So many recipes and posts and cookbooks out there talk about how they have an easy flaky pie crust recipe, so I know you are skeptical. Because you’ve made pie crust and you’re not an expert and it was never as easy or as flaky as promised. Guess what? I’m not an expert pastry chef either! I love making pie so I’ve made LOTS of pie crust and there have been times when I’ve wished that pie crust wasn’t so darn fiddly. With this pie crust I finally have a recipe which is easy and is flaky and isn’t fiddly. It simply requires that you do everything differently.
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Looking for a sweet pastry crust for tarts?
Try pasta frolla!
My recipe is easy to make and
includes step-by-step instructions.
Over the years I’ve tried every sort of recipe on pie crust that I’ve seen, and they all make a pie when I’m done. But don’t get anything wrong or you’re in trouble! I’ve had my share of crusts which tore, cracked, got tough, or just wouldn’t come together.
Vinegar? Tried it. Egg? Tried it. (And I do like egg in a tart dough!) Vodka? Been there. All shortening? Grew up on that. By hand? Food processor? Butter and shortening? Yes, yes, yes! Beat the heck out of the dough? I still like that one – good for getting out aggressions and makes a great, homemade puff pastry.
But I would throw out every one of those crust recipes for this one! I discovered it on the Serious Eats site when I clicked on their recipe for Easy Pie Dough earlier this year and I am a convert. It’s flaky. It’s easy. And it overturns everything every other crust recipe gives as gospel.
This year don’t buy a premade supermarket crust and don’t make a fiddly ‘flakes of butter’ crust which turns into a mess if you get it warm. This year make my easy flaky pie crust. Perfect pie crust isn’t for pastry chefs anymore. It’s for anyone with a food processor.
Try it in a Sweet Potato Pie or an Apple Pie!
For more info on how this crust works: The Science of Pie Dough
1. Ingredients – flour (divided), sugar, salt, butter, water
Eight ounces of the flour is in my mixer and four and 1/2 ounces are in the bowl. I use my scale to measure all the flour into the bowl and then scoop out until I get to about 4 ounces left.
As for the sugar, only use that if you are making a sweet crust! I personally find it weird tasting when I’ve forgotten and added it to the crust for a savory dish.
2. Strew butter over flour
3. Pulse flour and butter until dough forms a ball and there is no dry flour
See how completely mixed that is? Don’t be afraid!
Get it all mixed in.
4. Spread out the dough and sprinkle the reserved flour over
5. Pulse in the new flour and break up the dough
6. Fold in the water with a spatula
The spatula is important! You want to fold and mix the water in and the flat side of the spatula is perfect for that.
And then when you’re done? Look at those smooth discs of dough. Like play-doh and as easy to form into shapes.
7. Form the dough into two discs
8. Roll out the dough on a well floured board
9. Transfer the crust to a pie plate and flute the edges
– Happy Pie Making, Annemarie
For this recipe I used the following:
- 2 1/2 cups (12 1/2 oz) all purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp table salt
- 2 1/2 sticks (10 oz, 20 tbsp) cold unsalted butter, cold unsalted butter, cut into 1/2-inch thick pieces
- 6 tbsp (3 oz) cold water
Measure out all the flour into a mixing bowl. Add 2/3 (about 8 oz) of the flour to the bowl of food processor.
Add in the sugar and salt and pulse to combine.
Lay out the butter evenly over the surface of the flour. Begin pulsing the flour and butter together. Continue until the flour and butter are completely combined and there is no dry flour in the processor and the dough has clumped up.
Spread out the dough with a rubber spatula and then sprinkle the remaining flour over the top.
Pulse just few times, 5-6 quick pulses, to break up the dough. Transfer the dough to a large bowl.
Sprinkle the water over the dough and use the rubber spatula to fold and mix the water into the dough.
Once the water is mixed in and the dough has become a cohesive ball, turn out the dough onto a well floured surface.
Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and let it rest in the refrigerator for at least 2 hours and up to 3 days.
After the dough has rested, use it in any recipe calling for one or two 9-inch pie crusts.
Adapted from Easy Pie Dough by Serious Eats.
This recipe will make two 9-inch pie crusts.
