This super easy pie crust from scratch is one of the simplest, most successful pie crust recipes I've developed. It makes two crusts, so you can either make a single pie with a top and bottom crust, or two pies with just a bottom crust. Make sure to read the post above for a list of tips and tricks for pie crust success.
Course Dessert
Cuisine American
Prep Time 40minutes
Cook Time 1hour
Total Time 1hour40minutes
Servings 29-inch pie crusts
Calories 125kcal
Author Stephanie Stiavetti
Ingredients
1 1/2cupall purpose flourplus more for dusting
1teaspoonsugar
1teaspoonsalt
1cupcold unsalted buttercut into 1/2-inch cubes
1/4cupice-cold vodka(or ice water)
2poundsof pie weights(or dried beans)
Instructions
Preheat the oven to 375°F (190°C). In a large mixing bowl, whisk together flour, sugar, and salt. Add butter, and using a pastry blender, cut the butter into the flour until you've got a coarse sandy texture that looks like rolled oats.
Sprinkle in half of the vodka or ice water and knead 4 or 5 times, until the dough forms a rough ball. If the dough still does not come together, sprinkle in a little more vodka or water, 1 teaspoon at a time, until the dough comes together to form a shaggy ball.
Flatten the dough into a squat disk, then wrap in plastic wrap and set in the refrigerator overnight (minimum 2 hours).
Remove the dough from the fridge and whack it with your rolling pin a few times to soften the butter a little. On a floured surface, use a floured rolling pin to gently roll the dough to a circle about 1/8-inch thick. Don't roll too much, or you will overwork the dough. Work quickly and efficiently.
Transfer the dough to a pie plate, but do not trim it yet. Set the pie plate in the fridge, covered with plastic wrap, for at least 2 hours (ideally overnight!).
Trim the crust around the edge of the pie plate, allowing 1/2-inch of the dough to hang over the edge. Use your fingers to crimp the edges into an attractive style.
Prick the bottom of the pie all over with a fork. Line the pie with foil, making sure it covers the edges to protect them from the heat. Fill with pie weights or dried beans. Bake the first time for 30 minutes.
Remove the weights and the foil from the crust. If you will not be baking your pie again after you add the filling, bake the crust for another 20 minutes. If you will be baking the crust again once you add the filling, cover the edges of the pie crust with foil to protect them, and bake for another 10 minutes.
Allow to cool completely before filling.
Notes
If you've got time, consider grating your butter with a cheese grater instead of cutting it into 1/2-inch cubes. Don't forget to put it back in the fridge until you're ready to use it.This pie crust is super easy to make and perfect for any sweet filling you want to throw at it. If you'd like to make a savory pie crust, omit the sugar and add 1/4 cup grated parmesan cheese. (Make sure the cheese is cold, straight from the fridge!)You can also add a teaspoons of your favorite chopped herb to give your savory pie a little extra boost in the flavor department.For a truly epic pie crust, use a combination of 50% butter and 50% lard. (Available from your local butcher.)