Perfect Pie Crust Dough

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 1x 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!


Perfect Pie Crust Dough Recipe

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


  • 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


  1. Combine ingredients together in food processor or roughly stir with a pastry blender or fork until it’s crumbly.
  2. Add in ice-cold water 1 tsp at a time and blend/pulse until a smooth dough ball forms. Some helpful tips below!
    • If you’re using a food processor, a ball will literally form and spin around inside – it’s beautiful.
    • If you’re mixing my hand, you will need to add water, blend, and check to see when dough can be easily squeezed together to form a smooth ball.
    • If dough is sticky, you may have added too much water.  Add a pinch of flour and try again.
    • If dough is crumbly, continue adding a tiny bit of ice-cold water.
    • If dough is squishy and greasy, your butter may have gotten too warm. I’m not sure how to save it from this, sorry.
  3. Wrap dough ball in plastic wrap and place in the fridge for 30 mins before use in whatever recipe you’re using.
  4. Enjoy!



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