This homemade pie crust is truly exceptional — flaky, buttery, and tender. With just five simple ingredients, it’s quick, reliable, and easy to make by hand or in a food processor. It comes together fast and produces a rich, flavorful crust perfect for sweet or savory pies.
Making your own pie dough is a game-changer. I used to reach for store-bought crusts, but after learning the technique in pastry school, I rarely go back. Homemade dough elevates every pie — from mini hand pies to rustic galettes — and is worth the small time investment.
Don’t be intimidated if you’ve never made dough before. The method is straightforward and, with a food processor, can take under 15 minutes. Even by hand it’s fast and forgiving when you follow a few simple rules.
Good butter is essential
Because butter is the primary flavor in this crust, choose a high-quality unsalted butter — a European-style butter works especially well. The full ingredient list is intentionally short: all-purpose flour, granulated sugar, Kosher salt, unsalted butter, apple cider vinegar, and ice water.
The apple cider vinegar brightens the flavor, helps prevent the dough from oxidizing and discoloring, and can reduce the chance of overworking the dough.
Make the dough by hand
Keep the butter as cold as possible. If it softens or melts, the crust can become tough and difficult to roll. Work with confidence and speed — the results are worth it.
Food processor method
Storing and freezing
Wrap the dough tightly in plastic wrap or a reusable bag and refrigerate for up to 2–3 days. Let it rest at room temperature about 15 minutes before rolling. For longer storage, freeze well-wrapped discs in an airtight container for up to 3 months and thaw overnight in the refrigerator.
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The Best Damn Pie Crust of Your Life
Ingredients
- 270 grams all purpose flour (2 1/4 cups)
- 26 grams granulated sugar (2 Tablespoons)
- 1 teaspoon Kosher salt
- 226 grams unsalted butter, very cold + cut into cubes (1 cup)
- 15 milliliters apple cider vinegar (1 Tablespoon)
- 45 milliliters ice water (3 Tablespoons)
Equipment
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Food processor (optional)
Instructions
By Hand
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Whisk together flour, sugar, and Kosher salt in a large bowl. Toss butter cubes in the flour to coat. Using your fingertips, rub the butter into the flour until the mixture contains both longer, shaggy pieces and pea-sized bits. Work quickly to avoid warming the butter.
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Combine apple cider vinegar and ice water in a small cup. Slowly drizzle the liquid over the flour-butter mixture, using your fingers to distribute moisture evenly. Knead briefly until a dry, shaggy dough forms.
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Turn dough onto a floured surface and knead just until smooth and no dry spots remain. Divide into two equal pieces, pat each into a 1-inch-thick disc, and wrap tightly in plastic or a reusable bag.
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Refrigerate at least two hours, preferably overnight. The dough keeps in the fridge a few days or can be frozen for longer storage.
Food Processor
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Combine flour, sugar, and Kosher salt in the food processor and pulse to combine. Add butter cubes and toss to coat. Pulse about 8–12 times until you have marble-sized and pea-sized pieces of butter throughout.
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With the processor running, drizzle the vinegar-ice water mixture over the dry ingredients. Pulse just until the dough starts to clump.
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Turn dough out, knead briefly to smooth, divide into two discs, wrap, and refrigerate for at least two hours or overnight.
Notes
The dough can seem dry at first — resist adding too much water. Overly wet dough will yield a dense crust. If needed, add water in small increments (1/2 tablespoon) until it comes together.
Avoid overmixing or overworking the dough; knead only until smooth.
Brush with egg wash for a glossy finish. For single-crust pies, brush the edges and bottom; for double-crust pies, brush top and edges.
This recipe makes two 9-inch crusts (one double-crust pie or two single-crust pies). Freeze extras well wrapped for future use.