Buttery, crisp and flaky, this is a good old-fashioned pie crust recipe, also known as pate brisee.
Scroll down for step-by-step recipe with photos and a short printable version.
Everyone has their own favorite pie crust. I like mine buttery, crisp, and flaky. This one is an old, simple recipe that I’ve been using for as long as I can remember and it never fails me. When it comes to pies, I use this recipe almost all the time (although there are occasions where I like to mix it up a bit).
Some recipes contain shortening in addition to butter, which results in a flakier crust, but I use all butter in my recipe for the best flavor. I don’t like to take shortcuts when it comes to my pies π
I use this recipe more for pies than tarts. If you’re not familiar with the difference between a pie and a tart, then let me explain: pies have a crust on both the top and the bottom, while tarts have no crust on top. The recipe I use for tarts has a more cookie-like taste and crisp texture (donβt worry β that recipe will come soon π ).
Itβs important to use very cold ingredients when making the dough. Cut the butter into small cubes, then put it in the freezer for 15 minutes. Same for the water and flour β measure the amount you need and place in the freezer to chill. For the water, you could alternatively add some ice cubes, but keep in mind that if you’ve already measured the water, ice cubes melt and will add more liquid.
Cold ingredients are important because the longer you work with the dough, the warmer and stickier it gets, the more the butter melts, and the harder it will be to work with it. Thatβs also why you must chill the dough for at least 30-60 minutes before rolling it out, and to be as quick as possible whenever you’re working with the dough.
Also, be careful not to over process the dough. The more you mix it, the more gluten is formed, which results in a tougher crust. We donβt want that; we want a dreamy, flaky, crisp texture.
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Here are a few photos of the process to show you how the dough is made. No fear, my friends!
Start by processing flour and sugar in a food processor for a few seconds until combined (Instead of food processor, you can do the whole process by hand, using a pastry cutter). Add butter and pulse until mixture becomes crumbly and resembles coarse meal (different size of butter pieces or some large pieces is fine), about 15 pulses.
Add 1/4 cup water and keep pulsing, adding more water as needed, one tablespoon at a time, until the dough isnβt dry and starts to clump together. Do not process to the point that a large ball of dough is formed, rather the dough should be quite crumbly with large clumps. Another way to check if itβs done, is to take a piece of dough and press it between your thumbs β the dough should stick well together without feeling dry or crumbly.
Turn the dough to a floured surface and form into a ball. It should come together easily without being sticky.
Divide ball to half.
Flatten each one slightly with your hands to form a 1-inch thick disc.
Wrap each discΒ with a plastic wrap.
Refrigerate for at least 1 hour before proceeding with your pie recipe. If you donβt want to use the dough right away, you can refrigerate it or for up to 3 days or freeze it for up to a month, then thaw it overnight in the fridge.
- 2 1/2 cups (350 grams/12.3 ounces) all-purpose flour
- 1 teaspoon salt
- 1-2 tablespoons granulated sugar
- 1 cup (2 sticks/227 grams) cold butter, cut into small cubes
- 1/4 β 1/2 cup (60-120 ml) very cold water
- Process flour, salt, and sugar in a food processor for a few seconds until combined (Instead of food processor, you can do the whole process by hand, using a pastry cutter). Add butter and pulse until mixture becomes crumbly and resembles coarse meal (different size of butter pieces or some large pieces is fine), about 15 pulses. Add 1/4 cup water and keep pulsing, adding more water as needed, one tablespoon at a time, until the dough isnβt dry and starts to clump together. Do not process to the point that a large ball of dough is formed, rather the dough should be quite crumbly with large clumps. Another way to check if itβs done, is to take a piece of dough and press it between your thumbs β the dough should stick well together without feeling dry or crumbly.
- Turn the dough to a floured surface and form into a ball. It should come together easily without being sticky. Divide ball to half, then flatten each one slightly with your hands to form a 1-inch thick disc. Wrap each disc with a plastic wrap and refrigerate for at least 1 hour before proceeding with your pie recipe.
- If you donβt want to use the dough right away, you can refrigerate it for up to 3 days or freeze it for up to a month, then thaw it overnight in the fridge.
24 Comments
Dannii @ Hungry Healthy Happy
August 9, 2014 at 10:24 amGreat photos!
You can’t beat homemade pie crust. I am craving apple pie now.
Shiran
August 9, 2014 at 11:59 amThank you Dannii!
Lindsay @ The Local Taste
August 9, 2014 at 1:10 pmThis pie crust really does look perfect! I’m sure it tastes just as good…Yum!
Julie @ Lovely Little Kitchen
August 9, 2014 at 8:23 pmThank you for this tutorial! I really have trouble with pie crusts. The photos are beautiful, and I can’t wait for your tart recipe!
Shiran
August 10, 2014 at 7:56 amSure! I’m here in case you need any help! π
Lilli @ Sugar and Cinnamon
August 10, 2014 at 10:32 amWow it literally does look perfect! Thanks so much for all the tips I can’t wait to try again using this recipe π By the way I love your blog!
