Easy Pie Crust Recipe
OK, in full disclosure, I don’t usually make my pie crust. Those pre-made, refrigerated pie crusts are so easy (and cheap) that I usually talk myself into grabbing those because it’s going to save me all this extra time. And, they taste good, too.
Then, I make something with a homemade pie crust and I realize that honestly? It’s not that big of a time saver to use those refrigerated crusts. Making your own pie crust seems daunting, but in reality, it’s super easier. (Way easier than making a cake or cookies. For real.) And it doesn’t take that long — especially if you make the crust a couple of days ahead of time and refrigerate it until you’re ready to roll out and use the dough.
The great thing about this pie crust is that it really is basic in that it’s not just easy, it can also be used for any recipe that needs crust (like a quiche or pot pie).
How to Make Pie Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup unsalted butter, cold and cut into 1/2 inch pieces
- 2 Tablespoons ice water
- In a mixer, mix together flour, salt and sugar.
- Add butter to the dry mixture a few pieces at a time until the mixture becomes course.
- Add 2 Tablespoons of ice water to the mixture and mix the dough briefly. The mixture will still be crumbly, but will hold together when squeezed. DO NOT OVERMIX.
- Place dough onto a piece of long piece of plastic wrap and fold the wrap over the top (so that the dough is the middle with plastic wrap on the top and bottom). Press dough until it is flattened in a round disc. Refrigerate for 1 hour.
- After refrigerating, place dough onto a lightly floured surface and roll with a floured rolling pin to a size that is large enough to fit into your pie plate with some hanging over.
- Place rolled dough over a lightly greased pie plate. Fit the dough into the bottom and up sides of the plate. Fold the overhanging dough over the rim of the pie plate and press to form a seal all around the edge of the plate and dough. You can also crimp the edges of the dough to make it more decorative.
- Set aside until ready to use, or refrigerate for up to 24 hours.