This easy pie crust recipe is my absolute favorite. I use it for all recipes that call for pie crust, and it’s extremely versatile. It can be used for sweet or savory dishes, and this pie crust recipe makes two discs (enough for one double pie crust recipe) or two single pies 9-inch.
You can keep extra pie crusts in the freezer.
This simple recipe by John Kanell will show you how to make a tender, flaky homemade pie crust.
Ingredients
3 cups all-purpose flour (360g)
1 tablespoon sugar
1 teaspoon salt
1 cup cold unsalted butter cut into cubes (227g)
4 to 6 tablespoons ice water (60-90ml)
Instructions
In the work bowl of a food processor, combine 1½ cups of flour, sugar, and salt. Pulse a few times to combine.
Add half of the butter. Process until the mixture resembles very fine crumbs and starts to form a ball, about 30 seconds. Scatter in the remaining butter and the remaining 1½ cups of flour. Pulse 2 times just to distribute.
Drizzle 4 tablespoons of ice water over the mixture. Pulse a few times. Add additional water, a tablespoon at a time, as needed, and pulse once or twice after each addition. The mixture should easily stick together when squeezed, but not feel wet or dry.
Transfer the dough onto the counter and form it into a ball. Cut the ball in half and press each half into a dish. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days. The disks can also be frozen for a few months and thawed in the fridge overnight before using.
I suggest you look at the detailed preparation of the dough so that you don’t miss an important segment.
If you want to make a pumpkin pie, check out the recipe for this pie on the Foodie Page.
