The perfect pie crust - light and flaky and super easy to make!
The perfect pie crust – light and flaky and super easy to make!

There is something about making a homemade pie crust that makes one feel like a genius. Especially if it’s simple, easy to make – and turns out perfect every time.

Who knew that by combining flour, sugar, salt and butter with a little bit of ice water, that you would make a pie crust that even Betty Crocker would be proud of. πŸ™‚  After many years of making my own crust, and honestly a few years of using the store-bought roll out versions, I have finally found a great way to make homemade crust for any pie.

You can even make this a month ahead of time and freeze either as rolled-out dough, or already shaped in your pie plate.  Either way, you have a jump-start on making delicious pies that are ready for any occasion!

The Perfect Pie Crust Recipe

*makes two, 8-9 inch pie crusts

Ingredients:

2 sticks unsalted butter
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup ice water

Instructions:

Slice 3/4 cup of butter into slices and freeze before adding it to the dry ingredients.
Slice 3/4 cup of butter into slices and freeze before adding it to the dry ingredients.

1. Take a 1 1/2 sticks of butter and cut into slices.  Lay the butter pieces on a parchment-lined baking sheet, and freeze until hard, at least 30 minutes. Refrigerate the other 1/2 stick of remaining butter

Ingredients combined in food processor until small clumps form.
Ingredients combined in food processor until small clumps form.

2. Combine flour, salt, and sugar in a food processor. Add refrigerated butter, and pulse to combine, about 10 times

Pie dough rolled out between two sheets of plastic wrap
Pie dough rolled out between two sheets of plastic wrap

3. Add frozen butter, and pulse until mixture resembles coarse meal, with some pea size clumps

4. Add ice water, and immediately pulse until water is incorporated. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times if needed.

The pie crust comes out perfect every time - light, and flaky.
The pie crust comes out perfect every time – light, and flaky.

5. Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough into a ball.  Press dough ball down until dough is flattened.

6. Unwrap dough – leaving the plastic wrap as a bottom layer.  Add a second piece of plastic on top of the dough.  Using a rolling pin, roll dough to between 1/4 and 1/8 inch-thick rounds (8-9 inches in diameter).

7. Refrigerate dough in the plastic wrap for at least 45 minutes and up to 2 days.

** Dough can be frozen up to 1 month.

Enjoy!

**If you would like to receive our Recipe Of The Week each Friday – be sure to sign up to follow the blog via email in the right had column, β€œlike” us on  the Facebook, or follow us on Twitter.

Mary and Jim




The Perfect PIe Crust Recipe
Yields 2
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Ingredients
  1. 2 sticks unsalted butter
  2. 2 1/2 cups all-purpose flour
  3. 1 teaspoon salt
  4. 1 teaspoon sugar
  5. 1/2 cup ice water
Instructions
  1. Take a 1 1/2 sticks of butter and cut into slices. Lay the butter pieces on a parchment-lined baking sheet, and freeze until hard, at least 30 minutes. Refrigerate the other 1/2 stick of remaining butter
  2. Combine flour, salt, and sugar in a food processor. Add refrigerated butter, and pulse to combine, about 10 times
  3. Add frozen butter, and pulse until mixture resembles coarse meal, with some pea size clumps
  4. Add ice water, and immediately pulse until water is incorporated. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times if needed.
  5. Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough into a ball. Press dough ball down until dough is flattened.
  6. Unwrap dough - leaving the plastic wrap as a bottom layer. Add a second piece of plastic on top of the dough. Using a rolling pin, roll dough to between 1/4 and 1/8 inch-thick rounds (8-9 inches in diameter).
  7. Refrigerate dough in the plastic wrap for at least 45 minutes and up to 2 days
Notes
  1. ** Dough can be frozen up to 1 month.
Old World Garden Farms http://oldworldgardenfarms.com/

19 thoughts on “The Perfect Pie Crust Recipe – Simple, Easy – Delicious!

  • November 25, 2013 at 1:19 pm
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    Even better, Change about 1/3 to 1/2 of the butter to leaf lard. Put the lard in the food processor first and process until it looks like sand. Then add the butter. Amazing, best pie crust ever!

  • November 9, 2013 at 2:34 pm
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    To make it vegan use 2-1/4 cups flour and 1/2 cup coconut oil (solid, not melted).

  • November 1, 2013 at 1:21 pm
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    what would i change in this recipe for elevation over 6,000ft?

  • November 1, 2013 at 1:10 pm
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    That’s exactly the formula I use! This can also be adapted for a savory crust, such as for chicken pot pie, by using a teaspoon of celery seed, or preferred seasoning in place of the sugar.

  • November 1, 2013 at 1:02 pm
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    I was planning on making pot pie this weekend. I’ll give this a go! Thanks!

  • November 1, 2013 at 10:50 am
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    Printing question:Β  Am I missing it, or is there a link to print just the recipe.Β  I’ve selected PRINT and now have four pages, including comments from others, as well as unnecessary pics.Β  Thanks.Β 

    ________________________________

    • November 1, 2013 at 1:40 pm
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      I usually ‘copy and paste’ just the recipe onto my Wordpad document page. That way you eliminate photos (unless you want photos) and all unwanted text.

    • November 1, 2013 at 1:45 pm
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      The cut and paste method works well. We need to look into a recipe print button for our site – I’m hoping to have some time to do so over the winter lull πŸ™‚

    • November 25, 2013 at 11:10 am
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      To Print anything like this recipe I just hold down the mouse over anything I want to print and drag it over the recipe I want let go of mouse it all turns blue then right click on the blue go down on words til u see Print click it and it sends it to the print page and shows u what u have before u print it.. if u got too little or too much just close it and go back but it is really simple no cut or paste etc works for me hope it works for you! :o)

  • November 1, 2013 at 10:41 am
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    I know this is a great crust, it is just like mine! I think I use a bit more sugar…….I learned to make pie from my grandmother who came across the prairies in a covered wagon in about 1909, I guess I just disclosed my own age as well. Have a great weekend!

  • November 1, 2013 at 9:54 am
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    Does this make two -complete- pie crusts, top and bottom?

  • November 1, 2013 at 9:54 am
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    Isn’t 1/2 ” too thick?

    • November 1, 2013 at 10:33 am
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      Peter – yes – just corrected it…it should have read 1/8 to a 1/4″ thick. Thanks so much for letting us know! Somehow missed that boo-boo in the editing process!

  • November 1, 2013 at 9:30 am
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    Pie crust a half inch thick?!

    • November 1, 2013 at 10:32 am
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      JP – whoops – that should have read 1/4 to 1/8″ thick!:) Thanks so much for letting us know – I have fixed it on the post! πŸ™‚

      • November 1, 2013 at 2:37 pm
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        Whew! That’s more like it! Thanks for the clarification.

  • November 1, 2013 at 9:11 am
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    The pie looks amazing … I’m in the mood to bake this weekend and I may try this recipe.

    • November 1, 2013 at 10:34 am
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      You will have to let us know how it turns out! Good luck and happy baking!

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