Homemade Pie Crust Recipes
If you are looking for no-fail pie crust recipes, these delicious pie crust recipes are sure to bake up tender, light, and flaky. Each one of them is easily made with just a few ingredients, which are usually found in most kitchens. Whether you are making a savory meal or a sweet dessert now you’ll have the perfect crust to go with it.
3-2-1 Pie Crust
The simple formula of 3 parts flour, 2 parts fat, and 1 part water makes this one of the easiest pie crust recipes we’ve ever made. This recipe first appeared in 3-2-1 Pie Crusts and Biscuits 1-2-3 RECIPES made EASY
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon fine salt
- 1 teaspoon granulated sugar
- 1 stick cold unsalted butter (8 tbsp), cut into small pieces
- 4 to 5 tablespoons ice water
Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Omit the sugar if you are making a savory pie.Using a pastry blender cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes. Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough. Shape the dough into a flat disk, cover it with plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.
Whole-Wheat Pie Crust Recipe
If you’re used to eating whole grains, use 100 percent whole-wheat flour or whole-wheat pastry flour (for a more delicate crust). If you’re trying to learn to love whole grains, replace all-purpose flour with whole-wheat flour a quarter cup at a time.
- 2 cups whole-wheat, whole-wheat pastry or unbleached all-purpose flour, or a mixture, plus extra for rolling
- 1 teaspoon kosher salt
- 6 ounces lard or unsalted high-fat butter, cut into small pieces, chilled
- 1 tablespoon vodka (or substitute apple cider vinegar)
- 3 to 5 tablespoons strained ice water, as needed
- Whisk together flour and salt in a large bowl. Using a food processor, pastry blender or clean hands, begin to “cut in” the bits of fat into the flour until the mixture looks like coarse sand or cornmeal. There shouldn’t be many butter pieces larger than a pea.
- Sprinkle vodka and 3 tablespoons water over mixture. Using your hands, form into a thick ball. Add more water a tablespoon or so at a time until the dough just pulls together.
- Shape dough into a circle flattened to about 3⁄4-inch thick. Wrap in plastic wrap, and freeze for later use. When you’re ready to use it, thaw in the refrigerator overnight, then roll out crust on a floured surface until it’s about 1⁄4-inch thick.
Gluten Free Pie Crust Recipe
Using Bisquick™ Gluten Free mix, butter, and water you can make a gluten-free crust that can be used for any of the recipes above.
- 1 cup Bisquick™ Gluten Free mix
- 5 tablespoons cold butter
- 3 tablespoons water
To make this crust place Bisquick mix in a medium bowl. Cut in the butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into a ball with hands. Then, press dough in bottom and up the side of the pie pan.
Vinegar Butter Pie Crust Recipe
This dough comes together easily and flawlessly, bakes up tender and flaky, and with a lovely butter flavor. This is definitely, a time to use the good butter.
- 1 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons granulated sugar
- 1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup cold water
- 2 tablespoons cider vinegar
- 1/2 cup ice
- Stir the flour, salt, and sugar together in a large bowl.
- Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to over blend).
- Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.
- Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
- Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. If making the double-crust version, divide the dough in half before shaping each portion into flat discs. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.