Perfect Pie Crust
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!
Brown Sugar Cinnamon Pop-tarts
The process of throwing this pie crust together really couldn’t be easier- especially with a food processor!
Combine flour, salt and sugar in the bowl of a food processor fitted with a steel blade.
Process until combined- about 10 seconds.
Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
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.
Turn dough onto work surface and divide in two.
Wrap each half with plastic wrap and flatten into a disc.
Let dough chill for at least an hour.
When dough is chilled, roll out to 1/4 inch thickness.
Roll dough over rolling pin to transfer into pie dish.
Perfect Pie Crust
Ingredients
- 2½ cups all purpose flour
- 2 sticks unsalted butter, cold, cut into cubes
- 1 tsp. salt
- 1 tsp. sugar
- ¼-1/2 cups ice water*
Instructions
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
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.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.
Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
Notes
A combo of ice water with vodka or apple cider vinegar is a great trick to get an extra flaky crust!
I somehow managed to escape making any pies this year, but wow, does that make me want to run into the kitchen. It’s so easy!
awh…what a wonderful post. i love step by step recipes!
cakes-carina.blogspot.de
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…
This looks a great pastry recipe – easy to manage which is a real bonus. I love the way you’ve used it in different dishes. Will be bookmaking this to try soon. Thanks for sharing! :)
This looks amazing. All butter is the way to go!
Ok I’ll give it a try, but how did you get the top to look so pretty – is it turned under?
Yes- after I trim the scraps I turn the edge under and then crimp it to whichever pie dish I’m using. This one was fancy :)
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!
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!
Where did you get that fabulous pie dish??? The one with the large scallops:)
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?
Make that COOK!
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!
It’s from Williams Sonoma :)
So glad you hear!
I don’t have a food processor, would a stand mixer work as well? This seems too easy to be true!
Yes Julie- I think a stand mixer would be fine. (Or even a pastry blender or two knives!)
Hi was about to make the pie crust recipe and it calls for 2 sticks of butter, but not sure if you are referring to 1/4 cup sticks or half cup sticks?
Sorry for the late comment, but regular 8 tablespoon sticks :)
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!
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. :)
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!
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.
Yay! I’m so glad you like it!
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 :)
I found you through Pinterest and I must say, I’m soooo happy that I did. I am planning to make individual chicken pot pies tonight for supper! I am excited to try your pie crust. I have tried many different recipes and I am always on the look out for the best one. Your pie crust looks flaky, tasty and beautiful. Thank you!
Thank you I hope you like it!
Audra,
I see the note on the recipe for pie crust to add vodka/vinegar for a flakier crust, but I don’t see how much to use…
Thank you!
Ledene
Hi! You can sub any amount of the ice water for vodka or ACV! I often do 50/50
This looks easy. I am wondering if it was made ahead , could you keep it in the frig. or freeze it? Thanks!
Yes definitely. Just wrap it in an extra layer of plastic wrap and it should be good to go.
This is going to be my go to crust from now on. The vodka is a must for super flakes!
Thank you!
Hi urgent pls!! Can I make the mini pot pie recipe in a 9in cast iron? I had a mishap with my jumbo muffin tin yesterday & had to toss it :( if so how long would you recommend I bake it? I would just find another recipe but I have all the ingredients for this one
Thank you!!!
So, the pie crust recipe you use, called ‘pie crust’ (translated from the French ‘pâte briseé’). Imagine that.
A stick of butter is 1/2 cup (8 Tablespoons), 1/4 pound.
I’m concerned about putting my pie plate from the freezer into a preheated oven. Won’t it break?
You can chill it in the fridge but I often chill the pie for 5-15 minutes and then bake it with no issue.