Rustic Flaky Pie Crust: An Easy Homemade Recipe (Print Version)

Learn to make a truly easy homemade pie crust that's wonderfully flaky and forgiving. Perfect for sweet or savory pies, even if you're a beginner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15-20 Minutes (for blind baking) minutes
Total Time: 30 minutes
Servings: 1 Double-Crust Pie (or 2 Single-Crust)
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 2 ½ cups (300g) all-purpose flour
02 - 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
03 - ½ cup ice water (plus 2-4 tablespoons more, if needed)

→ Flavor Enhancers

04 - 1 teaspoon granulated sugar
05 - 1 teaspoon salt

→ Optional Add-Ins

06 - 1 tablespoon apple cider vinegar (or vodka)

# Instructions:

01 - First things first, grab a big bowl. Toss in your flour, sugar, and salt. Give it a good whisk to make sure everything's evenly distributed. This step seems simple, but it sets the stage for a consistent crust. I always make sure there are no clumps of salt lurking, because who wants a super salty bite of crust? Not me, that’s for sure!
02 - Now for the fun part! Add your super cold, cubed butter to the dry ingredients. You can use a pastry blender, two knives, or even your fingertips (just work fast so the butter stays cold!). You’re aiming for a mix that looks like coarse meal with some pea-sized butter chunks still visible. This is where the magic of a flaky crust begins. If the butter starts getting warm, pop the bowl in the fridge for a few minutes. I've definitely learned that the hard way, ending up with a sad, tough crust.
03 - Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. If you're using apple cider vinegar, add it with the first tablespoon of water. You want the dough to just come together when you press it, not be sticky or crumbly. Stop adding water the moment it forms a cohesive ball. Honestly, less is more here. I always start with less water than I think I need, because it's easier to add a little more than to fix an overly wet dough.
04 - Divide the dough into two equal discs (if making a double crust, or just one if you need a single). Gently flatten each disc, wrap them tightly in plastic wrap, and pop them in the fridge for at least 30 minutes, or even better, an hour or two. This chilling time is non-negotiable for an <strong>easy homemade pie crust</strong>! It allows the gluten to relax and the butter to firm up again, making it much easier to roll out without tearing.
05 - When you’re ready, take one disc out of the fridge. Lightly flour your work surface and your rolling pin. Roll from the center outwards, rotating the dough frequently to prevent sticking and to keep it round. Don’t press too hard, just a steady, even pressure. If it starts to stick, add a tiny bit more flour. If it cracks, don't panic! Just gently press the cracks back together. I've had many oddly shaped crusts that still tasted divine, so don't stress the aesthetics too much.
06 - Carefully transfer the rolled-out dough to your pie plate. The easiest way I've found is to gently roll it onto your rolling pin, then unroll it over the plate. Or, fold it into quarters, place it in the plate, and unfold. Trim the edges, leaving about an inch of overhang, then crimp or flute as you like. Now, it’s ready for your favorite filling! It should smell subtly buttery, and feel pliable but sturdy. This makes a truly <strong>easy homemade pie crust</strong> experience.

# Notes:

01 - Don't overwork the dough; that's how you get tough crusts, I learned that the hard way.
02 - Keep everything super cold—your butter, your water, even your hands if you can!
03 - Chilling the dough is critical; don't skip it, or you'll be fighting a sticky, hard-to-roll mess.
04 - For extra flakiness, try grating your cold butter instead of cubing it before adding to the flour.

# Equipment Needed:

01 - Large mixing bowl
02 - pastry blender (optional)
03 - rolling pin
04 - plastic wrap
05 - 9-inch pie plate

# Nutrition (Per Serving):

Calories: 350
Total Fat: 22g
Total Carbohydrate: 35g
Protein: 4g

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