Homemade Pie Crust – Only three ingredients

It can be a little scary to make a pie crust for the first time. Like most things, it isn’t as bad as you think. My classic pie crust recipe is very easy and only requires 3 main ingredients. I add a little salt and sugar to mine for flavor but you certainly don’t have to. The pie crust already has great flavor from the butter and it-is-buttery. Just how I like my pie crust. It only takes about 10 minutes to measure and mix your ingredients and then a few more to get it rolled into a ball, wrapped up and in the fridge. I would say cleanup is more daunting than making the dough. But totally worth it.

This is what you are going to need

Pie Crust
In this recipe, you will see how easy it is to make a pie crust from scratch.
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Ingredients
  1. 1 c. all purpose flour (you can substitute half the flour with whole wheat flour but, I use full all-purpose)
  2. 1 stick cold butter, cubed (unsalted) I like salt, I use salted
  3. 2 Tbsp. ice cold water
  4. 1 tsp. salt (optional)
  5. 2 tsp. sugar (optional)
Instructions
  1. In a large bowl add the cold butter, flour, salt and sugar.
  2. You want your butter to be as cold as possible when you start.
  3. I use a pastry cutter to cut the butter into the flour and it makes it a lot easier.
  4. You can just as easily use your hands or a fork.
  5. Combine all the ingredients until the butter is broken down into crumbles within the flour and is evenly distributed.
  6. Once you feel that the butter and flour are mixed well then you can add one tablespoon of the ice-cold water at a time and use your hands or a wooden spoon to mix the flour and water together. Then add the next tbsp. and feel the consistency.
  7. You want a wet dough but not too wet. You certainly don't want the dough to be dry.
  8. If you need to add more water, only add a teaspoon at a time.
  9. By now the dough should come together and form a wet sticky ball. It will be sticky and it will be messy.
  10. Turn the dough out onto a floured surface and use floured hands to bring the dough together but just enough. Don't use to much flour.
  11. Wrap the dough in some plastic wrap and place in the fridge for another hour to allow the butter to firm up again.
  12. As you work with the dough, the heat from your hands will melt the butter and it makes it a little harder to work with.
  13. After the dough has set for at least an hour you can now prepare your pie crust.
  14. Take the dough out of the fridge and let rest for about 10 minutes before working with it.
  15. It can be rather hard-as-a-rock when it first comes out.
  16. You can use a small amount of flour and roll your dough out onto a floured surface with your floured rolling pin.
  17. You may need to roll it out and fold it up and roll it out again a few times before you get it all smooth and the way you want it.
  18. I use my 8" pie pan to estimate how big I will need my pie crust to be by holding the pie pan upside down over the rolled out dough and making sure that the crust is big enough to come to edges of the pie pan.
  19. Once you get the dough rolled out to the size that you need it, you can put it in your pie pan and smooth it across the bottom and up the sides.
  20. Then, use your fingers to pinch the top edges to make a pretty design and if you are low in one area, you can use a little from another, like patch work.
  21. You can add your pie directly into this uncooked pie crust and cook it all together.
Notes
  1. A great idea is also to make bigger batches of the dough and save the dough portions for future use or pre-roll the pie crust out and roll it up with wax paper and freeze it for easy use next time.
  2. Most pies cook at 350 F
The Texas Bohemian http://thetexasbohemian.com/
Have fun baking and making pie crusts. You can use this delicious crust for any pie and I suggest checking out my recent blog post on how to make a Classic Pecan Pie.