How to Make Pie Crust from Scratch
This Homemade Pie Crust Recipe is tender, buttery, and flaky. Tips & tricks that show you how easy making pie crust from scratch is, whether you're making it with a food processor or by hand.
Servings 1 - 2 crusts
Calories 1519kcal
Equipment
Ingredients
Single Crust:
- 1 1/4 cup (175 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1/2 teaspoon (2 g) kosher salt
- 9 tablespoons (126 g) unsalted butter, cubed and chilled
- 4 tablespoons (60 ml) iced water
Double Crust:
- 2 1/2 cups (350 g) all-purpose flour
- 2 tablespoons (24 g) sugar
- 1 teaspoon (4 g) kosher salt
- 18 tablespoons (252 g) unsalted butter, cubed and chilled
- 8 tablespoons (120 ml) iced water
Instructions
Food Processor:
- Place flour, sugar, and salt in a food processor. Pulse to combine.
- Add chilled butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps.
- Slowly add iced water, 1 tablespoon at a time. Pulse once or twice after each addition until the dough just barely begins to hold together. Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, pulsing until incorporated, then test again. Do not overwork the dough, or it will be tough.
- Turn out dough onto a lightly floured surface. Gather dough together, form one or two disks depending if you are making a single or double recipe, wrap with plastic wrap, and chill, at least 2 hours up to 5 days.
- After the chilling time, place dough on a floured surface, roll to 1/4" thick, and place into a pie dish, crimping edges.
- Refrigerate for 30 minutes and then proceed with the pie per your recipe’s instructions.
By Hand:
- Place the dry ingredients, flour, sugar, and salt in a bowl. Mix to combine.
- Add the cold butter. Use a pastry cutter (or two forks) to cut in the butter until the mixture resembles coarse meal with some roughly pea-size butter lumps.
- Drizzle the iced water in, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon after each addition until the dough just barely begins to hold together. Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stir until incorporated, then test again. Do not overwork the dough, or it will be tough.
- Turn out dough onto a lightly floured surface. Gather dough together, form one or two disks depending if you are making a single or double recipe, wrap with plastic wrap, and chill, at least 2 hours up to 5 days.
- After the chilling time, place dough on a floured surface, roll to 1/4" thick, and place into a pie dish, crimping edges.
- Refrigerate for 30 minutes and then proceed with the pie per your recipe’s instructions.
To Blind Bake Pie Crust:
- Line chilled pie shell with a double layer of parchment paper or aluminum foil.
- Fill the pie with pie weights (about 1 quart / 950 gr).
- Bake at 400º F (200º C) for 15 – 18 minutes, or until the edges are set and just beginning to turn golden. Carefully, remove the pie crust from the oven. Remove weights and paper, prick the bottom with a fork, and return the crust to the oven to continue baking until golden and crisp, 5 – 10 minutes.
Notes
Extra Tips:
- Substitute 1 tablespoon of ice water for 1 tablespoon of cold apple cider vinegar for an extra flaky crust.
- Use ice-cold water. Fill a glass with 1/2 cup of water, and add ice.
- Use cold butter. I like to cube my butter and freeze it for 15-20 minutes before making the dough.
- Chill the pie dough for at least 2 hours before rolling out.
Nutrition
Calories: 1519kcal | Carbohydrates: 131g | Protein: 17g | Fat: 104g | Saturated Fat: 65g | Cholesterol: 271mg | Sodium: 1183mg | Potassium: 167mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3149IU | Calcium: 54mg | Iron: 7mg