Don't be afraid to work the dough after you've added the water and are forming it into discs. I fold and press the dough a few times by hand so that it makes a nice, smooth ball which I can shape into a disc.
I have found that this dough is forgiving even if your butter isn't completely cold. I made a perfect pie on a hot day where my butter had softened before I made the dough. However, I would recommend going with the cold butter since that does remove a variable.
As you can see from my pictures up above, I like to roll out my dough on sheets of wax paper. I find it helps when it's time to transfer the rolled crust to the pie pan. I put two sheets below the dough and sprinkle both the wax paper and the dough with flour. Once I'm done I can lift up the whole crust with the wax paper and easily move it to my pie pan and then peel off the wax paper.
Whether you use wax paper or not, make sure you use a well floured surface, dough, and rolling pin. Flour everything!
One more thing - when you are ready to roll make sure you let the dough sit out until it's pliable. Refrigerated dough is too cold to roll and will crack as you work. Your fingers should leave an imprint but not sink in.
Rita Chartier says
Hi, I think you have a typo in your recipe, 2 1/2 cups of flour is 20 oz.
6 tablespoons of water isn’t enough for this much flour.
The butter however is the right amount for 2 1/2 cups.
Also 2/3 rds of the flour in the processor is closer to 14 oz. Adding more water helped.
justalittlebitofbacon says
20 oz? How do you get that? A cup of flour ranges from 4 1/4 to 5 oz. I used a 5 oz baseline (which you get using a scoop and sweep method of dipping the cup into the flour and sweeping off the excess). 5 + 5 + 2 1/2 = 12 1/2. 20 oz would be 4-5 cups of flour. I make this recipe regularly using the weights listed and it works every time.
justalittlebitofbacon says
Okay. My husband just clued me in what happened here. A cup of flour does not have the same weight as a cup of water. This is a dry weight not a liquid weight we talking about. Two completely different measures! If we had the metric system, we would not be having this discussion. 🙂 Please scoop out a cup of flour and weigh it and you will see that it does in fact weigh about 5 oz not 8 oz. I hope that helps!
Becky Callegan says
Hello and Happy Thanksgiving week! I am going to attempt your pie crust recipe. I wanted to see what are you thoughts on using almond, or another non-grain, flour instead of an all purpose?
Also do you think I could cut the recipe in half since I only need a bottom crust or should I make exact and store the other half for later use?
Thanks!
justalittlebitofbacon says
Hi! Happy Thanksgiving to you too. 🙂 I know people have used gf flour blends with good results, however I don’t know about using something like an almond flour. If you try it, please let me and my readers know if works. As for halving it, yes I have made half a recipe before (and also increased it by half for a 10 inch pie).
Natalie says
For those of us without a food processor, what would you suggest? Thanks.
justalittlebitofbacon says
I know people have used pastry cutters or their hands + a knife to cut up the butter. (Based on some of my pinterest reviews.) All you need is to get butter fully mixed with the flour and then cut in the extra flour and you’ll have great crust.
SongOfHope says
How long should it set out for after being in the fridge?
justalittlebitofbacon says
The dough should be pliable but not soft. Can you roll it fairly easily without it cracking? Then it’s ready. As for how long, it depends on how long you kept it in the fridge (a 2 hour rest usually means you can roll it almost immediately) and how cold your fridge and house are. Also, it will depend on the butter you used. I usually use a soft butter (KerryGold) so my dough is ready quicker than when I use a standard American butter (such as Land o Lakes). Just take it out and test it, feel how hard it is, and make your filling while it softens, checking every so often. I’m sorry I can’t give you a number of minutes, but I hope this helps.
Monique says
I just made this dough and all I have to say so far is OMG I just love this recipe. I wasn’t sure if I mixed it right at first . I rolled out this day last night to make my apple pies and it was so amazing to roll out , it was so smooth and it didn’t crack at all. I made 2 batches of the recipe and I was able to make2 pies with a full cover on top and I still had enough of the scrapes to make a third pie crust. Now when we eat the pie tonight I will see how well it tastes.
