This pie crust recipe is so easy and versatile, you'll never need to buy store-bought again. Perfect for sweet or savory pies, this flaky and buttery crust will take your pies to the next level.
by Pierce Abernathy, Jacqueline Tris, Claire King·published 2018-11-02
05Transfer the dough to a clean work surface and bring the dough together. You don’t want to overwork the dough, but you need to work it enough that it is a cohesive disc with no real cracks or very dry bits.
06Wrap the dough disc in plastic wrap and chill for 30 minutes. The dough can sit in the fridge for up to 4 days, otherwise double wrap in plastic or in a zip top bag and store in the freezer for up to 3 months.
07Lightly flour your work surface and unwrap a disc of chilled dough. Flour the top of the dough. Using a rolling pin, push down on the dough, giving it a quarter turn every few smushes, to spread the dough evenly and ensure it doesn’t stick to the surface.
08Start to roll out the dough, continuing to turn. If any cracks form, smush them back together. Roll out the dough to a circle about ⅛-inch (3 mm) thick.