Why Make Pie Crust from Scratch?
While store-bought pie crusts are convenient, nothing beats the taste and texture of a homemade pie crust. It’s fresh, customizable, and surprisingly easy to make with just a few simple ingredients. Plus, when you make it yourself, you control the flavor, flakiness, and overall quality.
This recipe is ideal for beginners and experienced bakers alike. With step-by-step instructions and some handy tips, you’ll be a pie crust pro in no time!
Ingredients for Homemade Pie Crust
Here’s what you’ll need to make one 9-inch pie crust:
- 1 ¼ cups (150g) all-purpose flour – The base of the crust, providing structure.
- ½ teaspoon salt – Enhances the flavor of the crust.
- ½ cup (113g) cold unsalted butter, cut into small cubes – Creates that flaky texture.
- ¼ cup (60ml) ice water – Helps bind the dough together.
That’s it! Just four ingredients for a pie crust that’s buttery, flaky, and utterly delicious.
Step-by-Step Instructions: Making Pie Crust from Scratch
- Combine Dry Ingredients
In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough. - Cut in the Butter
Add the cold butter cubes to the flour mixture. Using a pastry blender or a fork, cut the butter into the flour until the mixture resembles coarse crumbs. Aim for some pea-sized pieces of butter to remain; these will create pockets of flakiness in the baked crust. - Add the Ice Water
Gradually add the ice water, one tablespoon at a time, to the flour mixture. Stir gently with a fork after each addition until the dough just comes together. Be careful not to overmix, as this can lead to a tough crust. - Form the Dough into a Disc
Turn the dough out onto a lightly floured surface. Gather it together and gently shape it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days, before rolling it out.
Tips for a Perfect Pie Crust
Creating a perfect pie crust isn’t hard, but there are a few tricks that can make the process even easier:
- Keep Everything Cold
Cold ingredients are essential for a flaky crust. Use cold butter, ice water, and even chill your flour if your kitchen is warm. Cold butter creates steam pockets during baking, which gives the crust its signature flakiness. - Don’t Overmix the Dough
Overmixing develops gluten, which can make the crust tough. Mix just until the dough comes together, and resist the urge to knead it too much. - Rest the Dough
Chilling the dough allows the gluten to relax and the butter to firm up, making it easier to roll out. This step also helps prevent shrinkage during baking. - Roll with Care
Roll the dough out on a lightly floured surface, turning it frequently to maintain a circular shape. Keep your rolling pin lightly floured to prevent sticking. - Practice Makes Perfect
Don’t worry if your first few pie crusts aren’t perfect. Like anything in baking, practice improves your technique and results.
Common Questions About Pie Crust
Can I use salted butter instead of unsalted butter?
Yes, but you’ll want to reduce the added salt in the recipe to balance the flavors.
What’s the best way to roll out pie dough?
Roll the dough from the center outward, rotating it frequently to ensure even thickness. Keep the dough about ⅛-inch thick for most pies.
How can I tell if the dough is overmixed?
If the dough feels sticky or elastic instead of crumbly and soft, it’s likely overmixed. A good pie dough should just hold together without being overly worked.
Try the pie crust recipe with these recipes!
Why This Recipe Works
This pie crust recipe balances simplicity and quality. The butter ensures a rich, flavorful crust, while the ice water brings everything together without activating too much gluten. By following the tips and taking your time, you’ll achieve a crust that’s not only delicious but also visually stunning.
Whether you’re using this crust for a traditional pumpkin pie, a fruit-filled masterpiece, or a savory quiche, it’s a versatile recipe that you can rely on time and again.
Bake Like a Pro
A homemade pie crust is a baker’s secret weapon. It’s the foundation of countless desserts, from flaky apple pies to creamy custards. With this easy-to-follow recipe, you’ll be able to craft a crust that rivals those from professional bakeries. And the best part? You made it yourself, from scratch.
So, grab your rolling pin, chill that butter, and get ready to bake something amazing. Don’t forget to share your pie creations #dinedreamdiscover, we’d love to see how you use this crust recipe!
Pie Crust from Scratch Recipe
Ingredients
- 1 ¼ cups (150g) all-purpose flour
- ½ teaspoon salt
- ½ cup (113g) cold unsalted butter, cut into small cubes
- ¼ cup (60ml) ice water
Instructions
Instructions
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the cold butter cubes to the flour mixture. Using a pastry blender or a fork, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Add water: Gradually add the ice water, one tablespoon at a time, to the flour mixture. Stir gently with a fork until the dough just comes together. Don't overmix!
- Form a disc: Turn the dough out onto a lightly floured surface and gently shape it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days) before rolling.
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