Universal Pie Crust

Pie Crust - Balled

I say this is a universal pie crust because it really does work amazingly well in any application you need pie crust.

Pie Crust - Ingredients

This is also a super easy recipe. Most pie crusts can be finicky and you have to be careful not to overwork them or they get tough and aren’t as good. This one can handle being worked.

Universal Pie Crust

1 1/4 Cups Flour
1/2 tsp. Salt
1 T. Granulated Sugar
1/2 Cups Cold Butter, cut into pieces
1/8 Cup Ice Water (up to 1/4 cup if needed)

In a food processor, mix flour salt and sugar. Add butter and process until the butter is fully combined and the mixture starts to barely clump together. Add water and mix until it balls up.

Remove the dough and flatten into a disk. Wrap in plastic and refrigerate for at least an hour.

Makes enough for 1 – 9 inch pie top and bottom.*

You can make this without a food processor, but be ready to do a lot of work to get that butter worked in. Either a hand pastry blender or a fork will do and more than likely you won’t quite get the same texture the food processor does, but you will possibly have a slightly flakier crust. This crust is consistent, but on the slightly crumbly side because of the amount of butter.

I marked the amount this makes with an * because it really does depend on how thin or thick you like your crust. When I made this at Thanksgiving, my crust for the base of 2 pies was almost too thin. I think my pie pans are also a bit bigger than standard, so I’m just a bit iffy on that. That and I almost always use this for my pot pies and that doesn’t fit any standard.

This does amazingly well frozen so you can always make too much and freeze whatever you don’t use.

Author: TJ Fox

Slightly sane artist, book addict, wife and mom who is forever rethinking her place in this world.

11 thoughts on “Universal Pie Crust”

    1. I think it also depends on what you like. If you really like the super flaky crust, this won’t be that. Most crust is kind of blah for me on flavor, so that is one of the reasons why I like this one so much.

      Liked by 1 person

      1. I do think it is possible to overwork this, but I think it would take a lot to get there. I made a ton of little mini muffin size crusts for a crab dip shell several years ago and had to keep rolling this out and they all still came out great.

        Liked by 1 person

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