This is the ONLY pie crust recipe you will ever need. Period. I’ve used it for fruit pies, cream pies, tarts and quiches – it works perfectly with sweet, creamy, or savory flavors. Best of all – it’s easy to make and you can do it with ingredients you already have in your pantry.
Making pie crusts has several advantages over buying pre-made versions:
- Cost effective – it’s CHEAPER to make your own
- You know what’s in it – butter, flour, salt and water – no fake ingredients here
- Saves gas/shopping time – whip this beauty up in the time it takes to go to the store to buy one
- Sense of satisfaction – I don’t know about you, but I get such a feeling of pride from making food from scratch
I know what you’re going to say – it takes TIME to make this and it can be messy, with all that kneading and dough-rolling. This recipe has two things in it that guarantee a quick and easy experience:
- A food processor – no mixing the dough by hand
- Dough is pressed directly into pie pan – no rolling pin and flour-covered parchment paper needed.
Take the dough out of the food processor and press it directly into a greased pie or tart pan. Decorate edges as desired.
Cover and place in refrigerator to chill for at least 30 minutes. Use this time to start the filling.
Heat over to 375 degrees. Place parchment paper on the pie and beans/rice on top (this prevents dough from rising while it bakes). Cook for 15 minutes, take pie crust out and remove paper and beans/rice, and bake for 5 minutes more uncovered.
Note: If you are making a no-bake pie, cook the crust a little longer since it will not be going back in oven with filling
Your pie is now ready for whatever filling you make to go in it (and for any additional baking time). If you’re like me, the timing is usually perfect – the crust is done at the time my filling is, too.
Some fillings I’ve used with crust:
Peanut Butter Pie with Real Whipped Cream
Caramel Apple Tart
Enjoy this golden, flaky, buttery and homemade pie crust for any occasion throughout the year.
- 1 cup of flour
- 6 tbsp cold butter, diced
- Pinch of salt
- 2 tbsp. icy water
- Add flour, butter and salt to food processor
- Pulse until mix resembles fine bread bread crumbs
- Add water in small drops and continue to pulse until dough combines into a ball
- Press dough into a greased pie or tart pan (Recipe will fit an 8x8 inch square or 9.5 inch round pie dish)
- Chill for at least 30 minutes
- Heat over to 375 degrees
- Cook pie crust with parchment paper and beans/rice for 15 minutes, then 5 minutes more without paper and beans/rice
- If making pie for a no-bake filling, you may need to cook for more time - edges should be golden brown, and base should have a matte (not shiny) finish.