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
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
- Combine ingredients together in food processor or roughly stir with a pastry blender or fork until it’s crumbly.
- 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.
- Wrap dough ball in plastic wrap and place in the fridge for 30 mins before use in whatever recipe you’re using.