This Homemade Pie Crust Recipe is buttery, flaky and my tried and true favorite. Today I’m sharing all my foolproof tips and tricks to show you how easy making pie crust from scratch can be.
- 2 1/2 cups all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 cup cold butter, cubed
- 2 teaspoons apple cider vinegar
- 1/2 cup ice water
- In a large metal bowl whisk together the flour, sugar and salt.
- Add the cold cubed butter into the flour mixture and using a pastry cutter combine the butter into the flour until it resembles very coarse sand. If you have some larger pieces of butter this is totally fine.
- Add in the vinegar and ice water and stir with a wooden spoon until it becomes too difficult, at that point use your hands working quickly to knead the dough until it holds together. It should not be sticky, however if the dough is too dry or crumbles apart add 1 tablespoon more water at a time until the dough holds together.
- Divide the dough in half and form each portion into a flat circle. Wrap each dough with plastic wrap and refrigerate for at least an hour, or up to 3 days.
- When you are ready to use the dough, roll the dough out 1/8 – 1/4- inch thick into an 12- inch circle on a lightly floured surface using a rolling pin, if using a standard 9- inch pie plate.
- Fold or quarter the dough and carefully place into a pie plate. Press it lightly into the dish, and trim the edges of the crust, leaving about 1- inch overhanging. Crimp the edges of the crust using your fingers.
- Fill your pie with desired filing.
- Roll out the remaining dough as you did before for a top crust, if the recipe requires. Place the dough on top of the pie and crimp the edges to seal.
- Follow the baking instructions according to the pie recipe you are using. Typically a fruit pie will bake at 375°F for 45-50 minutes.
How To Blind Bake a Pie Crust
- Follow steps 1-5. Place the pie crust into the freezer for at least 30- minutes.
- If you are pre- baking your crust: Place the rolled out dough into a pie dish, pinching the edges to form a crust. Using a fork, poke holes evenly on the bottom of the crust to help prevent bubbles. Place the crust in the freezer for at least 30 minutes.
- Preheat the oven to 375°F.
- Cut a circle of parchment paper out as large as you rolled your crust, and place it into the frozen crust. Top the parchment paper with pie weights or dried beans. This mimics a filling of a pie as you bake it, holding it into place and preventing bubbles in your crust, along with the pricked holes you made with the fork.
- Bake the crust for 15 minutes. Remove the crust from the oven and remove the weights and the parchment paper. Place the crust back in the oven for an additional 10- 15 minutes until the crust is golden. If the crust begins to brown too much, use a pie crust shield or aluminum foil to cover the crust and continue baking.
Refrigerate unbaked dough airtight for up to 3 days, or freeze for up to a month.
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