Making homemade Pie Crust is effortless. A buttery and flaky pie crust makes for the most delicious crust ever. You will have a perfect pie crust for any of your favorite pies!
At first I was intimidated making homemade pie crust, but when you really look at how many ingredients you will need to make the crust, it is a breeze. With a few ingredients you will have the best pie crust ever. I used this pie crust recipe to make my Spinach and Mozzarella cheese Quiche This pie crust recipe will work on any of your favorite pie filling! Even like me, if you love Quiche! The best part about this recipe is that it does not require any shortenings!
On a hot summer day, my family and I always crave some kind of pie. Our favorites are always cherry and apple pie! We also love to have vanilla ice cream on the side. Scooping the pie crust with ice cream is so delicious. But what makes it even more tasty is the crust being homemade. In my opinion, I can definitely taste the difference between pre made pie crust from the grocery store vs. homemade pie crust. Please scroll below to follow step by step directions and all the ingredients you will need to make this recipe!
Tools you Will Need
Here are the tools you will need to make the pie crust.
- Round Pie Dish
- Rolling Pin
- Measuring Cups
- Plastic Wrap
- Large Bowl
- Food Processor
- Measuring Spoons
- Pastry Cutter
Ingredients You Will Need
Can you believe that only 5 main ingredients and you will have the most perfect crispy and flaky pie crust?
- Chilled Butter
- Ice Water
Why Chilled Butter and Ice Water?
It is very important when making pie crust to always use chilled butter and ice water. This plays a huge roll in the texture of the crust when the dough rolled out. Also, you will get a crispy and flaky crust when using chilled butter and ice water. As you’re mixing the butter in with the flour, the temperature will warm. Therefore, adding ice water will prevent the fat from warming any further.
How To Make Pie Crust
- In a large mixing bowl or food processor combine flour, salt, and sugar. Mix together.
- Take the butter out of the fridge and cut into small cubes.
- Using a pastry cutter, you’re going to cut through the fat of the butter into small pieces so they get evenly coated with the flour mixture. Doing so will allow you to have a smooth dough to work with. If you don’t have a pastry cutter, you can use a food processor. You don’t want chunks of butter in the mixture.
- Once you have cut the fat and the flour has been evenly coated, add in the ice water 2 tablespoons at a time. Ice water will bind the dough together and you’ll have a smoother consistency to work with. Use a fork to mix the ice water into the mixture. You might not need to use all of the ice water. I also like to use my hand to really get a feel of the dough to see if I need more ice water. The dough should not be sticky.
- Once the pie crust has formed, you can divide it into two flat disc. You don’t want to form it into a ball because one we place the pie crust in the fridge it will be harder to roll the pie crust out.
- Wrap the each of the pie crust with plastic wrap and place chill in the fridge for at least an hour. This is also an important step as it will make the rolling process a breeze.
- After an hour, on a clean working surface area, flour your surface and the rolling pin. Sprinkle a little bit of flour too on the crust and roll the crust forming a circle shape. Start from the center, and roll outwards. Make sure to work around the crust to get all the sides rolled out.
- Spray your pie dish with oil.
- Your pie crust should be ready to transfer on the pie dish. Crust should be thin but not too thin. The pie crust should overlay the pie dish.
- Press around the pie crust on the edges of the pie dish.
- Lift and transfer the pie crust on the pie dish. Using a fork, lightly tap around the bottom of the crust. I like doing this method so the crust cooks well.
- And that’s it! Have you’re favorite filling ready to pour on the crust and ready to bake! Enjoy!