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    Home » Pies and Tarts

    Basic Pie Crust with Butter

    Jan 6, 2006 · Modified: Dec 26, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Pie Crust - Andrea Meyers

    For years I did not make pie crust. I was scarred from many attempts with horrible results, and I finally stopped trying and bought grocery store pie crust. Blech! A couple years ago, I was ready to try again. I found this recipe, and it has rescued my pies from the horrors of grocery store pie crust. Don’t skip the refrigeration step, because it allows the dry ingredients time to fully absorb the liquids, which renders a tender, flaky crust. I use the food processor method, but you have to be careful and use short, quick pulses, otherwise you can overheat the dough and cause the butter to melt.

    I use this recipe with many of my pies, including French apple, pumpkin, strawberry crumb pie, mini chocolate pecan pies, and more.

    I have found that the pie crust freezes well, just wrap it in a couple layers of plastic wrap and then put it into a zip freezer bag.

    [Updated: September 12, 2008]

    Basic Pie Crust with Butter - Andrea Meyers
    Print Pin

    Basic Pie Crust with Butter

    Adapted from Food Network. Makes 2 single pie crusts.
    Prep Time15 mins
    Chilling Time1 hr
    Total Time1 hr 15 mins
    Course: Dessert
    Diet: Vegetarian
    Keyword: dough, pie
    Servings: 16
    Calories: 172kcal
    Author: Andrea Meyers

    Equipment

    • food processor or large mixing bowl

    Ingredients

    • 2½ cups unbleached all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon granulated sugar
    • 16 tablespoons cold unsalted butter, cut into small pieces
    • ¼ cup ice water ((up to ½ cup if needed))
    US Customary - Metric

    Preparation

    • Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. (For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal.)
    • Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds. (For hand method, mix dough with a wooden spoon, adding water until dough just holds together.)
    • Turn dough onto piece of plastic wrap. Press into a disk, and. wrap in plastic wrap. Refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months.

    Nutrition

    Calories: 172kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 147mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Calcium: 6mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Hope says

      February 10, 2008 at 10:34 am

      I just discovered your blog through this recipe. I recently put a pie crust recipe (made with oil) on my cooking blog and was wondering what else was out there as well...

      Home-made is so much better than bought crust. People definetly get scared of making their own, but your recipe looks pretty easy. I'll have to give it a try. 🙂

    2. Andrea says

      February 10, 2008 at 11:56 am

      Hi Hope, thanks, and yes, this is a pretty easy recipe. It's my "go to" pie dough recipe and consistently renders a nice crust.

    3. lisa says

      September 16, 2011 at 12:05 pm

      I realize this recipe was posted ages ago, but do you have any instructions on how to use a food processor for this recipe?

      • lisa says

        September 16, 2011 at 12:08 pm

        oops, I was on the wrong webpage for the question, obviously, the instructions are above. Nice photos, by the way. Makes me want to cook 🙂

    4. Lorri says

      November 28, 2012 at 5:29 pm

      I have a kitchenAide mixer can I use that? Also IF I use my food processor do I just use the dough hook attchment with it, I have a Braun food processor

      • Andrea says

        November 29, 2012 at 8:03 am

        Hi Lori. The food processor blade acts like a pastry blender, which quickly cuts the butter into the flour and keeps the butter relatively cold, so I don't recommend the dough hook. A mixer will just mash things around and warm up the butter, which will not render the tender crust you want.

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