Fall is right around the corner and it is definitely the key season for making pies, so I figured this would be the perfect time to share my pie crust recipe! Not only is it easy to make, but pie crust is a super versatile, baking staple that can be used to make so many awesome things including traditional pies, tarts, hand pies, pie cookies, quiches, and more!

I also made a video featuring this recipe, so make sure to check it out!:

Disclosure: There are Amazon affiliate links provided in the post below. If you click on any of the Amazon links and make a purchase, I do get a small percentage of the sale which helps me pay for my ingredients and my website. I genuinely use anything that I link, and I want to make it easy for you to find these ingredients and kitchen tools, too, if you want to utilize them!

Note: This recipe is good for 1 pie crust, so if you want a top and bottom pie crust, double the recipe and use a regular size food processor, unlike the adorable mini one I utilized and linked in this post.

Equipment:

• Chef’s knife
• Food Processor
• Measuring cups
• Measuring spoons
• Measuring cup (liquid)
• Rolling pin
• Plastic wrap/plastic cling film
• Pie pan/tart pan/sheet pan

Ingredients:

• 1 stick (1/2 cup or 110 grams) unsalted butter
• 1 1/4 cups (175 grams) all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1 teaspoon granulated sugar
• 1/4 cup (59 milliliters) ice water

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Directions:

1. Cut stick of butter into small cubes. (I cut it into about 16-24 little cubes.) Set the butter in either the freezer or refrigerator until ready to use it.
2. To a food processor, add all-purpose flour, salt, and granulated sugar. Pulse the ingredients a few times, add the chilled cubes of butter, and pulse again until the butter is a little bigger than pea size. Add the ice water into the food processor and blend until the dough just starts to come together.*
3. Pour the contents of the food processor onto a piece of plastic wrap and then use the plastic cling film to press the dough into one mass of dough. Wrap the dough with the plastic wrap and then use a rolling pin to flatten the dough and help it come together even more. Place that in the refrigerator to chill for about 20-30 minutes.
4. Place the dough on a lightly floured work surface and roll the dough into a rectangle. Fold the dough into thirds, turn it 90 degrees, roll it out again, and fold into thirds. Repeat this roll and fold a total of 3-5 times.** After the final fold, we re-wrap the dough in plastic wrap and place it back in the refrigerator to chill for at least 2 hours.
5. Once the dough is completely chilled, roll it out on a lightly floured work surface. If making a pie, roll it out into a circle shape that is about 1/8 inch thick. If making mini pies or hand pies, roll the dough into a rectangle and then use a cutter to cut the the dough.
6. The time it will take to bake the pie dough depends on what you’re making, but hand pies take about 25 minutes in a 375°F or 191°C oven, while blind baking mini pies takes about 18-20 minutes to bake at the same temperature.

Notes:

• *To make sure the dough is ready to go, grab a little bit of the dough and press it together with your fingers. If the dough holds its shape, you’re good to go. If it for some reason it is still a little too crumbly, add a little bit of ice water at a time until the dough comes together.
• **Make sure to lightly flour the work surface, top of the dough, and rolling pin as you need it to avoid sticking.

Things to remember when making pie:

1. Make sure the dough is larger than the pan you’re placing it into because you can always trim it. Gently ease the dough into the pie pan and press it along the sides and bottom. Make sure that you do not stretch the dough to fit the pie pan because that will cause your dough to shrink while baking it.
2. When blind baking, aka baking without a filling, make sure to poke little holes into your crust because that will help the steam produced by the butter pieces escape while the crust bakes instead of becoming trapped and making weird bubbles in your dough.
3. Make sure to not over work your dough because that can also cause it to tighten up and shrink while baking.

Thank you for checking out this recipe! Let me know how you enjoy it!