Homemade Basic Pie Crust
All butter homemade pie crust. Makes a double, very flaky crust!
Servings 2 pie crusts
Ingredients
Ingredients for a double pie crust
- 325 g all purpose flour
- 30 g granulated sugar
- ¾ tsp fine sea salt
- Zest of 1 lemon optional, ideal for fruit pies
- 226 g butter cold and unsalted (2 sticks)
- 5 tablespoons cold water
- 1 tsp pure vanilla extract optional
Instructions
- Before you begin, put the butter in the freezer and set some water in a bowl with a couple of ice cubes. This will be your cold water.
- In a large bowl, whisk together the flour, sugar and salt.
- Zest the lemon, if using, into the bowl and whisk.
- Cut the butter into thin slices and add it to the flour, briefly mix it with a spoon or your fingers to cover the butter with flour.
- Using a pastry knife, cut the butter into the flour by pressing down and lifting, over and over, until the butter is in about kidney bean-sized pats.
- Add the water drizzling it all around, and add the vanilla into a spot where there’s some water.
- Use a rubber spatula to stir it together.
- Now use your hands to bring the dough together by grabbing it and folding it over itself, then pressing down, over and over until the dough comes together into a shaggy ball.
- Wrap it in plastic wrap and chill for 2 hours or up to 2 days.
- See above “how to bake a pie crust” for baking times and how to.
Video
Notes
Makes enough for 1 double pie crust.
To make enough for just the bottom crust or a 9 inch round galette, halve the recipe.
To make enough for just the bottom crust or a 9 inch round galette, halve the recipe.