Knowing how to create a beautiful pie crust is not always an easy task and you might even resort to buying a frozen crust just to save yourself the trouble. But honestly, the crust is what makes the pie in my opinion, so I’m going to share with you my recipe for the most incredible pie crust. This recipe was passed down from my Great, Great Grandma who would make this crust multiple times a week on the farm.
Best Ever Pie Crust
A flaky and incredible pie crust
- 2 2/3 cups flour
- 1 cup unsalted butter (*not cold but not room temp)
- ½ tsp salt
- 6 tbsp cold water
Mix first 3 ingredients until it is basically little crumbles. I use a pastry cutter for this but using a fork works as well. Make sure to really get the butter cut in to the flour. The more mixed, the better at this stage.
Next, add COLD water. Cold water is super important. Barely mix the water in. If you over mix then your crust will not turn out flaky so when I say barely mix, I mean literally just get the water mixed in there and then leave it at that. Do not work the dough.
Part dough with one part being slightly larger.
Throw a little flour on your cleaned counter and on a rolling pin. Take the larger piece of dough and roll it out beginning at the center of the dough and working your way outwards. Continue this step moving around the dough so it forms a circle. Place in pie pan.
Repeat last step with other piece of dough and save for top if you are making a pie that requires a top crust. For this recipe, I am making a blueberry pie so I need both pieces.
Here is the magic trick to the perfect pie crust. Before you add any filling, spread a tablespoon of flour on the bottom of the crust. Add filling and then slice a tablespoon of butter very thin and place on top of the filling before you add the top crust.
Add top crust and pinch together the edge, working your way around the entire crust. Make sure to cut some slits in the top crust to allow for steam to escape. I like to do a little design but some slits work just as well.
Bake for about 40 minutes until crust is slightly browned in a 350 degree oven.
*You can substitute butter flavored Crisco for the unsalted butter in the crust. The Crisco is much easier to work with and you don’t have to worry about getting it the perfect temperature. The crust will still be really good but personally I love the flavor of actual butter. For a blueberry pie, which I made here, I just take 2 cans of store bought blueberry filling and add to bottom crust.