Easy Pie Crust 🥧
Yields: 1 crust (double for 2)
Prep: 15 min + chilling
Bake: according to your pie recipe
Ingredients
1½ cups all-purpose flour
½ cup salted butter, frozen
3 tbsp cold water
Pinch of sugar (optional, for a slightly sweet crust)
Instructions
- Prepare the butter
- Freeze the butter solid for at least 1 hour.
- Using a box grater, grate the frozen butter into small pieces. This helps create flaky layers in the crust.
- Combine dry ingredients
- In a large bowl, mix the flour and pinch of sugar (if using).
- Add the grated butter and use a pastry cutter, fork, or your fingertips to mix until the mixture resembles coarse crumbs. Some small pieces of butter should remain—it’s what makes the crust flaky.
- Add water
- Gradually add cold water, 1 tablespoon at a time.
- Mix gently until the dough just comes together.
- Avoid overworking the dough—it should be slightly crumbly but hold when pressed.
- Form & chill
- Gather the dough into a ball, then flatten into a disc.
- Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes before rolling.
- Chilling helps the butter firm up and prevents shrinking during baking.
Tips for a Perfect Pie Crust
Keep everything cold: Cold butter + cold water = flaky layers.
Don’t overmix: Overworking the dough develops gluten, making it tough.
Rolling: Roll the dough on a lightly floured surface, turning occasionally to prevent sticking.
Blind baking: If your recipe calls for a pre-baked crust, line the crust with parchment and fill with pie weights or beans. Bake at 375°F (190°C) for 15–20 min until lightly golden.