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Homemade Pie Crust Recipe

This easy all-butter homemade pie crust recipe will become your FAVORITE pie dough ever! With a simple step by step tutorial to make a lattice pie too!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
refrigeration time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 417kcal
Author Dina

Ingredients

US Customary - Metric

Instructions

  • In a food processor add 2 1/2 cups of all-purpose flour, 2 tablespoons granulated sugar, 1/2 tsp of salt, and 1 1/4 cup of cold unsalted butter. Pulse on high speed until butter becomes the size of a pea.
  • Place the dough ingredients into a large bowl and pour 1/2 cup of buttermilk in. Then mix it all together.
  • Form the don’t into a bowl and divide it into two separate pieces. Then shape each piece of pie dough into a disk and tightly cover with plastic wrap. Refrigerate for about 30 minutes to 1 hour before rolling it out.
    Steps to make Homemade Pie Crust: mix the cold butter with the flour,, sugar, salt, and buttermilk in a food processor, wrap and chill, before dividing.
  • For the bottom of the pie, you’ll want to roll out the first piece of dough onto a floured surface using a rolling pin. Roll it out to about 13-14 inches. Then place it into your pie pan.
  • To make the lattice pie top, roll the second piece of dough out to 13 inches in diameter and slice out 12 (3/4 inch) strips using a pastry wheel.
    Steps to make Homemade Pie Crust: roll out the pie crust dough, then place it in a pie pan, and mark the top crust dough for the lattice.
  • Place 6 strips evenly spaced on top of the filled pie dish. Then pull back the odd numbers (1,3,5) now lay 1 strip of Dough across. Place the odd strips back. Now peel back the even numbers (2,4,6) and Place another strip of dough across. Continue doing this with the odd and even numbers until all remaining strips of dough are put on.
  • Now brush the pie with egg wash and bake at 370°F for about 50 minutes.
    Steps to make Homemade Pie Crust: slice the top crust dough into lattice strips, then weave them across the top of the pie.

Notes

  • Use cold butter- You want to use very cold butter when you make your pie crust dough because as the solid butter chunks bake and evaporate, flaky layers are formed.
  • Do not over or under mix the butter mixture- If you under mix the pie crust, it won't hold together as well and can crumble. Over mixing will cause the pie crust to not have the same flaky texture.
  • Chill your dough- It allows the gluten strands to settle down. It also makes it a lot easier to roll out when the dough is more firm.
  • Transfer the dough carefully- Place a rolling pin at one end of the rolled out pie dough and gently wrap it around the rolling pin. Then carefully unwrap the dough into your pie pan and add filling.

Nutrition

Calories: 417kcal | Carbohydrates: 34g | Protein: 5g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 78mg | Sodium: 166mg | Potassium: 71mg | Fiber: 1g | Sugar: 4g | Vitamin A: 911IU | Calcium: 32mg | Iron: 2mg