How to Make the Perfectly Flaky and Buttery Homemade Pie Crust

Why Make This Recipe

Making your own pie crust is a rewarding experience. A homemade pie crust is perfectly flaky and buttery, enhancing any pie with its rich flavor and delightful texture. Store-bought versions often lack the freshness and taste that come with preparing your own from scratch. Plus, you have control over the ingredients, allowing you to avoid preservatives and artificial flavors. This recipe ensures you create a delicious foundation for your favorite pies.

How to Make the Perfectly Flaky and Buttery Homemade Pie Crust

Ingredients:

• 1 1/2 cups (185 gr) all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons (25 gr) sugar
• 4 oz (115 GR) unsalted butter, cold
• About 5 to 6 tablespoons ice cold water

Directions:

1. In your food processor, add the flour, salt, and sugar. Pulse a couple of times to mix the dry ingredients. If you don’t have a food processor, you can combine the dry ingredients in a bowl.
2. Add the cubed cold butter to the dry mix and pulse a few times until incorporated. You want the butter in small pea-sized clumps. If using a bowl, cut the butter into small pieces with a knife and mix until the mixture is coarse.
3. Add about 4 tablespoons of the chilled water. You can chill a glass of water in the freezer before starting. Pulse only a few times (or mix with a spoon) to check the dough. Stop as soon as it comes together in a ball. Be careful not to over-mix. If needed, add a little more water; I used a total of 6 tablespoons.
4. Shape the dough into a disc with your hands and wrap it in plastic wrap. Refrigerate for at least one hour or longer. You can even prepare the dough the day before and leave it in the refrigerator overnight.
5. When ready, roll the dough on a clean, floured surface into a circle about 12 inches (30 cm) in diameter. Make sure it doesn’t stick to the counter as you roll, flipping it if necessary.
6. Transfer the dough to a 9-inch pie pan using a rolling pin. Press the dough gently into the pan without stretching it. Trim the excess pastry around the edges, leaving about an inch all around.
7. Fold back the edge toward the outside of the pan. If desired, make a fluted edge by pinching it with your fingers.
8. Prick the bottom of the crust with a fork. Store it in the refrigerator while you prepare the filling!

How to Serve the Pie Crust

Once you’ve prepared your filling, pour it into the prepared pie crust and bake according to your recipe instructions. This crust is perfect for sweet or savory pies, such as apple pie, cherry pie, or pot pie!

How to Store the Pie Crust

If you have leftover dough, you can store it wrapped tightly in plastic wrap in the refrigerator for up to three days. For longer storage, wrap it in foil and place it in the freezer where it can last for up to three months.

Tips to Make the Perfectly Flaky and Buttery Homemade Pie Crust

• Always use cold butter and ice-cold water to keep the dough flaky.
• Don’t overwork the dough; stop as soon as it comes together.
• Use a light touch when rolling out the dough to avoid tough crusts.
• Chill the rolled-out dough in the pie pan before adding the filling for an even better texture.

Variations

Feel free to experiment with different types of flour, such as whole wheat or gluten-free flour. You can also add spices like cinnamon or nutmeg for added flavor in sweet pies.

FAQs

Can I make the pie crust ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 3 days or freeze it for about 3 months.

What can I do if the dough is too dry?
If your dough feels dry and crumbly, try adding more cold water, a little at a time, until it comes together.

Can I use this recipe for a sweet pie?
Absolutely! This pie crust works well for both sweet and savory dishes. Just adjust the filling to your preference.