Best homemade pie crust

This particular crust is best for deep fried hand pies

It has been a long process finding the best and most consistent pie crust recipe. I can confidently say, this is by far the flakiest and most buttery crust I have ever made. 

The key is weighing your flour. No other option! Just cave-in and buy a small scale, it will truly be your best friend. (Link below)


I came across the recipe from a blogger  named Chemgalcooks. http://chemgalcooks.blogspot.com/2011/09/ninja-turtle-pudding-pies.html

I was encouraged to try out the whole recipe after reading a nice little article from oola, https://www.oola.com/dishes/2288611/16-homemade-versions-of-your-favorite-discontinued-90s-snacks/


A few very minor adjustments and bingo. 


  • 12.5 ounces all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/2 sticks (20 tablespoons) frozen unsalted butter
  • 6-7 tablespoons ice cold water

Place your bowl on your scale and zero it out. Measure out the flour until your scale reaches 12.5 oz. Add your salt & sugar, then add your frozen butter pieces. You can either premeasure, cut and freeze your butter, or cut your butter after its frozen. (Much easier to cut AND THEN freeze). 

Throw all of this into a food processor. A blender will work, but not as well. And you can always cut the butter into your flour with a pastry cutter, but that takes a long time and your butter may not stay cold. 

Your mixture should resemble course sand. Pour the mixture into a bowl and add your water. Once the water is incorporated dump the mixture out on a board and knead the dough just enough to form a dough ball. Chill mixture for at least one hour. (you want that butter cold and in visible chunks.)


* If you choose the mini food processor, you will need to blend your dough in two batches.

Deep fried hand pies with vanilla pudding filling

Deep fried hand pies with vanilla pudding filling

Perfect Pie Crust

Perfect ratio for the perfect pie crust!