5 from 84 votes
The Best Homemade Pie Crust Recipe Ever
This homemade pie crust combines all-purpose flour with cold unsalted butter and rendered bacon fat, producing a flaky dough with a savory depth. The dough is enriched with sea salt and ice-cold water to bring it together with a tender texture ideal for pies. The crust can be rolled and formed to fit pie pans, suitable for sweet or savory fillings, providing a rich, flaky base that holds shape and adds flavor complexity thanks to the bacon fat.
Prep Time
10 mins
Servings:
1
pie crust
Calories:
1620 kcal
Course:
Dessert
Cuisine:
French, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 pie crust
Amount Per Serving
Calories 1620
% 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.