Perfect Pie Crust
Deliciously flaky homemade pie crust is simple, quick, and easy to make with this fantastic recipe!
One of the (many) frustrations of my life is that I’ve never been able to make a good pie crust. I’ve tried many times, and have always failed. It ends up too thick, or has terrible flavor, or is hard and brittle instead of flaky and tender. I have a lot of recipes on the blog that call for pie crust, and I always use a store-bought crust. They do the job, but they never taste as good as a homemade crust. This summer, I made it my goal to find the perfect homemade pie crust recipe, and this, my friends, is it!
I’ve made it multiple times now, and it always comes out perfectly. It’s buttery and flaky, light and tender, and it doesn’t get soggy while baking. Best of all, it comes together in just a few minutes and takes almost zero effort to make. It’s easy enough for beginners, but tastes better than any pie crust I’ve had at a fancy bakery. The recipe makes enough for two pie crusts, but you can easily halve or double the recipe if you’re making a single crust pie, or more than one pie. I can’t sing this pie crust’s praises enough!
Perfect Pie Crust
Print Recipe
Ingredients
- 2 cups flour
- 1 teaspoon salt
- 1 cup cold butter
- 1/2 cup buttermilk or milk plus a splash of vinegar
Instructions
- In a medium bowl or the bowl of a stand mixer, mix together the flour and salt. Grate the cold butter into the flour mixture, and cut in using a pastry blender or the paddle attachment, until the pieces of butter are no larger than pea sized. Add the buttermilk, and mix until the dough just starts to come together. Turn out onto a floured surface and gently work into a ball, handling as little as possible. Divide the dough in half and shape into discs. Wrap in plastic wrap and refrigerate at least twenty minutes, or until ready to use. Use within 2-3 days.
Look like a nice recipe. I wanted to try it but how long do you bake it, at what temperature. will let you know if it worked out for me using my old methods.