justalittlebitofbacon says
Monique, thank you for commenting and I’m glad you love this dough as much as I do! I’m making another batch myself tomorrow for an apple pie. 🙂
Ale says
I made the crust pie as recipe calls but seems to be too much butter. I just put 2 TBSP of water just because, since the dough doesn’t really need it to come together. The dough was really sticky and needed some extra flour. I let it to rest a complete day and then used it to make a pecan pie. I needed to put extra flour in order to be handle and place in the pie plate. At the end the pecan pie was a total success and the crust delicious with a texture almost like a cookie, so I feel something is not quite right. I am not at amateur in the kitchen and I am curious what is happened here, so if you can enlighten me will I will appreciate, thanks!
justalittlebitofbacon says
I’m glad your pie turned out well, but I don’t know why the crust would have a cookie-like texture. Maybe it was the smaller amount of butter + less water + more flour? I make the crust as written regularly and it’s always very smooth, not sticky, and flaky.
Nicole says
I also felt like it was too much butter. When I added the 10 oz or 2.5 sticks of butter plus the 2.5 cups flour my batter didn’t look like dough. More like cupcake batter. Maybe my processor is too strong? Idk.
Ellen Bennett says
Will give this a try,make mind in food processor but not as complicated as this one I been flor and butter add water then turn out and rolled out with paper then wrapping in Saran Wrap and R.E. frigate then take out allow to stand for few minutes the roll out on floured surface
justalittlebitofbacon says
I hope you try it!
Sandra Manasco says
OMG unbelievable. So easy so good and the pictures are perfect and help so much. I did let the dough rest for an hour so it would roll out easily.
justalittlebitofbacon says
Thanks! I love this crust. 🙂
Angie says
How can I keep my pie and crust from sticking to the bottom of my ceramic pie dish?
justalittlebitofbacon says
I don’t have issues with sticking when I use a glass pie plate so long as the fruit juices stay inside. However, if it is sticking with the ceramic I would try making a parchment circle for the bottom of the dish and then put the crust over that.
Angie says
Thank you
Betsyros says
I wanted to be sure and add this to my review – the crust is exceedingly tender. Really wonderful tasting.
Betsyros says
So I made this today for an upside down apple pie. It is a very easy crust to make and the taste is delicious!
The only part that where I slightly deviated from the recipe was when adding the water using a spatula. I found all of the dough did not absorb the water evenly so I used the spatula and then used my hands to make sure the dough was evenly moistened. Very easy to do. Someone has finally cracked the code to superb tasting and easy pie crusts. Many thanks! Now I will not hesitate to make a pie any time knowing I am armed with this superb method and recipe.
justalittlebitofbacon says
Thank you for the great review!
NADA KRIZANOVIC says
Hi,
I’d like to know if you can freeze the dough at all??
Thanx for posting a wonderful recipe.
justalittlebitofbacon says
Thank you! And yes you can freeze it. Pie dough is good for up to 3 days in the refrigerator (well wrapped) and for 3 months in the freezer. When I freeze this dough I wrap it in plastic wrap and then put it in a freezer bag. Then I let it thaw overnight in the fridge and use it in the morning. (It takes a few hours, though I’m not sure how many, to thaw.) I have some in the freezer right waiting for me to make a pecan pie.
Cheryl says
I froze my crusts. It ended up not being for very long maybe a couple of months. I needed them sooner then I thought I would. 🙂 They were still just as easy to roll out. I can’t vouch for long term freezing. My church sells pies at our county fair. I plan on freezing the crust at least a couple of months ahead of time then. I expect them to be just fine based on this short experience.
Pat Dufek says
i roll my pie crust between two pieces of waxed paper. dampen the counter slightly so bottom pc. stays put. pat dough into circle in the center. cover with second piece of waxed paper. roll gently to desired size.gently peel away top piece of waxed paper. invert pie plate over crust. with one hand underneath and one hand on top invert. adjust placement if necessary,press into pan,gently peel off remaining pc of waxed paper. Ive used this technique forever. it really helps! happy pie baking.
justalittlebitofbacon says
That is a great technique and one I have used many times myself. These days I prefer to use the wax paper only on the bottom and flour the crust as I roll. I think it rolls easier while still being easy to flip. Either way, I always have some wax paper around for my pie crust. 🙂
Jenny says
Hi…..your recipe sounds awesome & can’t wait to try it!! Quick question….can I use regular salted butter instead of unsalted??
justalittlebitofbacon says
Certainly! I like the control I get by adding my own salt, but you can use salted butter instead and skip the added salt.
Cheryl says
I agree. I’ve used this recipe and it is amazing. I’ve been wanting to see if the process would work with Crisco too. My daughter-in-law can’t have dairy. Have you tried it with Crisco?
justalittlebitofbacon says
I have not tried it with Crisco, but I would be surprised if it didn’t work. The basic idea of mixing fat with flour and then cutting in some more flour should give you a good crust either way. However, I would chill the Crisco so it’s good and firm before you start to work it. Good luck and let me know how it works out!
Patti says
I’m confused about the butter. It says 2 1/2 ounces then in parenthesis says (10 oz. 20 tbsp) sticks cold unsalted butter. Should it be 2 1/2 sticks butter? I think it should be 2 and 1/2 sticks butter cut in 1/2″ thick pieces. Can you clarify?
justalittlebitofbacon says
I apologize! When I changed my recipe card program it moved the ingredients info around and I didn’t catch that one. It is indeed 2 1/2 sticks cut into 1/2 inch thick pieces. I just fixed that. Eep!
Steph says
I dont see oven temps or bake times. Please advise.
justalittlebitofbacon says
Hello! This recipe is for making the dough itself. Usually, your pie recipe will have cooking times. If you are trying to full bake the crust before adding a filling, you first will want to chill the crust for about 2 hours in the fridge. This will relax the dough. Then line the crust with aluminum foil and add your pie weights and bake the crust for 1 hour at 350F to cook and brown the crust.
Jill says
Probably a silly question, but for those without a food processor, have you tried it in a regular mixer?
justalittlebitofbacon says
Not a silly question! I haven’t tried it with a regular mixer, however for the first part where you are completely mixing the flour and butter I see no reason why a regular mixer couldn’t do the job (unless the dough is too thick for it and then some cool hands might do the trick). So long as you end up with all flour mixed into all butter it’s all good. 🙂 At that point, I’d switch to a pastry blender or the edge of a spoon to mix in the dry flour – there you want the mass of dough to be broken up into small bits with the flour in between.
swayam says
this is such a great recipe!! Bookmarking for next use. I make crusts for hand pies all too often but have never added sugar in the dough. This is interesting!
justalittlebitofbacon says
The sugar is nice, but not necessary. In fact, if you are saving the second round of dough for the future, skip the sugar. That way you can use it for dinner without an odd sweet taste to your chicken pot pie. (Don’t ask me how I know. 🙂 )
Igor @ Cooking The Globe says
I am surely bookmarking your recipe because it’s impossible to buy a pre-made pie crust in my country. I always have to make my own before making a pie and your recipe looks really awesome + easy to follow instructions. Thanks!
justalittlebitofbacon says
Thanks! I don’t think you are missing out much on the pre-made crust.
valentina says
I’m not skeptical! This looks pretty perfect to me, and just in time for Thanksgiving!
justalittlebitofbacon says
Thanks! 🙂 This recipe really is a game changer for me.
Lisa | Garlic + Zest says
I’m dubious. Pie crust is my nemesis. I’ve done it a multitude of ways and it’s always been persnickety. Not the mixing, not the discs, not the resting in the fridge — it’s rolling it out. — it always sticks, tears and basically gives me the middle finger. I’m glad you’ve found one that works for you. Right now, Pillsbury is my friend.
justalittlebitofbacon says
If you haven’t tried this method, I encourage you to give it a whirl. It really is very different from anything else I’ve done for crust. I have had many, many crusts stick and tear and crack on me, but not this recipe. Just use plenty of flour when you are rolling and I think you will be presently surprised.
Bintu - Recipes From A Pantry says
Lovely pie crust and easy to make too. Much better for you than the ones ready made
justalittlebitofbacon says
I understand why people buy crusts, but I agree that homemade is best.
Cathy | whatshouldimakefor.com says
Nothing better than homemade pie crust! It’s make or break for a pie and I’m always preaching about making it instead of buying it. I’m a fan of Dorie Greenspan’s Good for Everything Pie Dough and use it for well, everything. Very similar to this…foolproof and easy to work with. Great post!
justalittlebitofbacon says
I agree. A great pie crust is the foundation of a great pie. Thanks!