A foolproof recipe that's perfect every time.
Looking for a simple pie dough that gives you perfectly flaky and buttery pie crust every time? Here it is. This is America's Test Kitchen's recipe for foolproof all-butter pie dough. It comes together easily in a food processor and bakes by itself before being filled for pie. With just butter, flour, sugar, salt and a splash of cold water, it's a simple homemade pie dough you can make for a crispy and tender pie crust everyone will love.
Recipe contributed by America's Test Kitchen.
Prep Time: 15 minutes
Serving: Single 9-inch pie crust
- 10 tbsp of unsalted butter, chilled & divided
- 1 ¼ cups All-purpose flour, divided
- 1 tbsp Sugar
- ½ tsp Table salt
- ¼ cup Ice water, divided
Make the Dough:
Grate 2 tablespoons butter on large holes of box grater and place in freezer. Cut remaining 8 tablespoons butter into ½-inch cubes.
Pulse ¾ cup flour, sugar, and salt in food processor until combined — about 2 pulses. Add cubed butter and process until a homogenous paste forms, about 30 seconds. Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade. Add remaining ½ cup flour and pulse until mixture is broken into pieces no larger than 1-inch (most pieces will be much smaller) — about 4 to 5 pulses.
Transfer mixture to a medium bowl. Add grated butter and toss until butter pieces are separated and coated with flour.
Sprinkle 2 tablespoons of ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining 2 tablespoons ice water over mixture and toss to combine. Press dough with spatula until dough sticks together.
Transfer dough to sheet of plastic wrap. Wrap in plastic and form into 5-inch disk. Refrigerate dough for at least 2 hours or up to 2 days. (Wrapped dough can be frozen for up to 1 month.)
Let chilled dough thaw on counter completely before rolling.
Roll dough into a 12-inch circle on well-floured counter. Roll dough loosely around rolling pin and unroll it onto 9-inch pie plate, leaving at least 1-inch overhang around edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into bottom with your other hand.
Trim overhang to ½-inch beyond lip of plate. Tuck overhang under itself — folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Refrigerate dough-lined plate until firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350ºF.
Bake the Crust:
Line chilled pie shell with aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake until edges are set and just beginning to turn golden, 25 to 30 minutes. Remove foil and weights, rotate plate, and continue to bake until golden brown and crisp, 10 to 15 minutes longer. If crust begins to puff, pierce gently with tip of paring knife. Let crust cool completely in plate on wire rack, about 30 minutes.