Pie Crust

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Andrea Meyers - Pie Crust

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For years I did not make pie crust. I was scarred from many attempts with horrible results, and I finally stopped trying and bought grocery store pie crust. Blech! A couple years ago, I was ready to try again. I found this recipe, and it has rescued my pies from the horrors of grocery store pie crust. Don’t skip the refrigeration step, because it allows the dry ingredients time to fully absorb the liquids, which renders a tender, flaky crust. I use the food processor method, but you have to be careful and use short, quick pulses, otherwise you can overheat the dough and cause the butter to melt.

I have found that the pie crust freezes well, just wrap it in a couple layers of plastic wrap and then put it into a zip freezer bag.

[Updated: September 12, 2008]


Adapted from Food Network.

Makes 1 (9-inch) double or 2 single crust pies.


food processor or large mixing bowl


2-1/2 cups (360 g) unbleached all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup (2 sticks, 226, g) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup (60 – 120 g) ice water


1. Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. (For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal.)

2. Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds. (For hand method, mix dough with a wooden spoon, adding water until dough just holds together.)

3. Turn dough onto piece of plastic wrap. Press into a disk, and. wrap in plastic wrap. Refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months.

[Disclosure: This blog earns a small commission through affiliate links.]


  1. says

    I just discovered your blog through this recipe. I recently put a pie crust recipe (made with oil) on my cooking blog and was wondering what else was out there as well…

    Home-made is so much better than bought crust. People definetly get scared of making their own, but your recipe looks pretty easy. I’ll have to give it a try. :-)

    • lisa says

      oops, I was on the wrong webpage for the question, obviously, the instructions are above. Nice photos, by the way. Makes me want to cook :)

  2. Lorri says

    I have a kitchenAide mixer can I use that? Also IF I use my food processor do I just use the dough hook attchment with it, I have a Braun food processor

    • says

      Hi Lori. The food processor blade acts like a pastry blender, which quickly cuts the butter into the flour and keeps the butter relatively cold, so I don’t recommend the dough hook. A mixer will just mash things around and warm up the butter, which will not render the tender crust you want.

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