Easy Homemade Pie Crust

Easy Homemade Pie Crust

105
Chef John 21375

"This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures."

Ingredients

40 m {{adjustedServings}} servings 346 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
  2. Stir water and vinegar in a small bowl.
  3. Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
  4. Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
  5. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
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Reviews

105
  1. 127 Ratings

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This is my 1st attempt on making a pie crust from scratch.. so I followed everything exactly and was kinda nervous at first but it came out really well! Flaky and really light! Chef John never f...

Exceptional. Very easy instructions. The addition of the vinegar really makes the crust very flaky. I will recommend this recipe to all my friends. The video is very very good. Just a note...

The recipe should also contain some directions for cooking without a food processor.