Pie crust is one of those things that seems easy – it's just butter and flour – what could possibly go wrong?
Yet so many people struggle with making a delicious, flaky pie crust, so here are my two recipes for a perfect pie crust, every time!
Recipe Notes
Both of these pie crust recipes are super easy and come out flaky, tender, and perfect every time.
You can use either of these pie crust recipes for any dish that requires a shortcrust, such as a tart or a quiche.
One of my keep-it-super-easy tips for these recipes is to use the food processor with a metal blade to cut the fat into the dough.
Flour contains gluten proteins that build when you “work” dough. This is a great idea when making bread because you need the strength of those gluten bonds to hold together and create air pockets in the dough as the yeast does its magic.
The strong gluten bonds create a bread that has that wonderful chew that makes good bread so irresistible. However, chewy is not what we want in a pie crust – we want light, flaky, buttery yumminess.
In order to get this flakiness it is very important to agitate the gluten bonds in the flour as little as possible, this means very little mixing or kneading.
Using the food processor allows you to quickly mix the dough with very little hands-on contact, and gives you a nice evenly flaky crust in the end.
My Two Go-To Pie Crust Recipes
Basic Buttermilk Pie Crust: This crust has great flavor and a rich brown color when baked.
Easy Butter Pie Crust: This crust is easy and versatile, and you always have butter.
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