We’ve featured a number of pies here on the blog, but haven’t yet posted a homemade pie crust recipe – as you can tell, that changes today! The key to a successful, buttery and flaky pie crust is keeping every ingredient cold throughout the process.
What You’ll Need:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced*
- 1/4 cup ice water
- In a large bowl, combine flour and salt. Cut in or add diced butter until mixture resembles course crumbs. If mixture has warmed, place in the freezer for 3 minutes before proceeding.
- Stir in ice water, one tablespoon at a time, until mixture forms a ball that keeps its shape (you may have some ice water left over). Wrap in plastic and refrigerate overnight, or for at least 4 hours.
- Remove from fridge and plastic wrap, then roll out to desired thickness† (this amount of dough will fit a 9-inch pie plate). Place the crust in the pie plate and press evenly into the bottom and sides.
* Diced clumps work best for a flaky consistency, but you could also grate the chilled butter into the flour.
† We suggest rolling out onto a cold surface.