Easy pie crust recipe

Easy pie crust recipe

Producing pie dough from scratch shouldn’t be scary. This foolproof recipe utilizes a foodstuff processor to make a dough that’s simple to work with and bakes up beautifully.

[Photos: Vicky Wasik]

We use a meals processor to get the guesswork (and the physical function) out of pie dough. This rookie-welcoming recipe is further straightforward to roll out, and it bakes up tender, crisp, and flippantly flaky. Even far better, you can make it ahead of timeā€”just wrap the dough tightly in plastic, place it in a zipper lock bag with as significantly air pressed out as possible, and freeze it for up to three months, permitting it thaw in the fridge just before rolling and baking.

For a much more conventional dough which is extra flaky but a small considerably less rookie-friendly, examine out our aged-fashioned flaky pie dough.

Why It Works

  • All-butter presents this pie crust extra taste.
  • Combining the flour and butter in two unique phases produces a dough that is tender and flaky but extremely simple to roll out.
  • Generate: Makes 2 one crust or 1 double crusted pie
  • Active time: ten minutes
  • Total time: ten minutes
  • Rated: four.5510204081633


  • two 1/two cups (twelve.5 ounces 350 grams) all-purpose flour
  • 2 tablespoons (twenty five grams) sugar
  • one teaspoon (5 grams) kosher salt
  • 2 one/2 sticks (10 ounces 280 grams) unsalted butter, reduce into 1/four-inch pats
  • 6 tablespoons (three ounces 85 milliliters) cold h2o


Combine two thirds of flour with sugar and salt in the bowl of a meals processor. Pulse twice to integrate. Unfold butter chunks evenly in excess of area. Pulse until finally no dry flour stays and dough just begins to gather in clumps, about 25 brief pulses. Use a rubber spatula to unfold the dough evenly all around the bowl of the foodstuff processor. Sprinkle with remaining flour and pulse till dough is just hardly damaged up, about 5 limited pulses. Transfer dough to a big bowl.

Sprinkle with water then making use of a rubber spatula, fold and press dough until finally it comes collectively into a ball. Divide ball in fifty percent. Sort every fifty percent into a 4-inch disk. Wrap tightly in plastic and refrigerate for at the very least two hours just before rolling and baking.

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