Easy Homemade Pie Crust
Recipe by Savory Spice Test Kitchen
All-Purpose Cooking
Baking
Use this simple recipe for a quick pie crust from ingredients you should already have in your pantry!
Serves
2 pie crusts
Prep Time
45 minutes
Cooking Time
20 minutes
Ingredients
2 ½ cups (300g) all-purpose flour 1 cup (2 sticks) unsalted butter, cut into cubes or pats and chilled
Kosher Salt
½ tsp. Kosher Salt (omit if using salted butter
2 tsp. sugar
Directions
Step 1
In a large bowl whisk the flour, salt and sugar together. Work the chilled butter into the flour by fully coating the pieces in flour and crumbling them in between your fingertips, until large pea sized pieces form. Alternatively combine the flour, salt, sugar and chilled butter in a food processor and pulse until pea sized pieces form.
Step 2
Use a fork to toss a ¼ cup of ice water into the mixture, adding up to 3 additional tablespoons, one at a time, until the dough comes together and there there are no remaining crumbling and dry parts. The mixture should hold together after squeezing it in your hand. Alternatively add the ¼ cup ice water to the food processor and pulse until the mixture comes together, adding up to 3 additional tablespoons of water, one at a time, until no dry spots remain and the mixture comes together.
Step 3
Press the dough together to form a ball. Divide the ball in half and shape each into round discs. Seal each disc in plastic wrap and chill in the fridge for at least 30 minutes. If chilled longer than 30 minutes, allow to come to room temperature for about 10-15 minutes before rolling it out. Dough can keep refrigerated for up to 3 days. Otherwise, freeze for later use.
Step 4
When ready to roll out the pie dough, lightly dust a work surface with flour and use a rolling pin to flatten the disc, rotating it about an inch after each roll with the pin. Continue this until the dough is ⅛ inch thick and leaves about 1 inch overhang after transferring to a 9-inch pie plate. Fold the excess pie dough under itself and crimp the edges. Set parchment paper over the dough and fill with dried beans or rice to blind bake. Bake in the oven for about 20 minutes, until very light golden. Refrigerate for at least 30 minutes or freeze for 10 minutes. Set parchment paper over the dough and fill with dried beans or rice to blind bake. Bake in 350°F oven for about 20 minutes, until very light golden.
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