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Home » Dessert Recipes » Pie, Cobbler » My Perfect Pie Crust

My Perfect Pie Crust

November 8, 2012 by Angela Roberts 27 Comments

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Make Perfect Pie Crust by Angela Roberts

Since writing this post, I’ve made a video, which will help you make that perfect pie crust.

It’s no secret. I’ve made and published my pie crust many times here. I’ve made peach pie, blackberry pie crust cobbler, raspberry, pie, apple pie baked in cast iron pan, lemon pie, pumpkin tart, apple grape tart shown above,  and even hand pie. My pie crust turned out perfect every time, even when I used an alternative flour such as spelt flour for these blueblerry hand pies.

I thought it would be convenient to put my pie crust recipe in just one place to find it quickly. I also want to share with you what I truly believe is the path to demystifying the daunting pie crust.

Let’s face it, before we pie bakers got our first real success, we were terrified. I decided I love pie so much I was going to learn how to make pie crust with ease. Pie crust is one of those things that is best learned hands on with a mentor, because while it’s easy with few ingredients, it’s counter intuitive. But I had to just dive and start rolling dough. My first pie crust was terrible because I didn’t understand the flour/fat/liquid interaction.

I only use butter, salt, a little sugar, all purpose flour and ice cold water. Their is a good amount of fat in my pie crust (not as much as some recipes), but it guarantees a good success, a crumbly, tender crust.

What I never understood, though, is how the butter works to meet the flour in the oven, melting as it bakes to bring that flakiness. I always heard that a pie crust should not be over worked  because it will be tough, so the butter must still be in cold granules inside the dough. Think tiny polka throughout flour instead of smeared butter  touching every bit of flour.

  • I freeze everything, butter, flour, blade to food processor.
  • I never let my hands touch the mixture of flour and butter because the warmth melts the butter.
  • I refrigerate my pie dough before I roll it out at least 30 minutes.

Perfect Pie Crust by Angela Roberts

My Process for the Perfect Pie Crust

I  use butter, all purpose flour, salt, sugar and ice cold water.

Freeze everything. I cut my butter into cubes, then I freeze it, along with the flour and the blade to the food processor. Mix 2 cups of flour with 1 teaspoon sugar (optional) and 3/4 teaspoons salt.

Add 12 tablespoons of frozen butter to the flour mixture. Mix in food processor for 10 seconds on medium low speed. If you don’t have a food processor, you can cut the butter into the flour by hand using a pastry blender tool.

Your butter is still intact in small less than pea size pieces, still cold, and evenly dispersed. You don’t want your hands touching this process (warmth will melt the butter). You don’t want the butter smeared into the flour. You want it to be in tiny, cold, hard pieces so that as the crust bakes in the oven, the butter melts and the result is tender and flaky.

Add 4 tablespoons of ice cold water, streaming into the food processor on low speed for about 3 to 5 seconds.  Add up to 4 more tablespoons water one tablespoon at a time.  If you pinch the dough together with thumb and finger and it stays together, it pie dough. It may not look like pie dough. Believe me. It’s pie dough. This is the hardest part, because there is great temptation to add more water. To test it, pinch it together and you will see that it does stick together. If it doesn’t add more water one tablespoon at a time.  Do the press test again.

Pour into a plastic bag. Once the mixture is in the bag, form it together. Magically, you will see pie dough that stays together.

Refrigerate for one hour or overnight.

Take out of refrigerator about 20 minutes before taking out of bag, flouring and rolling. You will have the most manageable pie dough, which will roll out evenly and not fall apart. If you can look closely, you will see the butter dispersed through the pie dough.

If you are not ready to use the pie dough or only need one crust,  you can roll it out and fold it, wrap it in plastic and refrigerate. You can also freeze.

This recipe is good for a double crust pie or a tart as above cutting the pastry dough out with cookie cutters. Recipe for the apple grape pie and apple grape tart can be found here.

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My Perfect Pie Crust

Recipe for perfect pie crust, made with butter, resulting in a flaky, tender crust every time.
Prep Time2 hrs
Total Time2 hrs
Course: Dessert
Cuisine: American
Author: Angela Roberts

Ingredients

  • 2 cups all purpose flour
  • 12 tablespoons unsalted butter cubed
  • 3/4 teaspoons salt
  • 1 teaspoon sugar optional
  • 6-8 tablespoons ice cold water

Instructions

  • Place flour and cubed butter into freezer for 30 minutes.
  • Using a food processor, mix flour, salt and sugar for a few seconds to evenly disperse.
  • Add butter evenly in food processor. Mix on medium low speed for 10 seconds or until the butter is evenly dispersed, but still in tiny parts. You might want to
  • Slowly add in the water and mix for 3-5 seconds. It will not look ready, but you can test this by pinching the mixture together and it should hold. If not add in one more tablespoon water. Pour this mixture into a plastic ziploc bag. Form together and refrigerate for at least one hour. It will magically turn into pie dough.
  • Take out and allow to rest 15 minutes. Flour the dough and roll out.
  • This will make enough pie dough for a double crusted pie or 24 hand pies.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

 

 

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Filed Under: Dessert Recipes, Pie, Cobbler Tagged With: butter, flour

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Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Sana says

    February 3, 2013 at 2:51 pm

    Arg, I tried this. I even froze my butter over night. But the the dough is just too crumbly. I didn’t have a food processor so I used a mixer. I don’t know what to do with all this dough now. Help me please.

