Every great pie starts with the perfect pie crust. This is my favorite go-to pie crust.
I love baking pies. It’s one of my favorite things to bake. Pumpkin, apple, lemon chess, chocolate covered strawberry pie – love them all! So with Thanksgiving about a month away it’s time to start thinking about what pies are going to make the menu this year. And each of them start with this easy perfect pie crust recipe. I’ve feel like I’ve tried every pie crust recipe out and this is the combination of ingredients that made the cut. The ingredients for this crust are simple and the result is a perfect flaky tender pie crust that will make this the perfect crust for your pie.
If’ you’ve never made a homemade pie crust before or have struggled with making pie crusts from scratch in the past don’t worry! This crust is the perfect place for you to start. Before you get started hop over and read these ultimate tips for making the perfect flaky pie crust. I’ve got some great tips for keeping things cold as you get this crust under way.
So don’t be intimidated and automatically reach for that box of pie crust next time you are baking a pie {don’t get me wrong…I do it sometimes too – shhhh!}. There’s just nothing better than a scratch-made flaky crust to finish off that perfect pie! Give this recipe a try. I think you’ll find it to be the perfect crust for any pie you bake. Enjoy!
The Perfect Flaky Pie Crust Recipe
- 1¼ cup all-purpose flour
- ½ cup chilled UNSALTED butter, cut into small cubes
- ¼ tsp table salt
- ¼ cup chilled water **You will be adding the water 1 tsp at a time
- Start by placing all your prepped ingredients and kitchen tools into the freezer for 5 minutes to chill.
- In a large bowl, combine flour and salt. Using a pastry blender or 2 butter knives, cut the butter into the mixture until it resembles course breadcrumbs.
- Place flour/butter mixture back in freezer for a few minutes.
- Add in water, 1 Tbsp at a time, working lightly with your hands until your mixture starts to form a ball. DO NOT put so much water into the mixture that the dough looks wet. It should look dry and just start to form.
- Wrap dough ball in plastic wrap and refrigerate for at least 4 hours or overnight.
- Roll dough out on chilled counter surface to fit a 9 inch pie plate. Lay dough in pie plate and press it evenly into the bottom and side of pie plate. Trim any excess dough with a small knife or kitchen shears, leaving a 1-inch overhang. Finish by foldingdough under to reinforce the edge.
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