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 homemade pie crust dough is a cinch to make and yields a simple perfectly flaky crust… two crusts to be exact.

Really… this is a simply great way to make your homemade 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 homemade pie crust.

Enjoy!

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

Easy as pie... crust!

Yield: makes two 9 inch pie crusts

Prep Time: 20 minutes plus 30 minute rest time

Cook Time: depends

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

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 works best for me), 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.

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!