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Pie dough rolled out and draped into pie dish

Best Ever Pie Crust

How to Make the Best Ever Pie Crust with all the tips and tricks for a flaky beautiful crust that impresses your friends and family. For even more, download my free Pie Crust Troubleshooting Guide HERE.
Course Dessert
Cuisine American
Prep Time: 30 minutes
Total Time: 30 minutes
Yields: 1 to 2 pie crusts
Recipe by Tessa Arias

Ingredients

Single crust:

  • 1 1/2 cups (191 grams) all-purpose flour
  • 1 tablespoon granulated sugar
  • 3/4 teaspoon fine salt
  • 10 tablespoons (142 grams) cold unsalted butter
  • 4 to 6 tablespoons ice cold water

Double crust:

  • 3 cups (381 grams) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons fine salt
  • 2 1/2 sticks (284 grams) cold unsalted butter
  • 1/2 cup to 3/4 cup ice cold water

Directions

Make the dough:

By hand:

  1. Freeze your butter for 10 minutes, or until very cold. Grate the butter using the large holes of a box grater. Return grated butter to freezer for another 10 minutes. Alternatively, you can also shred frozen butter into shards using a sharp knife.
  2. In a medium deep mixing bowl, combine the flour, sugar, and salt. Add the cold grated butter, tossing to combine. Working quickly, use your hands to further cut and break the butter into pieces the size of small peas. You can also use a pastry blender or two knives.
  3. Drizzle a few tablespoons of water of the mixture and toss to moisten. Continue adding the remaining water until the dough sticks together and stays stuck when pressed between two fingers. It’s okay if the dough is still crumbly and messy.
  4. Turn the mixture out onto a clean work surface. Use your hands to press the dough together into a craggily mass. Gently fold one half of the dough over and onto itself, repeating this three times, until it’s come together into a cohesive mass.
  5. Use a bench scraper to cut the dough in half. Wrap each half in plastic. Press down each plastic wrapped dough to create a 4-inch wide disk shape. Refrigerate at least six hours, preferably overnight.

By food processor:

  1. Use a bench scraper to cube the butter into 1/2-inch pieces. Freeze the cubed butter for 10 minutes.
  2. In the bowl of a food processor, add the flour, sugar, and salt. Pulse a few times to combine. Add the cold cubed butter and pulse for about 30 seconds, or until the butter is the size of small peas.
  3. Drizzle a few tablespoons of water of the mixture and pulse briefly a few times to moisten. Continue adding the remaining water until the dough sticks together and stays stuck when pressed between two fingers. It’s okay if the dough is still crumbly and messy.
  4. Turn the mixture out onto a clean work surface. Use your hands to press the dough together into a craggily mass. Gently fold one half of the dough over and onto itself, repeating this three times, until it’s come together into a cohesive mass.
  5. Use a bench scraper to cut the dough in half. Wrap each half in plastic. Press down each plastic wrapped dough to create a 4-inch wide disk shape. Refrigerate at least six hours, preferably overnight.

Roll out the dough:

  1. Let the dough sit at room temperature for 5 to 10 minutes, or until slightly pliable.
  2. Roll the dough out on a floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll out into a 12-inch circle about 1/8-inch thick.
  3. Gently roll the dough up and around the rolling pin then unroll and drape over a 9-inch pie tin. Gently press into the pie tin, being careful to avoid stretching it to fit. Use scissors or a knife to trim the excess dough, leaving a 1-inch overhang. Fold the overhang under itself and crimp or flute. Pierce the base of the dough with a fork.
  4. Repeat above rolling process if making a double crust pie.
  5. Wrap the dough in plastic and refrigerate for at least 2 hours, or overnight. At this point consult your recipe directions for how to use the dough or follow options below.

Bake dough:

  1. If the pie recipe calls for a prebaked shell, preheat the oven to 400°F. For an extra crispy bottom crust, place your oven rack on the bottom shelf and if you have one, bake on a preheated baking stone.
  2. Line the chilled crust with foil or parchment. Fill the crust completely with pie weights, rice, or dried beans.
  3. Place on a rimmed baking pan.
  4. To par-bake if baking again with filling:
  5. Bake for 12 to 17 minutes, or until pale and just beginning to brown but not raw.

To bake completely:

  1. Bake for 20 minutes Remove parchment paper and weights. Continue to bake until totally browned and crispy, about another 5 to 10 minutes.