This homemade pie crust is incredibly flaky, buttery, and tender — the best pie dough I’ve made. It uses just five simple ingredients and can be made by hand or in a food processor, so it’s quick, reliable, and perfect for both sweet and savory pies.
I used to rely on store-bought crusts until I learned to make this one in pastry school. Once you try homemade pie dough, you’ll understand why it’s worth the effort — it takes about 15 minutes to prepare and transforms any pie from good to exceptional. I still use ready-made dough sometimes for convenience, but for hand pies, galettes, holiday pies, or savory dishes like chicken pot pie, homemade is my go-to.
Good butter is a must
Because butter is the primary flavor in this dough, choose a high-quality unsalted butter such as Kerrygold or another European-style butter. The rest of the ingredients are pantry staples: all-purpose flour, granulated sugar, Kosher salt, and apple cider vinegar.
Apple cider vinegar contributes a subtle brightness, helps prevent the dough from oxidizing and turning grey, and can reduce the chance of overworking the dough.
Make the dough by hand
Keep the butter as cold as possible. If it melts you’ll lose the flaky texture and the dough will be harder to roll. Work quickly and confidently.
Food processor directions
Storing & freezing dough
Wrap the chilled dough tightly in plastic wrap or a reusable zipper bag and store in the refrigerator for 2–3 days. Let it warm at room temperature for about 15 minutes before rolling. For longer storage, wrap well and place in an airtight container in the freezer for up to three months. Thaw slowly in the refrigerator overnight.
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The Best Damn Pie Crust of Your Life
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Ingredients
- 270 grams all purpose flour (2 1/4 cups)
- 26 grams granulated sugar (2 Tablespoons)
- 1 teaspoon Kosher salt
- 226 grams unsalted butter, very cold, cut into cubes (1 cup)
- 15 milliliters apple cider vinegar (1 Tablespoon)
- 45 milliliters ice water (3 Tablespoons)
Equipment
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Food processor (optional)
Instructions
By Hand
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In a large bowl, whisk together the flour, sugar, and Kosher salt. Toss the butter cubes in the flour to coat. Using your fingers, rub the butter into the flour until you have a mix of long, shaggy pieces and pea-sized chunks. Work quickly to avoid melting the butter.
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Combine the apple cider vinegar and ice water in a small measuring cup. Slowly drizzle the liquid over the flour mixture, running your fingers through to incorporate. Knead just until a dry, shaggy dough forms.
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Turn the dough onto a floured surface and knead a few times until smooth with no dry spots. Divide into two equal pieces. Pat each into a 1-inch thick disc, wrap, and refrigerate for at least two hours or overnight.
Food Processor
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Combine flour, sugar, and Kosher salt in the bowl of a food processor and pulse to combine. Add butter cubes and pulse 8–12 times until the butter is a mix of marble-sized and pea-sized chunks.
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Mix the apple cider vinegar and ice water. With the processor running, drizzle the liquid over the mixture and pulse a few times until the dough just starts to clump together.
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Turn the dough out, knead briefly until smooth, divide into two discs, wrap, and refrigerate at least two hours or overnight.
Notes
The dough can feel dry; resist adding too much water. Too much liquid makes a dense crust. If needed, add extra water 1/2 tablespoon (7 ml) at a time.
Avoid over-mixing. Knead only until the dough is smooth.
Brush with egg wash for a shiny finish. For a single crust, brush edges and bottom; for double crusts, brush top and edges.
This recipe yields two nine-inch crusts — enough for one double-crust pie or two single-crust pies. Freeze any extra disc for later.