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Basic Pie Crust

This pie crust can be used for sweet or savory pies. It can be frozen for up to a month. Make a double batch - one to use now and one to freeze for later.

Ingredients

  • 1 1/4 cups all-purpose flour, plus more for the rolling pin and surface
  • 8 tbsp or one stick salted butter, cut into 1/2" cubes and chilled
  • 1/4 cup ice-cold water I use a 2 cup measuring cup and scoop the water out as needed.

Instructions

  • Add flour to a large bowl. Scatter butter bits evenly over the flour. Use a pastry blender to cut the butter into the flour until it is well distributed, and the butter pieces resemble small pebbles. Gradually drizzle the water on top and stir until the dough comes together. The dough should not be too wet.
  • Shape the dough into a flattened ball. Wrap it tightly in plastic wrap and refrigerate for one hour.
  • Lightly dust the counter and rolling pin with flour. Roll the dough out to a circle about 2 1/2" larger than a 9" pie pan or 3 1/2" larger than a 9" deep dish pan.
  • Carefully fold the dough in half and then in half again. This makes it easier to transfer to the pie pan. Gently unfold the dough and press it into the pan. Trim the edges of any excess and turn the remaining dough under. Crimp the edges with your fingers, or press with a fork. Refrigerate for 1 hour.