Basic Pie Crust

Oxmoor House
Basic Pie CrustRecipe

Photo: Oxmoor House

Makes: 2 (9-inch) or 8 (5-inch) mini pie crusts


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3 1/4 cups all-purpose flour
1/2 teaspoon table salt
1 1/2 cups cold unsalted butter, cut into small pieces
5 -7 Tbsp. ice water


Hands-on: 6 Minutes
Total: 1 Hour, 6 Minutes

1. Pulse flour and salt in a food processor 3-4 times or until combined. Add butter, and pulse 5-6 times or until crumbly.

2. With processor running, add ice water, 1 Tbsp. at a time, just until dough forms a ball and pulls away from sides of bowl.

3. Shape dough into a ball. Wrap in plastic wrap, and chill 1 hour or until ready to use.

4. Roll to 1/8-inch thickness on a lightly floured surface according to recipe.

Created date

August 2015