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 perfect 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. 🙂  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, “like” us on  the Facebook, or follow us on Twitter.

Mary and Jim




The Perfect PIe Crust Recipe

Ingredients

  • 2 sticks unsalted butter
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 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

Recipe Notes

** Dough can be frozen up to 1 month.

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