The Best Pie Crust Recipe

Ingredients (1 single 9-inch crust)

• 1 1/2 cups (188g) all-purpose flour
• 1/2 Tbsp granulated sugar
• 1/2 tsp fine sea salt
• 1/2 cup + 2 Tbsp (142g) unsalted butter, cold and cubed
• 1/4 cup + 2 Tbsp (90g) ice water

Combine the Dough

In a large bowl, whisk together the all-purpose flour, sugar, and salt.

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

The visible butter pieces are what will create the flaky layers in the crust.

Add 3 tablespoons of the ice water and gently mix with a fork or your hands until the dough starts to come together.

Add more water, a tablespoon at a time, until the dough just holds together when you squeeze a piece of it in your hand. You may not need all the water.

Form the Dough and Chill for at Least 2 Hours

Turn the dough out onto a clean surface and gently press it together into a single mass. Form it into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours.

This chilling step is crucial; it allows the gluten to relax and the butter to firm up, which prevents the crust from shrinking and ensures it bakes up flaky.

The Best Pie Crust

This all-butter pie crust is flaky, tender, and straightforward to make. This recipe makes a single crust, suitable for a 9-inch pie, which is ideal for recipes that require blind-baking or have a top crust made from a different material, like a crumble topping.

prep time:15 minutes mins

Chill Time2 hours hrs

total time:2 hours hrs 15 minutes mins

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Ingredients

Ingredients (1 single 9-inch crust)

• ▢ 1 1/2 cups all-purpose flour 188g
• ▢ 1/2 Tbsp granulated sugar
• ▢ 1/2 tsp fine sea salt
• ▢ 1/2 cup + 2 Tbsp unsalted butter 142g, cold and cubed
• ▢ 1/4 cup + 2 Tbsp ice water 90g

The Best Pie Crust

• ▢ 1 1/2 cups all-purpose flour 188g
• ▢ 1/2 Tbsp granulated sugar
• ▢ 1/2 tsp fine sea salt
• ▢ 1/2 cup + 2 Tbsp unsalted butter 142g, cold and cubed
• ▢ 1/4 cup + 2 Tbsp ice water 90g

Instructions

• Whisk flour, sugar, and salt in large bowl.
• Cut cold butter into flour mixture until coarse crumbs form with pea-sized butter pieces.
• Add 3 tablespoons ice water, mix with fork until dough starts coming together.
• Add more water by tablespoons until dough just holds when squeezed.
• Turn onto clean surface, press into disc, wrap in plastic.
• Refrigerate at least 2 hours before using.

Notes

Keep ingredients cold throughout process. Visible butter pieces create flaky layers.

Did you make this recipe?Let me know how you liked it below!