How To: A Perfect Homemade Pie Crust

Homemade pie crust is something that definitely takes getting use to. The perfect crumble, the perfect thickness and creating the perfect “pinch”… all of it takes patience and many many times of making pie. This pie dough is a cinch to make and yields a simple perfectly flaky crust… two crusts to be exact.

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I saw Mellissa D’Arabian make this crust recipe on one of her earlier episodes featuring a yummy potato bacon torte. I stole her mother-in-laws secret recipe and I use it now for everything… MUH HA HA HA!

Really… this is a simply great way to make your pie crust. The best is that you can use it for sweet or savory pies! Try it!


Here is what you’ll need.


Add the two and 1/4 cups of all purpose flour to a food processor.


Add in the teaspoon of salt.


Give it a quick pulse to mix it up. Next add in the cubed two sticks of ice cold butter. Ice cold butter and water is key to the flaky crust.


Give it a few more pulses until crumbly.


Mean while adding enough ice cold water until it resembles coarse wet sand. About 6 to 10 tablespoons.


Place dough crumbles on plastic wrap…


…and form in to a disk.


Cut the disk in half.


Form into disks again and wrap in plastic wrap. Let the dough rest in the refrigerator for at least thirty minutes before rolling it out.


Roll the dough out to fit a 9 inch pie plate with a one inch overhang.


Roll back onto the rolling pin.


Then unroll it carefully onto the pie plate. Adjust and trim any extra dough.


Fold the trimmed overhang under the pie crust forming a rim. Crimp with your fingertips. There you have it… perfect crust.


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Perfect Pie Crust

Yield: makes two 9 inch pie crusts

Ingredients:

2 1/4 cups Unbleached All Purpose Flour

1 teaspoon Kosher Salt

2 sticks Ice Cold Unsalted Butter, cut into pieces

6-8 tablespoons Ice Cold Water

Directions:

Combine the flour, salt and butter into a food processor and pulse until it's crumbly. Next add one tablespoon at a time {about 6-10 depending}, pulsing after each addition until it forms in to large clumps and resembles coarse wet sand. Divide in half, form into round disks and wrap into plastic wrap. Refrigerate for 30 minutes to let it rest.

Roll out dough evenly and lay in to a 9 inch pie plate leaving an inch overhang. Fold the inch overhang underneath to form a rim, crimp with fingertips. Add desired filling and repeat with the second disk of dough.

If using the second disk as a top crust, fold top edge of dough under the bottom edge of dough and crimp. Remember to cut the steam vents in the center of the top dough to let the steam escape.

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14 Responses to “How To: A Perfect Homemade Pie Crust”

  1. #
    1
    Mary — November 29, 2010 at 3:56 pm

    Your recipes and photos always make it easy to replicate your feature. I hope you are having a great day. Blessings…Mary

  2. #
    2
    Laurie @simplyscratch — November 29, 2010 at 4:15 pm

    Thank you Mary, you are so kind! :)

  3. #
    3
    Nichole — November 29, 2010 at 7:26 pm

    That pinch looks perfect! great post.

  4. #
    4
    munchkin — July 2, 2013 at 2:39 pm

    you’re awesome for making this simple and showing step by step thanks a lot

  5. #
    5
    CHRISTINA CALVO — October 11, 2013 at 12:08 pm

    I have my own catering company specializing in Italian and my husband really
    loves chicken pot pie which is so not Italian!…..after looking at so many recipes on the web including from my girl Barefoot Contessa, I felt they all lacked a little something! Hands down your recipe is the very best it really ROCKS! Keep up the amazing work and come visit me at gourmetitaliankitchen.com

    Ciao,
    Christina

    • simplyscratch replied: — October 11th, 2013 @ 3:38 pm

      Wow thank you so much Christina! I will :)

  6. #
    6
    Allison — February 11, 2014 at 12:12 pm

    If you are using the dough recipe in tandem with your individual chicken pot pie recipe…do you use all the dough or should you halve the recipe? Once the dough is made would it keep in the freezer for a while? Thanks!!

  7. #
    7
    Watt Now — April 2, 2014 at 10:04 pm

    If you substitute half the water with vodka you will have a flaker crust. The vodka does not activate the gluten in the flour like water does. Just a tip I learned and now I always have perfect pie crust.

  8. #
    8
    Maddie — April 23, 2014 at 5:56 pm

    Can you make this crust without a food processor?

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