Pie Crust Recipe

5 from 1 vote

Tender, flaky, and flavorful pie crust every time!

Prep Time15

Chilling1

Course: Dessert, Pie

Cuisine: American

Keyword: butter, crust, flaky, pie, tender

Servings:

Calories: 351kcal

Author: Leigh Harris

In the bowl of a food processor combine the flour, sugar, and salt. Pulse a few times to mix. Add the cold butter pieces and pulse until the mixture looks like a coarse meal. With the processor on, gradually ice-cold water one tablespoon at a time and process until the dough begins to come together.
2 1/2 cups All-purpose flour, 1 cup Unsalted butter, 1 tbsp Granulated sugar, 1/2 tsp Kosher salt, 5-6 tbsp Ice water
Dump the dough onto a lightly floured surface and knead a few times until it comes together.
Divide the dough in half. Shape each piece into a ball, then flatten each ball into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least one hour or up to 3 days.

DO NOT overwork the dough in the processor. Overworked pie dough will result in a tough hard pie crust.

You can also make pie crust by using a pastry cutter to cut in the butter cubes.

Storing and Freezing - Wrapped tightly the dough can be refrigerated for up to 3 days. Or frozen for up to 3 months.