Homemade 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! One recipe makes two 9-inch pie crusts

Course Breads & Baked Goods

Cuisine American

Keyword butter, flour, homemade pie crust, pie crust

Prep Time 5

Additional Time 30

Total Time 35

Servings recipe

Calories 1953

Author Laurie McNamara

Equipment

ShengHai Mini Cookie Cutter set – 24 Pieces Metal Fondant Cutters – 3 Hearts Shape, 3 Stars Shape, 3 Flowers Shape and 15 Geometric Shape
Cuisinart DLC-8SY Pro Custom 11-Cup Food Processor, White

Ingredients

2¼ cups unbleached all purpose flour
1 teaspoon kosher salt
1 cup ice cold unsalted butter cut into pieces
3 to 4 tablespoons ice cold water or vodka see notes
1 to 2 tablespoons heavy cream for brushing the second top crust (only if making a double crust pie)
1 tablespoon sugar for sprinkling (only if making a fruit filled, double crust pie)

Instructions

Place the flour, salt and butter into a food processor and pulse until it's crumbly.
Next add one tablespoon at a time (3 to 4 tablespoons usually works best for me), pulsing after each addition until it forms in to large clumps and resembles coarse slightly wet sand.
On a clean surface or in a bowl, form the pie dough into a disc and divide in half (about 10 ounces each). Form both pieces of dough into 2 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.

Notes

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). This 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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