How to Make the Perfectly Flaky and Buttery Homemade Pie Crust
Ingredients
- 1 1/2 cups all-purpose flour
185 gr
- 1/2 teaspoon salt
- 2 tablespoons sugar
25 gr
- 4 oz unsalted butter
cold, 115 GR
- about 5 to 6 tablespoons ice cold water
Directions
- 1
In your food processor, add the flour, salt and sugar. Pulse a couple of times so that the dry ingredients are mixed together. If not using a food processor, combine all the dry ingredients in a bowl.
- 2
Add the cubed butter and pulse a few times until incorporated. You need the butter in little pea-size small clumps. If not using a food processor, cut the butter in small pieces with the tip of a knife, mixing with the flour, until you get a coarse mixture.
- 3
Add about 4 tablespoons of chilled water. I placed half glass of water in the freezer before starting with the recipe. Pulse only a few times, (or mix with a spoon if not using a food processor) and check the dough. You need to stop as soon as the dough comes together in a ball. Do not over-mix. Add a little more water if necessary. I added two more tablespoons of water (total of 6).
- 4
Pack the dough into a disc using your hand and wrap in plastic wrap. Refrigerate for one hour or longer. You can prepare the dough the day before too, and leave it in the refrigerator overnight.
- 5
Roll the dough on a clean surface sprinkled with flour, into a circle of about 12 inches (30 cm) in diameter. Make sure the dough doesn't stick to the counter when you roll it, so flip it and move it around.
- 6
Transfer the dough to a 9 inches pie pan, helping yourself with the rolling pin. Cover the pan with the dough pushing gently the dough down to the bottom, without stretching it. Trim off the excess pastry around the edges, leaving about one inch all around.
- 7
Fold back the edge, toward the outside of the pan, And if you like, make a fluted edge. Using your finger index on one hand, push the dough through the index and middle fingers of your other hand, as shown in my picture.
- 8
Prick the bottom of the crust with a fork Store in the refrigerator while preparing the filling!
How to Make the Perfectly Flaky and Buttery Homemade Pie Crust
Similar Recipes
:max_bytes(150000):strip_icc()/Simply-Recipes-Perfect-Pie-Crust-LEAD-14-51d8f1c8f13246cf8a5bae8f2d5afbbe.jpg)
:max_bytes(150000):strip_icc()/Simply-Recipes-Pie-Crust-LEAD-01-a484a691e3f04d3e956e9a875f80c09e.jpg)
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving that perfectly tender, flaky, and rich pie crust that makes any pie an instant showstopper? This made-from-scratch recipe delivers the quintessential homemade pie crust, promising to elevate your baking this holiday season and beyond.
This recipe works by focusing on simplicity and quality ingredients, ensuring a reliably buttery and delicate crust every time. It’s designed to be the one go-to recipe you'll ever need, making pie-making approachable and rewarding for every home baker.
What you can expect is a truly classic pie crust: incredibly flaky layers that melt in your mouth, with a rich, buttery flavor that complements any sweet or savory filling. The dough comes together easily, allowing you to create a foundation for pies that taste like they came from a professional bakery. This recipe focuses on achieving that coveted texture and taste, making the total preparation and resting time well worth the wait.
While this recipe delivers a classic, perfect canvas, its strength lies in its versatility for how you use it. You can confidently fill this single crust with your favorite fruit fillings for a sweet treat or use it for a savory quiche or pot pie. The inherent quality of this buttery dough ensures it will shine in any application.
Serve this beautiful, homemade pie crust as the base for your holiday dessert centerpieces or a comforting weeknight savory pie. It’s the perfect foundation for creating memorable dishes that gather everyone around the table.