Favorite Pie Crust for Lemon Cream Pie

Prep Time:
40 mins
Total Time:
3 hrs 30 mins
1 crust

Use this recipe when baking our Lemon Cream Pie.


  • 1 ¼ cups all-purpose flour, (spooned and leveled), plus more for rolling dough

  • ½ teaspoon salt

  • ½ teaspoon sugar

  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces

  • 2 to 4 tablespoons ice water


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

  2. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.

  3. Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

  4. Unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.

  5. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.

Related Articles