How to Make the Best Ever Pie Crust with all my tips and tricks for a buttery, flaky beautiful crust that impresses your friends and family. This all-butter recipe uses only 5 ingredients, for a simple yet delicious pie crust.
Drizzle a few tablespoons of water on the mixture and toss to moisten. Continue adding the remaining water until the dough sticks together and stays stuck when pressed between two fingers. It’s okay if the dough is still crumbly and messy.
04Turn the mixture out onto a clean work surface. Use your hands to press the dough together into a craggily mass. Gently fold one half of the dough over and onto itself, repeating this three times, until it’s come together into a cohesive mass.
05Use a bench scraper to cut the dough in half (if making double crust). Wrap each half in plastic. Press down each plastic-wrapped dough to create a 4-inch wide disk shape. Refrigerate at least six hours, preferably overnight.
06By food processor:: Freeze your butter until hardened, then use the grater attachment of your food processor to shred it. If you don't have the grater attachment, use a bench scraper to cube cold but not frozen butter into 1/2-inch pieces. Freeze the cubed butter for 10 minutes.
07In the bowl of a food processor, add the flour, sugar, and salt. Pulse a few times to combine. Add the cold grated or cubed butter and pulse for about 30 seconds, or until the butter pieces are uniform in size.
08Drizzle a few tablespoons of water on the mixture and pulse briefly a few times to moisten. Continue adding the remaining water until the dough sticks together and stays stuck when pressed between two fingers. It’s okay if the dough is still crumbly and messy.
09Turn the mixture out onto a clean work surface. Use your hands to press the dough together into a craggily mass. Gently fold one half of the dough over and onto itself, repeating this three times, until it’s come together into a cohesive mass.
10Use a bench scraper to cut the dough in half (if making double crust). Wrap each half in plastic. Press down each plastic-wrapped dough to create a 4-inch wide disk shape. Refrigerate at least six hours, preferably overnight.
11Roll out the dough:: Let the dough sit at room temperature for 5 to 10 minutes, or until slightly pliable.
12Roll the dough out on a floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Add additional flour to the dough, the counter, and your rolling pin as needed. Roll out into a 12-inch circle about 1/8-inch thick.
13Gently roll the dough up and around the rolling pin, then unroll and drape over a 9-inch pie tin. Gently press into the pie tin, being careful to avoid stretching it to fit. Use scissors or a knife to trim the excess dough, leaving a 1-inch overhang. Fold the overhang under itself and crimp or flute. Pierce the base of the dough with a fork.
14Repeat above rolling process if making a double crust pie.
15Wrap the dough in plastic and refrigerate for at least 2 hours, or overnight. At this point, consult your recipe directions for how to use the dough or follow options below.
16Bake dough:: If the pie recipe calls for a prebaked shell, preheat the oven to 425°F. For an extra crispy bottom crust, place your oven rack on the bottom shelf and if you have one, bake on a preheated baking stone.
17Line the chilled crust with foil. Fill the crust completely to the rim with pie weights, granulated sugar, rice, or dried beans.
18Place on a rimmed baking pan.
19To par-bake if baking again with filling:: Bake for 15 to 17 minutes, or until just beginning to brown and no longer raw.
20To bake completely:: Bake for 20 minutes or until solidified. Remove foil and weights. Continue to bake until totally browned at the edges with light browning in the center, about another 7 to 10 minutes.