An easy, fool-proof way to make the Best Pie Crust recipe ever. Just a couple of minutes in the food processor and you have buttery, flakey, perfect dough for all your favorite pie recipes.
Happy Hump Day! We’re halfway through the week and I’m heading off to Minneapolis today to visit a pig farm. Yep, that’s right…I’ll be skipping around a farm for the next two days learning everything there is to know about pig farming and where our bacon, pork belly, holiday ham…you name it…comes from. I’ll share more about it next week after I get back to the ‘burbs but in the meantime….did you know it’s pie season? It rolls around about the same time as football season, leaf peeping season and sweatshirt season (which is still nowhere to be found here….really, 88 degrees?) As much as I’ve been whining about summer being over and not wanting winter to inch it’s way any closer….I do like my boots. Very much…and they’re just begging to be dusted off for the fall. But since I, now, sweat like nobody’s business I will do everyone a favor and wait until the heat index falls below 90 degrees.
For now…let’s talk about pie. I know there’s a big push for pie in the summer but to be perfectly honest…unless it’s a no bake version like this Chocolate Mousse Pie…I really have no desire to fire up the oven in the dead of summer. On occasion, I’ll whip up a few of these Strawberry Pies but the crust doesn’t have to cook that long so the kitchen doesn’t get super sweaty. Know what I mean? But if you have a hankering for something like this Peach Slab Pie or a fresh Cherry Pie…this is the very Best Pie Crust recipe around.
The very Best Pie Crust is super flaky because I put a teensy bit of butter in it…..2 1/2 sticks to be exact. And I add a smidge of sugar to give it a hint of sweetness….and I make the whole thing in the food processor because once upon a time…laziness prevailed and it, actually, worked out to my advantage. It’s so easy to make, you just add your dry ingredients to the bowl of your food processor and pulse a few times.
Add the butter to the bowl, lid it up again and pulse until pea size crumbles begin to form.
Stream in the water and process until a ball forms.
Dump the dough out onto a lightly floured work surface and form into a ball.
Divide the ball into two even pieces and form into a disk. Wrap each in plastic and store in the fridge for 1 hour or up to 3 days. You can even wrap the dough again in foil and freeze for pie emergencies. They happen, it’s a real thing.
When you’re ready to whip up a pie, unwrap your dough and roll out onto a lightly floured surface. Roll the dough up around your rolling pin.
Then place the dough over the pie plate and roll it out so it gently falls into the plate.
Crimp…don’t crimp….fill…don’t fill….do whatever you want with your dough by following your favorite pie recipe. I have tons coming up in the next few weeks so make sure you save the very best pie crust recipe for later. Keep it handy, maybe stuff it under your pillow.
The Very Best Pie Crust
- 2 1/2 cups all-purpose flour, plus additional for rolling
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons kosher salt
- 2 1/2 sticks butter, cut into 1/2 inch cubes and chilled
- 1/4 cup ice water
- Combine the flour, sugar and salt in the bowl of a food processor. Pulse 4-5 times.
- Add the butter and pulse until pea sized crumbs form.
- Slowly stream in the ice water and process the dough until a ball forms, approximately 30 seconds.
- Turn the dough out onto a lightly floured work surface.
- Knead the dough until it is completely smooth and the butter is incorporated.
- Divide the dough into two equal pieces and form into a disk.
- Wrap each disk in plastic and refrigerate for 1 hour or up to 3 days.
- Dough can be frozen for up to 2 months. Thaw before using.