This recipe for Homemade Pie Crust is buttery, flaky, and a tried-and-true favorite of mine. Today, I'm sharing all of my proven techniques and methods to show how simple it is to make pie crust from scratch. 

You may use this pie crust recipe for a variety of different types of delectable pies!!! 
I've said many times on this website that pie baking isn't my favorite thing to do. I was never really confident in creating pie crust from scratch until approximately five years ago. Wherever possible, I would substitute a graham cracker crust...not that there is anything wrong with that, but the two are not always interchangeable. As a result, I would either worry about preparing them or buy pre-made crusts... They are OK FROM TIME TO TIME but are not the same as HANDMADE. 

Then one day, I resolved to put a stop to the drama. It's a pie crust that requires just a few simple materials and a few simple procedures. I dug into several pie crust recipes and experimented with the best method for creating what I considered to be the ideal pie crust. Furthermore, guess what? It turns out that creating homemade pie crust isn't nearly as difficult as I first believed. Indeed, it is ridiculously simple if you use the proper pie crust recipe. 

I will not pretend that there is a single correct method to accomplish this. There are many fats, liquids, and methods that all work! My mother really used vegetable oil to make her pie crust and swears by it! However, after many years of experimenting with various recipes and techniques, I've settled on this all-butter crust recipe. Not only is it simple, but it also tastes fantastic.


– 2 Cups and Half.Of all-purpose flour. 

– 1 large spoon.Of granulated sugar. 

– 1 small spoon.Of kosher salt.

– 2 sticks.Of cold butter, I cut into cubes.

– 2 small spoons.Of apple cider vinegar. 

– 1/2 Cup.Of iced water.


– Step 1: First, I combined the two cups of flour with granulated sugar, and salt in a large metal mixing basin. 

– Step 2: Then, I added the cold butter cubes to the flour mixture and chopped it in with a pastry cutter until the mixture resembles extremely gritty sand. 

NOTE: This is perfectly acceptable if you have some bigger chunks of butter on hand. 

– Step 3: After that, I stir in the vinegar with cold water using my wooden spoon until the mixture became too tough to handle.
– Step 4: At that point, I kneaded the dough with my hands rapidly until it holds together. 

– Step 5: If the dough was too dry or crumbles apart, and I added a large spoon of water at a time until it holds together. 

– Step 6: Following that, I cut the dough in half and roll out each half into a flat round. 

– Step 7: And I refrigerated for at least an hour, or up to three days, after wrapping each dough in plastic wrap. 

– Step 8: When the dough is ready to use, I spread it out 1/4 inch thick into a 12-inch circle pan using a rolling pin on a lightly floured surface.

– Step 9: Then, I folded the dough and put it into a pie dish with care, and I trimmed the edges of the crust, leaving about 1 inch overhanging, and I pressed it gently into the dish, and using my fingers, crimped the crust's edges. 

– Step 10: At this step, I filled the pie with the filling of my choice. 

– Step 11: To seal the dough, I placed it on top of the pie and crimped the edges. 

– Step 12: And I baked it at 375 degrees F for around 45 to 50 minutes, following the baking directions for the pie recipe.

RECIPE NOTE: Unbaked dough may be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month.

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