I did not invent this pie crust recipe.
This is a widely known and used recipe that is worth sharing.
Ingredients
- 2 1/2 cups all-purpose flour (plus some to coat your surface and roller)
- 2 sticks unsalted butter (aka 1 cup; 8 ounces; 16 tablespoons)
- 1 1/2 tsp (aka 1/2 TBSP) granulated sugar
- 1/2 tsp kosher salt
- 7 TBSP iced water
I make a bowl of iced water, with plenty of ice cubes, to scoop ice cold water from.
Instructions
Cut the two sticks of butter into small square pieces (around 1/4 inch).
Stick the cubes of butter back into the refrigerator until you have your other ingredients measured out. This is just to keep it nice and cold.
Pour the flour, salt, and sugar into your food processor and pulse a few times to mix them.
If you don’t have a food processor, you can mix by hand, but this makes things very easy, smooth, and quick.
Pour the butter cubes into the food processor next. Pulse until the flour clumps up into a pea size.
Now, add 7 TBSP of iced water to the mixture and pulse until you have reached balls or clumps of dough.
TIP: Pinch the dough. If it sticks together, your dough is ready. If not, you may need to add a little more water (add teaspoon by teaspoon) and pulse again to mix. Keep retesting by pinching the dough.
Coat your working surface and rolling pin with flour and roll out the dough to your desired size and shape.
Place the crust into your pie pan and shape your crust.
This is when I poke vent holes in the crust, so I don’t forget this step later.
TIP: If you are using rice or sugar over parchment paper, as a weight, you can also add that now.
Set your prepared pie crust into the refrigerator for at least an hour.
You can refrigerate for up to three days or freeze for longer.
Baking instructions will vary, depending on the filling you will be using. Keep scrolling or CLICK HERE for parbaked (prebake) instructions.
Parbaked Pie Crust (Prebake) Instructions
After you allow your crust to refrigerate for an hour, preheat your oven to 375 degrees.
If you haven’t already, poke holes in the base of the crust to vent.
If you have food weights, place them on the base of the pie, assuring the edges and center are both weighed down.
If you don’t have weights, just line the pie crust with parchment paper or aluminum foil. dump sugar or rice into the lining you have placed down, so it can act as a weight without touching the pie crust.
Place the pie crust into the oven and bake for 25-30 minutes.
Take your pie crust out and allow it to cool on a cooling rack. You can finish cooling in the fridge after it has cooled enough to hold.
Now you have a partially baked pie crust, much like your store-bought crusts. Partially baked crusts are great for precooked filling or any wet filling, especially with fresh fruit.
Have Extra Dough?
If you are planning on a tart, rather than a pie, you can use the extra dough to make an empanada. I usually just make it on the spot, without refrigerating the dough, then place it in the air fryer for 10-15 minutes.
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