Pie Crust

  • Pie crust dough coming together
    Pie crust dough coming together
  • Pie dough after the butter has been added
    Pie dough after the butter has been added


All it takes to make a delicious pie crust is knowing what to look for during mixing. This pie crust recipe is easy to make and works great for pies, quiches, and galettes.

Mixing the butter and flour, quickly, produces a beautifully light pie crust that adds texture to breakfast and dessert dishes.

This recipe uses a food processor to make the dough and makes two standard size (8 inch) pie crusts.


  • 1-1/2 cups flour
  • 8 tbsp butter
  • 1 tsp salt
  • 4 to 5 tbsp ice cold water


Prep Time: 20 minutes
Cooking Time: 1 hour in the fridge
Servings: two 8 inch pie crusts

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Add the flour and salt to the food processor’s bowl. Pulse one or two times.

Cut a stick of butter into 8 pieces.
Add the butter one piece at a time, pulsing a couple times after each piece.
Once the butter is incorporated, slowly add 4-5 tbsp ice cold water.

Stop adding water when you start to see the flour mixture coming together.

Divide the dough into two pieces, wrapping each half in plastic wrap.  The dough should be chilled in the fridge for at least an hour.

When you’re ready to bake take the dough out of the fridge and roll it out on a floured board.

For quiche, place the dough in a pie pan and quickly bake for 5 minutes before adding egg mixture. 


This pie dough freezes well.  Make sure to defrost the pie dough prior to using it when it’s been stored in the freezer.

Pie Crust Recipe

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Last Updated

November 19, 2016