When I was a child, my grandmother used to say, “You can taste love in the crust.” Every Sunday morning, her kitchen smelled faintly of butter and flour, the quiet perfume of care and patience. She’d roll out dough on a worn wooden board, humming softly, and I’d watch as sunlight danced off the fine dusting of flour in the air. The pie fillings changed with the seasons, apples in the fall, cherries in summer, but the pie crust recipe never did. It was her pride and joy: tender, buttery, and just shatteringly flaky enough to make you close your eyes after the first bite.
Today, I’m sharing that same recipe, a simple, foolproof pie crust that delivers the same warmth and nostalgia, every single time.
Table of Contents
🧈 Ingredients (for one double crust or two single crusts)
- 2 ½ cups (315 g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional, but enhances browning)
- 1 cup (230 g) unsalted butter, very cold and cut into cubes
- 6–8 tablespoons ice water (as needed)
Optional Add-ins:
- 1 teaspoon vinegar or lemon juice (for extra tenderness)
- 1 egg wash (1 beaten egg + 1 tablespoon milk or cream) for brushing top crust
🥣 Step-by-Step Directions
1. Prepare Your Ingredients
Place the butter cubes in the freezer for 10 minutes before starting. Cold ingredients are the secret to flaky layers, warm butter melts too quickly and prevents those tender pockets of air from forming.
Fill a small bowl with ice water and set it aside.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, salt, and sugar. If you’re using a food processor, pulse a few times to combine.
3. Cut in the Butter
Add the cold butter cubes into the flour mixture. Use a pastry cutter or your fingertips to blend until you have pea-sized bits of butter dispersed throughout. You want some variation, a mix of larger and smaller butter chunks will create the flakiest texture once baked.
Pro Tip: Work quickly and lightly. If your hands are warm, use a food processor with short pulses so you don’t overwork the butter.
4. Add the Ice Water
Sprinkle the ice water, one tablespoon at a time, over the mixture. Gently toss with a fork or spatula until the dough begins to come together. Stop adding water once it holds when pressed but isn’t sticky or wet.
5. Form and Chill
Turn the dough out onto a clean surface and bring it together with your hands into a ball. Divide in half, flatten each piece into a disk, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days). Resting relaxes the gluten and hydrates the flour for an easier roll-out.
6. Roll Out the Dough
On a lightly floured surface, roll one disk into a 12-inch circle for a 9-inch pie pan. Rotate the dough occasionally to prevent sticking. Gently transfer it to the pie dish by wrapping it around your rolling pin and unrolling it over the pan.
Trim any excess, leaving about 1 inch overhang. If making a double crust, fill your pie, then roll out the second disk and lay it on top. Crimp edges, brush with egg wash, and cut a few slits for steam.
7. Bake to Perfection
- For a single crust (blind-baked): Line with parchment and fill with pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights, bake another 10–12 minutes until golden.
- For a filled pie: Bake as directed in your pie recipe, typically 45–60 minutes at 375°F.
⏱️ Time & Nutrition
- Prep time: 20 minutes
- Chill time: 1 hour
- Bake time: 15–60 minutes (depending on use)
- Total time: ~1 hour 30 minutes
- Calories: ~220 per serving (1/8 of crust)
🥄 Ingredient Substitutions
- Gluten-free: Use a 1:1 gluten-free flour blend designed for baking. Add ½ teaspoon xanthan gum if your blend doesn’t include it.
- Dairy-free: Substitute butter with cold coconut oil or a plant-based butter stick (avoid margarine).
- Whole grain option: Swap half of the all-purpose flour for whole wheat pastry flour for a nuttier, heartier crust.
- Vegan: Use coconut oil or vegan butter, and skip the egg wash (brush with plant milk for browning).
👩🍳 Chef Tricks & Pro Tips
- Keep everything cold: Chill your bowl, rolling pin, and even flour if your kitchen runs warm.
- Don’t overwork: Overmixing toughens the crust. Handle it as little as possible.
- Use vodka instead of water: For ultra-flaky layers, replace half of the ice water with chilled vodka, it prevents gluten from forming.
- Freeze before baking: A 10-minute freezer rest before baking helps the crust hold its shape beautifully.
🍒 Pair It With These Perfect Fillings
Once you master this crust, the world of pies opens up:
- Pumpkin Pie Recipe, cinnamon, sugar, and fall nostalgia in a dish.
- Chocolate Silk Pie, for a luscious, decadent finish.
- Savory Chicken Pot Pie, same crust, but filled with creamy comfort.
This pie crust recipe is your canvas. Whether sweet or savory, buttery or vegan, it’s the golden, flaky foundation of countless delicious memories, one slice at a time. 🥧✨