Pastry Pie Crust Recipe

For those of you looking to make an authentic homemade pie the first place you must start is the crust! I must admit I do at times cheat and buy a pre-made pie crust but the buttery, flakiness of a homemade pastry pie crust is essential for the holidays! This recipe yields two 9″ inch pie crusts. 

Pastry Dough Pie Crust
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Prep Time
30 min
Prep Time
30 min
  1. 2 1/2 cups all-purpose flour
  2. 1 teaspoon salt
  3. 1 tablespoon granulated white sugar
  4. 1 cup (2 sticks) unsalted butter, chilled, and cut into 1 inch pieces
  5. 1/4 to 1/2 cup ice cold water
  1. In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process, using the pulse button, until the mixture is crumbly (resembles coarse meal), roughly 15 seconds.
  2. Pour 1/4 cup of ice cold water in a slow, steady stream, through the food processor top until the dough starts to clump together when pinched (it should not be a solid ball of dough). Add remaining water, if necessary. Do not process more than about 30 seconds.
  3. Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces, flatten each portion into a 5 inch disk. Cover with plastic wrap, and refrigerate for 30 - 60 minutes, or until firm enough to roll out.
  4. For each disk of pastry, on a lightly floured surface, roll out the pastry to fit into a 9 inch pie pan.
  5. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).
  6. When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto the top of your pie pan. Gently lay in pan and lightly press the pastry onto the bottom and up the sides of the pan. Flute the edges of the pastry or use the tines of a fork to seal the pastry.
  1. Makes two 9-inch pie crusts.
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