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Homemade Pie Crust

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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 mins
Additional Time 30 mins
Total Time 35 mins
Servings 1 recipe
Calories 1953
Author Laurie McNamara


  • 2-1/4 cups unbleached all purpose flour
  • 1 teaspoon kosher salt
  • 1 cup ice cold unsalted butter cut into pieces
  • 6-8 tablespoons ice cold water or less! check consistency as you go
  • 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)


  • Place the flour, salt and butter into a food processor and pulse until it's crumbly.
  • Next add one tablespoon at a time (5 to 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.



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!


Serving: 1recipe | Calories: 1953kcal | Carbohydrates: 60g | Protein: 9g | Fat: 190g | Saturated Fat: 120g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 49g | Trans Fat: 7g | Cholesterol: 509mg | Sodium: 2362mg | Potassium: 133mg | Fiber: 2g | Sugar: 12g | Vitamin A: 5894IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg