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The Perfect PIe Crust Recipe


  • 2 sticks unsalted butter
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup ice water


  1. Take a 1 1/2 sticks of butter and cut into slices. Lay the butter pieces on a parchment-lined baking sheet, and freeze until hard, at least 30 minutes. Refrigerate the other 1/2 stick of remaining butter
  2. Combine flour, salt, and sugar in a food processor. Add refrigerated butter, and pulse to combine, about 10 times
  3. Add frozen butter, and pulse until mixture resembles coarse meal, with some pea size clumps
  4. Add ice water, and immediately pulse until water is incorporated. Squeeze a small amount of dough to make sure it holds together. Pulse a few more times if needed.
  5. Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Bring edges of wrap together to gather dough into a ball. Press dough ball down until dough is flattened.
  6. Unwrap dough - leaving the plastic wrap as a bottom layer. Add a second piece of plastic on top of the dough. Using a rolling pin, roll dough to between 1/4 and 1/8 inch-thick rounds (8-9 inches in diameter).
  7. Refrigerate dough in the plastic wrap for at least 45 minutes and up to 2 days

Recipe Notes

** Dough can be frozen up to 1 month.