Go Back

Homemade Pie Crust

Celina Swartz
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Servings 12 People (makes 2 single or 1 double crust)

Ingredients
  

Baking & Spices

  • 2 1/2 cups All Purpose Flour
  • 1/2 Tbsp Granulated Sugar
  • 1/2 tsp Sea Salt

Refrigerated

  • 1/2 lb COLD unsalted butter (2 sticks) diced into 1/4" pieces

Other

  • 6 Tbsp Ice Water

Instructions
 

  • Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
  • Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery. 
  • Add 6 Tbsp of ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
  • Transfer dough to a clean surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour before using.
Keyword pie crust recipe