Print

My Favorite Pie Crust (makes 1 pie crust)

Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is my favorite pie crust recipe. It’s easy to make and tasty. Please note, when making pie dough, it’s important the ingredients (like the butter and water) and the dough are kept cold. This will help provide a flaky crust when baked.

Ingredients

Units Scale
  • 1 1/4 cups all-purpose flour (I used organic unbleached all-purpose flour)
  • 1/2 teaspoon salt
  • 1 teaspoon coconut sugar or organic cane sugar, (may leave it out or add less-about 1/2 teaspoon)
  • 1 teaspoon vinegar (I used apple cider vinegar)
  • 8 tablespoons cold butter (or 1/2 cup), cut into cubes – can use salted or unsalted butter
  • 4 tablespoons of cold water

Instructions

To make the pie crust by hand: To a bowl, add the flour, salt, and sugar. Mix with a fork in a whisking motion. Add the cold cubed butter and use a pastry blender to cut the butter into the flour just until the mixture looks like small pea-sized round balls. Add 1 teaspoon of vinegar. Also, add 4 tablespoons of cold water, 1 tablespoon at a time making sure not to include the ice cubes. Stir until the dough comes together. If the dough is a bit too flaky or not fully coming together, add a small amount of water-about 1 teaspoon to 1 tablespoon.

To make the pie crust in a food processor:

  1. Add the flour, salt, and coconut sugar (or organic cane sugar) to a food processor. Pulse it a few times to help mix the ingredients.
  2. Cut the cold butter into small cubes and add that to the food processor. Note: If your butter isn’t cold, place the cut-up (cubed) butter in the freezer for about 5 minutes.
  3. Pulse the butter into the flour mixture a few times (about 15-20 pulses) or just until you notice small pea-sized pieces form. It is important to stop at this point and not over-work or over-mix the dough.
  4. Add 4 tablespoons of ice cold water (without the ice) and 1 teaspoon of apple cider vinegar to the food processor. Pulse until a dough forms.
  5. Carefully remove the blade. Transfer the pie crust to plastic wrap, and form it into a flat disc/round or square. Wrap it tightly with plastic wrap and transfer it to the refrigerator to chill for an hour.
  6. Once the dough has chilled for an hour, it is ready to use. If your dough is too tough to roll, allow it to sit at room temperature for about 5-10 minutes.

Equipment

Notes

  • When rolling out the dough, if you find that it cracks at the ends-that’s ok. Simply press them together, gently, with your fingers. The dough is very forgiving-it should stick back together.
  • If you find the dough doesn’t come together well, falls apart, or is too flakey, then add a small amount of water (about 1 teaspoon to 1 tablespoon).
  • If the dough is too wet and sticky, then add a small amount of flour. 

To Refrigerate for later use:

  • Tightly wrap the pie crust in plastic wrap and keep it in the refrigerator for 2-3 days

To Freeze the dough:

  • Tightly wrap the pie crust in plastic wrap and transfer it to a freezer-safe ziptop bag. Release as much air as possible and seal it closed. Keep the pie crust in the freezer for up to a month. When ready to use, place the frozen pie crust in the refrigerator to thaw completely.
  • If the dough isn’t coming together, add a little bit more water (about 1 teaspoon to 1 tablespoon of water). 
  • If the dough is too wet, add a small amount of flour.

Find it online: https://www.nutritiouskidsfoods.com/my-favorite-pie-crust-makes-1-pie-crust/