1. Prepare the Dry Ingredients:
- In a large mixing bowl, combine the flour and salt. Mix well to evenly distribute the salt throughout the flour.
2. Cut in the Butter:
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
3. Add Cold Water:
- Gradually add the cold water, one tablespoon at a time, while mixing with a fork. Continue to add water until the dough begins to come together. You may need a bit more water, but be careful not to add too much.
4. Form the Dough:
- Once the dough begins to form, gently knead it a couple of times to bring it together. Do not overwork the dough.
- Shape the dough into a ball, then flatten it into a disc about 1 inch thick. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.
5. Roll Out the Dough:
- Once the dough has chilled, lightly flour a clean surface and your rolling pin.
- Roll the dough out into a circle about 12 inches in diameter (for a 9-inch pie). Start from the center and work your way out, rotating the dough to ensure even rolling.
- Carefully transfer the dough to your pie dish, gently pressing it into the bottom and up the sides.
6. Trim and Crimp the Edges:
- Trim any excess dough around the edges, leaving about an inch of dough hanging over the side. Fold the dough edges under to create a neat border.
- Crimp the edges with your fingers or a fork for a decorative finish.
7. Blind Bake (if needed):
- If your recipe calls for a pre-baked (blind-baked) crust, preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights, rice, or dried beans.
- Bake for 15 minutes, then remove the weights and parchment paper, and bake for an additional 5-10 minutes, until the crust is golden brown.
8. Fill and Bake:
- If you’re making a filled pie, simply add your filling to the prepared crust and bake according to your pie recipe.
Tips:
- Cold Ingredients: Ensure the butter and water are very cold to help create a flaky texture. You can even chill the bowl and utensils beforehand.
- Don’t Overwork the Dough: Overworking the dough can result in a tough crust, so handle it as gently as possible.
- Flavor Add-ins: You can add a tablespoon of sugar to the dough for sweet pies or some herbs for savory pies (like quiche).
- Make Ahead: You can make this pie crust ahead of time and store it in the fridge for up to 2 days or freeze it for up to 3 months. Just let it thaw in the fridge before using.
This Homemade Pie Crust is the perfect base for all your favorite pie recipes, providing a buttery, flaky, and deliciously tender result. Enjoy your homemade pie!