Perfectly Flaky Homemade Pie Crust Recipe

Ingredients

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon granulated sugar
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
4 to 6 tablespoons ice water

Steps and instructions

In a large bowl, combine the flour, salt, and sugar.
Add the chilled, cut butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse breadcrumbs.
Add the ice water, one tablespoon at a time, and stir with a fork until the dough begins to come together.
Turn the dough out onto a lightly floured surface and knead it a few times to bring it together.
Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour, or up to 2 days.
When you're ready to use the pie crust, roll it out on a lightly floured surface to fit your pie dish.
Carefully transfer the rolled-out dough to the pie dish and gently press it into the bottom and sides of the dish.
Trim any excess dough hanging over the sides and crimp the edges as desired.
Your pie crust is now ready to be filled and baked according to your pie recipe's instructions.

Tools for making

Pastry cutter - used to cut the butter into the flour mixture
Large bowl - used to combine the dry ingredients
Fork - used to stir in the ice water
Plastic wrap - used to wrap and refrigerate the dough
Rolling pin - used to roll out the dough
Pie dish - used to bake the pie crust
Baking sheet - optional, to place the pie dish on for easier handling

Recipe variations

Whole wheat flour instead of all-purpose flour
Adding herbs or spices such as thyme, rosemary, or cinnamon to the dough for extra flavor
Using a combination of butter and shortening for a flakier crust
Substituting almond flour or coconut flour for a gluten-free option
Adding grated cheese to the dough for a savory crust
Using vegetable shortening or coconut oil instead of butter for a vegan option
Experimenting with different flavored extracts, like almond or lemon, to enhance the crust
Adding a tablespoon of sugar or honey to the dough for a slightly sweeter crust
Using graham cracker crumbs instead of flour for a cookie crust

Recipe overview

This classic pie crust recipe is a baking staple that every home cook should have in their repertoire. Made with only five simple ingredients - all-purpose flour, salt, granulated sugar, unsalted butter, and ice water - this crust is flaky, buttery, and perfect for both sweet and savory pies. The process is straightforward: you'll create a crumbly mixture with the butter and dry ingredients, gradually add ice water to form a dough, and then chill, roll out, and shape the dough in your pie dish. With this recipe, you can create a homemade pie crust that's far superior to anything you'd find in the store. Whether you're baking an apple pie for a special occasion or a quiche for a simple weeknight dinner, this pie crust recipe will serve you well.

Common questions

Can I use salted butter instead of unsalted butter? Yes, you can use salted butter in this recipe. However, since the recipe already includes salt, using unsalted butter allows for better control of the overall saltiness of the crust.
Can I make the pie crust ahead of time? Absolutely! You can prepare the pie crust dough ahead of time and refrigerate it for up to 2 days. This allows for convenient planning and saves time when you're ready to bake.
What is the purpose of chilling the pie crust dough? Chilling the dough helps to relax the gluten and solidify the fats in the butter, resulting in a flakier and more tender crust. It also makes the dough easier to work with and prevents it from shrinking excessively during baking.
How do I prevent the pie crust from becoming soggy? To prevent a soggy pie crust, you can blind bake it. This involves partially or fully baking the crust before adding the fillings. Another tip is to brush the bottom of the crust with beaten egg white before adding moist fillings, which creates a barrier and helps to seal the crust.
Can I freeze the pie crust? Yes, you can freeze the pie crust dough. Wrap it tightly in plastic wrap and place it in a freezer bag. It can be stored in the freezer for up to 3 months. Thaw the dough in the refrigerator overnight before using.

Serving dishes and utensils

Rolling Pin - Used to roll out the pie crust dough to the desired thickness.
Pastry Cutter - Helps to cut the chilled butter into the flour mixture to create a crumbly texture.
Measuring Cups and Spoons - Used to accurately measure the flour, salt, sugar, and water.
Mixing Bowl - Where the flour, salt, and sugar are combined with the butter.
Plastic Wrap - Used to wrap and refrigerate the dough for chilling.
Pastry Brush - Optional tool for brushing egg wash or melted butter on the crust before baking.
Pie Dish - The baking dish where the pie crust will be placed and formed.
Fork - Used to stir the ice water into the dough and to crimp the edges of the crust.
Bench Scraper or Knife - Useful for trimming excess dough and achieving clean edges on the crust.

Origin stories

The art of pie-making is as old as baking itself, with roots stretching back to ancient Egypt and Rome. However, the pie crust as we know it today, rich and buttery, owes most of its lineage to 14th century Europe. The original pie crusts, or 'coffyns' as they were called, were thick, hard shells designed more to contain their fillings during baking than to be eaten. It was the French, with their love for all things pastry, who began to elevate the pie crust to delectable heights, transforming it from a mere vessel to an integral part of the culinary experience. So, the next time you roll out a pie crust, remember, you're not just baking, you're partaking in a centuries-old tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.