Get excited! I’m about to share with you the ultimate pie crust recipe.
There might be a better recipe out there; but there isn’t a tastier, flakier crust that’s this easy to make. This recipe is crazy forgiving. And there’s no need for special equipment. You can use a KitchenAid mixer or your hands. It’s fine if use salted or unsalted butter, add sugar or leave it out. Even if you over mix, this recipe always turns out amazing!
Easy as Pie Double Crust Recipe
2 ¼ cups flour
¼ cup sugar
½ teaspoon salt
2 Sticks cold butter (cut into 1 inch cubes)
¼ cup ice water
Okay, for all you experienced bakers that’s probably all you need. Go make pie!
Now for the rest of you, here’s the step by step instructions.
- Mix flour, sugar and salt together in a KitchenAid Mixer with paddle attachment (or whisk dry ingredients in a bowl. You could be all fancy and sift them but it’s not necessary.) If you are making a savory pie like quiche, you may choose to leave the sugar out. I usually do. But if you’re new to handling pie crust you may want to keep the sugar in because it really makes the dough more manageable and the sugar really isn’t overpowering. Some people prefer a slightly sweet crust.
- Add COLD butter This is the only slightly fussy part of this pie recipe. Everything goes so much better if the butter is COLD. That said, I’ve made it with room temperature butter and it still makes a pretty decent crust. But it’s so much easier to work with if the butter is COLD. Also, I’m certain the original recipe called for unsalted butter but it doesn’t really matter much. If I only have salted butter I just decrease the salt. (To tell the truth I often forget the salt. It is better with salt but even without salt this crust is superior to 96% of the pie crusts out there.) But you must use butter! To make this recipe with anything other than butter would be a travesty. If you do something so foolish please don’t expect it to taste good.
- Mix the butter in until the largest bits are about pea size. (or mix in by hand.)
Honestly, I think hand mixing makes the most delectable pie crust. But it’s kind of messy and takes more time. I only use my hands when I’m at a VRBO or cabin without a good mixer. I used to own a pastry cutter but really hands works so much better. This is true for biscuits as well.
4. Add ice cold water.
5. Mix until dough forms a ball
6. Divide ball in two.
7. Form dough into round disc. This is another place beginning pie makers mess up. Make sure your disk has smooth edges. Because when you roll it out even a pretty small dent can turn into a big split.
8. Roll out the dough. Everyone has their favorite way to roll out pie crust. This is mine: a tea towel, a wooden rolling pin and a flour shaker
I shake flour on the tea cloth and then on the dough.
I rotate the disk between rolls and flip it over. Every time I flip the dough I shake more flour on. In general too much flour makes a pie crust less flaky and delicious. But since this is such a forgiving recipe you can be fairly generous with the flour. My only other piece of advice is don’t be too vigorous with the rolling pin. Crusts respond best to a gentle touch. Continue till you reach the desired diameter.
8. Fold crust in half and place in the pie tin. If for some reason your crust is too sticky, you can use the tea towel to transfer the crust. Just flip it over on top of the pie tin. Sorry, I don’t have a picture of this method but it has save me many times.
9. Unfold and crimp the edges by hand.
10. Freeze the crusts for later use or, if you are using it right away, let it chill in the fridge or freezer while you prepare the filling. Chilling the crust makes it more flaky. This step is especially necessary if you are working in too hot of a kitchen.
11. Bake the pie according to directions.
12. Enjoy! Happy Thanksgiving!