Homemade Pie Crust

Homemade pie crust is something that definitely takes some practice.

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.

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

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.

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.

Pulse it a few times until crumbly.

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.

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

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.

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

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!

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!

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

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!