Pie Crust

Nice, flaky pie crust for all kinds of pies. The flour:butter:water ratio for this is 3:2:1.
Prep Time15 minutes
Resting Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: pie
Servings: 1 crust


  • large mixing bowl
  • Rolling Pin
  • pie dish


  • 6 oz flour (about 1.25 cups)
  • 4 oz butter (firm) (1 stick)
  • 2 oz ice water (about 0.25 cup)
  • 1 oz sugar (optional; about 2 tbsp)


  • Pour the flour into the mixing bowl
    6 oz flour
  • Cut the butter into ½" chunks
    4 oz butter (firm)
  • Add butter chunks and the ice water to flour
    2 oz ice water
  • If you want it a little sweet, for dessert pies, add the sugar
    1 oz sugar
  • Mix the dough by hand and form a loose, jaggedy ball. Do not overwork the dough: the chunks should still be visible.
  • Press ball gently into a disk and refrigerate in plastic for an hour or so before rolling.
  • Sprinkle a rolling surface with plenty of flour
  • Take the dough disk out of the plastic wrap and place it on the flour
  • Sprinkle plenty of flour on top of the dough disk
  • With the rolling pin, roll the disk into a quarter inch crust. If this is your first time, a quarter inch is probably thinner than you'd think.
  • Carefully peel the dough off the surface and transfer it to the pie dish
  • Press it in the pie dish and cut the excess off the sides

3 thoughts on “Pie Crust

Comments are closed.