Every year my grandma would enter a homemade pie into the county fair and end up coming home with a 1st place ribbon. Her prize? 5 lbs of butter.
I never met my grandma, but my dad continued her legacy by teaching me how to make pies during the holidays. I have to give him a huge thank you for being patient with me as I would always overwork the dough and end up with a rock hard pie crust. To the relief of everyone in my family, my pie-making skills have improved over the years, and my crust no longer tastes like a bland brick. Luckily for you, you don’t have to spend years to figure out how to make a tasty pie crust, because I’m teaching you what I’ve learned to help you make the flakiest pie crust ever.
Btw you’ll want to save this pie crust recipe for some upcoming dishes I’ll be making. I don’t want to ruin any surprises, but I’ll let you know this November I’ll be making a classic holiday fruit pie, but here’s the secret … it’s made entirely out of vegetables! Stay tuned to find out what it is!
Keys to a Great Pie Crust:
Tip #1: Keep It Chill.
Freezing the butter is a crucial step. If the fat starts to melt, you’ll end up with a hard pie crust. All of the ingredients should be cold throughout the baking process, so you’ll need to work quickly but be patient while they chill in the fridge.
Tip #2: Grate the butter.
This makes sure butter is woven into each piece of flour, keeping the crust flaky. After you grate the butter, put it back into the freezer to prevent it from turning into one big clump.
Tip #4: Don’t add too much water.
Water + flour + mixing = more gluten development. More gluten development = tough pie crust. Only add enough water to form a ball of dough.
Tip #5: Don’t overmix.
As stated above, overmixing will result in a hard pie crust. Use a cold knife to combine ingredients. Don’t touch the mixture more than you need to.
Isabella’s Flaky, Butter Pie Crust
Servings: 2 pie crusts
Price Per Serving: $0.90
- 1 cups butter
- 2 1/2 cups all purpose flour
- 1 teaspoon table salt
- 1 tablespoon sugar
- 1/4 cup ice-cold water
- Place butter and flour in the freezer. Once the butter is rock hard, quickly grate the butter using a cheese grater. Place grated butter on a plate or cookie sheet and refreeze.
- Combine flour, sugar, and salt in a large bowl. Add butter. Use a knife to blend flour mixture and butter. Do this step quickly so the butter does not begin to melt. If the room is hot and the butter began to melt, place the butter-flour mixture in the freezer for a few minutes.
- Make a well in the flour mixture. (It should look like there’s a giant crater in your flour). Add one tablespoon of ice cold water at a time to the well (a.k.a the hole). YOU DO NOT HAVE TO USE AN ENTIRE QUARTER CUP OF WATER. Gently stir the water into the flour with a spatula until the dough begins to stick to itself and form a ball. If the mixture is still crumbly, continue to add water slowly. The crust should not feel gooey or slimy at this point.
- Divide the pie dough in half. Transfer each half to plastic wrap and mold into 1 inch thick disk. Don’t use a rolling pin for this step. Gently press the dough together.
- Chill dough for at least 2 hours in the refrigerator.
- Roll out the dough (wax paper and flour helps prevent the crust from sticking to the rolling pin) and place in a pie pan.
- Place pie dish with pie crust in the freezer and chill again before baking.
- Cook pie crust as directed by the pie recipe.
All items were purchased at Walmart Grocery Store in St. Robert, MO. Prices listed were reported on 10/3/19.
Grocery Store Bill:
- 32 oz All-Purpose Flour = $1.00
- 16 oz Butter = $2.98
- 1 lb White Sugar = $1.34
Total Bill: $5.32
Price of the ingredients used in the recipe:
- 2 1/4 cups All-Purpose Flour = $0.29
- 1 cup Butter = $1.49
- 1 tablespoon White Sugar = $ 0.03
Cost for full recipe: $1.81
Price per serving: $0.90