Basic Pie Crust

Prep Time:
40 mins
Total Time:
40 mins
1 9-inch crust

This recipe can be used for any pie or tart that calls for a single 9-inch crust, like our Coconut Custard Pie. The all-butter pie crust comes together in the food processor—which is our favorite way to make pie dough—and can be made ahead and refrigerated for a few days (or frozen for up to three months).


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

  • ½ teaspoon salt

  • ½ teaspoon sugar

  • ½ cup (1 stick) cold unsalted butter, cut into pieces

  • 2 to 4 tablespoons ice water


  1. In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Dont overmix.

  2. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).

  3. On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).

  4. Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.


Cook's Notes

To freeze: Wrap in plastic and foil; freeze up to 3 months. Thaw in refrigerator.

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