Homemade Pie Crust Recipe
Servings: 1 Whole pie crust (i.e. top and bottom)
Ingredients
- 2 ½ Cups of all purpose flour
- 1 Teaspoon of salt
- 2 Teaspoons of granulated sugar
- 2 Sticks of unsalted cold butter cut into ½ inch diced cubes
- 3 to 4 Tablespoons of ice water
Instructions
- Mix flour, salt & sugar: Add all three ingredients into either a bowl, or a food processor, and make sure that they are thoroughly mixed.
- Add and mix in butter: Add the chunks of butter to the flour mixture, and process the butter into it or until it course meal sized chunks. If you are using a food processor, then ten pulses should work.
- Add the water: Just add 3 tablespoons at the beginning, and lightly process these ingredients together until the dough is able to hold together when you squeeze it, but not too sticky. If the mixture isn’t holding together, then add another tablespoon of water, and try again.
- Form, split, and refrigerate: Get the dough out onto a surface and form it into a ball or disk. Split the dough in half with a knife. Then wrap each half in plastic wrap and let it sit in your refrigerator for at least 2 hours or overnight.
- Use: Use either both halves for the top and bottom crust of a traditional pie, or use one of the halves to use as a bottom crust for a tart. These can be frozen for up to 4 months so that you can use them at a later date.