200 minutes
A traditional pie crust recipe that yields a flaky, buttery crust perfect for any pie.
Low-Protein All-Purpose Flour
cups
tablespoons
teaspoons
Unsalted Butter, Cold
0.25 sticks
Cold Tap Water, Cold
cups
1. Combine Dry Ingredients
Whisk together the flour, sugar, and salt in a medium bowl until they are well combined.
2. Prepare Butter
Take the cold butter straight from the fridge and cut it into chunks. Toss these butter pieces into the flour mixture, making sure each piece is well coated. Using your fingers, gently smash the butter chunks into flat pieces.
3. Add Water and Form Dough
Pour in the cold water. Stir the mixture with a spoon until it starts to come together into a dough. Knead gently until it forms a cohesive ball. If the dough feels too soft, refrigerate it briefly until it firms up but remains pliable.
4. Roll and Fold Dough
Place the dough on a floured work surface. Roll it out into a rough rectangle, then fold it into thirds like a letter. Divide the dough into two portions for a double-crusted pie, or keep it whole for a single-crusted pie.
5. Prepare Dough for Chilling
For a single-crusted pie, roll out the dough into a circle about 12 inches in diameter. Transfer it to a 9-inch pie plate, gently pressing it into the edges. Trim any excess dough, leaving about a half-inch overhang, and shape the edges as desired. Wrap the pie shell loosely in plastic wrap and refrigerate for at least 2 hours, or up to overnight.
6. Blind Bake (if needed)
For a blind-baked pie crust, preheat your oven to 350°F (175°C). Line the chilled pie shell with aluminum foil and fill it with sugar. Bake the crust on a half sheet pan for 60 to 75 minutes, or until it is set and golden around the edges. If needed, continue baking until the bottom is also golden.
Leave out any sugar from the crust and add a pinch of salt or herbs like thyme or rosemary to pair with savory fillings.
By adding a bit of sugar to your crust, you can create the perfect vessel for fruit fillings like apple, cherry, or peach.
Use the classic crust as a hearty lid for comforting pot pies filled with tender chunks of chicken or beef, vegetables, and a creamy sauce.
Add a couple of tablespoons of cocoa powder for a chocolate pie crust, perfect for cream or mousse fillings.
Swap a small amount of the ice water with vodka or apple cider vinegar to make the dough more pliable and tender.
The key to a flaky pie crust is to keep your fat, usually butter, shortening, or lard, very cold. This also applies to the water you're using. The cold fat will create pockets as it melts during baking, leading to a flaky texture. You can even chill your flour and mixing bowl before starting.
Overworking the dough can result in a tough pie crust due to gluten development. Mix just until the dough comes together. You should still see bits of butter in the dough, which is a good thing.
Once you've placed the dough in the pie dish, let it chill in the fridge for at least 30 minutes. This will help maintain its shape and prevent shrinking during baking.
Flour your work surface and rolling pin lightly. Roll out the dough from the center to the edge, with gentle, even pressure, turning the dough a quarter turn after a few rolls to prevent sticking and to maintain an even thickness.
Let the baked crust cool completely on a wire rack before filling. This will help prevent sogginess.
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