This Pie Crust Recipe is all-butter, easy to make with just FOUR simple ingredients, and amazingly flaky and delicious! It’s truly foolproof... even if you’re not already a pie crust expert!
"I am pleased to announce that I didn't change or modify this pie crust recipe and it came out perfect. Surprisingly, I made it first try! It's going in my recipe book!
-Christina
• butter • flour • salt • ice water
Measure the butter, flour, and salt into the bowl of a food processor.
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2
Pulse until the mixture resembles coarse sand with some small lumps.
Pulse in one tablespoon of ice water at a time until the mixture begins to form large clumps and pulls away from sides of the bowl.
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4
Dump the pie crust recipe mixture onto a work surface and push it together into a big lump using your hands; cut in half.
Form into two balls and flatten into 4-inch disks. Wrap each disk in plastic wrap and refrigerate for 1 hour to 4 days.
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Lightly flour your work surface and rolling pin.
Roll from the center moving outward, turning a quarter turn and repeating until the diameter of the crust is 4 inches larger than the pie pan.
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8
Rest the pie crust recipe for 5 minutes and then carefully transfer to a pie pan.
Fold under the edges of the pie crust recipe and flute.
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Proceed with your pie recipe as directed (tips for pre-baking in post).
"Flakiest and most flavorful pie crust recipe I’ve ever had! It’s a winner!"
-Cathy
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