The best essential pie crust is my absolute favorite all butter pie crust recipe. It is extremely versatile and can be used for sweet or savory dishes.
Having an amazing, easy and versatile pie crust recipe is so important. I have tried many pie crust recipes (and there are many) but this one is by far my favorite! It always has a crisp crust that is nice and buttery.
As I mentioned above, this pie crust recipe uses only butter and no lard or shortening so you will most likely have all the ingredients on hand.
The ingredients you will need for this all butter pie crust recipe are:
- All purpose flour
- Unsalted butter
- Cold water
- Apple cider vinegar
- Kosher salt
This pie crust recipe makes 4 discs worth of crust. This means four crusts. If you are using this for a recipe that calls for a top and bottom crust like apple pie, then this would make two pies.
I like to make the full recipe and freeze the crust so I have them available when I need them. You do the work once and get to make use of them in more than one recipe.
The key to really good pie crust is working with cold ingredients and making sure the butter is well distributed into the dough. The steps in this recipe will walk you through all of this.
This is the pie crust I use for my spinach and pancetta quiche and all of my fruit pies. It is really easy to make and worlds better than those pre-packed crusts you buy at the store.
If you are not using all of the pie crusts at once and you want to freeze them for a later time, just wrap the dough in plastic wrap and then place in a freezer proof bag in your freezer. To thaw, just place frozen dough in the refrigerator overnight.
Hope you enjoy!
Best Pie Crust
- 4 cups all purpose flour I have used soft wheat and whole wheat too with great results
- 1 ½ cup cold butter cut your butter into cubes and keep in refrigerator until ready to use
- 1 teaspoon kosher salt (or any salt)
- 1 tablespoon sugar
- 1 egg beaten
- ½ cup ice water this is ½ cup of water with ice cubes in it to stay cold
- 1 tablespoon apple cider vinegar
- Mix all your dry ingredients into a large bowl
- Cut in your cold butter that has been sitting in your refrigerator. To do this, use a pastry cutter or pulse in a food processor until your butter is about the size of peas.
- Now add your egg and water and mix until the dough starts to come together. Coming together means that you can pick up a chunk of your dough, squeeze it together and it stays together. You may need to add a little more water if this does not happen.
- Once yor dough has come together, dump out on to a lightly floured board and shape into a ball. Divide the ball into 2 discs and wrap each disc with plastic wrap.
- Refrigerate dough for 20-25 minutes to make the butter cold again (this helps with flakey layers)
- Once dough has been refrigerated, place it on lightly floured surface and fold it half. Lightly roll it into a small circle and fold it in half again. Roll it out to the size you need now and transfer to your baking dish that you are using. Here, you will bake it according to the recipe instructions of the dish that you are making (pies, quiche, etc).