How to Make Pie Crust From Scratch Without a Food Processor
Take your holiday baking to the next level by learning how to make pie crust from scratch without a food processor! Store-bought crusts can’t compare to a handmade crust containing real butter. Skip the food processor for even less clean up and even more control over the result.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup cubed very cold butter
- 1/2 tsp fine salt
- 4-8 TB ice cold water
Instructions
- Begin by combining your flour and salt. Mix thoroughly.
- Cube up your very cold butter into 1/2″ cubes.
- Gently and quickly toss the butter in the flour to coat on all sides.
- Using a pastry cutter, cut in the butter to combine with the flour until butter pieces are slightly larger than pea sized. (You can use a knife and fork or your fingers to press the flour into the butter if you don’t have a pastry cutter.)
- Add 4 Tablespoons of the water.
- Mix gently to combine.
- Add additional water 1 Tablespoon at a time, mixing between additions, until a shaggy dough forms. (The dough should not be sticky, but will mostly hold it’s shape when pressed together.)
- Turn out the dough onto a piece of plastic wrap and divide into two.
- Press each piece of dough into a ball and wrap tightly in its own piece of plastic wrap.
- Press into a disc.
- Refrigerate for 2 hour up to 24 hours before using in your favorite pie recipe or make these muffin tin mini pies!
Notes
- Be careful not to overwork your dough.
- When using your pie crust dough, pull only one out at a time to keep the dough cold.
- Pie crust can be frozen and stored up for up to 6 months.