This buttery, flaky crust is the foundation for countless desserts, from fruit pies to pop tarts. It comes together quickly in a food processor and can be made ahead, refrigerated, or frozen until you're ready to bake.
The key to a tender, flaky crust is keeping everything cold. Cold butter creates those beautiful pockets of fat that bake into delicate layers, while minimal handling prevents the gluten from developing and making the crust tough. Once you master this simple technique, you'll never reach for store-bought dough again.
Tips & Variations
For a golden crust: Brush with an egg wash (1 egg beaten with 1 tablespoon water) before baking. This adds shine and helps toppings like coarse sugar stick.
Flavor variations:
- Savory herb crust: Add 1 tablespoon fresh thyme or rosemary for pot pies and quiches
- Sweet crust: Increase sugar to 2 tablespoons for fruit pies and tarts
- Chocolate crust: Replace 3 tablespoons flour with cocoa powder
Serving Suggestions
This versatile crust works for:
- Classic fruit pies (apple, berry, peach, pumpkin)
- Savory pot pies and quiches
- Pop tarts and hand pies
- Galettes and free-form tarts
- Decorative lattice tops
Storage & Make-Ahead
Refrigerator: Wrapped dough discs keep for up to 3 days. Let sit at room temperature for 10-15 minutes before rolling.
Freezer: Freeze wrapped discs for up to 3 months. Thaw overnight in the refrigerator before using.
Blind baking: For custard or cream pies, pre-bake the crust at 375°F for 15-20 minutes with pie weights until edges are golden.
Pie Crust
Ingredients
- •2½ cups all purpose flour, plus more for dusting
- •½ tablespoon granulated sugar
- •½ teaspoon sea salt
- •½ pound (2 sticks) unsalted butter, cold and diced into ¼ inch pieces
- •7-8 tablespoons ice water
Instructions
Chef's Notes
• Don't worry if you see small bits of butter in the dough. Those pockets are what bake into beautiful, flaky layers. • For longer storage, freeze for up to 3 months. • For a golden crust, brush with an egg wash before baking. • Use ice water, not just cold water. The colder everything stays, the flakier your crust.
Frequently Asked Questions
Tough crust usually comes from over-mixing or using too much water. Mix only until the dough just holds together when pressed, and add water one tablespoon at a time. The dough should look shaggy, not smooth. Also make sure your butter and water are very cold.
