How to Make Perfect Pie Crust
I love making pies and other delicious dishes such as quiches or tarts that require a pie crust! I have been making my own pie crust for five years now, and it’s one of my favorite things to do quickly in the kitchen over purchasing a pre-made and processed version from the store. Making pie crust is really easy. It took me a while to finally find techniques that work for me, but with a little practice you too can find the perfect pie crust recipe for you. One thing I have noticed with this particular recipe is that it can easily become rubbery or wet. A lot of this is due to not being pre-baked. You have to pre-bake this recipe for it to gain a delicious flavor and flakiness.
I have an entire post with some pie baking techniques that can help you achieve the best crust ever. These tips and tricks are definitely necessary (and simple) if you want that perfect golden, flaky crust. Go check that post out HERE!
Ingredients + Recipe |
1 1/4 cup all purpose flour
1 tbsp sugar
1/2 tsp salt
1/2 cup butter, cubed
3-6 tbsp ice cold water
In a mixing bowl, whisk together the flour, sugar, and salt.
Cut the butter into cubes and blend into the flour mixture. This can be done with a pastry blender, two knives fashioned into scissors, or a fork. Blend until pea-sized clumps are formed.
Begin adding the iced water by the tablespoon full. Blend the flour, butter, and water together with a fork or a wooden spoon/spatula. Do not use your hands! This will only begin to warm the butter and make the pie crust rubbery. Blend until the dough forms into a ball and is no longer crumbly.
Wrap in plastic wrap or bees wrap and place in the fridge for at least one hour before baking. You can also freeze for a couple of weeks before use as well, just shape into a flat disk and bring to room temperature before shaping.
I take this step a little differently, especially if I want to bake quickly after making the crust. I typically roll out the dough immediately after forming and place it into my pie dish with the edges shaped. Then, I place the shaped crust into the freezer and let it chill for about 20-30 minutes. By then it’s not completely frozen, but the crust has turned hard, which allows the edge to keep its shape! Pre-bake as normal.
I hope you enjoy this crust recipe! I shared it a few years ago here on the blog, but it’s buried underneath an entire story about my ancestors. I figured it needed a little bit of a makeover and a shorter intro - ha! What’s your all time favorite pie to bake? I have to say that mine would be pumpkin or squash pie, but I prefer a savory pie over anything.