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Pie Crust Recipe

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Prep Time 1 hour
Cook Time 1 hour
Servings: 1 Pie
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups  all-purpose flour
  • 1  2 sticks (cup) cold unsalted butter, cut into cubes
  • 1 teaspoon  salt
  • 1 tablespoon  sugar optional
  • 6 to 8 tablespoons  ice-cold water

Method
 

  1. The secret to a flaky pie crust is cold butter. Don’t let it soften — keep it straight from the fridge.
  2. In a large mixing bowl, combine the flour, salt, and sugar. Give it a quick stir with a fork or whisk to blend everything evenly.
  3. Add the cold butter cubes into the flour. Using a pastry cutter, fork, or even your hands (if you work quickly), press the butter into the flour until it looks like coarse crumbs.
  4. Drizzle in the ice-cold water, one tablespoon at a time, stirring gently with a fork after each addition. 
  5. The dough should just start to come together. If you see dry crumbs at the bottom, press them in gently — but don’t overmix. 
  6. Gather the dough into a ball, then divide it into two equal parts.
  7. Flatten each half into a round disk about an inch thick. Wrap them tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
  8. Lightly flour your countertop and rolling pin. Take one dough disk from the fridge and let it sit for 5–10 minutes so it’s easier to roll.
  9. You’re aiming for a circle about 12 inches wide and ⅛ inch thick — perfect for a 9-inch pie dish.
  10. To transfer it, gently roll the dough onto your rolling pin, lift it over the pie dish, and unroll it into place.
  11. Use kitchen scissors or a knife to trim any excess dough hanging over the edges, leaving about 1 inch.
  12. Fold the edges under themselves and crimp with your fingers or a fork to make a nice pattern.
  13. If you’re making a double crust pie, fill your pie first, then roll out the second dough disk, place it on top, and seal the edges by pinching them together. 
  14. Once shaped, pop the pie back into the fridge for 15–20 minutes.
  15. For a baked crust (for cream or cold pies), preheat the oven to 425°F (220°C). Line the crust with parchment paper and fill it with pie weights, dry beans, or rice. Bake for 15 minutes, then remove the weights and bake another 10–12 minutes until golden.

Notes

You can make this dough ahead and freeze it for up to 3 months. Just wrap it tightly in plastic wrap and place in a freezer bag. Thaw overnight in the fridge before using.
If you want to prep it the day before, keep it chilled in the fridge, then roll it out when ready. Once baked, the crust stays crisp for up to 3 days if stored covered at room temperature.