Tuesday, December 9, 2014

Easy Pie Crust Recipe

Nothing beats pie crust made from scratch. The recipe is easy to do, with all the ingredients usually found in most kitchens. A pastry blender is a simple gadget for thoroughly mixing all the pie crust ingredients. This recipe makes a single or two crust pie, depending on how thick you want it. It is worth the time to make a homemade dough.


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 8 tablespoons cold unsalted butter (1 stick)
  • 4 to 5 tablespoons ice water


1. Dice the butter and return it to the refrigerator while preparing all the other ingredients.
2. In a bowl, place the flour, salt, and sugar. Mix well.
3. Add in the diced butter. Mix well using the  pastry blender or your fingers until the butter is in pea-size pieces.

4. Pour the ice water little by little until the dough begins to form a ball. Add the last tablespoon of ice water if necessary.
5. Dump dough out onto a lightly floured surface. Knead with the heel of your hand but don’t overwork or it will become tough.
6. Roll dough into a ball and wrap in plastic wrap. Refrigerate until firm for at least 1 hour and up to 5 days or in the freezer for up to 2 weeks. Thaw in the refrigerator overnight before using.
7. Bake according to pie recipe directions.

Pie preparation:

1. Unwrap dough. Cut dough in half.
2. Roll each piece on a lightly floured surface into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

3. Wrap dough around rolling pin, transfer crust in a pie pan.

4. Repeat with the top crust.
5. Fold over any excess dough, then crimp edges.
6. Prick crust all over with a fork, chill for 30 minutes.


  • For quicker preparation, you can make the dough in a food processor.
  • For flaky toppings, roll dough, brush with shortening, fold and roll. Repeat three times.


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