The perfect pie crust recipe doesn’t exi— 😍

The title is not an exaggeration! I’ve used this recipe to make pies, galettes, tarts, etc and it simply does not fail. It’s such a simple pie crust recipe and the dough is so easy to handle (not brittle!) and can even be used to make a lattice top pie.

This recipe yields enough dough to make 2 x 9-inch pie shells or 1 pie shell with a covered top. You can also make a 12ish-inch filled galette (like my Spiced Apple Galette wink wink.) As I type this, I am chilling my dough and will fill it with pumpkin pie — yum!

Enjoy!
H

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Perfect Pie Crust Dough Recipe

prep: 5 minutes; yield: 2x 9-inch crusts; total time: 35 minutes

Simple and easy to prepare, this fool-proof pie crust dough turns out perfectly for a flaky and tender pastry every time.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons cane sugar
• pinch of salt
• 1 stick + 2 tablespoons cold butter, cut into small pieces
• about 1/4 – 1/2 cup ice water

Directions:

1. Combine ingredients together in a food processor OR roughly stir with a pastry blender or fork until it’s crumbly.
2. Add a drizzle of ice-cold water 1 Tablespoon at a time and blend/pulse until a smooth but slightly crumbly dough ball forms or the dough can be easily pinched together. I usually only end up using about 1/4 cup.
   • If you’re using a food processor, a ball will form and spin around inside — it’s beautiful. That’s how you know it’s ready.
   • If you’re mixing my hand, you will need to add water, blend, and check to see when the dough can be easily pinched together to form a smooth ball. Be sure to work quickly as the warmth of your hands will melt the butter and the goal is to keep our butter as cold as possible.
   • If the dough is sticky or soggy, you have added too much water.  Add a bit of flour and try again.
   • If the dough is too crumbly to pinch together, continue to add a tiny bit of ice-cold water until it will bond.
3. Turn out your dough onto a lightly floured surface. Roll out to about a 10-inch circle and fold the dough on itself 2-3 times. Work quickly to keep the dough cold. Do NOT knead the dough. This will help you have nice flakey layers when baking.
4. Wrap the dough ball in plastic wrap or waxed beeswax wrap and place it in the fridge for at least 30 minutes before use in whatever recipe you’re using. This dough can be made up to 5 days in advance and stored in the fridge or frozen for up to 3 months and thawed in the fridge overnight when ready to use.
5. Use in any recipe calling for one full sheet of homemade or store-bought pie crust dough. This is enough dough for two 9-inch pie crusts OR one covered 9-inch pie.
6. Enjoy!