How to Make Pie Crust From Scratch
This recipe is just what you need to learn how to make pie crust from scratch. If you don’t have a food processor, no problem! Use a large mixing bowl and a potato masher to mix in the butter. I make pie crust by hand whenever I don’t feel like getting out (and washing) the food processor.
I use coarse salt since that’s what we usually have on hand so the food processor comes in handy. I’ll mix the salt and flour together first, letting the processor chop the salt a bit, then start adding the butter.
The pie crust dough needs to chill before you roll it out and fill it, so it’s a good idea to refrigerate it for two hours or leave it in the fridge overnight. After spending the night in the fridge, you’ll want to let the dough warm up a bit and let it sit on the counter for 20 minutes or so before rolling it.
For big holiday gatherings or days requiring more than one pie, I’ll make more than one batch at a time. This recipe does make emough for two 9″ pie crusts (the top and bottom for one pie).
- 2 ½ cups of unbleached all purpose flour
- 1 tsp. salt
- 15 tbsp. cold unsalted butter cut into small pieces
- 6 tbsp. ice cold water
- This recipe will make two 9" pie crusts (top and bottom for one pie).
- In the bowl of your food processor add flour and salt.
- if you're using coarse salt, mix to break up most of the salt pieces for about 20 seconds.
- Toss in 8 tbsp. of the butter and pulse until the mixture becomes crumbly.
- Now add the rest of the butter and pulse until the mixture is crumbly again.
- Pour 3 tbsp. of ice cold water over the flour and butter, pulsing to mix. The dough may begin to form a ball.
- Add water in very small amounts, just enough for the dough to roll inside the bowl of the food processor and begin form a ball.
- Dump the dough onto plastic wrap and pull together into a round ball. Seal tightly with plastic wrap with no part of the dough exposed to air.
- Refrigerate for 2 hours or overnight to chill the dough.
- Then remove crust from the fridge and cut the ball of dough in half.
- Roll one half of the dough out into a circle, large enough to lay in the pie pan with the pie crust just hanging over the edge of the pie pan.
- Fill with pie filling of your choice.
- If your pie will have a top crust layer, roll out the other half of the dough into a circular shape, enough to cover the pie plate with a little extra hanging over the edge.
- Trim the edge of the pie crust dough (carefully) with a knife.
- Pinch the ends of the top and the bottom dough together and make the decorative edge of your choice.
- Brush egg white on top layer of the pie crust using a pastry brush.
- Bake for 10 minutes (temperature will vary depending on directions provided with your pie filling recipe) then place a pie ring around the edge of the crust to prevent burning.
If you don't have a food processor you can use a bowl with a potato masher to break up the butter into the flour mixture and a wooden spoon to press the dough into a ball.