Easy Homemade Pie Crust
User Reviews
5
Easy Homemade Pie Crust
Description
The Easy Homemade Pie Crust recipe combines flour, sugar, salt, and cold cubed butter in a food processor to create coarse crumbs before adding a cold mixture of water, apple cider vinegar, and ice. The dough is firm but sticky enough to hold together when pressed. It is shaped into discs, tightly wrapped, and chilled to relax the dough and allow the butter to firm for better flakiness when baked.
This method for making pie crust ensures a tender, crumbly texture with a slightly sweet flavor from the sugar. The addition of apple cider vinegar helps improve the dough's extensibility and final flakiness. The crust can be rolled out and filled with any pie filling, baked as a bottom crust, or topped with a second crust.
The recipe makes two crusts, so one can be saved for decoration or for a later pie by freezing. Cutout shapes from the second crust can be brushed with egg wash, sprinkled with sugar, and baked to use as pie toppers. This crust will both hold and flake nicely on baking, suitable for a variety of fillings.
Chilling the dough before rolling helps prevent shrinking and maintains crisp texture. When adding water, add gradually to avoid overhydration. Using cold ingredients and handling the dough gently ensures a light, flaky finished crust.
Ingredients
- 3 cups flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup butter cold, cut into 1/2-inch cubes, salted
- ⅔ cup water cold
- 2 teaspoons apple cider vinegar
- ice handful
Instructions
- In a food processor combine flour, sugar, and salt and pulse several times.
- Add butter cubes and pulse until mixture resembles coarse crumbs.
- In a liquid measuring cup combine water, vinegar, and enough ice cubes to reach 1 cup.
- Add liquid to the flour mixture (strain the ice so that it stays in the measuring cup) 2 tablespoons at a time, pulsing after each addition, until mixture resembles streusel (it will not come together like a dough, it will be somewhat dry but should stick together when you smoosh some of it between your fingers).
- Shape dough into a ball with your hands. Divide in half and place each half on a large piece of plastic wrap. Pat into a 1/2-inch thick disc and wrap tightly in plastic wrap. Place in the freezer for 20 minutes.
- Unwrap one pie crusts and roll into a 12-inch circle.
- Gently press crust into the bottom of your pie dish. Fill as desired and cover with second crust if called for. See note for freezing second crust or using second crust for pie decoration.
Notes
- This recipe makes two crusts, perfect for double-crusted pies or pie decorations.
- If only one crust is needed, freeze the other tightly wrapped for later use.
- For decorative pie toppings, cut shapes from the second crust, brush with egg wash, sprinkle sugar, and bake at 350°F for 10 minutes before applying.
- Use cold ingredients and chill dough discs 20 minutes to maintain flakiness and prevent shrinkage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2crusts
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 61mg | 20% |
| Sodium | 494mg | 21% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 709IU | 14% |
| Calcium | 14mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
