epicurious.com

Our Favorite Pie Crust

4.3(23)

This easy recipe for pie dough takes all the guesswork out of making a buttery, flaky pie crust. It’s ideal for pretty much any pie you want to make.

by Rhoda Boone·published 2014-11-02

Servings

Makes dough for one double crust pie or two single-crust pies

Total time

10 min

Calories / serving

—

Ingredients (5)

serves

2½ cups (313 g) all-purpose flour, plus more for surfaceflour
4½ tsp. granulated sugarsugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltsalt
1 cup (2 sticks) unsalted butter, cut into small pieces, frozen for 15 minutesbutter
1 Tbsp. apple cider vinegar, chilledapple-cider-vinegar

Instructions (2 steps)

01In a food processor, pulse 2½ cups (313 g) all-purpose flour, 4½ tsp. granulated sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Add 1 cup (2 sticks) unsalted butter, cut into small pieces, frozen for 15 minutes, to dry ingredients and pulse until coarse, pea-sized crumbs appear, about 10 seconds. With the motor running, add 1 Tbsp. apple cider vinegar, chilled, and ¼ cup ice-cold water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.
02Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then divide into two equal balls. Flatten each ball into a disk with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or up to overnight. Do ahead: Pie dough can be made 3 months ahead; keep wrapped and freeze. Thaw before using. Editor’s note: This recipe was first printed in November 2014 as ‘Our Favorite Pie Dough.’ Head this way for a tutorial on blind baking, or over here for all of our best pie recipes →