Homemade Pie Crust
A flaky, buttery crust made with simple pantry staples and a light hand.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Wheat
This classic pie crust relies on cold butter and minimal handling to create tender, flaky layers. It works for both sweet and savory pies, from fruit fillings to quiches, and can be made ahead and chilled or frozen until needed.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- 1/4 cup ice water, plus more as needed
- 1 tablespoon apple cider vinegar
Method
-
In a large bowl, whisk together the flour, salt, and sugar.
-
Add the cold cubed butter and toss to coat in the flour mixture.
-
Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
-
Combine the ice water and vinegar, then drizzle over the flour mixture 1 tablespoon at a time, tossing gently with a fork after each addition until the dough just comes together when pinched.
-
Divide the dough in half and shape each half into a flat disk. Wrap each disk tightly in plastic wrap.
-
Chill the dough disks in the refrigerator until firm.
-
On a lightly floured surface, roll out one disk into a 12-inch circle about 1/8 inch thick, rotating a quarter turn after each pass to keep it even.
-
Transfer the rolled dough to a 9-inch pie pan, gently pressing it into the bottom and sides without stretching. Trim excess overhang to about 1 inch.
-
Repeat rolling with the second disk for a top crust or a second bottom crust, depending on your pie recipe.
-
If not baking immediately, cover and refrigerate the shaped crust until ready to fill and bake according to your pie recipe.
Rate this recipe
Homemade Pie Crust
This classic pie crust relies on cold butter and minimal handling to create tender, flaky layers. It works for both sweet and savory pies, from fruit fillings to quiches, and can be made ahead and chilled or frozen until needed.
1 hr 30 min 2 crusts (16 slices) 185 cal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- 1/4 cup ice water, plus more as needed
- 1 tablespoon apple cider vinegar
Method
- 1
In a large bowl, whisk together the flour, salt, and sugar.
- 2
Add the cold cubed butter and toss to coat in the flour mixture.
- 3
Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 4
Combine the ice water and vinegar, then drizzle over the flour mixture 1 tablespoon at a time, tossing gently with a fork after each addition until the dough just comes together when pinched.
- 5
Divide the dough in half and shape each half into a flat disk. Wrap each disk tightly in plastic wrap.
- 6
Chill the dough disks in the refrigerator until firm.
- 7
On a lightly floured surface, roll out one disk into a 12-inch circle about 1/8 inch thick, rotating a quarter turn after each pass to keep it even.
- 8
Transfer the rolled dough to a 9-inch pie pan, gently pressing it into the bottom and sides without stretching. Trim excess overhang to about 1 inch.
- 9
Repeat rolling with the second disk for a top crust or a second bottom crust, depending on your pie recipe.
- 10
If not baking immediately, cover and refrigerate the shaped crust until ready to fill and bake according to your pie recipe.