Buttery, flaky homemade pie crust made with just four ingredients! This is my go-to recipe for every single pie that I make.
- 2 1/2 cups all-purpose flour (300 g)
- 1/2 teaspoon salt (3 g)
- 1 cup cold unsalted butter, cubed (226 g)
- 1/2 cup ice water (118 g)
- 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 holds 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.
- 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.
- You can freeze the pie dough for up to 2 months. When you’d like to use it, simply thaw in the fridge overnight before using in any recipe.
Keywords: pie crust, homemade pie crust, pie