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Pie Crust Recipe – Wonderfully flaky, tender, and baked to a beautiful golden brown.
Isn’t that gorgeous? Golden brown and flaky, the way Pie Crust ought to be.
With all the work that you will be doing for the upcoming holidays, I thought you would probably appreciate a shortcut to a double pie crust. This is one of the quickest pie crust recipes I have ever come across. I do not know where it came from, but kudos to the person that thought of it!
PIE CRUST RECIPE
This homemade pie crust yields a flaky crust with a wonderful buttery flavor, and it’s prepared with very simple ingredients:
- flour
- butter
- salt
- water
HOW TO MAKE HOMEMADE PIE CRUST
- Combine flour and salt in a food processor.
- Add butter and mix until combined.
- Add water and continue to process until dough comes together.
- Divide the dough into two balls and flatten into disks.
- Wrap in plastic wrap and refrigerate for an hour before rolling out the dough.
Very simple recipe and the fillings for your pie are endless: Berry Pie, Pumpkin Pie, Peach Blueberry Custard Pie, Apple Pie Cake, etc…
ENJOY!
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Pie Crust Recipe
Ingredients
- 2 1/2 cups flour
- 1/4 cup ice water
- 1 cup (2 sticks) of butter
- pinch of salt
Instructions
- In the bowl of a food processor, pulse together flour and salt.
- Add butter and mix until it resembles a coarse meal.
- With the machine running, slowly add water and process until a dough comes together.
- Add more water if dough seems too dry.
- Divide the dough into two equal size balls and flatten into disks.
- Wrap each disk in plastic wrap and chill at least 1 hour before rolling out.
- Roll dough out on a floured surface and then place in pie pan.
- Fill with your choice of pie filling.
- Roll out the second dough disk and place it over the pie filling.
- Bake.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This recipe was great! Very quick and easy. I usually refrigerate my dough for 24 hours and it rolled out perfectly. My husband loved it. It is my new go to recipe. Thank you!
I’m so glad to hear that! It sounds like you’ve found the perfect method. It’s wonderful that your husband enjoyed it too. Thanks for sharing your feedback! 🙂
wow that does sound easy…I may have to try it…have you ever used whole grain flour instead of the white?
No, I haven’t tried that – great idea!
That’s so easy, I’m actually afraid of all the pies I’m going to have to make now 🙂
I always look for shortcuts! This really is the easiest way to do it. And nothing tastes better than homemade. 🙂
Kate,
You would be proof that it is truly good to be good … and what could be better than a buttery crust to wrap an imagination around! Thanks.
Thank you! I love this crust – in fact, everyone that has tried my pies first complimented the crust and then the rest.
that’s a picture perfect pie!
Thanks! It tastes just as good as it looks…I promise!
Oh my..that pie looks fantastic!