Looking for my homemade pie crust recipe? It’s right here!
Author: Joanie Simon
Recipe type: Baking
Serves: 2 crusts
A basic all-butter pie crust
- 2 cups flour
- 16 tbs butter
- ½ tsp Salt
- ¼ c water
- Flour for work surface
- Place butter, flour and salt into a food processor and pulse until butter is mixed with the flour into a small gravely consistency, then add in water gradually until completely mixed in and dough is soft, not tacky. Do not overmix.
- Roll dough into two balls and then flatten each into a thick disk. Cover in plastic wrap and place in the fridge to chill at least 1 hour, up to over night. The dough needs time for the gluten to bond, so give it time. Don't rush the crust.
- After the dough has chilled, take them from the fridge, unwrap one and place it on a floured work surface. Also flour a rolling pin and roll the dough out into a large circle, ½ inch to ¼ inch thick. The dough will be tough to work at first since it's cold, but after a minute or two and you get into it, the dough will be easier to roll.
- One tip, too, is to rotate the dough as you roll it to prevent it from sticking.
- Once it's rolled out into a large circle, transfer it to your pie plate, pressing down into the plate and along the sides.
- It's good to have and even overlap over the edges because once the dough is in place, you'll fold the dough that's hanging over in toward the pie and rolling it under itself to make the edge of the crust. You can pinch it, too, to create a scalloped edge.
- Once you've got your crust in place and edges rolled, place it in the fridge until you're ready to fill it and bake it. I typically don't pre-bake my crusts, because I'm a rebel and have never had an issue with this crust not baking through when used with any of my recipes.
- Repeat the dough rolling and crust making with the second dough ball and then you've got two tasty pie crusts, ready to be filled and baked.