Best Ever Pie Crust

Making the perfect pie crust is an art that requires just the right balance of ingredients and technique.

With this recipe, you’ll be on your way to creating a flaky, buttery crust that’s sure to impress.

Say goodbye to store-bought crusts and hello to a homemade masterpiece that’s truly the best!

Ready Time

40 mins

Yields

8 servings

Ingredients

2 1/4 cups all-purpose flour
1 tsp salt
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup ice-cold water

Instructions

Preheat your oven to 375°F (190°C) and get your pastry mat or a lightly floured surface ready. In a large mixing bowl, whisk together the 2 1/4 cups of all-purpose flour and 1 tsp of salt.

Make sure to get rid of any lumps and incorporate air into the mixture.

Add the 1/2 cup of cold, cubed unsalted butter to the flour mixture. Use a pastry blender or your fingertips to work the butter into the flour until it resembles coarse crumbs with some larger pea-sized pieces of butter remaining.

Sprinkle the 1/4 cup of ice-cold water over the mixture, and use a fork to gently mix until the dough starts to come together in a shaggy mass.

Be careful not to overmix. Turn the dough out onto your prepared surface and gently knead it a few times until it becomes smooth and pliable.

Divide the dough in half, shape each half into a disk, and wrap each tightly in plastic wrap.

Refrigerate for at least 1 hour or up to 2 days. Once you’re ready to roll out the dough, let it sit at room temperature for 10-15 minutes.

Then, place one of the chilled disks onto your lightly floured surface, and roll it out to a thickness of about 1/8 inch.

Use this dough to line your pie dish, trimming any excess crust from the edges. Use the second disk of dough to create a decorative crust or a lattice-top crust, or simply roll it out to the same thickness as the first disk and use it to cover your pie.

Now you’re ready to fill and bake your pie!

Notes

Note that the ideal ratio of flour to fat (butter) is important to achieve a flaky crust, so try not to overwork the dough. Make sure to keep your butter cold, as this will help the pastry come together better.

Use ice-cold water to help create a flaky crust, but be careful not to add too much, as this will make the dough tough.

If you’re having trouble getting the dough to come together, try adding a little more ice-cold water, but be cautious not to overdo it. Don’t overmix the dough, as this will lead to a tough crust.

You can store the dough in the refrigerator for up to 2 days, or freeze it for later use.

To achieve a golden brown crust, brush the crust with egg wash or cream before baking. This recipe makes one double-crust pie or two single-crust pies.

Feel free to experiment with different flavor combinations and fillings to make this pie crust your own!