Ingredient Checklist


Instructions Checklist
  • Pulse flour and salt in a food processor to combine. Add butter, cut into small pieces, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.

  • With machine running, add ice water in a slow, steady stream until dough just holds together without being wet or sticky, no longer than 30 seconds.

  • Divide dough in half; flatten and shape into disks, and wrap each in plastic. Refrigerate at least 1 hour or overnight.

Cook's Notes

For the flakiest crust, make sure all ingredients (including the flour) are cold when you begin.

Cook's Notes

Dough can be frozen up to 1 month; thaw in the refrigerator overnight before using.

Reviews (1)

63 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 17
  • 2 star values: 20
  • 1 star values: 2
Rating: 2 stars
I have made this recipe over and over again, tried different recipes and still come back to the best. I also add 1 tsp. white vinegar (a tip from my grandmother and mom) to the water. What a flaky pie crust. I love this and rate it 5 star.