Pie Crust for Spiced Butternut-Squash Pie

Makes enough for 2 single-crust or 1 double-crust fold-over pie.

A pie made from scratch is always a treat, and it only requires a little extra effort. Our tips will help you achieve a flaky crust for the best holiday desserts. Use this recipe when making our Spiced Butternut-Squash Pie.


  • 2 ½ cups all-purpose four

  • 1 teaspoon salt

  • 1 teaspoon sugar

  • 1 cup (2 sticks) chilled unsalted butter, cut into small pieces

  • ¼ cup ice water


Making the Dough

  1. In a food processor, pulse flour with salt and sugar. Add butter. Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 4 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.

  2. Turn out onto a work surface; knead once or twice, until dough comes together. Chill.

Chilling the Dough

  1. In making a single crust, divide dough in half, and flatten into disks. Wrap separately in plastic; refrigerate one disk at least one hour or up to three days. Freeze unused disk.

  2. In making a fold-over crust, flatten the dough into a single disk. Wrap in plastic, and refrigerate at least one hour or up to three days.

  3. To freeze dough: Put tightly wrapped disks in a resealable plastic bag. Label with the date, and freeze for up to three months. Defrost the dough overnight in the refrigerator before using.

Forming the Crust

  1. PRESSING: Place one dough disk on a floured piece of parchment paper. Using knuckles, press edges of dough to help prevent cracking.

  2. ROLLING: Roll dough to a 14-inch round. Using parchment, lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate.

  3. FITTING: To avoid tearing or stretching the dough, lift around the edge, and let the dough drape inward. Use kitchen shears to trim the edge of the dough to a 1-inch overhang.

  4. CRIMPING: Fold excess dough under so it's flush with (and on top of) pie-plate rim, and pinch to form a flat edge. Crimp edge of dough, if desired.

Prebaking the Crust

  1. Preheat over to 350 degrees. Prick bottom of pie dough all over with a fork (to prevent it from puffing up or shrinking). Refrigerate until chilled, at least 10 minutes.

  2. Carefully line dough with parchment paper or foil; fill to the top with pie weights or dried beans. Bake until crust is firm, about 15 minutes.

  3. Remove parchment and weights; continue baking until crust is golden brown and bottom is flaky to the touch, 15 to 20 minutes. Cool completely before filling.

Cook's Notes

For easy rolling, always start with well-chilled dough and a lightly floured work surface. Chilled dough will not soften as quickly as warmer dough; flour absorbs any moisture from the dough and prevents it from sticking.

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