5.0 from 84 votes
The Best Homemade Pie Crust Recipe Ever
This is hands down the best homemade pie crust ever, and I'll show you the secret to making it the flakiest, most tender pie dough out there.
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 cold unsalted butter cut into chunks
- ¼ cup cold rendered bacon fat
- ¼ teaspoon sea salt
- 2-3 tablespoons ice-cold water
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
- How to Store: This holds very well covered in the refrigerator for up to 7 days.How to Freeze: Keep covered and in the freezer for up to 3 months. Thaw for 1 day in the refrigerator before using it.
- Make-Ahead: You can make this pie dough up to 2-3 months ahead of time and place it in the freezer. If you want to use it relatively soon, you can make it and form it into your pie pan without filling it up to 2 days ahead. Be sure to keep it covered and in the refrigerator.
- If you want to make a pie crust to add to the top of your pie, simply double the recipe.
- It is critical to use very cold water, butter, and rendered bacon fat when making this. If you do not, you will have to let the dough chill in the refrigerator for 30 minutes before using it.
- You can absolutely use all rendered bacon fat instead of cutting the total amount in half with the butter.
- The dough may need more water when making it, so set aside 1/3 cup of cold water just in case.
- There will be a little leftover dough from your trimming around the outside when forming it into the pan. You can use it in a 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
(6%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
1418IU
(28%)
Calcium
42mg
(4%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 1pie 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.