Easy & Delicious Homemade Pie Crust Recipe
Like it’s some sacred culinary art only Grandma can master? WRONG. This is my go-to, no-fuss, ridiculously easy pie crust recipe that even I can’t mess up (and trust me, I’ve tried). It’s flaky, buttery, and tastes like a hug. Seriously, once you try it, you’ll ditch the store-bought stuff faster than you can say “apple pie.”
My hubby, bless his heart, is the pie fiend in our family. The man could eat pie for breakfast, lunch, and dinner. He practically does! The first time I made this crust, he actually teared up. Said it tasted like his own grandma’s, which is high praise coming from him. Now, every time I even think about making a pie, he does this little happy dance that cracks me up every single time. I swear, this pie crust has earned me more brownie points than actually cleaning the bathroom.
Why You’ll Love This Easy & Delicious Homemade Pie Crust Recipe
- It’s practically foolproof. I mean, if I can do it, anyone can.
- Flaky AF. Seriously, you’ll get those layers that make you feel like a real baker.
- It tastes like butter. Because, well, it’s mostly butter. (No regrets!)
- You can brag to your friends that you made it from scratch. Instant kitchen cred.
- It’s way better than that cardboard stuff from the store. Duh.
How to Make It
Okay, so here’s the deal. You’re gonna start by grabbing your flour, salt, and sugar. Throw ’em in a bowl, give it a little whisk – nothing fancy, just make sure it’s all mixed up. Now, the butter. This is key. It HAS to be cold. Like, straight-from-the-fridge cold. I usually cube it up, but sometimes I just hack at it with a knife ’cause I’m impatient. Toss the butter into the flour mixture and use a pastry blender (or your fingers if you’re feeling wild) to cut the butter in until it looks like coarse crumbs. Little pea-sized bits are perfect.
Next, the ice water. Seriously, ice water. Don’t even think about using tap water. Drizzle it in a tablespoon at a time, mixing gently after each addition. You want the dough to just come together – don’t overmix it! It should be shaggy, not smooth.
Now, dump that shaggy dough onto a lightly floured surface and gently form it into a disc. Wrap it in plastic wrap and chill it in the fridge for at least 30 minutes. This is important! Don’t skip this step! It lets the gluten relax and prevents the crust from shrinking when you bake it.
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When you’re ready to bake, take the dough out of the fridge and let it sit for a few minutes to soften slightly. Roll it out on a lightly floured surface to about 12 inches in diameter. Transfer it to your pie plate (I usually fold it in half or quarters to make it easier) and crimp the edges however you like. Fork marks, fancy pinches, whatever floats your boat.
If you’re blind-baking the crust (like for a cream pie), prick the bottom with a fork and line it with parchment paper. Fill it with pie weights or dried beans to prevent it from puffing up. Bake at 375°F (190°C) for 15-20 minutes, or until golden brown. If you’re filling it and baking the whole pie, just follow your recipe instructions.
Ingredient Notes
- All-Purpose Flour: The backbone of our operation. Don’t use cake flour unless you want a crumbly disaster.
- Salt: Brings out the flavors. Don’t skip it! (Unless you’re on a super low-sodium diet, then… okay, fine.)
- Sugar: Just a touch for flavor. You can use brown sugar if you want a slightly nutty taste. I’ve even used honey when I was out of sugar. Worked okay!
- Cold Unsalted Butter: This is the key! Seriously, COLD. Like, just-out-of-the-fridge cold. And unsalted so you can control the saltiness.
- Ice Water: Another key ingredient. Ice-cold water helps keep the butter cold, which is what makes the crust flaky.
Recipe Steps:
- Combine: Mix flour, salt, and sugar in a bowl.
- Cut: Cut in cold butter until mixture resembles coarse crumbs.
- Add: Drizzle in ice water until dough just comes together.
- Form: Shape dough into a disc, wrap in plastic, and chill for 30 minutes.
- Roll: Roll out dough on a floured surface.
- Transfer: Place dough in pie plate and crimp edges.
- Bake: Blind bake or fill and bake as recipe directs.
What to Serve It With
Obviously, PIE! Apple pie, pumpkin pie, chocolate pie, key lime pie… the possibilities are endless! But honestly, this crust is so good, you could just eat it on its own. I won’t judge. A little whipped cream on top wouldn’t hurt, either.
Tips & Mistakes
- Keep everything cold! Seriously, cold butter, cold water, even a cold bowl if you’re feeling fancy. Warm ingredients are the enemy of flaky crust.
- Don’t overmix! Overmixing develops the gluten in the flour, which makes the crust tough. You want it to be tender and flaky, not chewy.
- Chill time is your friend. Don’t skip the chilling step. It makes the dough easier to roll out and prevents shrinking.
- If the dough is too sticky, add a little more flour. If it’s too dry, add a little more water. A teaspoon at a time!
- Don’t be afraid to patch it up! If you tear the dough when you’re rolling it out, just patch it up with a little extra dough. No one will know.
Storage Tips
Okay, so leftover pie (if there is any) should be stored in the fridge. I usually just cover it loosely with plastic wrap or foil. And let’s be real, cold pie for breakfast is a total win. Don’t even try to deny it. You can also freeze the unbaked pie crust. Just wrap it tightly in plastic wrap and then in foil, and it will keep for a couple of months. When you’re ready to use it, thaw it in the fridge overnight.
Variations and Substitutions
- Whole Wheat Flour: You can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor. Just be aware that it might make the crust a little tougher.
- Lard or Shortening: You can use lard or shortening instead of butter, or a combination of the two. Lard will give you a super flaky crust, but it has a distinct flavor that some people don’t like. Shortening is more neutral, but it doesn’t have the same buttery flavor as butter.
- Spices: Add a pinch of cinnamon, nutmeg, or ginger to the flour mixture for extra flavor.
- Sweet or Savory: This crust works well for both sweet and savory pies. Just adjust the amount of sugar accordingly. Or skip it altogether for a savory pie! I once made a quiche with this crust and it was amazing.
- I once tried using olive oil because I ran out of butter… don’t do that. Just don’t.
Frequently Asked Questions
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Easy & Delicious Homemade Pie Crust Recipe
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour sifted
- 1 teaspoon salt
- 1 tablespoon granulated sugar for sweet pies
- 1 cup unsalted butter cold, cut into cubes
- 0.5 cup ice water as needed
Instructions
Preparation Steps
- In a large mixing bowl, whisk together the flour, salt, and sugar.
- Add the cold, cubed butter to the flour mixture and cut it in with a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing with a fork until dough holds together without being sticky.
- Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour before using.
Notes
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