Homemade Pie Crust Recipe
Homemade Pie Crust Recipe made with butter for a flaky buttery pie crust.
Servings 1 Large Crust
Ingredients
- 2 ½ Cups (320 grams) All Purpose Flour
- 1 tablespoon granulated sugar
- 1 teaspoon Kosher Salt
- 16 tablespoons ( 1 Cup| 227 grams) Unsalted Butter, Cold cut into small cubes
- 1 Large Egg lightly beaten
- 4-5 tablespoons Ice Water more as needed
Instructions
- In a large mixing bowl, whisk together flour, sugar, and salt.
- Add cold butter cubes and work into flour with a pastry cutter. Work additional pieces in by rubbing butter into flour with finger tips until mixture resembles coarse corn meal. (Small pebbles of butter left in mixture is fine.)
- Add beaten egg and stir into mixture with a spoon.
- Next, add a tablespoon of cold water at a time, while shaping mixture into a dough ball.
- Once dough is formed, either cut into two pieces for two small 9 inch thin pie crusts or leave whole for a large deep pie dish. (I choose to leave whole and make two crust recipes, one for bottom of pie and one for making a lattice with thick pieces.)
- Cover dough with plastic wrap and refrigerate for a minimum of 30 minutes and maximum of 1 hr if you plan on using right away. Any longer and you will need to let the dough rest on the counter for about 45 minutes before rolling out.
- Place chilled dough onto a lightly floured surface. Roll out to ¼ inch in thickness. Fold dough in half, then fold in half again. Shape dough back into a round disc, cover in plastic wrap and chill for 30 minutes.
- Now its time to roll dough out for lining the pie pan. Roll your dough by starting from the center and working outwards in all directions, rotating dough clockwise as you go.
- Dough should be around ⅛ inch -¼ inch thickness and at least 1 inch larger than your pie pan.
- Lift pie crust from counter by gently folding onto the rolling pin and lowering in down to line the pan.
- Let dough gently sink into the bottom and sides of the pie dish.
- Help smooth out any wrinkles with finger tips. Press dough into the bottom and side of the pan.
- Take a sharp knife or scissors and trip away any overhanging dough from the lip of the pan, leaving a ½ inch overhang of pie dough.
- Tuck overhanging dough under neath itself and crimp the edges in desired shape.
- Follow directions from desired pie recipe for filling and baking your pie crust.
- OR, you can choose to par bake for a custard pie or blind bake the crust for a non baked filling recipe. (such as chocolate mousse or ganache)