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How to Make Pie Crust from Scratch

Name: How to Make Pie Crust from Scratch
Yield: 1
Ingredients: 2½ cups all-purpose flour; 1 tsp salt; 1 cup cold unsalted butter; 3-4 tbsp ice water

Great pie crust needs cold fat, minimal water, and a light hand. Mix flour and salt, cut in cold butter until it looks like coarse crumbs with some pea-sized pieces, sprinkle ice water gradually until the dough just holds together, then chill before rolling. The key is keeping everything cold and not overworking the dough.

Total time: 1 hr 20 min
Hands-on: 20 min
Serves: 1
Difficulty: Medium

Ingredients

2½ cups all-purpose flour
1 tsp salt
1 cup cold unsalted butter
3-4 tbsp ice water

Step by step

Prepare your ingredients. Measure 2½ cups all-purpose flour and 1 teaspoon salt into a large bowl. Cut 1 cup cold unsalted butter into small cubes and keep chilled. Fill a glass with ice water and set aside.
Cut butter into flour. Add cold butter cubes to the flour mixture. Use a pastry cutter or two knives to cut the butter into the flour until it resembles coarse breadcrumbs with some pea-sized butter pieces remaining. Work quickly to keep the butter cold.
Add water gradually. Sprinkle 3-4 tablespoons of ice water over the mixture, one tablespoon at a time. Use a fork to gently toss and combine after each addition. Add more water only if needed until the dough just holds together when squeezed.
Form and chill the dough. Gather the dough into a ball, divide in half if making a double crust, and flatten each portion into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 3 days.
Roll out the dough. On a lightly floured surface, roll the chilled dough from the center outward, turning it 90 degrees every few rolls. Roll to about ⅛ inch thick and 2 inches larger than your pie pan. Transfer carefully to the pan.
Shape and trim. Gently press the dough into the pan without stretching. Trim excess dough to 1 inch beyond the rim. Fold the overhang under itself and crimp the edges with your fingers or a fork.

Tips & troubleshooting

Keep your butter cold until the moment you use it. Some bakers even freeze it for 15 minutes before cutting it into cubes.
Use ice water, not just cold water. The extra coldness helps keep the butter from melting while you work.
Don't overwork the dough. Stop mixing as soon as it holds together. Tough crust comes from too much handling.
If the dough tears while rolling, patch it with a small piece rather than re-rolling the whole thing.
Blind baking prevents soggy bottoms. Line with parchment, fill with pie weights, and bake at 425°F for 15 minutes before removing weights.
Freeze rolled-out crusts in pie pans for up to 3 months. No need to thaw before filling and baking.

Variations

All-Butter Crust. Use only butter for the richest flavor and flakiest texture. Keep everything extra cold and work quickly.
Butter-Shortening Blend. Replace half the butter with cold vegetable shortening for easier handling and a more tender crust that holds its shape well.
Vodka Crust. Replace half the ice water with cold vodka. The alcohol evaporates during baking, leaving an extra-tender crust that's easier to roll.
Sweet Pastry Crust. Add 2 tablespoons sugar to the flour mixture and use an egg yolk beaten with cream instead of some of the water. Perfect for fruit tarts and custard pies.

Questions

Why did my crust turn out tough?: Usually from overworking the dough or using too much water. Mix just until it holds together, and add water gradually. Gluten develops with mixing, which makes crust chewy instead of flaky.
How do I know if I've added enough water?: The dough should hold together when you squeeze a handful, but still look somewhat shaggy. It will seem too dry at first, but the moisture distributes as it chills.
Can I make pie crust ahead of time?: Absolutely. Wrapped dough keeps in the refrigerator for 3 days or freezer for 3 months. You can also roll it out, place it in the pie pan, and freeze the whole setup.
Why does my crust shrink during baking?: The dough was stretched when you placed it in the pan, or it wasn't chilled long enough. Always let shaped crusts rest in the refrigerator for 30 minutes before baking.
What if I don't have a pastry cutter?: Use two butter knives held like scissors to cut through the butter, or rub the mixture between your fingertips until it resembles coarse crumbs. A food processor works too, but pulse carefully to avoid overworking.