The Best Homemade Pie Crust Recipe
This best homemade pie crust recipe is my pride and joy. It’s buttery and flaky, incredibly moist with a light airy texture. Here you will find everything you need to master the best homemade pie crust recipe.
I always recommend pastry flour for pie crust. It has a lower protein content than all-purpose and higher protein content than cake flour. Too high of protein content and the crust will be too dense. Too low of protein content and the crust won’t have structure. Can’t find pastry flour? Half all-purpose and half cake flour works just as well.
Always use cold ingredients. You want the butter cold when going into the oven to create the delicious pockets of fat in the flour, resulting in a flaky pie crust. Ice water mixes with flour more easily.
Make the best homemade pie crust
Step one: Cut the butter into cubes first. This way it will stay cold in the fridge while you measure the flour(s).
Step two: Measure the flour into a large bowl or food processor. Don’t scoop the flour directly out of the bag with the measuring cup, because that will result in overmeasuring. Spoon it into the measuring cup and level with a knife.
Step three: Cut the butter into the flour using a pastry blender(recommended) with a push down and twist movement. Alternatively, add the butter to the flour in a food processor and pulse until all of the flour is coated.
Step four: Add 4-6 tablespoons ice water, 2 tablespoon at a time. Continue to pulse in the food processor or work with the pastry blender until the dough starts to hold together.
Step five: Mold the dough into a ball, cut in half, and shape into two round discs. Refrigerate at least 3 hours in a bowl covered with plastic wrap before using.
Step six: When ready to use, roll pie crusts out onto a clean surface dusted with flour. Keep everything dusted with flour to avoid sticking.
Can pie crust be frozen?
You bet! Pie crusts freeze well for up to 30 days, thaw in the fridge overnight.
Best Homemade Pie Crust Recipe
- 2½ cups pastry flour, OR
- 1¼ cup all-purpose flour +
- 1¼ cup cake flour
- 1 cup butter (2 sticks) cold, cut into cubes
- 6 tbsp. ice water
- 1 tsp. salt
- 2 tsp. granulated sugar
- Add flour, chilled cubed butter, salt, and sugar to a large bowl.
- Using a pastry blender, cut the butter into the flour until all of the flour is coated.
- Add ice water, 2 tablespoons at a time and work the dough until it starts to come together.
- Mold into a ball and set in the fridge covered with plastic wrap for at least 3 hours or until ready to use.
- When ready to use, roll the dough out of a lightly floured surface. Start from the center and continue rolling in different directions. Keep the dough and rolling pin floured to avoid sticking.