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Basic Pie Dough for Apple Pie


This recipe makes enough dough for one double-crust pie or two single-crust pies. For more baking help, go to How to Make Apple Pie.

  • Yield: Makes 2 disks
Basic Pie Dough

Photography: Con Poulos

Source: Everyday Food, November 2006


  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
  • 1/4 to 1/2 cup ice water


  1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.

  2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.

  3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.

Reviews Add a comment

  • black_diamonds_8
    24 NOV, 2016
    This pie crust is DEvine! Absolutely DElicious and the best pie crust recipe I've ever used. Flaky, flavorful, and a huge hit with the family this past Thanksgiving. So happy I found this recipe :)
  • MS10894859
    24 NOV, 2016
    This is my go-to pie crust recipe. It never disappoints!
  • valerieste88456
    20 NOV, 2016
    I have attempted this crust for 3 years with no success. When I take it out of the fridge, it is like a rock and in trying to roll it it splits every which way.Rolls nothing like you show on TV. Any suggestions??
  • ilovesams06gma
    13 SEP, 2015
    how much of the ingredients should you use if you only want to make one ball of dough?
  • dinafox
    16 JUN, 2015
    I have a question. Why add salt when you have gone to extra trouble to buy unsalted butter?
  • MS112702038
    10 OCT, 2011
    Amazing pie crust! It was flaky, flavorful and delicious! I doubled the recipe and used the crust for an apple pie, pecan and pumpkin. Thanksgiving was brilliant at our house this year!