Homemade Pie Crust

5 from 1 vote

This all-butter homemade pie crust makes the perfect foundation that will hold up to any pie filling.

Prep Time15

Resting Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: All Butter Pie Crust, Buttery Pie Crust, Flaky Pie Crust, Food Processor Pie Crust, Homemade Pie Crust, Pie Crust

Servings:

Calories: 173kcal

Cube the stick of butter and put it in the freezer for 10 minutes
To a food processor, add the flour, cold butter and salt and pulse until it resembles coarse sand
Mix the vinegar with the ice water
Add the water to the food processor 1 tbsp at a time, pulsing 4-5 times between each addition until the mixture forms clumps and begins to pull away from the sides (the dough should hold together when pinched between your fingers)
Pour the mixture on to a work surface and form a disc
Wrap the dough in plastic wrap and refrigerate at least 30 minutes and up to 3 days
Lightly flour a work surface and gently roll the dough from the center out, in all directions until you have a 12" circle
Carefully place the dough into a 9" pie dish, trim the dough if needed and fold the edges under

Vodka is a good substitute for the vinegar.
It is important to use cold ingredients and handle the dough as little as possible. Keeping the dough cold helps prevent the butter from melting. When baked, the buttery chunks will melt and their steam creates pockets of air which helps to separate the crust into multiple flaky layers. In an effort to keep the dough as cold as possible, use frozen butter and ice water.
For a double crust pie or to top the pie with a lattice pattern, double the recipe and separate the dough into two discs.