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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


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


  • 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.