Easy Pie Crust
This buttery, flaky homemade pie crust comes together with just five simple ingredients you probably already have in your kitchen. The all-butter formula creates incredible flavor and those sought-after flaky layers that crumble perfectly with each bite. Mastering this technique transforms every pie from good to extraordinary, and you'll never want to go back to store-bought versions.
Equipment
- Food processor - or pastry cutter
- Large mixing bowl
- Measuring cups and spoons
- Rolling Pin - French-style recommended
- Plastic wrap
- 9-inch pie dish
- Fork - for docking (optional)
- Silicone pastry mat - (optional) for easy rolling
- Pie weights - or dried beans for blind baking
Ingredients
- 2.5 cups all-purpose flour - 315g, plus extra for rolling
- 1 tablespoon granulated sugar - 12g
- 1 teaspoon salt - 6g
- 1 cup unsalted butter - 227g, cold, cut into ½-inch cubes
- 6 tablespoons ice water - 90-120ml; 6-8 tablespoons total
Instructions
- Cube cold butter and return to refrigerator. Fill glass with ice cubes and cold water. Measure all ingredients precisely.
- Add flour, sugar, and salt to food processor bowl. Pulse 3-4 times to combine. If making by hand, whisk together in large bowl.
- Add half the cold butter to flour mixture. Pulse 12-15 times until mixture resembles coarse meal with pea-sized pieces. Add remaining butter and pulse 8-10 more times, leaving larger butter pieces visible.
- Add 6 tablespoons ice water (discard ice cubes). Pulse 5-6 times until dough begins to clump together. Add additional water one tablespoon at a time if needed. Stop as soon as dough starts coming together.
- Turn crumbly mixture onto clean work surface. Gently gather together with hands, kneading just 2-3 times. Divide dough into two equal portions. Shape each into flat 1-inch thick disk. Avoid overworking.
- Wrap each disk tightly in plastic wrap. Refrigerate for at least 1 hour or up to 3 days. For faster results, freeze for 30 minutes. Let refrigerated dough sit at room temperature for 10 minutes before rolling if very hard.
- Lightly flour work surface and rolling pin. Roll dough from center outward. Rotate quarter turn after each roll. Roll to 12-13 inches diameter and ⅛-inch thickness. If edges crack, press together with fingers.
- Roll dough around rolling pin. Position over 9-inch pie dish and gently unroll. Ease dough into dish without stretching. Press gently into corners and up sides. Trim excess to leave ½-inch overhang.
- Fold overhanging dough under itself to create thicker rim. For fluted edge, place index finger on inside edge, use thumb and other index finger to pinch from outside. Alternatively, press with fork tines for simple finish.
- For filled pies, add filling and bake according to recipe. For blind-baked crusts, prick bottom and sides with fork. Line with parchment and fill with pie weights. Chill prepared crust 15 minutes before baking.
Notes
- Keep everything cold: Cold butter and ice water are essential for flaky layers; warm butter melts into the dough and creates a tough crust instead.
- Don't overmix: Stop mixing as soon as the dough comes together; overworking develops gluten and results in a tough, chewy texture.
- Chill between steps: If the dough becomes warm while rolling, refrigerate it for 10-15 minutes before continuing.
- Use minimal flour: When rolling, add just enough flour to prevent sticking; excess flour toughens the final crust.
- Freezing unbaked dough: Wrap disks tightly in plastic wrap then foil and freeze for up to 3 months. Thaw overnight in refrigerator before using.
- Blind baking: Necessary for pies with wet fillings like cream or custard pies to prevent soggy bottom crust. Bake at 375°F (190°C) for 20 minutes with weights, then 10-15 minutes without.
- Preventing shrinkage: Avoid stretching dough when placing in dish and chill shaped crust for 15-30 minutes before baking to maintain shape.
- Vodka crust variation: Replace half the ice water with vodka for extra-flaky results; the alcohol evaporates during baking, leaving no taste.
- Storing baked pie: Cover and refrigerate up to 4 days. Reheat at 350°F (175°C) for 10-15 minutes to restore crispness.
- Butter quality matters: European butter with higher fat content creates even richer flavor and better flakiness than standard American butter.