make sure the butter is cold; this creates pockets of fat that lead to a flaky texture.
- Resting the Dough: Don’t skip the chilling steps. It allows the gluten to relax, which helps prevent the dough from shrinking while baking.
- Freezing: You can freeze the pie dough for up to 3 months. Wrap it tightly in plastic wrap and store it in a freezer bag. Thaw in the fridge before using.
This Homemade Pie Crust will add a buttery, flaky base to any pie, whether it’s filled with fruit, custard, or a savory filling!
