basic pie crust

Thanksgiving is right around the corner, and you know what that means – lots and lots of pie!  Whatever pie you might choose to make, one thing you definitely need is a recipe for a delicious pie crust.  I’ve seen lots of recipes out there that call for all kinds of things, like shortening or vodka (I’m all for alcohol in desserts, but I’m not sure why it needs to be in pie crust…)  I like to keep it simple though, and go with an all-butter dough with no other crazy add-ins.  Pie crust SOUNDS intimidating, but I promise you, it really isn’t.  It comes together quickly, and can be made in a number of ways – by hand, in the food processor or with a stand mixer.  I like to make it by hand so I can really keep an eye on how small the butter is getting/how much water is being added in, but the stand mixer or food processor is a great option as well, and would certainly  make short work of it!  Here we go – get ready to impress all your relatives with your delicious, homemade pie crust!


  • 1¼ cups (5 3/8 ounces) all-purpose flour
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 8 tablespoons cold, unsalted butter, cut into small cubes
  • ¼ cup very cold water, plus more as needed

*double the ingredients for a double crust pie


In a large bowl, whisk together the flour, sugar and salt.  Add in the butter, and use a pastry blender to cut the butter into the dry ingredients until the largest pieces of butter are about the size of peas.  Add in the water and stir until the dough clumps together (depending on humidity levels, your flour, etc. you may need more or less water).  (To use a stand mixer or food processor, just mix the flour, sugar and salt briefly, add the butter and mix on low until you get pieces the size of peas, and add the water as described above.  Be careful not to overbeat.)  Shape the dough into a disk, cover in plastic wrap and refrigerate for at least 30 minutes.  When ready to bake, roll out your pie dough to a 12-inch circle.  Transfer the dough to a 9-inch pie plate, and crimp the edges as desired.  Follow  your recipe’s instructions for filling and baking!

Yield: 1 9-inch pie crust

Source: Annie’s Eats; originally adapted from Williams Sonoma

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