Shiran
August 11, 2014 at 8:32 amThank you so much Lilli! I love your blog too, it’s so pretty π
Katie
December 22, 2014 at 7:38 pmHi! I’m actually about to start making this dough for your Caramel Apple Pie (canNOT wait to taste it!!!), but I’ve never made my own dough before… or a pie. ever. Anddddddd I don’t have a food processor.
I like to think I’m quick on my feet in terms of coming up with plan B’s, but I’m kind of stuck. =/
Any quick ideas, or than just driving to the nearest (not near) mall & grabbing a food processor?
Thanks!
Shiran
December 23, 2014 at 10:33 amHi Katie! Food processor makes things easier, but of course you can make the dough by hand. Here’s a great video showing you how to do it. Just follow the technique shown there. Hope this helps π This pie is amazing and so worth it! Good luck!
Elina
June 30, 2016 at 4:27 amHello,
I have read both of your recipes the “lemon tart” and “apple pie”. My question is why the apple pie crust is different than the lemon tart. Can I use them interchangeably?
P.S. I tried the tart dough. It was very delishh. i made it in small tart pans. Pierced the dough all over with a fork but didn’t weigh it with anything
Shiran
July 6, 2016 at 5:54 amThere’s a difference in texture between the two. You can sometimes use them interchangeably but I suggest to stick to the recipes because the crust should complement the filling. Tart crust is crispy with a cookie-like texture, so it complements the lemon tart perfectly. Apple pie, however, goes better with the pie dough which is buttery and flaky.
Bernice Mosteller
August 11, 2016 at 12:08 amDo you have a crust recipe for hand held apple pies, that will hold together for deep frying. Every one that I try is too crumbly and falls apart when you put it in the oil.. I had a recipe at one time that turned out perfect and I lost it. Everyone that I have experienced with now does not hold together…Certain can biscuits can be used,,but they just don’t have the same taste…I would greatly appreciate any help that you can give me ! Thank you
Shiran
August 17, 2016 at 7:21 amHi Bernice, I use my recipe for pie dough and it works fine. I’ve tried a few different recipes in the past, but the pies didn’t fall apart, so I can’t say for sure why it happens to you. You’re right, biscuit recipes are also great for this. You can try using shortening instead of butter which is more foolproof, or refrigerate the pies so they’re not too soft, and make sure that the oil is very hot.
Bernice Mosteller
August 17, 2016 at 10:56 amTHANK YOU !!!
Shannon Burnett
July 18, 2018 at 6:39 amI really love this crust. I cut butter in flour with a knife then used fingers to smoosh together somewhat. Put in fridge about 2 and half hours cuz something came up…took out and let sit on counter about 30 min then have it a couple kneeds before rolling out. Flaky, buttery, yummy!!
Shannon Burnett
July 18, 2018 at 6:42 amI really love this crust. I cut butter in flour with a knife then used fingers to smoosh together somewhat. Put in fridge about 2 and half hours cuz something came up…took out and let sit on counter about 30 min then have it a couple kneeds before rolling out. Flaky, buttery, yummy!! I also layed a piece of aluminum foil over pie when turned oven down.
Roni Zagoria
November 20, 2018 at 9:42 pmHello! Is there any difference in the recipe for high altitude? I’m in Denver, CO.
Andrew Moore
December 18, 2018 at 12:09 pmMade this and it worked really well. I baked a cherry pie in a large tart pan and the crust held up really well. Who needs a pie pan when you have a sturdy crust! The bottom crust was eve crisp.
debie
January 4, 2019 at 6:19 ami’ve made my pastry the night before. How long do I leave it out of the fridge before rolling in for the top and bottom.
debie
January 5, 2019 at 8:21 pmI used this for my first ever pie crust. It was amazing. The bottom was really crisp and flaky. I had my own Cherry filing and followed your tips for keeping everything cold. My family loved it. Thanks for a great recipe.
Jess
August 3, 2019 at 2:27 pmAll I have is salted butter is there anyway I can alter the recipe so I can use the salted butter for my cherry pie crust
Shiran
August 4, 2019 at 4:45 amHi Jess. If you use salted butter the crust might be too salty, so it’s better to stick to the recipe.
Jean
May 18, 2020 at 12:29 pmFirst time making pie and followed your recipe for the caramel apple pie and it was yummy! Crust was so good. However, for some reason, my pie crust dough seemed too little to roll it out to 12β (it became a bit thin). Had to take some from the other half which meant I barely had enough for my lattice top. Any idea what went wrong?
Shiran
June 10, 2020 at 2:23 amHi jean, the recipe makes exactly the amount needed with no extras, so sometimes it can happen, but it should be enough for a 9-inch pan. If you prefer thicker crust you can make some more dough next time just to be on the safe side.