Perfect Pie Crust

By Erin Jeanne McDowell

Perfect Pie Crust
Anna Williams for The New York Times. Food Stylist: Erin Jeanne McDowell.
Total Time
30 minutes, plus at least 1 ½ hours’ chilling
Rating
4(1,401)
Comments
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This classic dough contains no special ingredients, just flour, salt, butter and water, but it works like a dream. The recipe makes a single crust for a 9-inch pie; simply double it to make a double-crust pie. (If you make it by hand, you can even triple or quadruple the recipe.) If you’d prefer to use a food processor, you can, and it’s a good idea if you have warm hands. To do so, pulse the butter into the flour mixture a few times, until the butter is the size of walnut halves or peas, then transfer the mixture to a medium bowl and proceed with adding the water. (Adding the water in the food processor often leads to hydration problems and overmixing, which is why you should do that part by hand no matter what.) The dough keeps in the refrigerator for up to 2 days and in the freezer for up to 3 months (thaw it overnight in the refrigerator before rolling it out).

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Ingredients

Yield:1 single crust for a 9-inch pie
  • 1¼ cup/160 grams all-purpose flour
  • ¼ teaspoon fine sea salt
  • ½ cup/115 grams cold unsalted butter, cut into ½-inch cubes
  • 3 to 4tablespoons ice water, plus more as needed
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

1406 calories; 95 grams fat; 58 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 4 grams polyunsaturated fat; 122 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 17 grams protein; 600 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, whisk together the flour and salt to combine. Add the butter, tossing the cubes through the flour until the pieces are separated from one another and each piece is coated.

  2. Step 2

    Cut the butter into the flour by pressing the pieces between your palms or fingertips, flattening the cubes into big shards and continuing to toss them in the flour to recoat the shards. The size of the butter will vary depending on the kind of pie you’re making: For fruit pies, stop when the butter pieces are about the size of walnut halves. For custard pies, stop when the butter pieces are smaller, about the size of peas.

  3. Step 3

    Make a well in the center of the mixture. Add 3 tablespoons ice water and mix it in by tossing the flour in the bowl. (This tossing movement lets the moisture incorporate without allowing too much gluten formation.)

  4. Step 4

    Continue to add ice water 1 to 2 tablespoons at a time until the dough begins to come together. As it comes together, fold it over itself a few times to make sure it’s homogenous. The dough should hold together without noticeable cracks (a sign of underhydration), but it should not be wet or tacky to the touch (a sign of overhydration).

  5. Step 5

    Form the dough into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (It can also be frozen for up to 3 months, then thawed overnight before using.)

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Ratings

4 out of 5
1,401 user ratings
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Comments

susan

can you save the dough if it gets too wet

Miriam

I do appreciate seeing this mixing technique which I will definitely try, however the dough she rolls out is blatantly not the dough she just chilled! What was craggy and cracked is now perfectly smooth and rolls without a crack in sight. ???

Barbara

CAn you substitute gluten free flour?

Phillycook

I use this technique and love the video! I use less fat than called for by the recipe, and my pie crusts have turned out great. For a two-crust pie (or two one-crust pies) I mix salt w/320g of flour, then add 1/4 C shortening and 1/2 C butter per Erin’s technique. I put ice and water in my measuring cup and toss it in a bit at a time until the dough has the right texture. It’s always a little more than what the recipes say.

NancyB

I've been looking for an all butter crust recipe that doesn't require hauling out (and washing) the food processor or stand mixer. I appreciated the video - so much better than written instructions. I made a single disc tonight and it's chilling in the fridge. I expect it to roll out perfectly for my pumpkin pie tomorrow. If it gives me problems I will edit my review.

debinpdx

This recipe takes something that’s easy and makes it hard. Put the flour and salt into a food processor. Pulse a few times. Add the cut up cold butter. Pulse till butter is pea size. Just a few seconds. Slowly add iced cold water a little at a time till the processor sounds change. Once you hear the change, the dough will come off the sides of the processor and that’s when you know it’s ready. I don’t measure the water. Just add till the sounds change. Dump out to lightly floured cold counter top and roll it out and fill the pie plate. Stick in the freezer till you need it. This is quite frankly the easiest thing you’ll make ever. Keep doing it over and over till you get it. It’s pretty amazing to make and taste the perfect crust you made.

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