unbaked pi pie
Print Recipe Pin Recipe

Homemade Pie Crust

Pies are so versatile, and making pie crust needn’t be intimidating. Just remember a simple formula and be chill about it. 
Adapted from Epicurious' Our Favorite Pie Dough
Prep Time10 mins
Chilling Time1 hr 30 mins
Total Time1 hr 40 mins
Course: DIY Ingredients
Cuisine: General
Keyword: Epicurious, Michael Ruhlman, Pi Day, Pie Crust, Pies, Ratios
Servings: 1 Double Crust
Calories: 2280kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment

Ingredients

  • 2-3/4 cups allpurpose flour (12 oz, 335g)
  • 1 tsp salt
  • 2 Tbsp sugar, if making a sweet pie
  • 1 cup butter (8 oz, 224g, 2 sticks ) or your fat of choice, chilled, cut into small cubes (or frozen, then grated)
  • 1 Tbsp apple cider vinegar, chilled
  • 1/2 cup water (4 oz, 113g), chilled with ice

Procedure

  • In a large bowl, stand mixer, or food processor, combine the flour, salt, and sugar. Add butter and mix until coarse, pea-sized crumbs appear.
  • Slowly add the vinegar and ice water and mix until the dough just holds together (here you have to be flexible about the amount of water to add as the actual amount will depend on the humidity of the day). Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over mix the dough (you want to keep that butter cold and separate from the flour). Don't worry if the dough has a slight vinegary smell...that will dissipate during baking and/or be overwhelmed by the filling.
  • Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or up to overnight.
  • Roll out the dough to approximately 1/4-inch, then chill 30 minutes (or freeze 15 minutes), then use as needed (remember to chill the dough before baking). Pies are generally baked at 400°F.

Recipe Notes

For a single crust pie, use the 9:6:3 ratio (9 oz flour, 6 oz butter, 3 oz water), reduce the salt to 1/2 tsp, the sugar to 1-1/2 Tbsp, and the apple cider vinegar to 2 tsp. 
Nutrition Facts
Homemade Pie Crust
Amount Per Serving
Calories 2280
* Percent daily values are based on a 2,000 cal per day diet.
Did you make this recipe?Please share your pictures with the world...mention @scotch_scones and tag #scotchandsconesblog on Instagram, Pinterest, or Twitter. I can't wait to see your creations!