Pie Crust

I really like this buttery and flaky all-purpose pie crust. It’s great for pumpkin and fruit pies. Servings: makes 1 crust, enough for one tart. If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of one.

Pie Crust
(Makes 1 Crust)
Printable Version


  • 1 1/4 cups all-purpose flour, plus extra for rolling
  • 8 Tbsp unsalted butter, cold, cut into 1/2 inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 4 to 6 Tbsp ice water, cold


1. Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for at least 15 minutes (preferably an hour or longer) so that they become thoroughly chilled.

2. Combine flour, salt, and sugar, pulse to mix. Add butter and mix until it resembles coarse meal. Add water 1 Tablespoon at a time, mixing until it just begins to clump.

3. Remove dough and place on a clean surface. Carefully shape into a discs. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.

4. Remove the crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. Place on to a 9-inch pie plate.

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  1. Pingback: Pumpkin Pie | The Partial Ingredients

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