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 easy. You only need 4 ingredients to make a great pie crust, even better, they’re common ingredients you likely already have in your home. Flaky, buttery homemade butter pie crust can be made in 10-15 minutes. Make it ahead of time and store in the freezer or refrigerator, or roll it out and use it right away.
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A QUICK RUNDOWN – MAKING FLAKY, BUTTERY HOMEMADE PIE CRUST:
- Measure flour, salt & sugar into a mixing bowl
- 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. Add just a little bit at a time and 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.
- The key to a flaky crust is keeping your butter cold! Don’t take 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 your dry ingredients! Be sure to use ice cold water instead of tap water when you make your crust as this also helps to keep the butter cold. When using your hands to press dough into a ball, try to do it quickly and handle the dough as little as possible.
Flaky Homemade Butter Pie Crust
- 2 & ¼ cups all purpose flour
- ½ teaspoon salt
- 1 cup (two sticks) unsalted butter*
- 8-10 tablespoons ice water*
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!
- 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, or you can use one ball for the crust and one for creating decorations for the top of your pie.
- 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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