Perfect Pie Crust

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Learn all the secrets to making perfect pie crust crust at home with this easy tutorial and lots of step-by-step photos. This crust always bakes up perfectly flaky and can be used in so many pie recipes!

Prep Time 10

Chill Time 30

Total Time 40

Servings (9-inch) pie crust

Calories 175kcal

Ingredients

1-1/4 cups all-purpose flour (spooned and leveled)
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/2 cup unsalted butter, grated on box grater and frozen
4-6 tablespoons ice water

Instructions

Place flour, sugar, and salt in a large bowl and use your fingers or a pastry cutter to work butter into flour until butter is in pea-sized clumps. Drizzle 4 tablespoons ice water over flour and gently toss until dough comes together into a shaggy mass. (if dough seems too dry, drizzle in an extra tablespoon or two)
Turn dough onto a surface and very gently knead several times until dough comes together. Form dough into a smooth disc and wrap in plastic wrap. Chill dough in refrigerator 30 minutes or up to 6 days.
When ready to bake, turn dough out onto a floured surface. Roll out into a 12-inch circle and transfer to a 9-inch pie plate, leaving a few inches of overhang. Fold edges under until smooth and crimp edges.
Refrigerate pie crust 30 minutes before adding desired filling and baking according to your recipe instructions. For best results, keep pie crust chilled in refrigerator until just before baking.
To blind-bake pie crust, line bottom of pie crust with parchment paper and fill with pie weights (or dried beans) Bake pie crust at 375F 15-20 minutes, then remove pie weights and continue baking an additional 10-15 minutes until crust is golden brown for a fully-baked pie crust (for a no-bake pie for example) or 5-10 minutes longer until crust is a very light golden brown for a partially-baked pie crust (for a quiche for example)
Allow crust to cool completely if making a no-bake pie, otherwise continue with your recipe if using a partially-baked crust.

Notes

Storing Instructions

Store pie dough wrapped well in refrigerator up to 6 days. Pie dough may also be frozen up to 1 month. Thaw in refrigerator before rolling out and using in a recipe.

Nutrition