This Homemade Pie Crust is flaky, light, buttery and full of flavor. So much better than store-bought frozen or refrigerated pie crusts, and you can use it for both sweet and savory pies. The best part? Only 3 ingredients to make it!
2 1/2cupsall-purpose flour
1cupunsalted butterchilled and diced
all-purpose flourfor the work surface
In a large bowl, mix together all-purpose flour and salt.
Cut the butter into small cubes and add into the bowl. Mix with your fingers for a minute or two until the mixture resembles coarse crumbs.
Add ice water 1 tablespoon at a time until the dough forms moist clumps.
Make the dough into two balls, and then flatten each one into 1-inch thick rounds.
Optional but recommended: Wrap them separately in plastic or place in zip-lock bags. Refrigerate for 4 hours or overnight.
Remove one round from the fridge and let it sit at room temperature for 5 minutes so it’s softened enough to be rolled out.
Sprinkle a few tablespoons of flour onto a large cutting boarding or work surface.
Place the dough on the work surface and use the heel of your hand to flatten to about 1/2 inch.
Using a rolling pin, roll clockwise from the center outwards until the dough is slightly larger than your pie plate, dusting periodically with extra flour.
Slide a long knife or icing spatula under the dough to make sure it's not sticking, and place the pie plate next to the dough.
Fold the edge of the dough over the top of the rolling pin. Then gently slide the dough from the work surface onto the pie plate.
Center the dough and press into the bottom and edges of the plate.
Using a sharp paring knife, cut along the edge of the plate to remove any excess dough. Use the excess to patch up holes or cracks in your dough.
For an unfilled pie crust, preheat the oven to 400°F. Prick the dough a dozen times with a fork and fill with dried beans, rice or pie weights. Bake for 20-30 minutes until the edges are golden, and check it at 15 minutes.
Remove from oven and cool completely before adding pie filing. Serve and enjoy!
To bake a filled pie, follow the recipe instructions. Generally it's best to bake for 20 minutes uncovered and then another 20 minutes covered with aluminum foil to avoid the edges becoming too dark.