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Homemade Crust (for Pie, Quiche, and Galettes)

Homemade flaky and tender pie crust is something I wholeheartedly believe can make a big difference in the outcome of a dish. With just a few simple ingredients and about 10 minutes, it is nice and simple to make. I usually make mine the day before I plan to use it for ultimate convenience on baking day.
Print Recipe
Course Breakfast, Dessert

Ingredients
  

Classic Crust:

  • 1 1/2 cups all-purpose flour* see note for gluten-free option
  • 1/2 tsp salt
  • 1/2 cup cold vegan butter I use Earth Balance or Miyokos sticks
  • 5-8 tbsp cold water

Double Crust:

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 cup cold vegan butter I use Earth Balance or Miyokos sticks
  • 8-12 tbsp cold water

Semi-Whole Grain Crust:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole grain spelt flour
  • 1/2 tsp salt
  • 1/2 cup cold vegan butter I use Earth Balance or Miyokos sticks
  • 4-7 tbsp cold water

Instructions
 

  • Method 1- By Hand: Combine flour and salt in a large mixing bowl. Cut the butter into cubes or small pieces and gently work into the flour using a pastry blender or fork. When the mixture resembles pea-sized crumbs, stir in the cold water, 1 tablespoon at a time, then use your hands to gently work the dough until it holds together.
  • Method 2- Food Processor: Add the flour and salt to the bowl of a food processor fitted with a blade and pulse to combine. Cut the butter into small cubes, add to the flour, and pulse until the butter resembles pea-sized crumbs. Add the water, 1 tablespoon at a time, through the feed tube as you continue pulsing, adding only as much as you need for the dough to begin to form a ball and hold together.
  • Form the dough into a 1-inch thick disk, wrap with plastic wrap, and refrigerate for at least 1 hour or up to 2 days ahead.

Notes

*Note: for gluten-free crust, I have had the best results with King Arthur Measure for Measure Flour, and also had success with Bob’s Red Mill 1-1 Baking Flour. If mixing by hand, you may need to add an extra tablespoon of water. Be sure to roll out this crust in between two sheets of parchment paper, while cold just out of the refrigerator, and repair any cracks in the edges as you roll.
Keyword baking, homemade, pie crust, quiche crust