To make a basic homemade pie crust, you need a few simple ingredients and about 15 minutes of active preparation. Here's a straightforward method:
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons sugar (optional, for a slightly sweet crust)
- 1 cup cold unsalted butter, cut into small cubes
- 5 tablespoons ice-cold water
Instructions
- Combine dry ingredients: In a food processor or large bowl, mix the flour, salt, and sugar until well combined.
- Cut in the butter: Add the cold butter cubes to the flour mixture. Use a food processor to pulse until the mixture resembles coarse crumbs with small bits of butter visible. If doing by hand, use a pastry cutter or two knives to cut the butter into the flour until crumbly.
- Add water: Gradually add ice-cold water, about one tablespoon at a time, pulsing or mixing gently until the dough just begins to hold together when squeezed. Avoid adding too much water.
- Form the dough: Turn the mixture onto a lightly floured surface and gently press it together into a ball. Divide the dough in half and shape each half into a disk. Do not overwork or knead the dough to keep it flaky.
- Chill: Wrap each disk in plastic wrap and refrigerate for at least one hour before rolling out.
- Roll out and use: Roll the chilled dough into a circle about 1/8 inch thick, fitting it into your pie dish. Trim and crimp the edges as desired.
This method yields a buttery, flaky crust perfect for sweet or savory pies
Additional Tips
- To prevent shrinking during baking, chill the rolled crust before baking.
- For blind baking, line the crust with parchment and fill with pie weights, bake at 400°F for 15-20 minutes, then remove weights and bake further as needed
- If you lack a food processor, a pastry cutter or even your hands can be used to cut the butter into the flour
This classic pie crust recipe is simple and reliable, producing a golden, melt-in-your-mouth crust that works well for many pie types
