The Best Pie Crust (well ever)

So I just posted how to make a pie and didn’t include my crust recipe. Smart, right? My bad. But I will say it’s pretty darn easy so long as you know the basic techniques for not over working it.  This recipe makes enough for two 9” crusts (just like what comes in the package at the store) and it really makes all the difference in the world.  I’ve even rolled it out and made homemade pop tarts with it and they were phenomenal. Oh and don’t worry that recipe is soon to follow!


  • 2 2/3 cups flour (plus additional for wet dough or dusting)
  • 2 Tablespoons Sugar
  • 1/2 teaspoon Fine Sea Salt or Kosher Salt
  • 2 sticks of chilled butter (I use Salted Sweet Cream butter but just another 1/2 teaspoon salt and a pinch more sugar if you use unsweetened)
  • 1/4 to 1/2 cup ICE water

In a stand mixer (unless you really want a good arm workout) with the paddle attachment, add flour, salt, sugar, and mix until combined.  Retrieve your chilled butter from the refrigerator and cube it just before adding it to the mixer.  Combine for a few minutes while the butter takes time to form small balls in your dough.

You should be able to squeeze the dough so that it sticks together but crumbles apart when you break it in your hand.  Keeping the butter cold before use will all this to happen.

Now add the ice water a little bit at a time (don’t drop any ice cubes in your mixer) until the dough starts to form a ball and is fully combined.  You may not need the full amount of water so make sure you pour slowly and watch the dough mixing.

After the dough ball forms, divide it into two halves on a lightly floured surface and knead it lighty.  I roll mine into a flattened disk before covering it in plastic wrap and placing in the refrigerator from 2 hours up to a week.  When needed just roll onto a pie pan and crimp the edges however you like.

If the recipe calls for a prebaked pie crust (for say a Chocolate Meringue pie) you can use dried beans, pie weights, or simply prick the bottom of the pie crust while baking. Otherwise, bake according to the pie instructions, using a pie cover or aluminum foil to protect over browning.


**Side note: If ever using this recipe for a quiche or savory pie, omit the sugar and add a bit more flour.  You could even substitute the salt for garlic salt or add herbs into the crust for a bit more flavor!


Pop ”tarts” with this super yum pie crust recipe

Hope you all enjoy!

-<3 E


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