As easy as it is to pick up a premade pie crust in the frozen foods department, you know and I know that they don’t taste as good as the real thing. Not only are you missing out on that light and flaky texture that only a homemade pie crust can offer, but many frozen pie crusts are packed full of preservatives.
Fortunately making a pie crust from scratch is easier than you think and involves just four common ingredients you likely already have.
I use this base recipe for everything from apple pie to quiche, but I generally spice it up depending on what I plan to put inside. For quiche, I typically add garlic powder and herbs, and for pies, the crust tastes even better with a hint of sugar and a sprinkle of cinnamon. Regardless of what you are making, you can add in any extra flavors you want, from chili powder to nutmeg.
Easy homemade pie crust recipe
- 1-1/4 cups all-purpose flour
- 1 stick butter (or 8 tablespoons/4 ounces/115 grams), chilled
- 1/4 teaspoon salt
- 1/4 cup ice water
- Grate a cold stick of butter just like you’d grate a block of cheese. Keep it in the freezer until you’re ready to use it.
- To a food processor, add the grated butter, flour and salt. Pulse the mixture until it forms little balls. Continue to pulse as you add in the water a tablespoon at a time. You may need more or less water, so watch the consistency as you add.
- The mixture should still be in small pieces. Remove from the processor, and form into a ball. If the dough ball is too soft, put it in the refrigerator for 15 minutes. Dust a rolling pin with flour, and roll out the dough on a piece of waxed paper until it is large enough to cover your pie plate. Lay it over the pie plate, crimp the ends, and fill with whatever filling you wish. For pies that require longer baking times, you may need to cover the crust with foil to prevent over browning. Bake according to the directions for the pie you are baking.
- Double the recipe for pies that require a top crust, or make a little extra, and use cookie cutters if you want to add fun shapes to your pies.
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Originally published Nov. 2011. Updated June 2016.