This is hands down the best homemade pie crust ever, and I'll show you the secret to making it the flakiest, most tender pie dough out there.
Servings: 1pie crust
Prep Time: 10 minutesminutes
Cook Time: 0 minutesminutes
Equipment
food processor
Ingredients
1 ½cupsall-purpose flour
¼cupcold unsalted butter cut into chunks
¼cupcold rendered bacon fat
¼teaspoonsea salt
2-3tablespoonsice-cold water
Instructions
Add the flour, butter, bacon fat, and sea salt to a food processor and pulse on high until the butter and bacon fat is about the size of rice, which takes about 20-25 pulses.
Slowly drizzle in the water while pulsing until the dough forms a meal.
Remove the dough and place it on a clean surface dusted with flour.
Dust the top of the dough with flour and roll it out using a rolling pin until it’s about 1/8” to ¼” thick.
Transfer the dough to a pie pan and form it in the pan.
Leaving about a 1” lip around the outside of the pie pan, remove any excess dough.
Fold the outside dough in and form it to make the top of the pie crust.
Use the pie crust or store it for a later date.
Notes
How to Store: This holds very well covered in the refrigerator for up to 7 days. How to Freeze: Keep covered and in the freezer for up to 3 months. Thaw for 1 day in the refrigerator before using it.Make-Ahead: You can make this pie dough up to 2-3 months ahead of time and place it in the freezer. If you want to use it relatively soon, you can make it and form it into your pie pan without filling it up to 2 days ahead. Be sure to keep it covered and in the refrigerator.If you want to make a pie crust to add to the top of your pie, simply double the recipe.It is critical to use very cold water, butter, and rendered bacon fat when making this. If you do not, you will have to let the dough chill in the refrigerator for 30 minutes before using it.You can absolutely use all rendered bacon fat instead of cutting the total amount in half with the butter.The dough may need more water when making it, so set aside 1/3 cup of cold water just in case.There will be a little leftover dough from your trimming around the outside when forming it into the pan. You can use it in a crostata.