This recipe is your standard, butter pie crust. You can find variations of it all over the internet. I don’t know how or when I stumbled across it, but it’s been my favorite recipe for awhile now and just goes to show you how easy a handmade pie crust can be and how delicious too!
Ingredients
- 2 sticks unsalted butter
- 2 1/2 cups Flour (measure exactly! Under/Over makes the dough a lie!)
- pinch of salt
- 1 tsp of sugar
- 1 tsp of cinnamon (optional)
- 1 vanilla bean pod, scrapped (optional)
- 1/4 to 1/2 cup ice cold water
Butter should be visible for flakiness |
Directions
- Cubed butter and stick into freezer up to ten minutes.
- Combine flour, salt, sugar & optional ingredients, if using, in a large bowl
- Add butter to flour mixture
- With your hands, gently pinch and mix butter into dough
- Or you can use a pastry cutter
- When dough looks more like cornmeal, stop
- Add water, 1/4 cup at a time, mix with spatula
- Mix until dough is no longer sticky or wet
- Divide into two balls, flatten, and cover in plastic wrap
- Refrigerate for at least one hour or overnight
- When ready to make crust, roll out on a floured surface before pressing into a pie tin
- Take other half and roll out. Either lie on top of filled pie and cut holes to release steam or cut into strips and lie across top. (See picture below)
I hope you enjoy! This is great for holiday pies or any time the rest of the year! Let me know what you think in the comments below or feel free to pin on Pinterest!