What is pie crust made from?

This homemade pie crust could not be more simple to make, and it only requires four basic ingredients: flour, salt, water, and butter.

Why do you use ice water when making pie crust?

Ice water helps keep the pie crust flaky by keeping the fat cold. That way, when the pie crust hits the heat of the oven, the butter melts and creates those tender, flaky layers.

Can you refrigerate pie crust overnight?

Definitely! You can keep this pie crust in the fridge for up to two days, and you can even freeze it for up to two months. I love to make my pie crust ahead of time to make my life just a little bit easier later.

Can you freeze homemade pie crust?

Yes, you can freeze the pie crust for up to two months. Before using the frozen pastry dough, simply transfer it from the freezer to the fridge the night before to let it thaw before using it. If desired, you can also freeze pie crusts directly in the pan — just make sure to wrap the pie crust well to avoid any freezer burn.

How do I keep my pie dough from sticking when I roll it out?

Make sure to generously flour your countertop and rolling pin when rolling pie dough out. I recommend rolling once, rotating the dough, then continuing the process to keep the dough from sticking to the surface.

Easy Homemade Pie Crust

Author: Leslie Jeon
Total Time: 2 hours, 10 minutes
Yield: 2 pie crusts 1x

Description

Buttery, flaky homemade pie crust made with just four ingredients! This is my go-to recipe for every single pie that I make.

Ingredients

Scale

2 1/2 cups (300g) all-purpose flour
1/2 teaspoon salt
1 cup (226g) cold unsalted butter, cubed
1/2 cup (114g) ice water

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Instructions

In a large bowl, whisk together the all-purpose flour and salt.
Then, use a pastry cutter to cut in the cold unsalted butter until it is lentil-sized (you still want some small chunks of butter to be visible). If you don’t have a pastry cutter, you can also do this using a food processor.
Pour in the ice water (just the water — no ice!) and mix until just combined. If the dough is still crumbly, add in more water a tablespoon at a time until the dough comes together but is not overly sticky to the touch.
Form the dough into two equal-sized disks and wrap each one individually with plastic wrap. Chill the dough for at least two hours or up to two days. You can also freeze the pie dough for up to two months.
At this point, you can use the pie crust in any recipe as needed. Each crust will be large enough for a 9-inch pie pan.

Equipment

9-inch Pie Pan

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Handheld Pastry Cutter

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French Rolling Pin

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Notes

Butter: If you have some flakes of butter in the dough, don't be worried! That is completely normal, and when the butter melts in the oven, it will create that beautiful, flaky taste.
Freezing Instructions: You can freeze the pie dough for up to 2 months. When you'd like to use it, simply thaw it in the fridge overnight before using it for any recipe.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Keywords: pie crust, homemade pie crust, pie

Find it online: https://thebakersalmanac.com/homemade-pie-crust/