Easy Pie Crust Recipe
This easy Pie Crust Recipe without shortening is the only recipe you'll ever need! Just 3 ingredients, and you've got a fool-proof crust!
Servings: 2 9" crusts
Ingredients
- 1 cup Cold Unsalted Butter cut into tiny cubes
- 2 1/2 cups All Purpose Flour
- 1 tsp. Salt
- 7 tbsp. Ice Water
Instructions
- Add Flour and Salt to Food Processor, and pulse for several seconds until well combined.
- Then add Butter to Food Processor, and continue pulsing until mixture turns into larger crumbs.
- Finally, gradually add Water to Food Processor (1 tbsp. at a time), and pulse for several seconds each time. Continue pulsing until mixture turns into a ball of dough.
- Remove dough from food processor, separate into 2 equal portions, flatten out with your hands into discs, and wrap in plastic wrap. Transfer dough to refrigerator to chill for a minimum of 3 hours, or overnight.*
- When you're ready to make your pie, roll out your chilled pie crust on a well-floured surface, using a floured rolling pin. After each roll, turn dough 1/4 turn counterclockwise and roll again. If some areas need more pieces, just remove some dough from the outer edges, patch it into to the empty spots, and continue rolling as normal.
- Make sure that your crust is larger than your pie dish, to account for the edges and crimping.
- Once your crust is rolled out, trim the outer edges into a circle, fold crust into quarters, transfer to pie dish, carefully unfold, and evenly press the crust into the bottom and edges of your dish.
- Then trim edges around the sides with a sharp knife to fit your dish.
- If using just one crust per pie (like a pumpkin pie or pecan pie), crimp edges and bake your pie!
- If using two crusts per pie (like an apple pie, peach pie, blackberry pie, etc.), create your lattice topping with the second crust, crimp edges, and bake your pie!
Notes
- *Pie crust dough can remain in the refrigerator for 3 days, or you can freeze for up to 3 months.
- If freezing crusts, flatten discs, flour each side, wrap in plastic wrap, wrap again in foil, and then place in quart freezer bags removing as much air as possible.
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
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