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Basic Pie Pastry

Written By: Ken Haedrich Author and Expert Baker
Yield
Makes one 9- to 10-inch crust.
Category
Pies and Pastries
Course
Desserts
Preparation Method
Bake
Credit
Almanac Magazine

If you haven’t yet found your favorite pie dough, try this mistake-proof version. For a two-crust pie, make it twice, rather than doubling the recipe.

Ingredients
1-1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup (1 stick) cold butter, cut into pieces
1/4 cup cold water

Instructions

  1. Put flour, sugar, and salt into a food processor and pulse four or five times to mix. Scatter butter on top. Process for 8 seconds more. 
  2. Add cold water all at once and process for 6 to 8 seconds, or just until crumbs form. Stop before dough clumps on blade.
  3. Turn mixture out onto wax paper and gather into a smooth ball. 
  4. Knead once or twice. 
  5. Chill for 30 minutes to 1 hour before rolling out.

About The Author
Ken Haedrich

Ken Haedrich

Author and Expert Baker

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is ...
Read More from Ken Haedrich

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Comments

<span>Cindy</span> Sun, 11/12/2017 - 21:40
What about butter flavor Crisco?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 11/13/2017 - 12:28

Hi, Cindy. We know that everyone has their favorite pie crust and everyone has an opinion about butter vs shortening. This recipe uses butter, but if you prefer shortening, perhaps this is a good pie crust to try: https://www.almanac.com/recipe/pie-crust-two-two-crust-pies

 <span>Janet</span> Thu, 11/09/2017 - 10:29
Nope. Use crisco, not butter. Water will vary depending on room temperature and humidity. (I live in Arizona, and it takes more ice water.) Sugar is not necessary; put a sprinkle in bottom crust before adding filling. Never, ever use a food processor. Simply add Crisco one-half at a time and blend with pastry tool til it looks like small peas. Then, add water. I've been doing this for 50 years and my mother before me.