Easy, Homemade, Flaky and Buttery Pie Crust

Easy, Homemade, Flaky and Buttery Pie Crust — The name says it all, doesn’t it? You simply cannot beat the flavor and texture of a homemade pie crust, regardless of what kind of pie you are baking!

Course Dessert

Cuisine American

Keyword baking, Pie

Prep Time 20

Total Time 20

Servings Pies

Calories 1031kcal

Ingredients

2 ½ cups all-purpose flour 150 grams
½ teaspoon fine sea salt
16 tablespoon unsalted butter cold and cut into cubes – 2 sticks
4 to 8 tablespoons ice water as needed

US Customary - Metric

Instructions

Put the flour, salt, and butter in a food processor, pulse together until the butter chunks have been reduced into tiny pieces with lots of pea-size chunks.
Gradually add ice water, one tablespoon at a time, and pulse until the dough just comes together. The dough should hold together without crumbling.
Turn the contents of the mixer bowl onto a sheet of Saran Wrap; gather the dough into a ball, and divide it in half.
Use the heel of your hand to form the dough into a flattened disk and roll it out into a circle with a rolling pin.
Use immediately or cover tightly with plastic wrap and store in the refrigerator for at least 1 hour and up to 2 days.

Notes

If the dough is getting warm, it’s best to chill it for at least 30 minutes before rolling it out.
If the dough stays longer than 30 minutes, allow it to warm up a bit at room temperature for about 10 or until it rolls easily.
Be sure to add the cold water a little at a time. If there are dry spots, add a bit more water until the dough holds together without crumbling.
All butter crusts tend to shrink during baking. To reduce this tendency, after placing the pie dough inside the baking dish, and keep it in the refrigerator for about 30 minutes before baking.

Nutrition