Pie Crust

Flaky, perfect pie crust made at home with a simple, foolproof method. This easy recipe is great for both sweet and savory pies.

Cooking Time:

15 minutes

Cooking Method:

Mixing

Main Ingredients:

butter · flour · salt

Yield:

1 pie

Recipe Category:

Base · Easy
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pie-crust-carley-papi

 

Ingredients

**this makes enough for 1 pie crust, double if you need both a top and bottom crust

 

10 tbsp salted butter or vegan butter, frozen (leave it whole in sticks)

1.75 c flour

1 tbsp brown sugar (omit if making crust for savory pie)

0.25 tsp salt

optional: 1 pinch cinnamon

3+ tbsp cold water

 

parchment paper

rolling pin or straight-sided wine bottle

 

 

Instructions

  1. Grate the frozen butter into a large bowl.
  2. Sprinkle the flour, brown sugar, salt, and cinnamon (if using) on top of the butter.
  3. Using your fingers, work the butter and dry ingredients together until a crumbly mixture forms.
  4. Add 2-3 tbsp of water. Mix just until the dough comes together and there is no loose flour, adding water 1 tbsp at a time as needed until it is wet enough. It normally takes me about 4 tbsp. Avoid over-working the dough. One of the secrets to flaky dough is to work it as little as possible.
  5. Spread a sheet of parchment paper (or non-stick sheet) on your counter. Sprinkle with flour. Place the dough ball on top and sprinkle again with flour.
  6. Using your rolling pin or straight-sided wine bottle, roll the dough into a roughly circular shape that is slightly larger than your pie pan.
  7. Prepare your pie pan by buttering and flouring the entire surface.
  8. Slide your hands under the parchment paper and pick up the paper/dough round. Flip it over into your pie pan. Remove parchment paper. Gently shape the dough to the pan. Trim excess crust from parts where it overhangs the edge and use it to fill in any areas where the crust does not cover the pan.
  9. Fill and bake per recipe instructions for your pie!