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Betty Crocker Pie Crust

A classic and easy pie crust recipe that results in a perfectly flaky and buttery crust, ideal for any pie filling.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup 2 sticks unsalted butter, chilled and cut into cubes
  • 6-8 tablespoons ice water

Equipment

  • Mixing bowl
  • Pastry cutter or fork
  • Rolling pin
  • Pie dish
  • Cling wrap or wax paper

Method
 

  1. In a large mixing bowl, whisk together the flour, salt, and sugar.
  2. Add the chilled butter cubes to the flour mixture.
  3. Use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs.
  4. Gradually add ice water, one tablespoon at a time, mixing gently with a fork after each addition.
  5. Once the dough starts to come together, use your hands to form it into a ball.
  6. Wrap the dough in cling wrap or wax paper and refrigerate for at least 30 minutes.
  7. On a lightly floured surface, roll out the dough to fit your pie dish.
  8. Carefully place the rolled-out dough into the pie dish, pressing gently into the dish.
  9. If needed, prick the bottom with a fork and bake at 450°F for 10-15 minutes.

Notes

Serve with your favorite pie filling for a delicious dessert.