This Easy Pie Crust is a game-changer for bakers of all levels, delivering a buttery, flaky texture that melts in your mouth. With just 20 minutes of prep and a quick 2-hour chill, it’s a fuss-free foundation for sweet or savory pies. The golden, crisp edges and tender layers elevate every bite, making it a standout for holidays or weeknight treats.
Perfectly balanced with a rich, savory undertone, this crust complements fillings without overpowering them. Its versatility shines, whether you’re crafting a classic apple pie or a hearty quiche. The simplicity of the process ensures stress-free baking, while the results taste like they came from a professional kitchen. Trust this recipe to turn your pie dreams into reality.
Ingredients for Easy Pie Crust
- 2⅔ cups all-purpose flour (spooned and leveled for accuracy)
- ¾ teaspoon sea salt
- 20 tablespoons (2½ sticks) cold unsalted butter, cut into ¼-inch pats (keep cold for best results)
- 6 tablespoons ice water (add more if needed)
- 1 teaspoon cold apple cider vinegar (helps tenderize the crust)
Step-by-Step Instructions for Easy Pie Crust
- Combine flour and salt: In a food processor, place 1⅔ cups of the flour and the salt. Pulse briefly to combine.
- Add butter: Spread the cold butter pats evenly on top of the flour mixture. Pulse until the butter is well combined and the dough starts to form clumps. No dry flour should remain.
- Add remaining flour: Spread the mixture evenly in the food processor bowl and sprinkle the remaining 1 cup flour on top. Pulse briefly until the dough becomes crumbly.
- Mix in liquids: Transfer the dough to a large bowl. Sprinkle the ice water and apple cider vinegar on top. Use a spatula to fold and press the dough until it comes together into a ball.
- Shape and chill: Divide the dough ball in half and form each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and chill for at least 2 hours or up to 2 days.
- Roll out the dough: Place one chilled dough disk on a lightly floured surface. Dust the top with flour and roll it out into a large circle about ⅛-inch thick. The circle should be 1 inch larger than your pie plate on all sides. Rotate the dough a quarter turn every few rolls to prevent sticking.
- Transfer to pie plate: Roll the dough over the rolling pin and unroll it over the pie plate. Press it firmly into the bottom and up the sides. Trim the edges to leave a ½-inch overhang. Cover loosely with plastic wrap and chill while rolling out the top crust.
- Repeat for top crust: Roll out the second dough disk into a ⅛-inch-thick circle. Assemble and bake according to your pie recipe.
Perfect Pairings: Sauce and Topping Ideas
This versatile pie crust pairs beautifully with both sweet and savory fillings. For a classic dessert, try it with a homemade apple pie filling or a rich chocolate cream. If you’re leaning savory, fill it with a spinach and feta mixture or a hearty chicken pot pie filling. Don’t forget to brush the top crust with an egg wash for a golden, glossy finish!
Storage and Reheating Tips
You can store the dough disks in the fridge for up to 2 days or freeze them for up to 3 months. If freezing, wrap them tightly in plastic wrap and place in a resealable bag. To use frozen dough, thaw it in the fridge overnight before rolling. Baked pies can be stored at room temperature for 2 days or refrigerated for up to 5 days. Reheat slices in the oven at 350°F for 10-15 minutes to restore crispness.
Time-Saving Tricks for Busy Bakers
To save time, prepare the dough in advance and keep it chilled until ready to use. If you’re in a hurry, you can reduce the chilling time to 30 minutes, though the crust may be slightly less flaky. Alternatively, roll out the dough between two sheets of parchment paper to minimize cleanup and prevent sticking. For even faster prep, use a food processor to cut the butter into the flour—it’s a game-changer!
Equipment Guidance for Flawless Results
A food processor is key for quickly incorporating the butter into the flour, but you can also use a pastry cutter or your fingertips. Make sure your rolling pin is lightly floured to prevent sticking, and use a pie plate with a 9-inch diameter for best results. If you don’t have a pie plate, a tart pan or even a cast-iron skillet can work in a pinch!
Common Questions Answered
Can I use salted butter? Yes, but reduce the added salt by half. What if I don’t have apple cider vinegar? White vinegar or lemon juice works as a substitute. Why is my dough crumbly? Add a teaspoon of ice water at a time until it comes together. Remember, the dough should be firm but pliable—not sticky!
Easy Pie Crust
Equipment
- food processor
Ingredients
- 2⅔ cups all-purpose flour, spooned and leveled
- ¾ teaspoon sea salt
- 20 tablespoons cold unsalted butter, 2½ sticks, cut into ¼-inch pats
- 6 tablespoons ice water
- 1 teaspoon cold apple cider vinegar
Instructions
- In a food processor, place 1⅔ cups of the flour and the salt. Pulse to combine. Spread the butter pats evenly on top of the flour mixture. Pulse until the butter is well combined with the flour and the dough starts to form clumps. There should be no dry flour remaining.
- Spread the mixture evenly in the bowl of the food processor and sprinkle the remaining 1 cup flour on top. Briefly pulse until the dough becomes crumbly.
- Transfer the dough to a large bowl and sprinkle the water and vinegar on top. Use a spatula to fold and press the dough until it comes together into a ball. Divide the ball in half and form each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and chill for at least 2 hours or up to 2 days.
- To roll out the dough: Place 1 disk of the chilled dough on a lightly floured surface. Dust the top with flour and use a rolling pin to roll it out into a large circle about ⅛-inch thick. If you invert your pie plate over the dough, the circle should be 1 inch larger than the edge of the pie plate on all sides. As you work, rotate the dough a quarter turn every few rolls to prevent it from sticking to your work surface. I also like to dust the top of the dough with flour and flip it over a few times during the rolling process.
- To transfer the rolled-out dough to your pie plate, roll the dough over the rolling pin and unroll it over the pie plate. Use your fingers to press it firmly into the bottom and up the sides of the plate. Trim the edges of the dough so that there is a ½-inch overhang on all sides of the pie plate. Loosely cover the dough with plastic wrap and chill while you roll out the top crust.
- Repeat the rolling process with the remaining dough disk, rolling it out into a large, ⅛-inch-thick circle.
- Assemble and bake according to your desired pie recipe.