Simple to make and very worth it.
I get it if you don’t want to make crust from scratch. That’s fine. But just know that your pie will be inferior. If you’re fine with that, I’m fine with that. This is just your basic all-butter crust and it’s my personal favorite. Jeremy loves it. I love it. It’s yum. If you want to get fancy, depending on what you’re using the crust for, you could add any number of things, like: cinnamon, nutmeg, basil, cheese... just try. You might even like it. (Rolling out crust is my favorite part of pie making)
Let’s make pie crust together.
Assemble ingredients. Flour, cold cold butter, salt, ice cold water.
I use a blender but you don't have to. You can use a bowl and a pastry blender or just two forks. You could use your hands only, but avoid that if possible because you really don't want your butter to melt. So, if you must use your hands... work quickly.
Salt and flour go into the blender. Pulse to combine.
Dump in your very cold cubed/sliced butter. Pulse a couple times, you still want chunks.
One at a time, add 8-10 Tablespoons of ice cold water. Pulse 3-5 times after each addition. you should end up with a slightly crumbly dough but it stays together when you press on it. You do not want a wet dough. It should not be sticky.
When you've added 8 Tablespoons pulse it a couple extra times, you likely have enough water already. You should see it clumping together.
Dump it out. You shouldn't need to flour the counter because it should not be sticky.
Press it into a ball. Don't worry if you have a few bits that don't want to stick, just leave them out.
Break it into two.
Press each half into a flat disc. Make sure the edges are rather compact.
Put each in a ziploc bag. Refrigerate for at least 15 min to make sure the butter is cold before rolling it out. You can refrigerate for up to 3 days or freeze it for later.
Now to make a pie. Not in to sweets? Make a chicken pot pie or a quiche.
Pie crust recipe
1 cup Unsalted butter, cubed and chilled
8-10 Tablespoons ice cold water
2 1/4 cups Flour
1 teaspoon Salt
- Pulse to combine the flour and salt
- Add cold butter and pulse a few more times, still leaving butter chunks
- Add water 1 Tablespoon at a time. Pulse 3-5 times after each addition
- Once dough is able to come together without being wet, dump on counter and form into two balls.
- Flatten each ball into a disc, compacting the edges as much as possible.
- Place each disc into a ziploc to chill for at least 15 minutes before rolling out.