Have you failed in making your own pie crust?
Are you afraid to try again? I have and I was for a long time. After a great lesson from some gals that used to run their own catering company I feel like I now have a great pie crust recipe that can’t fail! Plus they showed me how to make it pretty! This recipe is no-fail! Muster up the courage to try again! I’ve made it easy for you by giving you a photo for each step. You can find the written no-fail recipe and some pie crust recipe tips at the bottom of the post.
Here are some tips to keep in mind when making pie crust:
- Keep the butter cold! This is the secret to making the crust flaky
- When rolling out the pie crust (I use a glass, I still don’t have a rolling pin) make sure you make it bigger than the pan so you can make a pretty crust. They make these pie crust rolling mats with measurements on them to make it easy to know how big to roll out your crust. I used to make fun of my mother in law for using this. But now I eat my words. They are great!
- Here is a great video on how to roll and put a decorative edge on the crust.
- And here is another video on more fancy edges if you’d like to kick it up a notch when you follow this pie crust recipe.
- 2.5 cups all-purpose flour
- 1tsp coarse salt
- 1tsp sugar
- 1 cup (2 sticks) chilled butter cut into pieces
- 1/4 cup (up to 1/2 cup) ice water
- Place flour, salt, and sugar in the bowl of a food processor and process for a few seconds to combine.
- Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds.
- Add the ice water in a slow, steady stream, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface.
- Divide in half and place on 2 separate sheets of plastic wrap.
- Flatten and form 2 disks.
- Wrap, and refrigerate at least 1 hour before using.
I hope this was helpful information! Enjoy!