Easy Pie Crust

Don’t let the idea of making pie crust scare you! With this Easy Pie Crust recipe, you’ll become an expert pie crust maker in only a few short steps!

Easy Pie Crust is a quick and simple recipe that you’ll get to know like the back of your hand! 

One thing I love, almost as much as I love pie, is that I know that I can go to my mom anytime I need the ingredients for a basic recipe. Whether it’s a batch of chocolate chip cookies or a chicken noodle soup recipe, my mom’s brain is like a catalog of staple recipes. This all butter crust recipe is no exception.

Ingredients in Pie Crust

You only need a few simple ingredients to make this quick pastry dough. 

• Flour
• Salt
• Cold butter
• Ice water

That’s it! 

How to Make Pie Crust

1. First, put the flour and salt in a mixing bowl and whisk them together to combine.
2. Next, dice your butter into small cubes. You’ll want the butter to be as cold as possible to make the best pie crust, so if needed, place it into the fridge or freezer after dicing for a few minutes to firm up.
3. Then, add the butter pieces to the flour mixture and mix with a pastry blender, a fork, or your hands until the mixture is crumbly. 
4. Mix in the ice water, a tablespoon at a time until the mixture starts to form a dough ball. 
5. Finally, separate the dough into two equal pieces and form them into disks. Cover with Bee’s Wrap or plastic wrap and refrigerate until you’re ready to use them.

How much water do you put in pie crust?

I find that 6-7 tablespoons of ice water is just about the perfect amount. You want your dough to be firm, but malleable, and not too sticky. 

Adding the ice water to the crumbly flour & butter mixture a tablespoon at a time will allow you to have control over the consistency of the dough. 

Should pie dough be chilled before rolling?

For this easy pie crust recipe, I do recommend chilling it before rolling it out with a rolling pin. 30-60 minutes is enough if you don’t have much time, but you can certainly prepare it a day in advance too.

If you find that your pie crust is too firm when you pull it out of the fridge, let it rest at room temperature for 5-10 minutes before rolling so that you have a crust that is easy to work with.

Recipes Using Pie Crust

There are lots of ways to use your homemade pie crust! Here are some ideas:

• Bake a pie. Duh! Berry pies, pecan pie, peach pie, cream pies – the pie possibilities are endless! This recipe yields one double pie crust or two single bottom pie shells.
• Make a quiche! Quiches are delicious at any meal! Make a brunch or dinner quiche using your favorite filling and topping ingredients and your easy pie crust will hold it all together.
• Galettes Galore. Make my cute and delicious Mini Blueberry Galettes! Sweet blueberry filling tucked inside buttery pastry dough and shaped into mini galettes. It really doesn’t get any better than that.

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Easy Pie Crust

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This easy pie crust recipe is perfect for double crust pies, quiches, and more.

Ingredients

• 2 c all purpose flour
• 1/2 tsp salt
• 2/3 c unsalted butter, cubed
• 6-7 tbsp ice water

Instructions

1. 1. In a large bowl, whisk together the flour and salt.
2. 2. Add cold cubed butter to flour mixture and blend with hands or a pastry blender until thoroughly combined and crumbly
3. 3. Add ice water 1 tbsp at a time and combine using hands just until ingredients are evenly mixed and dough forms into a ball. Try not to overwork the dough. It should be firm and not too wet.
4. 4. Separate ball of dough into two equal halves and form into disks.
5. 5. Wrap disks in plastic wrap and refrigerate until ready to use.

Notes

This recipe makes enough dough for one double-crust pie, or two single-crust pies. Refrigerate for at least 30 minutes or up to 3 days. When ready to use, roll one disk out on a well-floured surface with a rolling pin and place in pie or tart dish. Poke generously around the bottom with a fork to ensure that air is able to escape while baking and crust does not bubble. Fill as desired. Add second rolled crust on top for a double-crust pie, or save second crust for a separate pie or quiche. 

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