Homemade Pie Crust Recipe: Buttery and Flaky Perfection 🥧
Homemade Pie Crust is the key to a perfectly flaky and buttery pie. With just a few simple ingredients, you can create a crust that’s crisp, tender, and melts in your mouth. Whether you’re making a sweet fruit pie or a savory quiche, this foolproof recipe will take your baking to the next level!
⏳ Time
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 1 (9-inch double-crust pie)
📝 Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for sweet pies)
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–8 tablespoons ice water
🍨 Instructions
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together flour, salt, and sugar. This helps evenly distribute the ingredients for a consistent crust.
Step 2: Cut in the Butter
Add cold, cubed butter to the flour mixture. Use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs with pea-sized butter bits.
Step 3: Add Ice Water
Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough holds together. Avoid overmixing to keep the crust tender.
Step 4: Chill the Dough
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour. This helps relax the gluten and keeps the butter cold for a flaky texture.
Step 5: Roll and Use
On a floured surface, roll out the dough to fit a 9-inch pie pan. Fill with your favorite pie filling, like Homemade Lemon Meringue Pie, and bake as directed.
🔥 Tips for the Best Homemade Pie Crust
- Keep the butter cold to ensure a flaky texture.
- Use ice water to prevent the dough from becoming sticky.
- Chill the dough before rolling to prevent shrinking.
- Avoid overmixing to maintain a tender crust.
💛 Why You’ll Love This Recipe
This Homemade Pie Crust is light, flaky, and easy to make! It works for both sweet and savory pies, making it a versatile staple in your kitchen. Once you try this from-scratch version, you’ll never go back to store-bought crusts!
🥄 Nutritional Information (Per Serving)
- Calories: 200
- Protein: 3g
- Carbohydrates: 20g
- Fat: 13g
- Sugar: 1g
- Fiber: 1g
❄️ Make-Ahead and Storage Tips
- Make-Ahead: Prepare the dough and refrigerate for up to 3 days.
- Freezing: Wrap tightly and freeze for up to 3 months. Thaw in the fridge before rolling.
- Storage: Store unbaked dough in the fridge for up to 3 days.
- Reheating: If prebaking, let the crust cool completely before filling.
🍽️ Conclusion
Homemade Pie Crust is simple yet essential for the best pies! Whether making a classic fruit pie or a savory quiche, this buttery, flaky crust will never disappoint. Pair it with New York Cheesecake for a delicious dessert experience!
Homemade Pie Crust
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar optional, for sweet pies
- 1 cup 2 sticks unsalted butter, cold and cubed
- 6 –8 tablespoons ice water
Instructions
- In a large bowl, whisk together flour, salt, and sugar. This helps evenly distribute the ingredients for a consistent crust.
- Add cold, cubed butter to the flour mixture. Use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs with pea-sized butter bits.
- Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough holds together. Avoid overmixing to keep the crust tender.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour. This helps relax the gluten and keeps the butter cold for a flaky texture.
- On a floured surface, roll out the dough to fit a 9-inch pie pan. Fill with your favorite pie filling, like Homemade Lemon Meringue Pie, and bake as directed.
Notes
- Make-Ahead: Prepare the dough and refrigerate for up to 3 days.
- Freezing: Wrap tightly and freeze for up to 3 months. Thaw in the fridge before rolling.
- Storage: Store unbaked dough in the fridge for up to 3 days.
