Pie Crust


  • 1 ¼ cups all-purpose flour
  • 1/3 cup diced butter, or shortening
  • 2-3 Tbsp ice water
  • 1 Tbsp granulated sugar, optional (for dessert pies)


When preparing pie crust, it is important that all ingredients are well chilled otherwise dough will be very sticky. The dough can be prepared in 10 to 15 minutes. If using a food processor, the dough will be ready in 3 to 4 minutes.

Preparation when using a food processorEdit

Add flour, sugar, if used, and butter in food processor. Combine until coarse crumbs form. Add cold water while machine is still running. Turn off when mixture has formed a ball. Wrap dough in plastic wrap. Let rest in refrigerator for about 1 hour.

Preparation without food processorEdit

In a bowl, combine flour and sugar, if used. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Add cold water and quickly combine to form a ball. Wrap dough in plastic wrap. Let rest in refrigerator for about 1hour.

How to roll out doughEdit

Remove dough from refrigerator a few minutes before starting. Place dough on lightly floured surface. Roll out dough to a circle, large enough to fit pie plate. Fold circle in half. Lift onto pie plate, placing fold across plate. Unfold and gently ease into bottom and up sides without stretching. Trim edges to leave ½-inch overhang. Flute edges. Prick dough with a fork. Let pie plate stay in refrigerator for about 15 minutes before baking.

How to bake pie crustEdit

If pie shell is baked without filling, cut a circle of foil to fit inside crust. Place onto dough. Fill with rice or dried beans. Bake at 425 F for 8 to 10 minutes. Remove foil and rice or beans. Add regular filling and bake pie shell according to recipe instructions.

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