Homemade Pie Crust

Paula Haney of Chicago's Hoosier Mama Pie Company shared this crust recipe with Little Big Town's Kimberly Schlapman on Simply Southern .
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Recipe Courtesy of Paula Haney of Hoosier Mama Pie Company

Yield: 4 Pie Crusts


  • 4 1/2 cups all-purpose flour
  • 2 tablespoons kosher salt
  • 1 1/2 tablespoons granulated sugar
  • 9 ounces unsalted butter cut into 1 inch cubes and refrigerated
  • 5 ounces unsalted butter cut into 1 inch cubes and frozen for at least 20 minutes
  • 1/2 cup to 3/4 cup cold "dough water" (ratio for dough water = 2 tablespoons red wine vinegar per 1 cup cold water)


Combine dry ingredients in the bowl of a food processor fitted with the blade attachment. Pulse just to combine the dry ingredients.

Add the refrigerated butter and pulse until the mixture is sandy and the butter pieces are no bigger than peas. Add the frozen butter and repeat the last step. Add 1/2 cup dough water and pulse 3 to 4 times. Dough should still look crumbly. Unplug the food processor, grab a handful of dough and squeeze it in your fist. If the dough holds together without crumbling, it is done. If not, add 2 more tablespoons of dough water, pulse 2 to 3 times and test the dough again.

When the dough is ready, place it onto a lightly floured work surface. Knead the dough together until it is smooth. Divide the dough into 4 equal parts and roll into balls. Lightly flatten the balls (this is just to save you some time later when you go to roll it out) and wrap in plastic wrap.

Let the dough rest in the refrigerator for at least 20 minutes and up to 2 days. You may need to let the dough come to room temperature before you can roll it out. Once the dough has rested, it can be frozen for up to 2 weeks.

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