Q: Can I make this pie crust dough ahead of time?

A: Yes! You can make this homemade pie crust up to 3 days ahead. Wrap each disc of dough tightly in plastic wrap and keep it in the refrigerator. You can also freeze it for up to one month and thaw overnight in the refrigerator before rolling.

Q: What is the secret to a perfectly flaky pie crust?

A: The secret is cold butter and a light hand. Keep your butter and water as cold as possible, and work the dough as little as you can once the water is added. Overworking the dough develops the gluten and turns a flaky pie crust into a tough one.

Q: Do I need a food processor to make pie crust?

A: Not at all. This entire recipe is made by hand with a pastry cutter. Many bakers actually prefer the hand method because it gives you more control and helps you avoid overworking the dough. A food processor can overmix if you are not careful, which leads to a tougher crust.

Q: Why does my pie crust shrink when it bakes?

A: Pie crust shrinks when the dough has been stretched too much during rolling or when it has not had time to rest before baking. Always let the dough rest in the pan in the refrigerator for at least 10 minutes, and avoid pulling or stretching the dough as you press it in.

Q: Can I use shortening instead of butter?

A: Yes, vegetable shortening works beautifully in this recipe. It produces a very tender crust with a slightly milder flavor. A blend of half butter and half shortening is also a wonderful option that gives you both flakiness and rich buttery flavor.

Easy Flaky Pie Crust Recipe Without a Food Processor

Ingredients

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2 cups Flour (spoon and level for accuracy)
1/2 teaspoon Salt
Unsalted butter, very cold, cut into small cubes (can also use shortening or half and half)
7 to 8 tablespoons of ice-cold water (update: it is very hot today and my pie crust today used 12 tablespoons, start with 7 to 8 and add until the dough comes together.)

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Instructions

Cut the butter into small cubes and place in the freezer for 10 minutes before starting.
Fill a measuring cup with ice and add at least 6 tablespoons of cold water. Set aside.
In a large bowl, combine the flour and salt and stir with a fork until mixed.
Add the cold butter cubes to the flour. Use a pastry cutter to work the butter in until the mixture looks like coarse crumbs with a few pea-sized pieces of butter still visible.
Add the ice water one tablespoon at a time, stirring gently with a fork after each addition. Stop as soon as the dough just comes together. You may need slightly more or less than 6 tablespoons.
Gently divide the dough into two equal halves and shape each into a flat disc.
On a lightly floured surface, roll each disc into a circle about 11 to 12 inches across.
Roll the dough gently onto your rolling pin and unroll it over the pie pan. Press gently into the bottom and sides without stretching.
Refrigerate the crust in the pan for 10 minutes before adding your filling.
Add your filling, lay the second crust on top, trim and flute the edges, and vent the top. Bake according to your pie recipe.

Notes

Cold butter is everything. Do not skip the freezer step.
Do not overwork the dough once the water is added or the crust will be tough.
Refrigerate the crust-lined pan for 10 minutes before filling to prevent a soggy bottom.
Make ahead: wrap each disc tightly in plastic wrap and refrigerate for up to 3 days, or freeze for up to one month. Thaw overnight in the refrigerator before rolling.

Author: Susan Buonpane
Prep Time: 15
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 266
Sugar: 0.1 g
Sodium: 148.9 mg
Fat: 17.6 g
Carbohydrates: 23.9 g
Fiber: 0.8 g
Protein: 3.4 g
Cholesterol: 45.8 mg