I had a reader send me a note over the weekend asking for an easy homemade pie crust recipe. One that would be fail proof, and that she could use for both savory and sweet pies. I thought I had shared my favorite homemade pie crust many moons ago, and after poking around, I realized that I had not done so. Sorry about that oversight. Guess, it is time to start kicking up the Back to the Basics posts again, with this easy crust recipe.
This is going to be down and dirty, quick and easy recipe for a homemade pie crust. In addition to sharing the recipe, I am going to share the tips that have helped me make it fail proof. In a nutshell, this is the best pie crust recipe, and I have been making for many years.
Why do I love this homemade pie recipe? I love it as it is light and flaky. Perfect with savory fillings or summer time fruits. I even mix things up when making a savory crust, at times I may use lard or toss in fresh herbs when making a dinner time quiche or tart. I gingerly roll it out and place it into a tart pan or maybe a pie pan. Or free form it into a tomato tart or apple galette. It all depends on my mood ….
A couple key points when making this crust recipe are:
- Use very cold butter. I place the butter in the freezer about 30 – 45 minutes before making. Then I slice it into chunks. If using lard do the same.
- Use icy cold water. Even before getting my ingredients together, I fill a large measuring cup with water and ice.
- Use a food processor, unless you aren’t lazy like I am when it comes to crust. Or if you have time make it by using using a pastry cutter. It can be relaxing.
- Whirl the flour and salt together in the food processor before adding any ingredients. Seems to lighten the crust up a bit.
- This recipe makes a single crust as I normally make single crust pies. Just double it up if your pie needs a top.
Let’s make pie, or at least crust!
Recipe: Easy Homemade Pie Crust
Makes one 9” pie shell, with extra for garnish
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into tablespoon pieces
- 1/3 cup ice water
- Combine flour and salt in the food processor and give a few whirls.
- Add the butter a tablespoon at a time. Pulse. Continue process until all of the butter is used up.
- Add the water, slowly.
- Pulse until the dough comes together, about 2 minutes.
- Remove from the food processor and form into a disk.
- Wrap in plastic wrap and place in the fridge for 1 hour.
- To line pie dish, place disk of dough on a lightly floured surface and roll until 1/8” thick, rolling from the center toward the edge in all directions.
- Lightly dust the work surface with extra flour as needed to prevent sticking.
- Carefully transfer the dough to the pie dish, easing it into the bottom and sides and gently pressing into place.
- Trim the extra dough even from the rim of the pan.
- Use extra dough to cut out garnishes if desired.
- Bake your favorite pie or quiche using this recipe.