To me, nothing beats homemade pie crust.
I use this recipe for my pot pies, quiche, and chocolate cream pies!
I have a couple different recipes for making crust, and they are all good, but this is my favorite!
Try it and let me know what you think.
*Don’t forget to click the Yum button! 😀
I know this is a basic recipe, but it is also very versatile. It holds up great when baking with really wet ingredients, and it has wonderful flavor. It is not the flakiest crust I can make, but it is not delicate either. Just a great all purpose crust. Enjoy!
- 1/2 cup butter, diced and chilled
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 2-4 tablespoons ice water
- Make sure your butter is diced and cold before starting. Make sure you're using ice water also.
- Combine flour and salt in a large bowl.
- Cut in butter one tablespoon at a time with a pastry cutter until it resembles coarse crumbs. Cut in 2 tablespoons of water. If you find your mixture is too dry, you can add another tablespoon of water. Once you add your first tablespoon of water, stop using the pastry cutter, and work the dough with your hands. You want it a little dry, it should hold its shape but not feel wet or sticky. Turn out the dough onto a lightly floured surface.
- Press the dough ball into a disk and roll to about 1/4" thickness. Be sure to flip and rotate your dough as you go so it does not stick to your surface. Roll the dough to a few inches larger than your pie plate (about 12" for a 9" pie plate).
- Place in pie plate and press to fit. Tuck under any overhang and crimp or use the tines of a fork to decorate the edges.
In my opinion there are two tricks for a great pie crust.
First, keep everything as cold as possible. Set your mixing bowl in an ice bath if needed, because if you work the butter too long it'll get warm and soften. Once you get the hang of it, and know what to look for in the texture, you'll be able to cut in the butter pretty quick and the ice bath won't be necessary.
Second, add the cold water slowly, one tablespoon at a time. Too much moisture will kill your crust.