The BEST Homemade Pie Crust Recipe ON YOUTUBE 🥧

Today, we're making a homemade, all butter PIE CRUST in the food processor!
This is one of my favorite recipes to make!
I know homemade pie crusts can be SUPER intimidating, but with this recipe, it's not only delicious, but it's incredibly easy to make!
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All Butter Homemade Pie Crust
Makes 1 9-inch crust
Two things to remember when you’re making a pie crust: (1) Don’t over mix the dough; and (2) Keep the butter cold. Both of these guidelines are intended to keep the butter from combining too much with the flour, which will keep your crust flakey and light. And one additional note: Don’t expect perfection! No two pie crusts are ever alike, and just when you think your crust is the ultimate failure, it may turn out to be your best one yet. It’s happened to me many times! Happy baking!
Ingredients:
1 ¼ cup all-purpose flour (plus extra for rolling out the dough)
1 tablespoon sugar
1/8 teaspoon salt
½ cup unsalted butter (cold), cut into cubes
5 tablespoons ice-cold water
Instructions:
Place the flour, sugar and salt in the bowl of a food processor. Pulse a few times to combine. Add the butter. Process on low until the butter and flour start to combine - there will be some bigger pieces of butter and some smaller. (It will still look dry; this is a good thing.)
Add 5 tablespoons water to start. Pulse about 8 to 10 times. The dough should feel dry when you run your fingers through it, but should hold together in a ball when you squeeze it in your hand.
Spread a large piece of plastic wrap on the counter (approximately 1-2 feet long). Gently dump the dough (it will be crumbly) onto the plastic wrap. Pull together the plastic wrap around the dough and mold it with your hands so the dough forms a disc inside the wrap. Place dough in refrigerator for at least 30 minutes.
When you are ready to roll out the crust, remove dough from the refrigerator, unwrap and let sit at room temperature for about 5 minutes. Flatten the ball of dough slightly so it will be easier to roll out. Toss some flour on your countertop, pastry cloth or rubber mat. Place the flattened dough in the center. Using a rolling pin, roll out the dough into a circular shape that has about the same thickness all the way around. After each roll, turn the dough ¼ turn in order to keep it from sticking. Continue rolling and turning until the circle is evenly rolled out. Once the circle of dough is large enough to fit your pie plate, gently place it on top of the plate. You’ll want the edges to hang over the plate edge slightly. Gently press the dough into the bottom of the plate. Using your hands, tuck any dough that overhangs the plate into an even edge.
Use your hands to even the edge if needed. Finally, crimp the edges with your fingers for a decorative scalloped shape. Wrap in saran wrap and store crust in freezer for up to 1 month.