Homemade Pie Crust

Homemade pie crust is something that definitely takes some practice.

Homemade Pie Crust l SimplyScratch.com

I’ve been making pies for 10 or so years and still am hit or miss. It all comes down to the perfect crumbly consistency, rolling it out to the perfect thickness and creating the perfect “pinch”. It takes patience and many many attempts. This homemade pie crust dough is a cinch to make (thank you food processor!) and yields a simple perfectly flaky crust… well, two crusts to be exact.

And the best is that you can use this homemade pie crust recipe for both sweet or savory pies.

Homemade Pie Crust l SimplyScratch.com (1)

Here is what you’ll need: unbleached all-purpose flour, kosher salt, unsalted butter and ice cold water.

Homemade Pie Crust l SimplyScratch.com (2)

To the bowl of your food process, fitted with the blade attachment, add the 2-1/4 cups of flour and 1 teaspoon kosher salt. Secure the lid and pulse to incorporate.

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Next add in the 2 sticks of ice cold butter. Ice cold butter and water is key to the flaky crust. I cut the butter, place it onto a plate and freeze it for 20 minutes before adding it into the food processor.

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Pulse it a few times until crumbly.

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Continue to pulse while adding enough ice cold water (no ice cubes!) until it resembles coarse wet sand. Usually it’s about 6 to 8 tablespoons.

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Place dough crumbles onto a piece of parchment paper and form it into a disc.

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Form the two pieces of dough into balls and use the palm of your hand to flatten into discs. Wrap tightly in plastic wrap and pop them into the refrigerator for at least thirty minutes to rest before rolling it out.

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Roll the dough out to fit a 9 inch pie plate with a one inch overhang. Then roll it back onto the rolling pin.

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Then drape and unroll the homemade pie crust onto your pie plate. Adjust the dough and trim any extra dough. I chill the dough again (in the pie plate) while working on the filling. You want to keep the pie dough cold!

Homemade Pie Crust l SimplyScratch.com

If making a single pie crust, simply fold the trimmed overhang under the pie crust forming a rim. Crimp with your fingertips. For a double crust, fill the chilled crust with your filling, roll the second disc of dough out and drape it over top. Trim off excess dough, fold and crimp both together, creating a seal.

I like to brush my top pie crust with heavy cream or whole milk and sprinkle with sugar before baking. Just make sure you cut air vents for steam to escape.

There you have it! Perfect homemade pie crust.

Enjoy! And if you give this Homemade Pie Crust recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Homemade Pie Crust l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Perfect Pie Crust

This homemade pie crust is all done in your food processor. Whether it's sweet or savory this pie crust will meet all your needs! Did I mention it's easy?

Yield: makes two 9-inch pie crusts

Prep Time: 20 minutes plus 30 minute rest time

Cook Time: depends on your pie recipe

Total Time: about an hour

Ingredients:

2-1/4 cups unbleached all purpose flour

1 teaspoon kosher salt

2 sticks cold unsalted butter, cut into pieces

6-8 tablespoons ice cold water

1 to 2 tablespoons of heavy cream, for brushing (if making a double crust pie)

sugar, for sprinkling (if making a fruit filled, double crust pie)

Directions:

Combine the flour, salt and butter into a food processor and pulse until it's crumbly.

Next add one tablespoon at a time (6 total tablespoons usually works best for me), pulsing after each addition until it forms in to large clumps and resembles coarse wet sand.

On a clean surface, form the pie dough into a disc and divide in half. Form both pieces of dough into round disks and wrap tightly 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.

FREEZING PIE DOUGH: Pie dough does excellent in the freezer! Here are a couple of method options: 1: divide, wrap tightly in heavy-duty aluminum foil and freeze. You'll need to thaw this before rolling. Could take a hour or two to thaw. 2- Divide, roll out and fit in pie plate, wrap and freeze {as mentioned above in the first option}. The second option allows you to have a ready to use pie crust and can go directly in the oven frozen. Just increase the baking time by a few minutes or so to make up for it!

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25 Responses to “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?

  9. #
    9
    Gina — June 16, 2014 at 11:47 am

    Can you freeze this dough. Do you roll it out into sheets first and then freeze? Once frozen, do you just thaw and use? How long does it keep? Thanks!

    • Laurie McNamara replied: — July 14th, 2014 @ 9:45 am

      Hi Gina! Absolutely you can freeze this! There’s a couple of options: 1- divide, wrap tightly in heavy-duty aluminum foil or thick, freezer-safe plastic wrap and freeze for up to 6 or 8 months! OR 2- roll it out, line a pie plate and then wrap tightly in the foil or plastic wrap. If you do the second option you wont need to thaw, it can go directly in the oven, just increase the time in the oven a few minutes to make up for it! I hope this helps!

  10. #
    10
    Nicole K — July 25, 2014 at 2:00 pm

    I am using this pie crust recipe for the second time now, and I felt compelled to comment. It is AWESOME. So easy and SUPER DELISH!! Thanks!

  11. #
    11
    Ava — March 19, 2016 at 10:54 pm

    This recipe has restored my faith in pie crust making! So simple and very good. It will be my go-to pie crust recipe from here on! I ised it on mini cherry pies, chicken pot pie, amd pigs in a blanket already. Thanks!

    • Laurie McNamara replied: — March 21st, 2016 @ 7:39 am

      I’m so glad Ava!! Thanks for your lovely comment!

  12. #
    12
    Shirley Waters — April 29, 2017 at 9:21 pm

    I don’t know if I have done anything wrong. Right now the disks are in the refrigerator. After I added the butter, flour, and salt, it didn’t really get coarse. I added 2T of water but it didn’t need any because it all stuck together. It was really soft and sticky. I sprinkled flour on the outside to be able to roll it. What happened? I added the exact ingredients the recipe called for up to the point of adding water.

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    13
    John FAULKS — September 12, 2017 at 10:59 am

    I needed MUCH more water. we’ll see how it turns out

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