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Friends, get ready for the flakiest, butteriest, melt-in-your-mouth pie crust you've ever tasted! This recipe is your new go-to for pies both sweet and savory. Whether you're baking a classic apple pie or a savory quiche, this crust will take it to the next level.
The best part? It's so simple to make. Just a few ingredients, a quick mix, a roll out, and you've got crust perfection. Make it ahead of time so all you have to do is pop it in the oven when you're ready to bake.
And wait, there's more! Leftover dough? No problem. Roll it out, cut into shapes, brush with egg wash, sprinkle with cinnamon sugar, and bake into delicious homemade cookies.
What You’ll Need:
3 cups flour
½ tsp sea salt
2 sticks of grass fed unsalted butter (cubed and frozen)
3-6 tbsp ice water
Fork
Bowl
Pie tin
Plastic wrap
Rolling pin
Parchment paper
Pie weights for blind baking
How To Make My Melt-In-Your-Mouth Pie Crust
Step 1: Cut butter into cubes and freeze
Step 2: In a large bowl, combine butter and flour. Break the butter up into small flour coated pieces. This will be tough at first, but will get easier over time as the butter will start to soften from your body heat.
Step 3: Add water 1 tbsp at a time and continue mixing the dough with your hands until you can form a dough ball.
Step 4: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 5: Flour your surface and the top of your dough.
Step 6: Roll out your crust.
Step 7: fold into 4’s.
Step 8: Transfer your crust into your baking dish.
Step 9: You may need to do some patch work if it tears, but hey, it gives it that homemade look.
Step 9: Poke holes in the bottom with your fork.
Step 10: Place parchment paper on top and pour in your pie weights.
Step 11: Blind bake your crust at 350 degrees for 10-15 minutes. (We blind bake it first so the bottom doesn’t get soggy when you bake the fillings!)
Now you’re ready to rock and you can bake your fillings on the day of with minimal fuss!!
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