English Pie Crusts

Flaky, buttery, and oh-so-delicious, homemade English pie crusts are a game-changer for any pie enthusiast. With just a few simple ingredients and some gentle kneading, you’ll be whipping up these tender, golden crusts in no time, perfect for filling with your favorite sweet or savory ingredients.

Ready Time

30 mins

Yields

5 servings

Ingredients

All-purpose flour, 10 ounces (2 1/4 cups)
Cold unsalted butter, 5 ounces (10 tablespoons)
Ice-cold water, 1/4 cup plus 2 tablespoons
Salt, 1/2 teaspoon

Instructions

Combine the flour and salt in a large bowl. Whisk until the salt is evenly distributed.

Add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs.

Be gentle, so you don’t end up with tough pastry. Next, gradually pour in the ice-cold water, stirring with a fork until the dough starts to come together in a shaggy mass.

Don’t overmix! You want it to still be a bit crumbly.

Turn the dough out onto a lightly floured surface and gently knead it a few times until it becomes smooth and pliable. Divide the dough into 5 equal pieces, shape each into a ball, and flatten slightly into disks.

Wrap each disk in plastic wrap and refrigerate for at least 1 hour or up to 2 days.

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out each chilled disk of dough to a thickness of about 1/8 inch.

Use a pastry cutter or a knife to trim the edges and create a clean circle.

Gently place each crust into a 9-inch pie dish, trimming any excess dough from the edges. Crimp the edges to form a decorative border, or use a fork to press the dough into a pattern.

You’re now ready to fill and bake your pies!

Notes

These pie crusts will keep in the fridge for up to 2 days or can be frozen for up to 3 months – just thaw frozen crusts overnight in the fridge before using.

Use a light touch when combining the butter and flour – you want to avoid toughening the dough.

Keep those ingredients cold, especially the butter – it’ll make the flakiest, most tender crusts! Don’t overwork the dough – stop mixing as soon as the ingredients start to come together in a shaggy mass.

To get the perfect crust shape, chill your rolled-out dough for 10-15 minutes before placing it in the pie dish – it’ll help the dough hold its shape beautifully.