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Our Favorite Pie Crust
This easy recipe for pie dough takes all the guesswork out of making a buttery, flaky pie crust. It’s ideal for pretty much any pie you want to make.
0⏱️ Prep & Cook: 10 min🔥 Cook: 10 min👤 Rhoda Boone📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
📝 Preparation Steps
1
In a food processor, pulse 2½ cups (313 g) all-purpose flour, 4½ tsp. granulated sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Add 1 cup (2 sticks) unsalted butter, cut into small pieces, frozen for ⏱️ 15 minutes, to dry ingredients and pulse until coarse, pea-sized crumbs appear, about ⏱️ 10 seconds. With the motor running, add 1 Tbsp. apple cider vinegar, chilled, and ¼ cup ice-cold water and process until the dough just holds together, about ⏱️ 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.
½ cups (313 g) all-purpose flour, plus more for surface2(2 sticks) unsalted butter, cut into small pieces, frozen for 15 minutes1 cup½ tsp. granulated sugar4. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. apple cider vinegar, chilled1 Tbsp
2
Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disk with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least ⏱️ 1 hour or up to overnight. Do ahead: Pie dough can be made 3 months ahead; keep wrapped and freeze. Thaw before using. Editor’s note: This recipe was first printed in November 2014 as ‘Our Favorite Pie Dough.’ Head this way for a tutorial on blind baking, or over here for all of our best pie recipes →
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