Pie Crust Recipe (All-Butter, Flaky & Foolproof)

What Makes This Recipe Work

Flat shards of cold butter steam open into layers as the crust bakes, which is what creates flaky pie crust, and keeping the gluten relaxed with just enough liquid prevents toughness. Sugar feeds browning and the optional vodka tenderizes without making the dough sticky.

Ingredients for Pie Crust Recipe (All

• 2 1/2 cups (300 g) all-purpose flour
• 1 tsp fine salt
• 1 tbsp (12 g) granulated sugar
• 1 cup (226 g) cold unsalted butter, cut into 1/2-inch cubes
• 6 to 8 tbsp (90 to 120 ml) ice water
• 1 tbsp (15 ml) cold vodka, optional
• 1 large egg beaten with 1 tbsp water, for egg wash
• 1 tsp coarse or granulated sugar for sprinkling, optional
• About 2 cups dried beans or ceramic pie weights for blind baking, optional

How to Make Pie Crust Recipe (All

1. Pulse the flour, salt, and sugar in a food processor a few times to combine.
2. Add the cold butter cubes and pulse 8 to 10 times, until the mixture holds ragged pea-size and almond-size pieces of butter; those pieces are the future flaky layers.
3. Stir the ice water and vodka together, drizzle 6 tbsp over the flour, and pulse until the dough clumps when you press a bit between your fingers. Add 1 more tablespoon at a time only if it stays sandy.
4. Turn the dough out, gather it into 2 disks (one slightly larger for the bottom crust), wrap in plastic, and chill at least 1 hour or up to 2 days.
5. On a lightly floured surface, roll the larger disk into a 12-inch round and ease it into a 9-inch pie plate without stretching it. Fold the overhang under and crimp; for a single-crust pie, dock the base with a fork, line with parchment, fill with weights, and blind bake at 400°F for 15 minutes, then remove the weights and bake 5 to 8 minutes more until the base looks dry.
6. For a double-crust pie, add the filling, roll the second disk into an 11-inch round, lay it over the fruit, fold the edges under together, and crimp. Cut 4 to 6 vents, brush with egg wash, and sprinkle with sugar.
7. Bake per your pie recipe, for example 375°F for 50 to 60 minutes for apple pie, shielding the edge with a pie shield after 25 minutes so the rim does not burn before the center is done. The crust is ready when it is deep golden and the filling bubbles through the vents.

Tips for the Best Pie Crust Recipe (All

• Measure flour by weight or spoon-and-level; packed flour adds up to an extra quarter cup and makes a tough, dry crust.
• If the dough warms and softens while you roll, slide it onto a baking sheet and chill 10 minutes before continuing.
• Save the offcuts of dough, toss them with cinnamon sugar, and bake them at 400°F for 8 minutes for a quick snack.

Variations and Substitutions

• For a single-crust pie such as a Dutch Apple Pie, use one disk for the base and a streusel topping instead of a lid.
• Use this dough under the classic Apple Pie recipe, or roll it out for hand pies and galettes with any soft fruit.
• Swap 1/4 cup of the flour for fine whole wheat for a nuttier crust that still rolls thin.
• For cream and no-bake pies, use a pressed cookie crumb base instead of pastry, and save this dough for baked fruit pies.

How to Store and Reheat

• Wrapped tightly, unbaked dough disks keep in the fridge up to 2 days and freeze up to 3 months; thaw overnight in the fridge before rolling.
• A fully baked blind crust keeps 2 days covered at room temperature, and baked pies re-warm in a 300°F oven for 15 to 20 minutes.

Pie Crust Recipe (All FAQ