    Reply
  2. Stephanie says

    November 9, 2012 at 10:22 pm

    The pies looks so pretty with the pastry cut out with cookie cutters.

    Reply
  3. Lora says

    November 9, 2012 at 3:19 pm

    Freezing the FP blade? Gotta try that one. Thank for this. Those crusts look like perfection.

    Reply
  4. Rosa says

    November 9, 2012 at 1:38 am

    A fabulous crust! Perfect and surely wonderfully flaky and buttery.

    Cheers,

    Rosa

    Reply
  5. Lorraine @ Not Quite Nigella says

    November 8, 2012 at 8:48 pm

    I used to think that pies held a great mystery but then I made them for a living and discovered how wonderful home made pastry is 😀

    Reply
  6. Whitney @ The Newlywed Chefs says

    November 8, 2012 at 8:28 pm

    This looks like a simple and flawless pie crust recipe! Thanks for sharing!

    Reply

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#thekitchn #beanrecipe #goyabeans
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Cheeseball and Peaches  have so enjoyed the lockdown this year! This is a rare moment when they are actually cuddling together. They cuddle people more. They have the large deck outside to roam. They race around chasing each other in the middle of the night and for them life is wonderful. Reflecting on the past year, I’m truly an optimist, even in 2020.  Many good things happened, shadowed by Covid fallout some because of Covid. The biggest down for me personally was the lack of adventure, connection, parties, dining out, inviting people over, talking to my customers face to face. These are not shallow things. They are the things that boost the immune system and prolong life. Bread and water shared with people trumps a huge feast eaten alone. So my happiest times this year have been with people I love and the getaway at my friend’s farm. Getting OUTSIDE without a mask, without fear has meant everything. The joy of the Lord is my strength and I pray for a lot of JOY for 2021, for as a believer, it’s never pitch dark. 
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#spinachtiger #farmlife #family #2021 #foodblogger #catpictures #catsofinstagram #tabby #gingercatsofinstagram #rescuecatsofinstagram #rescuecat
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Taco Tuesday can be keto with my grain free tortillas. Easy enough to make and they stack one on top of the other in the freezer. #linkinprofile https://spinachtiger.com/grain-free-tortillas-keto-low-carb/
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#tacotuesday #spinachtiger #foodphoto #Tacos #ketotacos #ketotortillas #foodblogeats #glutenfreetortillas #chiaseeds #almondflourrecipe #ketoblogger #ketolunch #buzzfeedfood #huffposttate #tacosofinstagram
#grainfreetacos #grainfreetortillas #paleotortillias
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How warped time is now. Three days ago, bombing in Nashville. FBI says solved. Life goes on. Power restored. Went to my usual Monday morning workout. HOWEVER, my brain and heart can’t catch up this fast. Taking a day to chill, process, and look at the big fat year ahead. Bakery owner, full-time food blogger. Thinking about what new doors to open, what doors I should shut. I’ll leave you with this. 2020 started off amazing! I scheduled my first bakery classes and was so gleeful to be able to make one of my dreams come true. In March they all had to be cancelled. The bakery grew during the lockdown! The blog took a major hit in ad dollars due to pandemic. The blog grew substantially in 4th quarter. The blog broke all $ records this month. The bakery closed for three weeks substantial exposure to Covid (taking care of those infected) I never got it! 34 year old sister in law (ex) died suddenly of pancreatic cancer six weeks after diagnosis in July. Her father died five months later. My step mother’s duties increased a bit due to this. She inherited $10,000 from a separate source. So like everyone else, its been up and down and up and down and I didn’t even mention politics, riots, etc. WOW! However, unlike most people, I’m going to call this the best year of my life and marriage. WHY? I started a prayer call in March, praying 4 to 5 days weekly. It has changed my life, my husband’s life and those who come to pray. It has meant EVERYTHING!  By the way this is a cake I never wrote about. Blackberry w lemon mascarpone. What is the ONE GREAT THING of 2020 you experienced?
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#cakesofinstagram #celebrate #spinachtiger #huffposttaste #foodpost #feedfeed.baking #bakedfromscratch #foodblogeats #foodblogger #lemonfrosting #mascarpone #dessertsofinstagram #buzzfeedfood #blackberries #nakedcake
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Can food make you feel better? Sometimes. But it’s been a rough two days. Remember when I said on Christmas Eve, “may tomorrow be as nice as this day: That didn’t age well. What a time! Great little Christmas morning and then I looked at my phone. A BOMB exploded in downtown Nashville. 😡😢Even though I live miles away, our cell service is still not working. We lost internet and TV as did thousands in five states.  Doug ran to Comcast the next morning to get us a temporary account. The scary thing aside from a BOMB, is how vulnerable we are with no cell service or internet (AT & T) as it was all housed in one building with no back up plan. Did you know our infrastructure is this vulnerable? Many of us still can’t call 911 if we needed to. 🙁We are grateful no residents were harmed from the bomb. We still don’t know the “who” in the remains. We don’t know what to believe. 🤷🏻‍♀️I highly recommend watching the Netflix show, Manhunt Deadly Games (about Richard Jewell (falsely accused) and Eric Rudolph (the actual Centennial Park Bomber). Great insight into serial bombers, lone wolfs, and the FBI. 🙏🏻 for not just Nashville but for America.
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#buzzfeedfood #nashvillebomb #nashvilleexplosion #Manhunt #sweetpotatoes #runnyeggs #brunch #breakfast #spinchtiger #foodphoto #castironpan #lodge #eggs #paleobreakfastideas
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