My FAV Pie Crust
Standard Pastry crust recipe from Betty. Thank you, Mrs. Crocker!
Servings Prep Time
12inch, 1-crust 10minutes
Servings Prep Time
12inch, 1-crust 10minutes
Ingredients
Instructions
  1. You can do this by hand, but Mr. Mixer makes it much quicker! In mixer bowl, add flour and salt. Mix well.
  2. Slice sticks of butter into smaller chunks, adding to dry mixture. Beginning at a low speed in mixer (or using two butter knives if working by hand), cut in butter. Scrape down sides as needed. Mixture should resemble corn meal when properly incorporated.
  3. Add COLD water tablespoon by tablespoon (I usually use ice water. Careful not to dump ice into the mixture when you add water.). The key to a flaky pie crust is not to use too much water. You may/not need the full amount of water. Pie crust is complete when the mixture almost cleans the side of the bowl.
  4. Gather dough into a ball. Roll out on a floured surface as evenly as possible to the shape of your pie pan, Fold in half or quarters to easily add to pie pan. Fold sides under around edge of pan. Get fancy and press your thumbs around the crust or use a fork to make a striped decorative edge if desired.
  5. For a baked pie shell: prick bottom and sides with fork. Bake at 475 degrees for 8-10 minutes. Otherwise, follow pie recipe directions for baking. Cover with aluminum foil if browning too quickly.
Recipe Notes

This is my go to FAVORITE pie crust recipe. I use it for dessert pies and dinner potpies. It’s so easy to make in the mixer. You can easily double, triple, or reduce this recipe.

To save time, make your pie crusts early. Press into pie pans. Cover and freeze. You can pull them out of the freezer at a later date when you need them, making and adding the filling and baking.