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Okay, it’s time to get serious about CRUST, guys. It is ridiculous just HOW GOOD this homemade crust actually is. It is buttery, flaky, and melt-in-your-mouth delicious. And I am not kidding, it takes 5 MINUTES TO MAKE! You will never want to substitute a store-bought crust after making this homemade crust ever again (no matter how lazy you are!).
So get your food processor out because it’s time to get cookin’! I use THIS KITCHENAID FOOD PROCESSOR and I LOVE it. It blends, chops, shreds, slices and mixes like a PRO. It’s also fairly quiet, which is a must in my house when my little ones are napping. I am also obsessed with the attachments. The normal blade for basic “food processing” is perfect but I LOVE the shredding attachment. Why do I love the shredding attachment?? Because I HATE shredding a block of cheese! Ha! A block of cheese is heavy, my wrist hurts when I’m done, and I can’t ever shred that last little bit of the block of cheese without scraping my fingers on the cheese grater. And that’s just gross. This food processor is KEY to making this crust recipe in less than 5 minutes. I totally recommend it!!
To make this buttery crust, first add the flour.
Then add the butter, sliced.
Mix on high for about 20 seconds. It should have a sandy, mealy texture.
Add 3-4 tablespoons of ice water to the flour/butter mixture.
Mix on high for about 30 seconds and the dough will ball up all on its own.
Most crust recipes will have you refrigerate the dough for an hour or more and then roll it out. But let’s be honest, with 5 hungry mouths to feed in my family I don’t always have the luxury of waiting an hour for dough to get cold to make it easier to roll out. So I simply take the dough out of the food processor, put it on a lightly floured cutting board and roll it out into a 9″-10″circle and put it in a pie dish.
From there, fill the crust with whatever you are making! This crust is perfect for quiches, pies, tarts, or whatever else you need an amazing crust for.
I mean, come on, look at THAT CRUST! Trust me when I say….You.Will. Love. It. 🙂
I have an excellent Quiche recipe that I use this crust for. My quiche recipe is completely customizable for meat-eaters or vegetarians, so check it out!
If you try this recipe, I would love to hear about it! Leave a comment and don’t forget to tag a photo #ahouseahappyhome so I can check it out. Enjoy, friends!
The Perfect Crust
This crust is buttery, flaky and melt-in-your-mouth delicious. It is the perfect crust for quiches, pies, tarts and more. And it can be made in less than 5 minutes!!
- 1 1/2 cups flour Plus more for rolling out dough
- ½ teaspoon kosher salt
- 10 T cold butter
- 4-5 tablespoons ice water
Put flour and salt in the bowl of a stand mixer or food processor. Add butter and cut it into the flour (use Pulse on the food processor for about 20 seconds) until the mixture looks sandy and mealy.
Add ice water and mix briefly, about 20 seconds, to form a soft dough. Remove dough and shape it into a ball. (Your food processor will probably form it into a ball all on its own.)
(*If you want to roll out the dough later, wrap it in plastic and refrigerate for up to 12 hours. Bring to cool room temperature before rolling.)
To roll, lightly flour dough and a clean surface. Roll the dough into a circle, about 13 inches in diameter.
Lay dough loosely into a 9-inch pie pan, letting it relax a bit. Fold the overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. *You may refrigerate or freeze the crust at this point if you are not making your dish right away.* Otherwise, fill the crust with your choice of filling and bake!
*FREEZING OPTION: After the dough is rolled out and laid in a 9-inch pie pan, you may freeze the crust to use later. If you do not want your pie pan to be in your freezer for the length of time you are going to keep the crust frozen, then simply lay plastic wrap lining the inside of the pie pan with a few inches of extra plastic wrap on either side of the pan. Repeat this step with plastic wrap laid the opposite way (so the two layers of plastic wrap makes a "+" sign. Lay the crust in the pie pan on top of the plastic wrap. Freeze for 12 hours and once the crust is frozen, lift the plastic wrap out of the pie pan and wrap the edges of the plastic wrap back over the crust, then place the crust inside a freezer bag. When you are ready to use the crust, simply take the plastic wrap off the crust and put it in your pie pan. Then allow your crust to thaw in the fridge for about 12 hours and then it will be ready to be baked!