cooking was the very first skill I ever learnt! No well-equipped home is without a frozen ball of pie dough since this freezes beautifully! Certain to roll!
| Servings: | 16 |
| Yield: | 2 pie crusts |
Ingredients
- 1 cup unsalted butter, chilled
- 3 cups all-purpose flour
- 3 tablespoons white sugar
- ⅓ cup ice water
Instructions
- Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
- With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
- Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.
- Replace 1/2 cup unsalted butter with 1/2 cup shortening or 1 cup cold unsalted margarine, if desired.
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 2 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy
FINALLY, someone with a brain capable of using a healthier alternative to shortening.
Great crust for pies. Very easy and taste greats.
This turned out very tasty as a pot pie crust. I used only about 1 tsp sugar. It was very difficult to roll out, as it was still very crumbly after chilling. I’m not sure if I should have kneaded it longer, or added more water. I took the tips of others and tried to handle it as little as possible, but perhaps a bit too little. it didn’t look picture perfect, but was flaky and tasty. Thanks!
I didn’t think this was going to work out until the last few minutes, when adding the water caused the dough to clump and become malleable. The finished product was terrific.
I love it!! I have used this recipe with rice flour (GF) and a half batch! Both were wonderful!!
We loved the recipe. I used store-bought pie crusts (8″ maybe) and this recipe made enough filling for two pot pies.
Could be my mistake to use this crust for a chicken pot pie. Too sweet and not flavorful enough.
My other half requested a rhubarb pie and I opted to make a pie crust. This pie crust was easy to mix in my Kitchenaid mixer and rolled our beautifully. I think as written you could get 3 pie crusts out of this. Perfectly flaky and delicious. This was outstanding and very easy to make!!!
It always turns out great. It is an amazing recipe and me and my family love making pies with it.
Ive never been great with pie crusts, but I like this one! I also really like keeping some in the freezer. I make it in my food processor, as reviewers suggest. I cut the butter into Tbsp slices and coat them with flour a bit before starting the processor so they don’t all clump immediately. Per reviewers suggestions, I try to handle it as little as possible, and then make a large hockey puck of it, toss it in a baggie and it either goes to the fridge or freezer that way.
It turned out really sticky and I had to add more flour. It’s just ok.
I added shortening instead of butter
It was not as flaky as we hoped. What I want on this recipe is a baking time for baking it ahead and using with a pudding pie. We did this and so we were guesstimating…will try this with a fruit pie and maybe it will be perfect.
I did it by hand, and it came out fine. for a 9.5″ pie i didn’t have enough to make a lattice. i would double this recipe so that you could have enough to bake off extra
Have made this many times, and it’s perfect and so simple to do! Thank you for such a great recipe.
I followed the recipe, but added a tsp of vinegar to the cold water. It turned out really good, I used it to make a chicken pot pie.
I followed the recipe, but added a tsp of vinegar to the cold water. It turned out really good, I used it to make a chicken pot pie.
This is a great recipe, I used this crust to make chicken pot pie. I used margarine instead of butter, I also used approximately 1 tbs sugar instead of 3 tbs. my Pie crust was flaky and tasted great, it was so easy.
Simple, doesn’t take long, and tasty. When I’ve made it, typically I use half and freeze half so when I want a pie later i can still say “yeah homemade crust too!” I when I don’t have time to cook luxuriously 😉
Wonderful recipe! I mixed everything as laid out in the recipe, the only change was, I added a half tsp of pumpkin pie spice in the food processor and rolled out immediately after. Great recipe!