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.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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 (8)

89 Ratings
  • 5 star values: 27
  • 4 star values: 28
  • 3 star values: 14
  • 2 star values: 13
  • 1 star values: 7
Rating: 5 stars
07/26/2019
This recipe is fool proof, easy to follow and you get perfect pastry!
Rating: 5 stars
12/24/2017
Everything works perfectly. I might not make the ice water such a wide range - 1/4 to 1/2 cup is pretty wide. I once used 1/2 cup ice water and it was pretty mushy. BUT the key thing is to do exactly as the recipe says - make the discs, they MUST sit in the fridge for at elast 1 hours (allows the magic to happen between the gluten strands. Don't over work the dough. Roll it out cold. And you will have an incredible ie crust everytime.
Rating: 5 stars
11/24/2016
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 :)
Advertisement
Rating: Unrated
11/24/2016
This is my go-to pie crust recipe. It never disappoints!
Rating: 1 stars
11/20/2016
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??
Rating: Unrated
09/13/2015
how much of the ingredients should you use if you only want to make one ball of dough?
Advertisement
Rating: Unrated
06/16/2015
I have a question. Why add salt when you have gone to extra trouble to buy unsalted butter?
Rating: 5 stars
10/10/2011
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!