Welcome to the last pie crust recipe you will ever need. Forget crumbly, tough, or soggy crusts forever. This guide delivers a foolproof, all-butter pie dough that is flaky, tender, and incredibly delicious. Whether you’re making a sweet dessert or a savory quiche, this recipe provides the perfect foundation. We’ve packed this guide with tips and techniques to ensure your success, even if you’re a complete beginner.
This recipe is designed for ease and versatility. You can make it in a food processor for speed or by hand to truly get a feel for the dough. Get ready to master the art of the perfect homemade pie crust.
Why This is the Best Pie Crust Recipe
What makes a pie crust perfect? It’s the delightful contrast between a flaky texture, a buttery flavor, and a structure that holds up to any filling. This recipe is meticulously crafted to deliver on all fronts. We use simple, high-quality ingredients and focus on the technique—specifically, keeping everything cold—to create those coveted layers of butter and dough that puff up in the oven. It’s a reliable recipe that will become a staple in your kitchen.
The Key to a Flaky Pie Crust: Ingredients
The magic of a great pie crust lies in its simplicity. You only need a few pantry staples to create something spectacular.
- All-Purpose Flour: Provides the structure for our dough. We’ll use the spoon-and-level method for accurate measuring.
- Unsalted Butter: The star of the show! It must be very cold and cubed. Cold butter creates steam pockets as it bakes, resulting in those irresistible flaky layers.
- Ice Water: Crucial for keeping the dough cold and bringing it together without over-hydrating. Start with more than you need and use it one tablespoon at a time.
- Sugar: Just a touch to enhance the flavor and aid in browning. It won’t make the crust overtly sweet.
- Salt: Essential for balancing the flavors.
Essential Equipment for Making Pie Dough
You don’t need much to make this pie crust recipe. Here are the basics:
- Food Processor or Pastry Blender: A food processor makes quick work of cutting the butter into the flour. Alternatively, a pastry blender or even two knives works perfectly for the by-hand method.
- Rolling Pin: For rolling out your beautiful dough.
- 9-Inch Pie Plate: The standard size for most pie recipes.
- Plastic Wrap: For chilling the dough, a non-negotiable step.
How to Make the Perfect Pie Crust Recipe (Step-by-Step)
Follow these instructions closely for a flawless result. Remember, the golden rule is to keep everything as cold as possible throughout the entire process.
Method 1: Using a Food Processor
This is the fastest and easiest way to make your pie dough.
- Combine Dry Ingredients: In the bowl of a food processor, pulse the flour, sugar, and salt together a few times to combine.
- Cut in the Butter: Scatter the cold, cubed butter over the flour mixture. Pulse in 1-second bursts until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This is key for flakiness.
- Add Ice Water: Drizzle 4 tablespoons of ice water over the mixture. Pulse until the dough just begins to come together in clumps. Don’t overmix! If it’s too dry, add more ice water, 1 teaspoon at a time.
Method 2: Making Pie Crust by Hand
If you don’t have a food processor, this traditional method offers more control.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
- Cut in the Butter: Add the cold, cubed butter to the bowl. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with larger, pea-sized pieces of butter remaining.
- Add Ice Water: Sprinkle 4 tablespoons of ice water over the flour and butter mixture. Use a spatula to gently fold the mixture until it starts to form a dough. Be careful not to overwork it.
Once your dough is mixed using either method, turn it out onto a clean surface. Gently gather it into a ball, flatten it into a 1-inch thick disk, and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days, before rolling.
Pro Tips for a No-Fail Pie Crust
Elevate your pie game with these essential tips.
- Keep It Cold: I can’t say it enough. Use cold butter, ice water, and even a chilled bowl. If the dough gets warm at any point, pop it back in the fridge.
- Don’t Overwork the Dough: Overworking develops gluten, which leads to a tough, chewy crust instead of a tender, flaky one. Mix only until the dough just comes together.
- Let It Rest: Chilling the dough is a crucial step. It allows the gluten to relax and the fat to solidify, making the dough easier to roll out and preventing shrinkage in the oven.
- For a Savory Pie: This crust is a fantastic base for savory dishes. Consider pairing it with a rich filling, like in this French Onion Meatloaf which can be adapted into a savory pie.
How to Blind Bake a Pie Crust
Blind baking is pre-baking a crust before adding the filling. It’s essential for no-bake pies like a delicious No-Bake Peanut Butter Pie or for pies with very wet fillings to prevent a soggy bottom.
- Preheat your oven to 400°F (200°C).
- Roll out your chilled dough and fit it into your pie plate. Crimp the edges.
- Dock the bottom and sides of the crust with a fork. Place it in the freezer for 15 minutes to chill.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 15-20 minutes. Carefully remove the parchment and weights, then bake for another 5-7 minutes, or until the bottom is lightly golden.
Storing and Freezing Your Pie Dough
This pie crust recipe is perfect for making ahead. You can store the wrapped dough disk in the refrigerator for up to 2 days. For longer storage, freeze it! Tightly wrap the disk in plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before using.
Frequently Asked Questions
Absolutely! This pie dough can be prepared ahead. Wrap the dough disk tightly in plastic wrap and store it in the refrigerator for up to 2 days or in the freezer for up to 3 months. Thaw frozen dough in the fridge overnight before using.
No, a food processor is not required. While it makes the process faster, you can easily make this pie crust by hand using a pastry blender, two knives, or even your fingertips to cut the butter into the flour.
To prevent a soggy bottom, partially or fully blind bake your crust before adding a wet filling. You can also bake the pie on the lowest oven rack to ensure the bottom cooks thoroughly. A layer of breadcrumbs or crushed cornflakes can also absorb excess moisture.
This is a matter of preference! All-butter crusts, like this recipe, have a superior, rich flavor and a wonderfully flaky texture. Shortening produces a very tender crust that is easier to work with, but it lacks the flavor of butter.
A tough pie crust is usually caused by overworking the dough, which overdevelops gluten. Mix the dough only until it just comes together. Using too much water can also contribute to toughness.
The Perfect Pie Crust Recipe
Pie Crust Recipe (The Only One You'll Ever Need)
Ingredients
Equipment
Instructions
- In the bowl of a food processor, pulse the flour, sugar, and salt together to combine.
- Scatter the cold, cubed butter over the flour. Pulse in 1-second bursts until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Drizzle 4 tablespoons of ice water over the mixture. Pulse until the dough just begins to clump together. If needed, add more water 1 teaspoon at a time.
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold butter cubes. Use a pastry blender or two knives to cut the butter into the flour until it resembles coarse crumbs with pea-sized butter pieces.
- Sprinkle 4 tablespoons of ice water over the mixture. Use a spatula to gently fold everything together until a shaggy dough forms.
- Turn the dough out onto a clean surface, gather into a ball, and flatten into a 1-inch disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- Roll the chilled dough out on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges. Proceed with your pie recipe or blind bake as needed.
Notes
Tip 2: Do not overwork the dough. The less you handle it, the more tender your crust will be.
Tip 3: The dough can be made ahead and stored in the fridge for up to 2 days or frozen for up to 3 months.
Share Your Creations!
Now that you have this incredible pie crust recipe, the possibilities are endless! It’s the perfect base for holiday classics, from a Thanksgiving Turkey Pot Pie to a summer fruit tart. We can’t wait to see what you create. Snap a photo and share your masterpiece on Pinterest. Happy baking!
