Basic Pie Pastry

Recipe for Basic Pie Pastry


1-1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup (1 stick) cold butter, cut into pieces
1/4 cup cold water


Put flour, sugar, and salt into a food processor and pulse four or five times to mix. Scatter butter on top. Process for 8 seconds more. Add cold water all at once and process for 6 to 8 seconds, or just until crumbs form. Stop before dough clumps on blade.

Turn mixture out onto wax paper and gather into a smooth ball. Knead once or twice. Chill for 30 minutes to 1 hour before rolling out.


Makes one 9- to 10-inch crust.

Reader Comments

Leave a Comment

What about butter flavor

What about butter flavor Crisco?

Hi, Cindy. We know that

The Editors's picture

Hi, Cindy. We know that everyone has their favorite pie crust and everyone has an opinion about butter vs shortening. This recipe uses butter, but if you prefer shortening, perhaps this is a good pie crust to try:

Nope. Use crisco, not butter

Nope. Use crisco, not butter. Water will vary depending on room temperature and humidity. (I live in Arizona, and it takes more ice water.) Sugar is not necessary; put a sprinkle in bottom crust before adding filling. Never, ever use a food processor. Simply add Crisco one-half at a time and blend with pastry tool til it looks like small peas. Then, add water. I've been doing this for 50 years and my mother before me.