Ready to up your baking skills? Here’s how to make a perfect pie crust that’s full proof and works with a variety of different recipes!
The holidays are practically upon us, which means pie season is also here! Hooray!
There’s nothing in the world that can compare to homemade pie crust. Yes, it is a little bit more effort than say, buying a pre-formed pie crust or even one of those handy refrigerated roll-out crusts, but believe me when I tell you it is totally worth it. a.) it is much cheaper than all of the pre-made options and b.) it tastes so SO much better!
Luckily for all of us, the process of making the flakiest and most delicious pie crust ON. THE. PLANET. is really not that hard. In fact, it only takes a few minutes. The secret is in making sure you have chilled your ingredients ahead of time. Do that and you’re golden.
2 1/2 cups flour, chilled
1 teaspoon salt
1 teaspoon sugar
2 sticks butter, chilled
1/4 to 1/2 cup ice water
Step 1: Again, the first thing you want to make sure you do is thoroughly chill all your ingredients! If you don’t store it there already, put your flour in your (very cold) refrigerator for several hours before making your dough. The colder everything is, the flakier (and more delicious) your crust will be!
Step 2: Next, combine your dry ingredients–flour, salt,& sugar–in your food processor and blend well. Cut your very chilled butter into small chunks, then add to flour mixture.
Step 3: Pulse food processor for 5 or so seconds until the mixture “resembles course meal.”
Step 4: Slowly pour in ICE COLD water while food processor is running.
Step 5: As SOON as the dough starts to clump up, STOP pouring in more water. This will happen fast!
Step 6: Separate dough into two equal parts. Flatten into discs & refrigerate for at least one hour or overnight.
Step 7: Once dough has chilled, roll out to desired thickness using heavy rolling pin on a well-floured surface.
Step 8: Place crust in pie plate & fill as desired. For this particular crust, I did a savory Vegetarian Quiche filling, but it works just as well for sweet pies as well! Enjoy!
Step-by-step instructions for how to make the flakiest, most delicious, most completely perfect homemade pie crust every single time.
Before beginning, make sure your ingredients are well chilled. The colder everything is, the flakier (and more delicious) your crust will be!
Next, combine your dry ingredients–flour, salt,& sugar–in your food processor and blend well. Cut your very chilled butter into small chunks, then add to flour mixture.
Pulse food processor for 5 or so seconds until the mixture resembles course meal.
VERY SLOWLY pour in your ICE COLD water while food processor is running.
As SOON as the dough starts to clump up, STOP pouring in more water. This will happen fast! You do not need to use all the water--you may only end up using half, and this is okay.
Separate dough into two equal parts. Flatten into discs & refrigerate for at least one hour or overnight
Place crust in pie plate & fill as desired.
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View Comments
What temp would you cook the crust at without anything in it?
Preheat oven to 400 degrees. Bake for 10-12 minutes until golden brown. Then let cool completely before filling. :)
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This has been my favorite "go to" pie crust recipe for years. I started using it in 2000 after getting The MSL Cookbook and I use it for all of my tarts, mini tarts, pies, etc. It's pretty perfect!
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