If you are in need of a good pie crust recipe, this recipe is for you! It only takes five ingredients plus water and ice. You come up with the filling and we can provide the recipe for the pie crust! This works for pumpkin pie, apple pie, cherry pie, lemon pie, pecan pie, berry pie, chocolate pie, you name it! You can even make extra to freeze for another occasion and ready-to-bake pie crust. Sign up for our Menu Planning Program for over 500 more recipes, including pie fillings!
- 2 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoon sea salt
- 1 tablespoon granulated sugar
- 1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 1 cup cold water
- 1/4 cup vinegar
- 1 cup ice
These first steps will be done one hour before you want to cook the crust, or preferably the day before:
- Stir flour, 1 teaspoon of salt, and sugar together in a bowl.
- Add butter pieces and coat with flour mixture using a bench scraper or spatula.
- With a pastry blender, cut butter into flour moisture, until mostly pea-size pieces of butter remain.
- Combine 1 cup of cold water, vinegar, and 1 cup of ice in a measuring cup.
- Sprinkle 2 tablespoons of ice water mix over flour mix, and mix and cut with a scraper or spatula until it is fully incorporated.
- Add more of the ice water mix, 1-2 tablespoons at a time, using scraper or hands to mix until dough comes together in a ball.
- Squeeze and pinch with fingers to bring all dough together, sprinkling dry bits with more small drops of ice water mix, to combine.
- Divide dough in two and shape dough into flat discs, wrap in plastic, and refrigerate for at least 1 hour (preferably overnight), to give crust time to mellow.
- Remove dough from fridge 5-10 minutes before rolling.
- Lightly flour your work surface and a rolling pin.
- Place dough in center of floured work surface and beginning from slightly below the center of disc, roll dough away from you using even pressure across entire top half of the disc, lightening up as you reach the dough’s edge; then rotate counterclockwise and repeat; rolling the dough util 2-3 inches larger than pan you are using and bout 1/8-inch in thickness. (If dough starts to crack, cut a piece of dough from the edge and apt into crack to patch. You can also add a brush of water to help seal it if needed.
- To fit dough for a pie pan, fold dough disc in half and lay it across one side of a well-buttered pie pan, positioning seam in center.
- Unfold disc and gently slide and fit dough down into pan; do not pull or stretch dough. Make sure there are no gaps between dough and pan; if there are air bubbles, burst them with a fork.
- Trim dough overhand to allow 1-1 1/2 inches excess, measuring from inner rim of pan. Cover crust with plastic and refrigerate for at least 30 minutes, preferably 1 hour or more, and tightly wrapped, up to 3 days before using. The rolled out, tightly wrapped crust can also be frozen for up to a month.
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