Homemade Pie Crust
A recipe for a homemade, all-butter pie crust. Recipe will yield 1 nine-inch pie crust.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1.25 cups all-purpose flour, plus more for sprinkling surface with
- 1 tsp salt
- 2 tsp granulated sugar
- 1/2 cup unsalted butter, cold
Instructions
- 1
Stir the flour, sugar and salt together in a large bowl, or mix with the paddle attachment in the bowl of a stand mixer.
- 2
Add the cold butter to the dry ingredients. If you're using a stand mixer, continue to mix on medium-low speed until you get pea-size clumps. If you're doing it by hand, either use a pastry cutter, a fork, or two knives to incorporate the butter into the flour mixture.
- 3
Stream in a tablespoon of cold water and mix the dough to combine. Continue to stream in cold water, one tablespoon at a time, until the dough clumps together and away from the sides of a bowl. Note: If you're using a stand mixer, wait about 15 seconds before adding the second and/or third tablespoons of cold water to give a chance for the dough to come together without adding unnecessary extra water. If you're doing it by hand, then you'll probably need at least 3 to 4 tablespoons of cold water to get your dough to come together.
- 4
Turn the dough out onto a sheet of plastic wrap. Use your hands to mold the dough into one large mass. Wrap the dough, then use the palm of your hand to flatten it out into a large disc. Refrigerate the dough for 30 minutes.
- 5
Sprinkle your work surface with flour. Take your dough out of the fridge and let it sit at room temperature for about 15 minutes, until it's cool but pliable. Use a rolling pin to roll the dough out until it's about 1/8". Between rolling, make sure to stop and rotate the dough every now and then to create an even shape. You can also sprinkle your work surface and dough with flour as necessary to prevent it from sticking.