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For years I did not make pie crust. I was scarred from many attempts with horrible results, and I finally stopped trying and bought grocery store pie crust. Blech! A couple years ago, I was ready to try again. I found this recipe, and it has rescued my pies from the horrors of grocery store pie crust. Don’t skip the refrigeration step, because it allows the dry ingredients time to fully absorb the liquids, which renders a tender, flaky crust. I use the food processor method, but you have to be careful and use short, quick pulses, otherwise you can overheat the dough and cause the butter to melt.
I use this recipe with many of my pies, including French apple, pumpkin, strawberry crumb pie, mini chocolate pecan pies, and more.
I have found that the pie crust freezes well, just wrap it in a couple layers of plastic wrap and then put it into a zip freezer bag.
[Updated: September 12, 2008]
📖 Recipe
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Basic Pie Crust with Butter
Adapted from Food Network. Makes 2 single pie crusts.
Prep Time15 minutes mins
Chilling Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Dessert
Diet: Vegetarian
Keyword: dough, pie
Servings: 16
Calories: 172kcal
Author: Andrea Meyers
Equipment
food processor or large mixing bowl
Ingredients
- 2½ cups unbleached all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 16 tablespoons cold unsalted butter, cut into small pieces
- ¼ cup ice water ((up to ½ cup if needed))
US Customary - Metric
Preparation
Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. (For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal.)
Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds. (For hand method, mix dough with a wooden spoon, adding water until dough just holds together.)
Turn dough onto piece of plastic wrap. Press into a disk, and. wrap in plastic wrap. Refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months.
Nutrition
Calories: 172kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 147mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Calcium: 6mg | Iron: 1mg
Tried this recipe?Share in the comments!
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Reader Interactions
Comments
Hope says
I just discovered your blog through this recipe. I recently put a pie crust recipe (made with oil) on my cooking blog and was wondering what else was out there as well...
Home-made is so much better than bought crust. People definetly get scared of making their own, but your recipe looks pretty easy. I'll have to give it a try. 🙂
Reply
Andrea says
Hi Hope, thanks, and yes, this is a pretty easy recipe. It's my "go to" pie dough recipe and consistently renders a nice crust.
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lisa says
I realize this recipe was posted ages ago, but do you have any instructions on how to use a food processor for this recipe?
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lisa says
oops, I was on the wrong webpage for the question, obviously, the instructions are above. Nice photos, by the way. Makes me want to cook 🙂
Reply
Lorri says
I have a kitchenAide mixer can I use that? Also IF I use my food processor do I just use the dough hook attchment with it, I have a Braun food processor
Reply
Andrea says
Hi Lori. The food processor blade acts like a pastry blender, which quickly cuts the butter into the flour and keeps the butter relatively cold, so I don't recommend the dough hook. A mixer will just mash things around and warm up the butter, which will not render the tender crust you want.
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