Easiest Pie Crust Recipe
When I say this is the easiest pie crust recipe you'll try, I'm not kidding! This is my tried and true homemade pie crust recipe that I use for anything that requires a flaky, buttery crust - like my mini quiches, apple pie rings, and of course the classic pumpkin pie that I bring to every Thanksgiving gathering. At this point, I can whip up a pie crust in absolutely no time, and once you try making this pie crust recipe, you will too!
Equipment
- Pie Dish
Ingredients
- 2 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1 tbsp sugar
- 1 cup salted butter cubed
- 1/4-1/2 cup ice water
Instructions
Making the dough
- Add the dry ingredients (flour, salt, sugar, and any spices) to a large bowl and stir until combined.
- Add cold, cubed butter to the mixture. Use a fork or pastry blender to cut the butter into the flour until the mixture has a crumbly texture with pea-sized butter pieces.
- Gradually sprinkle ice water over the mixture, gently pressing and mixing with a fork. Keep adding water until the dough comes together and holds when pinched.
- Place the dough on a clean surface and form it into a ball. Divide the ball in half and shape each half into a round disk. Wrap each disk in plastic wrap or place in a ziplock bag, then refrigerate for at least 1 hour.
Pre-baking the crust
- Once ready, let the dough sit at room temperature for a few minutes.
- On a floured surface, roll the dough out into a 12–14 inch circle, about 1/8 inch thick.
- Carefully transfer the dough to a greased or buttered pie pan, folding any excess dough under itself at the edges.
- Crimp the edges for a decorative finish and bake for 15 mintues before adding your filling and baking your pie.
Notes
You can freeze the dough for 3 months, and thaw in the refrigerator the night before. The dough can be kept in the refrigerator for up to 3 days.