Homemade Pie Crust -

Homemade Pie Crust

Today we are going to master the easiest techniques to make Homemade Pie Crust. This buttery flaky pie crust just needs 4 simple ingredients, a few tablespoons of cold water, and some turn, roll motions... And you will end up with the most versatile Pie Crust to make apple pie, blueberry pies, and these delicious grab-and-go Apple Turnovers. There are endless ways to use this Pie Crust!

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Course: baking and desserts

Cuisine: American

Keyword: easy

Prep Time: 15

Calories: 1162kcal

Author: Evelyn Savinon ( A Simple Tweak)

Equipment

Rolling pin
Measuring cups
Measuring spoons

Ingredients

▢ 2 ½ cups all-purpose flour spoon & leveled + some extra for dusting working areas
▢ ½ teaspoon salt
▢ ½ tablespoon white sugar
▢ 2 (8 ounces) unsalted butter (chilled & cubed)
▢ Ice water

US Customary - Metric

Instructions

There are a few things I do before starting to make this pie dough.

The first is to place my 2 sticks of unsalted butter in the freezer. The butter needs to be cold at the time of using it,10 minutes is just enough. Then, cut the butter into small squares and place them in a container and in the refrigerator.
The next step is to add 2 ½ all-purpose flour, ½ teaspoons salt, and ½ tablespoon of white sugar into a food processor. Pulse those together to combine.
Gradually, add the cold unsalted butter into the food processor. Pulse several times until the pieces of butter start to reduce in size.
Then, slowly add ice water, about 1 tablespoon at a time. Make sure there are no pieces of ice. Pulse in between until the dough begins to show large lumps and starts to hold together. I ended up using a total of 7 tablespoons.
To make sure the dough is ready, just pinch some of the mixtures with your fingers. If it holds together, the dough is ready for the next step.
On a clean, dry surface lightly floured, place the mixture and divide it into two parts as evenly as possible. Now it's time to knead:
Using your hands, fold the dough to form a ball, just enough to shape them. If you look closely, you will see small chunks of butter. This is great. These small bits of butter will melt at the time of baking creating a flaky crust!
Then, dust some flour on each ball of dough and tightly wrap individually with plastic wrap and refrigerate for one hour before baking or up to 3 days. You can freeze too for lasting longer.
When it's time to use the crust, make sure to remove it from the refrigerator and let it sit at room temperature for a few minutes. This will make the rolling process a lot easier.

Now for the rolling part:

On a flat dry surface, sprinkle some flour and place the dough. This will prevent the dough from sticking.
using a rolling pin and gentle smooth strokes, roll out the dough. Start from the center of the dough then work your way out into all directions turning the dough as you go.
Turn and roll the dough until you get your desired size depending on the type of baking dish you are using or what type of pie you are making. I decided to use this pie crust to make Apple Turnovers!

Notes

This is the beginning of our pie adventures here on the blog:). I will bring you tons of Pie recipe ideas!!!

I made these Apple turnovers using this pie dough and they came out really good!

Nutrition