Homemade pie crust is something that definitely takes some practice.
I’ve been making pies for 10 or so years and still am hit or miss.
It all comes down to the perfect crumbly consistency, rolling it out to the perfect thickness and creating the perfect “pinch”. It takes patience and many manyattempts. This homemade pie crust dough is a cinch to make (thank you food processor!) and yields a simple perfectly flaky crust… well, two crusts to be exact.
And the best part is that you can use this homemade pie crust recipe for both sweet or savory pies.
To Make Homemade Pie Crust You Will Need:
- unbleached all-purpose flour
- kosher salt
- unsalted butter
- ice cold water or vodka (see note)
Then, into the bowl of your food process, fitted with the blade attachment, add 2-1/4 cups of flour and 1 teaspoon kosher salt. Secure the lid and pulse to incorporate.
Next add in the 2 sticks of ice cold butter.
Ice cold butter and water is key to the flaky crust. For this, I recommend cutting the butter, place it onto a plate and freeze it for 20 minutes before adding it into the food processor.
Then pulse it a few times until coarse and crumbly.
Continue to pulse while adding enough of the ice cold water (a tablespoon at a time and NO ice cubes) or vodka until it resembles coarse wet sand. Usually it’s about 3 to 4 tablespoons. However it could be less or more depending on the humidity level and other factors.
NOTE: I’ve recently switched to using vodka instead of water. The alcohol will evaporate faster than water, yielding a flakier crust.
It should resemble slightly wet, coarse sand.
Place dough crumbles into a bowl or clean work surface and form it into a disc.
Divide the dough in half, about 10 ounces each.
Form the two pieces of dough into balls and use the palm of your hand to flatten into discs.
Wrap tightly in plastic wrap and pop them into the refrigerator for at least thirty minutes to rest before rolling it out.
Roll the dough out to fit a 9-inch pie plate with a one inch overhang. Then roll it back onto the rolling pin.
Drape and unroll the homemade pie crust onto your pie plate. Next, adjust the dough and trim any extra dough.
Chill the dough again (in the pie plate) while working on the filling. You want to keep the pie dough cold!
If making a single pie crust, simply fold the trimmed overhang under the pie crust forming a rim. Next use your fingers to crimp. For a double crust, fill the chilled crust with your filling, roll the second disc of dough out and drape it over top. Trim off excess dough, fold and crimp both together, creating a seal.
Lastly, brush the top pie crust with heavy cream or whole milk and sprinkle with sugar before baking. Just make sure you cut air vents for steam to escape.
What Pie Should You Bake?
Here is a list of homemade, from scratch pies I’ve shared on this site. Enjoy!
How To Best Freeze Pie Dough:
Pie dough does excellent in the freezer! Here are a couple of method options: 1: divide, wrap tightly in heavy-duty aluminum foil and freeze. You’ll need to thaw this before rolling. Could take a hour or two to thaw. 2- Divide, roll out and fit in pie plate, wrap and freeze (as mentioned above in the first option). The second option allows you to have a ready to use pie crust and can go directly in the oven frozen. Just increase the baking time by a few minutes or so to make up for it!
Enjoy! And if you give this Homemade Pie Crust recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Homemade Pie Crust
Ingredients
- 2¼ cups unbleached all purpose flour
- 1 teaspoon kosher salt
- 1 cup ice cold unsalted butter, cut into pieces
- 3 to 4 tablespoons ice cold water or vodka, see notes
- 1 to 2 tablespoons heavy cream, for brushing the second top crust (only if making a double crust pie)
- 1 tablespoon sugar, for sprinkling (only if making a fruit filled, double crust pie)
Equipment
Instructions
- Place the flour, salt and butter into a food processor and pulse until it's crumbly.
- Next add one tablespoon at a time (3 to 4 tablespoons usually works best for me), pulsing after each addition until it forms in to large clumps and resembles coarse slightly wet sand.
- On a clean surface or in a bowl, form the pie dough into a disc and divide in half (about 10 ounces each). Form both pieces of dough into 2 round disks and wrap tightly into plastic wrap.
- Refrigerate for 30 minutes to let it rest.
- Roll out dough evenly and lay in to a 9 inch pie plate leaving an inch overhang. Fold the inch overhang underneath to form a rim, crimp with fingertips. Add desired filling and repeat with the second disk of dough.
- If using the second disk as a top crust, fold top edge of dough under the bottom edge of dough and crimp. Remember to cut the steam vents in the center of the top dough to let the steam escape.
Notes
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
Your recipes and photos always make it easy to replicate your feature. I hope you are having a great day. Blessings…Mary
Thank you Mary, you are so kind! 🙂
That pinch looks perfect! great post.
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you’re awesome for making this simple and showing step by step thanks a lot
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I have my own catering company specializing in Italian and my husband really
loves chicken pot pie which is so not Italian!…..after looking at so many recipes on the web including from my girl Barefoot Contessa, I felt they all lacked a little something! Hands down your recipe is the very best it really ROCKS! Keep up the amazing work and come visit me at gourmetitaliankitchen.com
Ciao,
Christina
Wow thank you so much Christina! I will 🙂
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If you are using the dough recipe in tandem with your individual chicken pot pie recipe…do you use all the dough or should you halve the recipe? Once the dough is made would it keep in the freezer for a while? Thanks!!
If you substitute half the water with vodka you will have a flaker crust. The vodka does not activate the gluten in the flour like water does. Just a tip I learned and now I always have perfect pie crust.
Can you make this crust without a food processor?
Absolutely!
Can you freeze this dough. Do you roll it out into sheets first and then freeze? Once frozen, do you just thaw and use? How long does it keep? Thanks!
Hi Gina! Absolutely you can freeze this! There’s a couple of options: 1- divide, wrap tightly in heavy-duty aluminum foil or thick, freezer-safe plastic wrap and freeze for up to 6 or 8 months! OR 2- roll it out, line a pie plate and then wrap tightly in the foil or plastic wrap. If you do the second option you wont need to thaw, it can go directly in the oven, just increase the time in the oven a few minutes to make up for it! I hope this helps!
I am using this pie crust recipe for the second time now, and I felt compelled to comment. It is AWESOME. So easy and SUPER DELISH!! Thanks!
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This recipe has restored my faith in pie crust making! So simple and very good. It will be my go-to pie crust recipe from here on! I ised it on mini cherry pies, chicken pot pie, amd pigs in a blanket already. Thanks!
I’m so glad Ava!! Thanks for your lovely comment!
I don’t know if I have done anything wrong. Right now the disks are in the refrigerator. After I added the butter, flour, and salt, it didn’t really get coarse. I added 2T of water but it didn’t need any because it all stuck together. It was really soft and sticky. I sprinkled flour on the outside to be able to roll it. What happened? I added the exact ingredients the recipe called for up to the point of adding water.
I needed MUCH more water. we’ll see how it turns out
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how to bake it !? man question……
Hi Michael. That depends on the pie recipe. 🙂
Thank You for having a Scratch Recipe site, I really don’t like using canned this or that that can be made. Thank you again.
In the fridge, I thawed out half of the chicken pot pie filling I made a few months ago, but with turkey instead of chicken. I reheat it on Low on the stove while I make new dough. I do not have a food processor and I have found that I can grate the cold butter with a cheese grater, but I get better results just cutting it in really small bits with a sharp knife. Next, I squish it into the flour with my hands and then use my hand mixer when adding the ice cold water. I don’t brush the tops but somehow they always get a lovely light browning.