Basic Pie Crust

Perfect pie every time.
Prep Time 20 minutes
Total Time 20 minutes
Servings 1 pie
Calories 9374 kcal
Author Laurie


  • 21/2 cup flour
  • 1/3 pound butter
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tsp apple cider vinegar
  • 3-5 Tbsp ice water


  1. Sift the flour and salt in a mixing bowl. Add the sugar or herbs. Add butter or shortening working quickly; use a pastry knife or fingertips to cut in the ingredients until the mixture resembles coarse crumbs. Put the vinegar in the water. Sprinkle the ice water over the mixture 1 to 2 tablespoon at a time. When you can gather the dough into a ball, you have enough water.
  2. Knead dough 3 minutes on a lightly floured surface. Divide the dough in 2 parts. Pat into a 1 inch thick circle. Chill dough 1 hours.
  3. Transfer the chilled dough to a lightly floured surface. Roll 1 ball of the dough out on a lightly floured surface to form a circle two inches larger than the pie pan. It is a little easier to place a piece of parchment paper on the board, flour, top with one more piece of parchment. Roll out the dough between the two pieces of parchment paper. Add flour as needed.
  4. Roll the dough onto the rolling pin to transfer dough to the pie pan and press it into the bottom and sides so that no air is trapped underneath. Trim the dough leaving a 1-inch over hang. Prick the bottom of the pastry with a fork. Fill pie shell and cover with the remaining dough.

For a pre cooked pie crust:

  1. For a pre cooked pie crust: Roll dough out and place in pie pan, prick dough with a fork a few times. Cover dough with foil or wax paper and fill with rice or beans. Bake when done gently remove foil and reserve beans for later use. Allow crust to cool slightly before using.


  1. *Use equal amounts of cream cheese may replace butter * Add 2 T sour cream will help make a tender crust. * Replace 3 tablespoons butter with 3 tablespoons shortening * Add any of the following: 1 t lemon zest, 1/2 t nutmeg, 1 T lemon juice, up to 3 T ice water.


  1. *For a light crust add a pinch of baking powder to the flour. *For a very flaky crust use cold flour and cold butter. Always have ice water, you can place ice cubes in you cup to get it cold quickly. To little water and the crust falls apart and to much the dough is tough. With practice it is easy to get the correct feel.
  2. *Do not over knead the dough, the gluten in the flour will make the dough tough. The less handling the flaker the crust.One more reason not to knead the dough to much is you do not want the fat to melt. The tenderness and flakiness depends on cold fat.
  3. *This recipe will give you enough extra to make decoration or to freeze for next time. * You make make the dough ahead and refrigerate it or freeze the dough.
  4. *When you roll out your dough, roll pastry from the center and move out. turn a little and roll and continue until you have a full circle. Roll out so the pastry is 2" longer that you need so it can cover the pie dish completely. I recommend that you place the dough between two pieces of parchment paper, dust paper lightly with flour.You can add flour as needed and usually use less flour, and it is easier to turn the dough for rolling.
  5. * I also recommend using the food processor to make the dough. It is fast and the dough does not get heated up. Do it in short spurts. Do it for only enough time to get the ingredients together. Then knead dough briefly, roll out to be about a 4 inch circle and refrigerate again for about 1/2 hour. This helps the dough stick together better and you will use less water .

Recipe Notes

Nutrition Facts
Basic Pie Crust
Amount Per Serving
Calories 9374 Calories from Fat 1107
% Daily Value*
Total Fat 123g 189%
Saturated Fat 78g 390%
Polyunsaturated Fat 5g
Monounsaturated Fat 32g
Cholesterol 325mg 108%
Sodium 973mg 41%
Potassium 3348mg 96%
Total Carbohydrates 1824g 608%
Dietary Fiber 83g 332%
Sugars 3g
Protein 250g 500%
Vitamin A 75%
Calcium 3%
Iron 497%
* Percent Daily Values are based on a 2000 calorie diet.

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