With just four ingredients, this pie crust is the best butter pie crust ever. It is tender and melts in your mouth immediately. By following simple tricks, you can easily make this pie crust from scratch. The flavor of this pie crust is far better than the store-bought pie crusts.
Ingredients
- 2 sticks unsalted butter
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 8 to 10 tablespoons ice water
How to make pie crust
Cut the butter sticks into ¼ inch cubes and chill. Add butter, flour, and salt into the food processor bowl and pulse for 15 to 20 seconds until the mixture becomes coarse sand with lumps of butter.
Add 1 tablespoon of ice water at a time and pulse 4 to 5 times. When the mixture begins leaving the sides of processor bowl, stop adding water.
Pour the dough mixture onto the work surface and combine it together using your hands. Divide the dough into two parts, quickly form balls and then flatten into 4-inch disks. Wrap them in plastic wrap or baggie and refrigerate for 1 hour.
Take the dough out of the refrigerator and let it rest for few minutes before rolling out. Gently flour the rolling pin and the work surface. Start rolling out the dough disks and make them 4-inch larger than the pie pan. Let the crust rest for 5 minutes after rolling out.
Arrange the crust carefully in the pie pan and proceed with the pie recipe for your favorite filling. Cover with the second pie crust and bake according to your recipe.
Marie Callender Pie Crust Recipe
Ingredients
- 2 sticks unsalted butter
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 8 to 10 tablespoons ice water
Instructions
- Cut the butter sticks into ¼ inch cubes and chill. Add butter, flour, and salt into the food processor bowl and pulse for 15 to 20 seconds until the mixture becomes coarse sand with lumps of butter.
- Add 1 tablespoon of ice water at a time and pulse 4 to 5 times. When the mixture begins leaving the sides of processor bowl, stop adding water.
- Pour the dough mixture onto the work surface and combine it together using your hands. Divide the dough into two parts, quickly form balls and then flatten into 4-inch disks. Wrap them in plastic wrap or baggie and refrigerate for 1 hour.
- Take the dough out of the refrigerator and let it rest for few minutes before rolling out. Gently flour the rolling pin and the work surface. Start rolling out the dough disks and make them 4-inch larger than the pie pan. Let the crust rest for 5 minutes after rolling out.
- Arrange the crust carefully in the pie pan and proceed with the pie recipe for your favorite filling. Cover with the second pie crust and bake according to your recipe.
