Are you excited that it's officially pie season!? The idea of making homemade pie crust used to intimidate me. If this resonates with you, I want to assure you that it's very quick and easy.
This simple, all butter pie crust (a.k.a. no shortening or Crisco) recipe requires only 4 ingredients. Even better, they're common ingredients you likely already have in your home.
Make your pie crust in just 10-15 minutes. Store it in the freezer or refrigerator if you don't need it right away, or roll it out for immediate use!
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Ingredients:
- All purpose flour
- Salt
- Unsalted butter
- Ice water
A quick rundown - making homemade, all butter pie crust:
- Measure flour & salt into a mixing bowl & whisk.
- Cut your butter into cubes and add them to the dry ingredients.
- Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture looks like coarse crumbs.
- Begin adding ice water a little at a time. Stir the mixture with a spatula after each addition.
- Once little to no dry ingredients remain, empty the shaggy mess of dough out onto a clean, dry surface or a pastry mat and use your hands to press it into ball.
- Cut in half with a knife or bench scraper and make two smaller balls of dough. Each one will make a 9 inch crust. You can also use one for crust and one for lattice work or cut out decorations for the top of your pie.
Handy Tips For Making Pie Crust:
- The key to a flaky crust is cold butter! Don't take your butter out of the refrigerator until you are ready to use it. Or, even better, place it in the freezer for a few minutes while you measure out dry ingredients! Use ice cold water in your dough. When pressing into a ball, work quickly and handle it as little as possible.
Flaky Homemade All Butter Pie Crust
Delicious, flaky, homemade all butter pie crust! Yield: qty 2, 9" pie crusts
Ingredients
- 2 & ¼ cups all purpose flour
- ½ teaspoon salt
- 1 cup unsalted butter *see note below
- 8-10 tablespoons ice water *see note below
Recipe notes:
Unsalted butter / Ice water: keep your butter cold by leaving it in the refrigerator until you are ready to use it and by using ice water in your dough rather than cold or room temperature water. Keeping your butter cold will make the crust flakier once baked!Instructions
- Measure flour & salt into a mixing bowl and whisk them together.
- Take butter our of the refrigerator and cut into small cubes. Add cubes to dry ingredients.
- Use a pastry cutter or two forks to cut butter into the dry ingredients. When the mixture looks like coarse crumbs you can begin adding ice water.
- Add ice water a little at a time and stir the mixture with a spatula after each addition.
- Once you have a shaggy mess of dough that contains little to no dry ingredients, dump the contents out onto a clean, dry surface or pastry mat and press into a ball using your hands.
- Cut in half with a knife or bench scraper and make two smaller balls of dough. Each ball makes a 9 inch pie crust. You can also use one ball for crust and the other for lattice work or decorations.
- Roll dough out and transfer to a pie baking dish. If making ahead, wrap balls of dough in cellophane and store for 2-3 days in the refrigerator or freeze for up to 3 months.
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