Mom's Pie Crust
Flaky, buttery, and undeniably comforting, Mom's Pie Crust is the perfect foundation for all your favorite pies, from sweet fruit fillings to savory creations. This classic recipe combines just five simple ingredients—flour, unsalted butter, salt, a touch of sugar (optional), and a splash of ice water—to create a tender, melt-in-your-mouth crust that's easy to work with and deliciously versatile. Whether you're crafting a lattice-topped masterpiece or a rustic single-crust pie, this dough is a dream to roll out and shape. With minimal prep time and make-ahead convenience, Mom's Pie Crust will quickly become a staple in your baking repertoire. Say goodbye to store-bought crusts and hello to homemade perfection!
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Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 0.5 teaspoons Salt
- 1 tablespoon Granulated sugar (optional, for sweet pies)
- 6 tablespoons Ice water
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, salt, and sugar (if using). Mix with a fork or whisk to evenly distribute the dry ingredients.
Step 2
Cut the unsalted butter into small cubes and add it to the bowl. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Step 3
Drizzle 4 tablespoons of ice water over the mixture and gently toss with a fork. Add 1-2 more tablespoons of water, one at a time, until the dough just comes together. Be careful not to overwork the dough.
Step 4
Turn the dough out onto a lightly floured surface and gather it into a ball. Divide it in half and press each half into a disc about 1 inch thick. Wrap each disc in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
Step 5
When ready to use, let the dough sit at room temperature for a few minutes to soften slightly, making it easier to roll out.
Step 6
On a lightly floured surface, roll out one disc of dough into a circle about 1/8 inch thick and slightly larger than your pie dish. Transfer the dough to the dish by rolling it onto the rolling pin, then unrolling it over the dish. Gently press it into the bottom and sides of the dish.
Step 7
If making a double-crust pie, roll out the second disc of dough and use it as the top crust. Alternatively, you can cut it into strips to create a lattice top or use decorative cutters for shapes.
Step 8
Trim excess dough from the edges of the pie dish, leaving a 1/2-inch overhang. Crimp or flute the edges as desired.
Step 9
Fill and bake according to your pie recipe's instructions, or blind bake if needed for cream or custard pies.
Nutrition Facts
| Serving size | (517.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1956.8 |
| Total Fat 98.9g | 0% |
| Saturated Fat 56.5g | 0% |
| Cholesterol 248mg | 0% |
| Sodium 1200.8mg | 0% |
| Total Carbohydrate 241.5g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 13.2g | |
| Protein 31.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 64.9mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 345.9mg | 0% |
Source of Calories