Perfect Pie Crust Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - Flour
  • 1/4 cups - Sugar
  • 1/2 teaspoons - Salt
  • 2 sticks - Cold Unsalted Butter, cut into pieces
  • 4 tablespoons - Ice Water
  • Directions:

    1. Mix dry ingredients together in a food processor. Add butter and pulse until pea-size clumps form. With food processor off, pour 3½ tablespoons water evenly over top. Pulse until no dry patches remain, taking care not to allow dough to form a ball. Grab a handful of dough and squeeze. If dough will not cohere, add remaining water to dough in food processor and pulse to incorporate. Remove dough from food processor and form a ball with your hands.

    2. Flatten dough into a disk on parchment paper. Place a second piece of parchment on top and use a rolling pin to roll out dough until circle is 13 inches in diameter.

    3. Press dough into a 10-inch fluted tart pan with a removable bottom. To form a thick and sturdy edge, fold excess dough inward and press against sides of tart pan. For a more delicate edge, trim away excess dough. Refrigerate unbaked crust at least 1 hour or as long as 48 hours.

    4. Once dough has rested, preheat oven to 400 degrees and position a rack in lower third. Cover pie crust with a sheet of aluminum foil, gently pressing down over sides and bottom of crust to prevent over-browning. Fill foil-covered crust with dried beans or rice and bake 20 minutes. Remove crust from oven. Discard foil and beans and prick crust several times with a fork. Return crust to oven and bake until golden, 5-10 minutes. Remove from oven and let cool.

    Brief Description

    Flaky crust for pies or tarts

    Main Ingredient:


    Category:  Pies

    Cuisine:  American

    Prep Time: 15 min


    Make sure all ingredients are cold before and during mixing and handling.
    Add as little water as possible to the dough. Start with less liquid than the recipe calls for.
    Roll dough between layers of parchment paper rather than directly on a floured surface.
    Let the rolled dough rest in the refrigerator or freezer before baking (4-48 hours is ideal, but even 1 hour helps).


    WSJ Off Duty, 7/6/2013, by Gail Monaghan

    Posted By:


    Posted On:

    July 8, 2013

    Print Recipe

    Speak Your Mind