Easy Pie Crust by Hand -

Overhead view of a baked pie with lattice crust.

Easy Pie Crust by Hand

Pie-making is as simple as can be with this easy pie crust by hand! This 4-ingredient recipe needs no special appliances and yields the ultimate homemade, all-butter, flaky and tender pie crust.

Course Dessert, dinner

Cuisine American

Prep Time 5

Chilling Time 1

Total Time 1 5

Servings servings (1 double pie crust (2 single crusts))

Calories 346kcal

Author Ann Otis

Ingredients

2.5 cups all-purpose flour
1/2 teaspoon kosher salt
1 cup unsalted butter very cold, cubed
1/2 cup ice water

Instructions

In a large bowl, whisk together the flour and salt.
Using a pastry blender, two butter knives, or your fingers, cut the cold butter into the flour mixture until crumbly, with pea size pieces.
Gradually add the water a couple of tablespoons at a time, mixing with a wooden spoon after each addition, until the dough just starts to come together and can be formed into a ball. Do not add too much water.
Divide the dough into two equal portions, wrap them in plastic wrap, and form into smooth disks. Smooth the sides to avoid cracking while rolling.
Chill the dough at least one hour. Use as directed in your recipe.

Video

Notes

Freezing pie dough: raw pie dough can frozen for up to 6 months. Double-wrap in plastic wrap and seal in a freezer bag.

Nutrition