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Easy Homemade Pie Crust

Easy Homemade Pie Crust

  • Prep

    10 m
  • Ready In

    40 m
Chef John

Chef John

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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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

Directions

  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

Emi
58

Emi

6/14/2012

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 fails to impress! Oh and I had some dough left for half a crust, lolz..

FUN2EAT
40

FUN2EAT

6/10/2012

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, use the metal chopping blade, not the dough blade.

pomplemousse
31

pomplemousse

5/5/2012

Very very easy, indeed. I ended up with enough for 3 crusts, but I tend to end up with more no matter the recipe--I think maybe my pie pans are small. I used this crust for the Tarte Aux Moutarde (perfect complement!) and the Tomato Pie I, both of which are on here. I did have to add a bit more water, but that is going to depend on your humidity anyway; it isn't the recipe's fault. The crust is very flaky and delicious. A good complement to savory dishes. Thanks for the recipe.

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