Easy Pie Crust Recipe
The ultimate buttery and flaky homemade EASY Pie Crust Recipe! Follow along to get the perfect pie dough that you will use for all your pies, sweet or savory.
Ingredients
- 2 1/3 cup all-purpose flour, measured then sifted
- 1 tsp salt
- 2 Tbsp granulated sugar
- 1 cup unsalted butter, cold
- 1/3 cup water, cold
Instructions
How to Make Pie Crust-
- In a large bowl, combine sifted flour, salt and sugar.
- Using a pastry cutter, mix in the cold cubed butter into the flour mixture until crumbly.
- Add in ice water and continue to mix with the pastry cutter. Don’t overmix, it should be crumbly.
- Transfer onto working surface and shape into 2 disks. Cover the disks with plastic wrap and refrigerate for at least an hour (or overnight).
How to Roll Out & Shape Dough-
- Dust the work space with flour. With a rolling pin roll each disk into a 12” circle.
- Wrap the pie dough around your rolling pin and transfer the pie disk to a pie dish and unroll the dough over the pan.Gently press the dough down to lay flat in the pie dish.
How to Flute Pie Crust-
- After adding the pie dough into the pie dish, fold the excess overflowing dough underneath itself creating a thicker edge.
- Using both hands you want to pinch the edge of the crust to “flute the crust”, then with your index finger push in to create a U shape. Repeat going all around the baking dish.
How to Lattice Pie Dough-
- Roll out the second dough disk into a 12-inch circle.
- With kitchen sears or with a pizza cutter cut the dough into even-sized strips. We cut ours about 1-inch thick. You want to have about 10-12 strips.
- After your pie is filled with pie filling and ready for the lattice topping, layout 6 strips on top of the pie. Using the longer pieces in the center of the pie and shorter pieces on the ends of the pie, allowing the strips to hang out the edge if the strips are longer.
- Fold every other of the strips halfway over, then add one strip going the other way, and then unfold the strips back. Repeat again and this time fold back every other of the strips you just used. Repeat this weaved look created the lattice look.
- Fold the extra dough that is hanging over the edges and flute the edge of the pie.
How to Blind Bake Pie Crust-
- Line the pie dough with parchment paper and fill with pie weights or with dried beans, making sure they are evenly spread out.
- Bake the pie at 400°F for about 18-20 minutes, until the edges begin to brown. Remove the pie from the oven and take out the parchment paper and weights.
- Prick the button of the dough with a fork all over and add back to the oven. Bake for about 5-8 minutes or until the dough is golden.