Here’s how to make homemade pie crust! It results in a tender, flaky pastry that’s perfect for any pie recipe, from apple to peach.
- In a medium bowl, mix 2 cups all-purpose flour, 3/4 teaspoon kosher salt, and ½ teaspoon baking powder. Slice the butter into pieces, then cut it into the flour mixture using a pastry blender until a coarse meal texture is obtained.
- Sprinkle about 5 tablespoons cool water over the flour, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together but is not sticky (we added an additional 2 tablespoons – if you add too much water, add another bit of flour). Form the dough into two balls. If desired, chill the dough for about 15 minutes.
- If you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional), and coat the pin in extra flour. Place one ball of dough on the cloth and roll it evenly from the center to the edge, until the dough is about ⅛-inch thick. Trim the dough to an even 12-inch circle with a pizza cutter (which corresponds to the 9-inch circle on the pastry cloth).
- Using a rolling pin, transfer the dough to 9-inch pie pan. Gently center and push the pastry towards the bottom of the pan. Fold the 1-inch of overhanging dough backwards and seal it to form a rim. Using your index finger and thumb from one hand and a knuckle from your other hand, crimp the edges of the crust.
- Repeat Steps 3 and 4 with the second dough ball in a second pie pan. Cover this shell in plastic wrap or foil and freeze it for later use, which shortcuts the time to your next pie.
- Category: Dessert
- Method: Dough
- Cuisine: French
Keywords: Pie Crust, Homemade Pie Crust, How to Make Pie Crust, Crust, Dessert, Butter, Flour,