Fundamentals: Easy Pie Crust Recipe

pie crust
blackberry rhubarb pie, before

Here is a basic pate brisee recipe that works for any recipe that calls for pie dough. This will yield 2 pie crusts — either enough for 1 double-crust pie or 2 single-crust pies. You can store any unused pie dough in the freezer wrapped in plastic wrap + stored in a Ziploc baggie, and then simply move into the fridge for 6-8 hours before you need it again to defrost.

pie crust
blackberry rhubarb pie, before

What you need

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
  • 1/4 to 1/2 cup ice water

How to make homemade pie crust

  • In a food processer, pulse a few times the flour, salt, and sugar.
    • If you’re working it by hand, in a large bowl, mix together the flour, salt, and sugar by tossing with your hands.
  • Then add the cold, cubed butter and pulse once or twice. Followed by the cold water in and pulse to combine – the mixture should be uneven, with chunks of butter in among the smaller ones.
    • If working by hand, add in the cubed butter and using your thumbs and index fingers to smush the butter into the flour, very roughly. add in the water and continue to smush and mix until it all looks very shaggy.
  • Next, dump out the mixture onto a floured working surface, and knead a few times to bring it all together. It should have visible butter chunks.
  • Once it’s all together in one big ball of dough, cut the dough in half, and gather each half into a rough disk. After that, wrap in saran wrap, and chill for 30 minutes, or up to overnight.

There you have it! A simple, yet delicious, quick and easy homemade pie crust for all your baking needs.