Homemade Pie Crust
User Reviews
4.7
21 reviews
Excellent
Homemade Pie Crust
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This Homemade Pie Crust is the perfect buttery, flaky crust recipe that takes minutes to make and is thrown together with a food processor.
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Ingredients
- 2 1/2 cups all-purpose flour divided
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter cold and cubed
- 6 – 8 tablespoons ice cold water
Instructions
- In a food processor, add 1 and 1/2 cups of flour, salt, and sugar. Using a dough blade, pulse until combined.
- Add in the cubed butter and pulse with a dough blade until the butter is cut into pea sized bits and the flour has a yellow tint to it.
- Add in the rest of the flour and pulse 10-15 times to mix the flour well.The mixture should look crumbly and coarse.
- Dump the flour mixture into a large bowl and add in 6 tablespoons of water. Mix with a spoon thoroughly. Pinch the dough and if it stays together, it’s ready! If you pinch the dough and it falls apart, add 1 to 2 more tablespoons of water.
- Knead the dough inside the bowl until the dough comes together and forms a ball.
- Cut the dough into two equal pieces and form them into discs.
- Cover each disc with plastic wrap and place them in the fridge for 1 hour.
- Once the pie crust is chilled, roll one of the discs out onto a lightly floured surface to about 1/8 to 1/4 inch thickness. Slowly rock the rolling pin back and forth to start rolling the crust out. If the crust begins to crack, pinch it back together.
- Fold the crust in half and place in a 9 inch pie plate. Unfold the crust and gently work it into the pan.
- Add the filling recipe and if a top crust is needed, repeat rolling out the second disc of pie crust by gently rocking the rolling pin back and forth until it begins to thin out.
- Lightly brush water or egg wash on the bottom pie crust.
- Fold the top pie crust in half and place it in the center of the pie plate and unfold it.
- Press the seams together and cut off the overhang of the pie crust leaving about 1/2 inch of overhang.
- Tuck the 1/2 inch of pie crust that hands over the side of the pie plate underneath the bottom crust and crimp the edges with your fingers or a fork.
- Cut slices in the top of the pie crust for vent holes and brush the top of the crust with egg wash.
Notes
- To freeze the pie dough, form the prepared pie dough into discs. Place each disc on a piece of parchment paper and gently wrap the crust in the parchment paper. You can also use a double layer of plastic wrap.
- Place the parchment wrapped pie dough in a freezer bag, seal, and store in the freezer for up to 3 months.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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