Perfect Pie Crust

 Perfect Pie Crust via The Baker Chick

With Thanksgiving just two days away, those of us who are cooking seem to be frantically prepping our menus, and planning every last detail. I have my book club’s “Friendsgiving” tonight so I started baking yesterday! To help with the fact that I’m making a total of 5 pies this year, I prepped all my dough over the weekend so it will be ready as soon as I need it. The pie dough recipe I use, called pâte briseé, has been my go-to crust for every pie I’ve made since starting this blog. I’ve also used it for pop tarts, chicken pot-pies and hand-pies.

The food processor makes this dough fast and easy to make, and for me it has been a success every single time. In my opinion, a flaky crust made with real butter takes any pie recipe over the top. I have included step by step instructions below to make the process a bit easier. Also- here are a few of my favorite recipes I’ve made using this delicious dough that bakes up so beautifully!

 Perfect Pie Crust via The Baker Chick

Salted Caramel Apple Pie

 Perfect Pie Crust via The Baker Chick

Muffin-tin Chicken Pot Pies

 Perfect Pie Crust via The Baker Chick

Brown Sugar Cinnamon Pop-tarts

 Perfect Pie Crust via The Baker Chick

Stone Fruit Pie

The process of throwing this pie crust together really couldn’t be easier- especially with a food processor!

Perfect Pie Crust

Yield: 2-9 inch single pie crusts or 1 double or lattice-topped crust

Ingredients

  • 2 1/2 cups all purpose flour
  • 2 sticks unsalted butter, cold, cut into cubes
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/4-1/2 cups ice water

Instructions

  1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
  2. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
  3. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
  4. Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.
  5. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
http://www.thebakerchick.com/2012/11/perfect-pie-crust/

 Perfect Pie Crust via The Baker Chick

Combine flour, salt and sugar in the bowl of a food processor fitted with a steel blade.

 Perfect Pie Crust via The Baker Chick

Process until combined- about 10 seconds.

 Perfect Pie Crust via The Baker Chick

Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.

 Perfect Pie Crust via The Baker Chick

With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

 Perfect Pie Crust via The Baker Chick

 Perfect Pie Crust via The Baker Chick

Turn dough onto work surface and divide in two.

 Perfect Pie Crust via The Baker Chick

Wrap each half with plastic wrap and flatten into a disc.

 Perfect Pie Crust via The Baker Chick

Let dough chill for at least an hour.

 Perfect Pie Crust via The Baker Chick

When dough is chilled, roll out to 1/4 inch thickness.

 Perfect Pie Crust via The Baker Chick

Roll dough over rolling pin to transfer into pie dish.

 Perfect Pie Crust via The Baker Chick
Prick with a fork, fill, and bake!
Recipe adapted from Martha Stewart
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Comments

  1. SamanthaFrommHaddow says

    My least favorite part of a pie has always been rolling out the crust. I tend to avoid sugar cookies for the same reason. But you’re right on the pate brisse. Best. Dough. Ever. And I finally broke down and bought some jumbo pie tins, for the sole purpose of making individual pot pies…

  2. Tracey says

    I love an all butter pie crust, and yours looks perfect! I just bookmarked every recipe in this post, they are all calling to me big time!

  3. Tana says

    I made this recipe twice this Thanksgiving weekend: once for apple pie and once for a top crust on a thanksgiving leftover pot pie. Both came out perfectly and were so easy! Works very well for sweet and savory…definitely my new go to recipe for any kind of pie!

  4. Katie C. says

    If I just want to cook the pie shell empty for a banana cream pie, what temperature should the oven be and how long should it cool?

  5. says

    Hey Katie- chill the unbaked shell in the freezer for 15 minutes. Then, fill the pie shell with tin foil and either dried beans or pie weights. Bake for 15-20 minutes at 375. Then- remove the foil and pie weights and bake for an additional 10-15 minutes or until golden brown!

  6. Kayla says

    Hi there! Beginners question – what do you consider as a “stick” of butter? Just a normal block that you buy at the store? silly me!

  7. says

    Thank you so much for this recipe! I made my first 100% homemade pie with your crust recipe…I got rave reviews! Will definitely return to this recipe over and over. So easy, simple and delicious. :)

  8. Syd says

    I would love to try this recipe! I was wondering how much a stick of butter is? The ones I buy now are 2 cups per stick. I have also lived in a place where a stick of butter was just one cup. I just don’t want to put too little. Thank you!

  9. Tahoe Mama says

    I have been looking around for a easy pie crust recipe that exclusively calls for a food processor. My mother makes her pie dough this way, and they always come out perfect. So, after years of never making my own I went for it with this recipe. Perfect, Perfect, Perfect! I’ve made this recipe 3 times now for savory pie main dishes, chicken pot pie, Cornish hand pies, and now a Cornish pot pie (left over filling). The dough freezes well too. Just make sure to immediately roll it out and use once you take it out of the frig. Keeping the butter cold makes a difference.

  10. Manuela Armenta says

    Hi there, I have experienced some difficulty with all butter crusts in the past so I am looking forward to trying this one given that it sounds so simple. We are in Canada and so I am not sure what a “stick of butter” is in the US. Here it is usually a 1/2 cup. Could you confirm how much butter this recipe is calling for? Thanks :)

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