Let me just say this upfront—pie crust can feel intimidating. For years, I thought it was reserved for only the most patient bakers or the pros with their perfect lattice designs and golden-brown crusts. But once I learned the key tips and tricks (and trust me, there are a few), it became one of the most rewarding things to make. There’s something magical about transforming just a few simple ingredients—flour, butter, sugar, salt, and water—into a tender, flaky crust that melts in your mouth.
This recipe is my go-to for a versatile, all-purpose pie crust that works for both sweet and savory pies. Think of it as your pie-making security blanket: simple, reliable, and completely adaptable. Whether you’re making an apple pie for Thanksgiving or a quiche for brunch, this crust has you covered.
I’ll walk you through everything—from making it in a food processor to doing it by hand (my personal favorite). Plus, we’ll go over how to roll it out, how to blind bake it, and the one mistake that can lead to dreaded “soggy bottoms” (don’t worry, we’ll avoid that together!).
Why This Recipe Works
The secret to a great pie crust lies in keeping the butter cold. Cold butter creates pockets of steam as it bakes, resulting in that sought-after flakiness. This recipe takes things a step further by working the dough in two batches in a food processor (or by hand, if you prefer), ensuring you still have little bits of butter dispersed throughout. Those bits are what make your crust tender, light, and just buttery enough to make everyone at the table ask for seconds.
Oh, and did I mention you can freeze the dough ahead of time? If you’re planning for a big holiday meal, having a couple of these pie crusts ready to go is an absolute lifesaver.
What You’ll Need:
This recipe makes enough for two crusts—perfect for a double-crust pie or two single-crust pies.
Ingredients:
- 3 cups (360 grams) all-purpose flour
Start with your trusty all-purpose flour. If you have a scale, weigh it for the most accurate results! - 1 tablespoon sugar
Just a touch of sweetness. You can increase this up to 1/4 cup if you’re making a sweet pie, or skip it entirely for a savory one. - 1 teaspoon salt
Salt is non-negotiable—it balances the flavors and enhances the butteriness. - 1 1/2 cups (3 sticks or 340 grams) unsalted butter, cold and cubed
The colder, the better. I like to cube the butter and pop it back in the fridge while I measure everything else. - 6–8 tablespoons ice water
Keep a cup of ice water handy, but measure out tablespoons as needed. Too much water can make your dough tough. - Optional: 1 teaspoon cinnamon, nutmeg, or cardamom for extra flavor (perfect for fall pies).
Step 1: Mix the Dry Ingredients
In a food processor, combine 1 1/2 cups of the flour, sugar, and salt. Pulse a few times to evenly mix. If you’re working by hand, whisk these together in a large bowl.
This first mix is all about creating a foundation for the butter—almost like coating it in a flour “blanket” to keep it from overworking later.
Step 2: Work in the Butter (By Food Processor or Hand)
Add half the cold, cubed butter to the flour mixture. Pulse about 10–15 times until the mixture resembles coarse crumbs. You’re looking for pieces of butter ranging from tiny grains to almond-sized chunks. Those larger pieces are gold—they create flaky layers as the crust bakes. (source: Ineskohl.info)
If you’re doing this by hand, grab a pastry cutter or use the tips of your fingers to gently work the butter into the flour. You’ll get a feel for it after a couple of tries. The goal here isn’t perfection—embrace those imperfect chunks!
Step 3: Add the Remaining Flour and Butter
Next, sprinkle in the remaining flour and butter. Pulse or mix just until the butter is coated. You don’t want to overprocess—this is what keeps the crust tender instead of tough.
Step 4: Bring It Together with Ice Water
Drizzle in 4 tablespoons of ice water over the mixture, then pulse or mix just until it starts clumping together. Check the dough by squeezing a handful—if it holds together without crumbling, you’re good to go. If it’s still too dry, add more water, one tablespoon at a time.
Pro Tip: Some bakers swear by using a mix of ice water and vodka. The alcohol evaporates during baking, creating an even flakier crust. If you’re feeling adventurous, give it a try!
Step 5: Form the Dough
Dump the mixture onto a clean counter or pastry mat. It’ll look crumbly—that’s normal! Use the heel of your hand to gently press and smear the dough together, flattening any remaining butter into layers. Divide it into two discs, wrap them tightly in plastic wrap, and refrigerate for at least 45 minutes (or up to 24 hours). Chilling allows the butter to firm up again and the flour to hydrate, which makes rolling out the dough so much easier.
Step 6: Roll It Out
Once the dough has chilled, let it sit at room temperature for about 10 minutes before rolling—this helps prevent cracks. Flour your surface and rolling pin generously, then roll the dough out into a 12-inch circle. Rotate the dough as you roll to keep it from sticking, adding more flour as needed.
To transfer the dough to your pie dish, roll it loosely around your rolling pin, then unroll it over the dish. Gently press it into the edges (don’t stretch it), trim the excess, and fold the edges under for a clean finish.
Step 7: Blind Bake (Optional but Recommended!)
For no-bake fillings (like chocolate cream or banana cream), blind baking is key. Preheat your oven to 425°F and freeze the dough-lined dish for at least an hour beforehand—this helps the crust hold its shape.
Line the frozen crust with parchment paper, fill it with pie weights (or dried beans), and bake for 15 minutes. Remove the weights and bake for another 15–20 minutes, or until the crust is golden and crisp.
For extra shine and protection against sogginess, brush the crust with an egg wash (1 egg whisked with 1 tablespoon cream or milk) during the last 10 minutes of baking.
Pro Tips for Pie Crust Success:
- Keep everything cold. Your butter, water, and even flour should be as cold as possible.
- Don’t overwork the dough. Stop mixing as soon as it holds together—it doesn’t have to be smooth.
- Freeze the crust before baking. This helps prevent shrinking and ensures flaky layers.
- Adjust for the weather. On a hot day, work quickly and chill often. On a cooler day, you’ll have more time to finesse.
The Ultimate Test
You’ll know your crust is perfect when it’s crisp, golden, and holds its shape after baking. It should have visible layers of flaky, buttery goodness that practically melt in your mouth. And the best part? You made it from scratch!
Now that you’ve mastered pie crust, what will you fill it with? Apple pie? Pumpkin pie? Maybe a quiche for Sunday brunch? The possibilities are endless—and delicious.
Happy baking! 🍴
