If you have ever felt intimidated by homemade pie crust, this simple pie crust recipe is here to change that. With only four staple ingredients, this all-butter crust delivers a flaky, golden perfection that you can’t get in a store bought form. The secret? Cold butter worked into the dough.
To make this recipe I prefer using a food processor. A pastry blender will work just fine but it requires a little more elbow grease.
While this crust is perfect for pies, like pumpkin pie, it can also be used for pop-tarts, quiche, cinnamon-sugar pinwheels, or hand pies. It is versatile, wholesome, and fuss-free!
This recipe makes one pie crust, but it can be easily doubled or tripled if you need to make more pie crusts.
Table of Contents
Why you will love this recipe
- Few ingredients – This recipe only uses 4 ingredients, one of which is water. It leaves all the preservatives at the grocery store without missing out on any of the flavor.
- Easy to make ahead – This recipe can be prepared ahead of time and refrigerated or frozen until it is needed.
- Simple instructions – This recipe is simple to make and comes together in a matter of minutes.
Ingredients
- 1 and 1/2 cups flour
- 1/2 cup cold butter
- 1/2 teaspoon salt
- 4-5 tablespoons ice water
Tips and tricks
- If you are not sure if you have added enough water, you can pinch the dough. If it holds together it is ready. If not, add a little more water.
- It is VERY important to keep your pie dough cold to get the perfect flaky texture. If the dough gets too warm the butter will melt and will cause the crust to not be flaky.
How to make this pie crust recipe
- Combine the flour and salt in the food processor.
- Cube the cold butter and add it to the food processor. Pulse the food processor until it becomes crumbly and the butter is pea sized.
- Add in the ice water 1 tablespoon at a time and process between each addition.
- Once the dough starts to stick together, remove it from the food processor.
- Shape the dough into a disc and wrap it in plastic wrap.
- Refrigerate the dough for at least 1 hour before using.
How to store pie crust
- This pie crust dough can be stored in the fridge for up to 3 days.
- This pie crust dough can be placed in a freezer bag and stored in the freezer for up to 3 months.
Pie Crust Recipe
8
servings10
minutes1
hourIngredients
1 and 1/2 cups flour
1/2 cup cold butter
1/2 teaspoon salt
4-5 tablespoons ice water
Directions
- Combine the flour and salt in a food processor.
- Cube the cold butter and add it to the food processor. Pulse the food processor until it becomes crumbly and the butter is pea sized.
- Add in the ice water 1 tablespoon at a time and process between each addition.
- Once the dough starts to stick together, remove it from the food processor.
- Shape the dough into a disc and wrap it in plastic wrap.
- Refrigerate the dough for at least 1 hour before using.
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