Easy Homemade Pie Crust Recipe

Ratings:
Yields: 12 Servings Difficulty: Easy Prep Time: 10 Mins

This homemade pie crust recipe yields a double crust. We use all natural ingredients and we only use butter. It has the richest butter flavor and makes the ultimate flaky crust. We will show you how to form a fluted pie rim and “blind bake” or pre-bake pie crust.

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Homemade pie dough tastes so much better than store bought. When you make your own pie dough, you know exactly which ingredients are used and you have the satisfaction and pride in knowing that you can make it yourself.

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Ingredients for Butter Pie Crust Dough:

This butter pie crust dough is so simple to make and uses the basic ingredients that you probably already have: Flour, sugar, salt, butter and water. The butter should be chilled straight out of the fridge so no advance prepping needed.

How to Make Homemade Pie Crust:

1.  In a medium bowl mix together flour, sugar and salt.

2.  Add COLD diced butter and mix in with a pastry cutter or fork until coarse crumbs and some pea-sized pieces form.

3.  Add 7 Tbsp ice water and mix in with a fork just until moist clumps/ small balls of dough form. Pinch a piece of dough between your fingers and if it sticks together, it’s done. If not add more ice water 1 tsp at a time. Do not add too much water or it will be sticky and difficult to roll.

4.  Transfer dough to a clean lightly floured work surface, and gather together into a ball. Resist the urge to knead the dough. Divide dough in half and flatten into 2 disks. Cover with plastic wrap and refrigerate 1 hour before using.

How to Roll and Transfer Pie Dough:

Dust work area lightly with flour and roll a single crust into a 12″ circle. Wrap your pie dough around your rolling pin. If it sticks to the work surface use a spatula to loosen it .

Carefully transfer crust to 9″ pie dish and unroll it into the pan. Gently press dough down to line the pie dish. Tuck excess dough underneath itself to make a thick double layered edge.

                      

      

 

Do I need a Food Processor to Make Pie Dough?

You can use a pastry cutter or a fork to cut the butter into the flour/sugar/salt mixture by hand. Follow the same cues for when to add the water. After water is added, use a spatula to cut the water into the dough until evenly moistened.

Can I make Pie Dough in Advance?

You can prepare the crust and refrigerate up to 3 days ahead. Let it rest at room temperature for 10-20 minutes or until it is easy to roll out with a rolling pin.

To freeze pie dough: wrap and seal airtight then freeze up to 3 months. Thaw completely prior to rolling.

What if my Pie Dough is Too Hard?

If you happen to leave the pie dough in the refrigerator for longer than one hour it may become to hard to roll out.  Let it rest at room temperature for 10-20 minutes or until it is easy to roll out with a rolling pin.

How to Pre-bake Pie Crust (Blindbake):

Some recipes call for a pre-baked pie crust and this is how you blind bake:

1. Flute your edge. The easiest methods are crimping the rim by pushing all around the edge with a fork, or forming a fluted rim (see the instructions below). Place pie crust in the freezer 30 minutes which will help the crust bake more evenly without sliding down.

2. Line the bottom of the pie crust with a 9-10″ ring of parchment paper and fill about 2/3 full with dried beans or rice. Preheat oven to 425˚F and bake for 17 minutes until golden at the edges. Remove the beans or rice, prick the bottom of the crust all over with a fork and place back in the oven without beans or rice for 5 minutes or until golden and the bottom is dried out.

3. Let crust cool to room temperature.

How to Flute a Pie Crust:

To form a fluted pie rim, hold your thumb and index finger an inch apart on the outside edge of the crust and press between them with the index finger of the other hand. Move around the edges of the pan repeating the motion to create a fluted rim.

What does it mean to blind bake?

When you pre-bake an empty crust a.k.a. “blind-bake,” the dough tends to puff up and rise. Using pie weights solves this problem. Here are some alternative to store-bought pie weights.

  • Dry Raw Beans – beans should not be used for cooking following a blind bake but can be re-used to blind bake pie crust.
  • Dry Raw Rice – If using rice, it becomes toasted and can be used for cooking in pilaf recipes after it is used to prebake a pie crust
Easy Homemade Pie Crust Recipe

Easy Homemade Pie Crust Recipe

Yield: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This homemade pie crust recipe yields a double crust. We use all natural ingredients and we only use butter. It has the richest butter flavor and makes the ultimate flaky crust. We will show you how to form a fluted pie rim and “blind bake” or pre-bake pie crust.

Ingredients

  • 2 1/2 cups all-purpose flour (more for dusting)
  • 1/2 Tbsp white granulated sugar
  • 1/2 tsp sea salt
  • 2 sticks cold unsalted butter (dice into small pieces)
  • 7 Tbsp iced cold water

Instructions

1. In a medium bowl mix together flour, sugar and salt.

2. Add COLD diced butter and mix in with a pastry cutter or fork until coarse crumbs and some pea-sized pieces form.

3. Add 7 Tbsp ice water and mix in with a fork just until moist clumps/ small balls of dough form. Pinch a piece of dough between your fingers and if it sticks together, it’s done. If not add more ice water 1 tsp at a time. Do not add too much water or it will be sticky and difficult to roll.

4. Transfer dough to a clean lightly floured work surface, and gather together into a ball. Resist the urge to knead the dough. Divide dough in half and flatten into 2 disks. Cover with plastic wrap and refrigerate 1 hour before using.

Notes

Make sure that you are measuring your flour correctly. To measure the flour correctly you need to spoon the flour into a measuring cup and level off the top with a knife. Never scoop the measuring into the flour, always spoon the flour into the measuring cup and then level off the top.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 232Total Fat 16gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 40mgSodium 100mgCarbohydrates 20gFiber 1gSugar 1gProtein 3g

The writers and publishers of Pickled Barrel are not nutritionists or registered dietitians. Occasionally, this website, pickledbarrel.co, may offer estimated nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. This information is provided as a courtesy and is not guaranteed to be accurate. This nutritional information comes from online calculators. Although pickledbarrel.co attempts to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use in your recipe, using your preferred nutrition calculator, or your own nutritionist or medical professional. You are solely responsible for ensuring that any nutritional information obtained is accurate. Here are some online nutritional calculators that are currently free to use: http://www.myfitnesspal.com/recipe/calculator https://recipes.sparkpeople.com/recipe-calculator.asp https://www.verywell.com/recipe-nutrition-analyzer-4129594 The writer(s) and publisher(s) of Pickled Barrel are not responsible for adverse reactions, consequences or effects, resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter. This website is not intended as nutritional advice and readers of this website are ultimately responsible for all decisions pertaining to their health. This website is not intended as nutritional advice and readers of this website are ultimately responsible for all decisions pertaining to their health.

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Ingredients

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Instructions

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  • In a medium bowl mix together flour, sugar and salt.
  • Add COLD diced butter and mix in with a pastry cutter or fork until coarse crumbs and some pea-sized pieces form.
  • Add 7 Tbsp ice water and mix in with a fork just until moist clumps/ small balls of dough form. Pinch a piece of dough between your fingers and if it sticks together, it’s done. If not add more ice water 1 tsp at a time. Do not add too much water or it will be sticky and difficult to roll.
  • Transfer dough to a clean lightly floured work surface, and gather together into a ball. Resist the urge to knead the dough. Divide dough in half and flatten into 2 disks. Cover with plastic wrap and refrigerate 1 hour before using.

Notes

Make sure that you are measuring your flour correctly. To measure the flour correctly you need to spoon the flour into a measuring cup and level off the top with a knife. Never scoop the measuring into the flour, always spoon the flour into the measuring cup and then level off the top.

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