The Best Homemade Pie Crust Recipe Ever
User Reviews
5
The Best Homemade Pie Crust Recipe Ever
Description
The recipe uses a food processor to pulse flour, cold butter, cold bacon fat, and salt until the fat is broken into rice-sized pieces, creating pockets of fat that produce flakiness when baked. Gradual addition of ice-cold water helps bind the dough without warming it. Rolling the dough to a thickness of 1/8 to 1/4 inch and forming it into a pie pan creates an even, sturdy crust with a delicate crumb. The bacon fat adds a subtle smoky richness that differentiates it from plain butter crusts.
The crust is versatile for various pie types and can be used immediately or stored. Refrigerating or freezing intensifies flavor and enhances handling. Trimmings can be repurposed in other recipes like crostata, minimizing waste. This crust balances crispness, flaky layers, and a savory finish that complements many fillings.
For best results, keep all fats and water very cold to ensure a tender, flaky crust. The recipe also notes the option of using all bacon fat if a stronger flavor is preferred. Adequate chilling time may be needed if the dough softens during handling.
Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup unsalted butter cold, cut into chunks
- ¼ cup bacon fat cold, rendered
- ¼ teaspoon salt sea salt
- 2-3 tablespoons water ice-cold
Instructions
- Add the flour, butter, bacon fat, and sea salt to a food processor and pulse on high until the butter and bacon fat is about the size of rice, which takes about 20-25 pulses.
- Slowly drizzle in the water while pulsing until the dough forms a meal.
- Remove the dough and place it on a clean surface dusted with flour.
- Dust the top of the dough with flour and roll it out using a rolling pin until it’s about 1/8” to ¼” thick.
- Transfer the dough to a pie pan and form it in the pan.
- Leaving about a 1” lip around the outside of the pie pan, remove any excess dough.
- Fold the outside dough in and form it to make the top of the pie crust.
- Use the pie crust or store it for a later date.
Notes
- Store wrapped pie crust in the refrigerator for up to 7 days to maintain freshness.
- Freeze covered crusts for up to 3 months; thaw in the refrigerator for one day before use.
- Pie dough can be made 2-3 months ahead and frozen or formed into pans a couple of days before baking.
- Use very cold butter, bacon fat, and water to ensure dough remains flaky and requires less resting time.
- All bacon fat may be used in place of half the butter for stronger flavor.
- Keep extra cold water handy in case dough needs additional moisture when mixing.
- Leftover trimmings can be reused creatively to make things like crostata.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1pie crust
Amount Per Serving
Calories 1620 kcal
% Daily Value*
| Calories | 1620kcal | 81% |
| Carbohydrates | 143g | 48% |
| Protein | 20g | 40% |
| Fat | 107g | 165% |
| Saturated Fat | 53g | 265% |
| Cholesterol | 178mg | 59% |
| Sodium | 682mg | 28% |
| Potassium | 201mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 1418IU | 28% |
| Calcium | 42mg | 4% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
