Perfect Buttery Pie Crust Recipe
Whether you’re making pumpkin, pecan, or apple pie, a homemade crust makes all the difference. This recipe is quick, simple, and delivers a tender, flaky crust every time.
Equipment
- pastry cutter or food processor
- pie pan
- plastic wrap
Ingredients
- 2-1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar optional, for added flavor
- 1 cup unsalted butter cold and cubed
- 1/4-1/2 cup ice water
Instructions
- In a large mixing bowl, Combine Dry Ingredients by whisking together flour, salt, and sugar
- Add cold, cubed butter to the flour mixture
- Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout
- Gradually add ice water, 1 tablespoon at a time, mixing just until the dough starts to come together. You want the dough to be slightly crumbly but able to hold together when pressed
- Divide the dough in half and shape each half into a disk
- Wrap each disk in plastic wrap
- Chill in the refrigerator for at least 1 hour (or up to 2 days)
- On a lightly floured surface, roll out one disk of dough to fit your pie pan, aiming for about 1/8-inch thickness
- Carefully transfer to the pan, trimming any excess dough from the edges
- If using a double crust, roll out the second disk and place it over the filling
- Crimp the edges to seal and cut slits in the top crust to allow steam to escape
- Bake according to your pie recipe’s instructions
Notes
Tips for Success
- Keep it Cold: Cold butter and ice water are key for a flaky crust. If the butter starts to soften while mixing, chill the dough briefly before continuing.
- Don’t Overmix: Mix just until the dough holds together. Overmixing can make the crust tough.
- Chill Before Baking: Chilling the rolled-out crust for 15-20 minutes before filling can help it hold its shape.
Nutritional Info (per 1/8 of a single crust):
- Calories: 180
- Fat: 13g
- Carbohydrates: 14g
- Protein: 2g
- Sugar: 0g
Tried this recipe?Let us know how it was!
