Buttery Pie Crust Recipe: This easy pie crust recipe can be used to make any pie recipe (a single crust pie or a double crust pie). With only 6 ingredients, this flaky pie crust is super simple to make!
1tablespoongranulated sugar+ 2 lbs if blind baking
½teasponsalt
1cupvery cold butterdiced into ½-inch cubes
½cup ice cold waterdivided
1egg
Instructions
To Make Pie Dough
In a food processor, combine 2 1/2 cups flour, 1 tablespoon sugar, and 1/2 teaspoon salt until well blended.
Add half of your butter (1/2 cup) to the food processor and blend with the flour mixture. Add the second half (other 1/2 cup) of the butter and blend again. The mixture should be a powdery sand texture.The butter should be very cold, if your room is warm you’ll need to place it back into the refrigerator between adding it to the food processor.
Add 2 tablespoons of water into your food processor and blend between each set. Repeat this until the texture of the mixture is a rough crumble and when you pinch it, it holds together. This usually takes about 6 tablespoons depending on the type of butter you use. You need the water to remain very cold, add ice cubes to your cup of water if needed.
Pour your pie crust dough mixture onto a flat surface and divide it into 2 halves, one half being slightly larger than the other.
Form the dough into 2 round disks by squeezing it together and kneading it lightly. Do not overwork the dough or it will become very solid and tough to work with.
Wrap your 2 dough disks tightly in plastic wrap making sure that no air is touching the dough. Refrigerate for at least 1 hour. The dough can remain in the refrigerator for up to 48 hours if needed.
Preheat your oven to 425 degrees and lightly grease a glass or metal 9-inch pie pan. Thick Ceramic pie pans tend to distribute heat unevenly and may not work for blind baking this pie crust.
Remove the larger disk of pie dough from your refrigerator and let it sit for 5 minutes or long enough for it to become workable but still cold. Sprinkle a flat workspace with flour as well as your rolling pin.
Starting in the center of the dough disk, roll the dough outward in all directions from the center to the edge until you have a 1/8-inch thick round pie crust.
Place the pie crust over your pie pan using your rolling pin by rolling the pie crust over the rolling pin and allowing it to carry the weight of the pie crust, and then rolling it gently across your pie pan. This will help avoid any stretching or cracks.
Gently press the pie crust down into the pie pan, fitting into the crease all the way around. Trim excess pie dough from around the pan with a small sharp knife and with a fork, make small holes around the bottom of the pie crust to allow venting and prevent the pie crust from bubbling up.
Blind Baking
If your recipe calls for blind baking, preheat your oven to 425°. Roll out your bottom crust dough, line it with parchment paper and weigh it down (with the weight of your choice). Bake for 20-25 mins, then cool before filling. (We wrote an entire blog post dedicated to blind baking pies, so if you need a few more details be sure to head over there and check it out.)
For Top Crust Note: Exact time and temperature will depend on filling instructions for each individual pie.
Fill your bottom pie crust with desired pie filling and preheat your oven by the pie filling instructions.
Remove the smaller disk of pie dough from your refrigerator and let it sit for 5 minutes or long enough for it to become workable but still cold. Sprinkle a flat workspace with flour as well as your rolling pin.
Starting in the center of the dough disk, roll the dough outward in all directions from the center to the edge until you have a 1/8-inch thick round pie crust.
Place the pie crust over your pie pan using your rolling pin by rolling the pie crust over the rolling pin and allowing it to carry the weight of the pie crust, and then rolling it gently across your pie pan. Vent your pie crust by making slits in the top of the pie, all the way around with a small sharp knife.
Trim the excess pie dough from around your pie pan and create a seal around the edge of your pie by rippling and pinching the pie dough between your index finger, thumb, and middle finger.
In a small bowl, whisk together egg and 1 tablespoon of water. Brush this egg-wash mixture over your pie crust in a thin layer.
Bake your pie by the filling instructions or until the pie crust is golden brown. If the edges are browning too quickly, wrap them in aluminum foil or a pie saver.
Notes
This recipe makes enough dough for a double pie crust recipe. If you only need a bottom crust, you can wrap the other half of the dough in plastic wrap and refrigerate it for a week or put that wrapped dough ball in an airtight, freezer-safe container or bag and freeze it for up to 2 months. When you're ready to use it, simply thaw it on the counter and continue on with the recipe.