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A quick and easy homemade pie crust using only four ingredients. It’s buttery, flaky, and so simple to prepare. The recipe creates two 9-inch pie crusts.
So you might be wondering, why are they just posting a pie crust? Well, there are a couple reasons for today’s recipe.
First and foremost, it’s been a really busy in our household recently and while we are keeping up, sometimes you just have to take a step back and breath. That means, posting an easier recipe or one that be broken down into two posts.
The second reason is that baking season will soon be upon us and having a good go-to pie crust is always a great idea.
The final reason is that we will be releasing a homemade pumpkin pie recipe and a blueberry pie recipe soon and Kim and I wanted to make sure you had a simple homemade pie crust to use if wanted to make everything from scratch.
For these reasons, we are posting the pie crust today. It’s an simple recipe that provides our readers with a no-fail homemade pie crust option.
Now that you know why, let’s get started preparing this 4-ingredient dish. Oh, it should be noted, this recipe is for two 9-inch pie crusts that are approximately 1/4-inch thick.
For a thicker option, simple double the ingredient amounts.
Homemade Pie Crust Instructions:
First, in a food processor, combine the flour, butter, and salt. Now, if you don’t have a food processor, this recipe might not be good for you.
With that being said, you can attempt to use a large mixing bowl and a dough cutter. Just be prepared for a lot of handwork.
Next, pulse the mixture until small pebbles of flour and butter form. Small beads of butter will combine and clump up the flour.
That is exactly what you want to happen just before you start adding the ice water.
After that, slowly add the iced water to the dough, 1-2 tablespoons at a time. Pulse the mixture and continue adding water until a ball of dough forms.
In total, I believe I used 6-tablespoons of iced water. Then, remove the ball of dough, wrap it in plastic wrap, and place it in the fridge to chill for at least 30-minutes.
Try to keep the butter as cold as possible. Similar to making biscuits, keeping the butter cold is essential in creating the best possible chemical reaction in the oven.
Now, I don’t know the exact details, I’m not a food scientist. I just know from experience, room temperature doesn’t create as good of a final product than chilled butter.
Afterward, dust your counter with a thin layer of flour. Remove the dough from the fridge and cut it in half. Roll out the pie crusts to about 1/4-inch thickness.
If you’re only using one pie crust, then freeze the other half in your freezer. You can unthaw it later by dropping it in your fridge for about 24-48 hours.
I suppose you can unthaw on your counter, but again, you want that butter to be chilled before you roll the crust out.
Last, place the pie crust(s) into a greased 9-inch pie pan. The crust is now ready for filling and baking.
While greasing the pie pan might not be necessary, it does help keep the homemade pie crust from sticking during the baking process.
Now, you will see from the photos, I’m not a pro at crimping the edges, but hey, that’s the charm of a homemade dish, right?
Homemade Pie Crust Tips:
This pie crust is perfect for custards and light pie fillings. If you’re making a heavy berry or pecan pie, consider doubling the recipe and rolling the crusts out to 1/2-inch instead of a 1/4-inch.
Go ahead and dust your rolling pin with flour as well. Doing so, will reduce the chance of the dough sticking to the pin.
Feel free to use salted butter and omit the sea salt, or omit the sea salt altogether. As far as I can tell, the sea doesn’t affect the chemistry of the dish, it’s purely for flavoring purposes.
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- 2 Cups All-Purpose Flour, (plus more to dust the counter)
- 12 Tablespoons Unsalted Butter, (1 1/2 sticks)
- 1 Teaspoon Sea Salt
- 6 Tablespoons Cold Water, (more of less depending upon humidity)
- First, in a food processor, combine the flour, butter, and salt.
- Next, pulse the mixture until small pebbles of flour and butter form.
- After that, slowly add the iced water to the dough, 1-2 tablespoons at a time. Pulse the mixture and continue adding water until a ball of dough forms.
- Then, remove the ball of dough, wrap it in plastic wrap, and place it in the fridge to chill for at least 30-minutes.
- Afterward, dust your counter with a thin layer of flour. Remove the dough from the fridge and cut it in half. Roll out the pie crusts to about 1/4-inch thickness.
- Last, place the pie crust(s) into a greased 9-inch pie pan. The crust is now ready for filling and baking.
The calories listed are an approximation based on the ingredients and represent one uncooked pie crust in its entirety. Actual calories will vary. The pie crusts can be made and frozen a week in advance. To unthaw, remove them from the fridge and set them in your fridge 24-48 hours before using to bake a pie.
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Nutrition Information:Yield: 2 Serving Size: 2 Pie Crusts
Amount Per Serving: Calories: 1057Total Fat: 69gSaturated Fat: 43gUnsaturated Fat: 0gCholesterol: 180mgSodium: 1176mgCarbohydrates: 95gFiber: 3gProtein: 13g