Foolproof Homemade Pie Crust: Secret Tips for Perfect Pies Every Time
RECIPES
Homemade Pie Crust
PREP TIME: 20 MINUTES
COOKING TIME: 0 MINUTES
SERVES: 1 PIE CRUST
Making pie crust from scratch doesn’t have to be tricky! This foolproof recipe comes with a secret tip just for you that guarantees a flaky, buttery crust every time. Whether you’re baking fruit pies, savory quiches, or holiday favorites, this crust will make every pie feel truly homemade—and impress your guests with ease.
Ingredients:
1 ⅛ cup all-purpose flour, plus extra for rolling
½ tsp salt
½ cup salted butter, frozen
4 tbsp ice cold tap water
Tools:
Pastry blender
Rolling pin
8 inch pie plate
Directions:
1.In a medium mixing bowl, combine the flour and salt.
2.Cut the butter into ¼ inch slices and add to the flour mixture. Cover the butter with the flour and allow to sit for about 5 minutes.
3.Cut the butter with a pastry blender into the flour mixture until the mixture resembles coarse sand and the butter is fully incorporated.
4.Add the water, one tablespoon at a time, while mixing the flour with your hands, and slowly shape into a ball until all of the flour comes together into a dough.
5.Form the dough into a ball and transfer to a lightly floured flat surface.
6.Add a sprinkle of flour on top of the ball and to your rolling pin and roll evenly in all directions to flatten into an eight inch diameter circle.
7.Roll the dough onto the rolling pin to pick up and transfer to your pie plate. Gently push the dough down into the bottom sides of the plate and fold the top edge onto itself inside the plate for a thick top edge. Push little thumbprints around the edge to create a zig zag pattern. Prick the dough at the bottom of the plate with a fork.
NOTES:
Did you guess my secret? Using frozen butter from the start saves you time by avoiding having to chill the dough before rolling it out. Genius right?!
You may fill with a desired filling of your choice and bake at the directed temperature and time for the filling recipe.
Double this recipe if making a pie with both a bottom and top crust.
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