ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Basic Pie Crust

Photo: Oxmoor House

Hands-on time 6 mins
Total time 1 hr, 6 mins
Yield

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

Ingredients

  • 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

How to Make It

  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.

Southern Living Southern Made Fresh