Pie Crust Recipe
My easy pie crust only uses five ingredients to make two 9-inch crusts that turn out golden and flaky. My butter-coating technique keeps the dough tender and easier to roll out.
Equipment
- Food Processor
- Plastic wrap
Ingredients
- 3 cups all-purpose flour divided (360g)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter cut into cubes (227g)
- 4 to 6 tablespoons ice water (60-90ml)
Instructions
- In the work bowl of a food processor, combine 1½ cups (180g) of flour, sugar, and salt. Pulse a few times to combine.
- Add half of the butter. Process until very crumbly and starting to ball up, about 30 seconds. Scatter in the remaining butter and the remaining 1½ cups of flour. Pulse 2 times just to distribute.
- Drizzle 4 tablespoons (60ml) of ice water over the mixture. Pulse a few times. Add additional water, a tablespoon at a time, as needed, and pulse once or twice after each addition. The mixture should easily stick together when squeezed, but not feel wet or dry.
- Transfer the dough onto the counter and form into a ball. Cut the ball in half and press each half into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 3 days. The disks can also be frozen for a few months and thawed in the fridge overnight before using.
Notes
- Can I make this ahead of time? Yes! Since pie dough keeps well in the fridge for up to 3 days, I often make the dough at least a day before I plan to make the pie. (It makes pie baking day that much easier!) After that, it may start to turn grey as the flour and butter oxidize. For longer storage, freeze the discs for up to 6 months.
- Use this dough for a sweet or savory pie recipe! Even though there’s a small amount of sugar in the crust, this pie dough isn’t sweet. It works just as well for pot pie as apple pie!
- If you need more than two pie crusts, don’t double the recipe. Instead, make separate batches to not overfill the food processor or overwork the dough.
Nutrition
Calories: 1519kcal Carbohydrates: 149g Protein: 20g Fat: 94g Saturated Fat: 59g Polyunsaturated Fat: 4g Monounsaturated Fat: 24g Trans Fat: 4g Cholesterol: 244mg Sodium: 1181mg Potassium: 228mg Fiber: 5g Sugar: 7g Vitamin A: 2836IU Calcium: 57mg Iron: 9mg