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Recipe for Basic Pie Pastry | Almanac.com

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Basic Pie Pastry

Yield
Makes one 9- to 10-inch crust.
Category
Pies and Pastries
Course
Desserts
Preparation Method
Bake
Credit
Almanac Magazine
The Editors
November 12, 2021
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If you haven’t yet found your favorite pie dough, try this mistake-proof version. For a two-crust pie, make it twice, rather than doubling the recipe.

See our pie-making tips—including a video on how to make a pie crust!

Ingredients
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
Instructions

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.

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Comments

Cindy (not verified)

5 years 6 months ago

What about butter flavor Crisco?

Janet (not verified)

5 years 6 months ago

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.