Natasha Kravchuk’s Pie Crust Recipe
This homemade pie crust recipe yields a flaky and tender crust with rich buttery flavor. This recipe uses only butter (no shortening) so it is all natural. This recipe makes 2 pie disks, and you can use this pie dough for just about any recipe that needs a pie crust.
COOK MODE
Ingredients
- 2½ cups all-purpose flour, plus more to dust, *measured correctly
- ½ Tbsp granulated sugar
- ½ lb COLD unsalted butter (2 sticks) diced into ¼" pieces
- 7 Tbsp ice water 7-8 Tbsp
Instructions
- Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine. You can also use a pastry blender** to make the dough.
- Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.
- Add 7 Tbsp ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or overmix as this can make the dough sticky and difficult to roll out.
- Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.
Video
Notes
*How to measure Ingredients (Wet and Dry)
**To Make Pie Dough with a Pastry Cutter: Add the dry ingredients to a mixing bowl and whisk to combine. Add diced cold butter and lightly toss to coat, then use a pastry cutter to cut the butter into the flour until the mixture looks coarse and crumbly, with pea-sized butter crumbles. Add the water, 1 Tbsp at a time, and stir with a firm spatula with each addition. Stop adding water when you see large clumps forming.