recipe

A great pie deserves a great pie crust. This pie crust recipe is easy as . . . well, pie!

safety
  • No safety considerations
difficulty
  • Beginner
time
  • 15 minutes, plus 2 hours chilling time
yield
  • Makes one 9-inch single crust

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Prepare Ingredients

1½ cups (7½ ounces)
all-­purpose flour
1 tablespoon
sugar
½ teaspoon
salt
12 tablespoons
unsalted butter, cut into 12 pieces and chilled
6 tablespoons (3 ounces)
ice water

Gather Baking Equipment

Food processor
Plastic wrap
Rubber spatula
Ruler
1
 
1½ cups (7½ ounces)
all-purpose flour
1 tablespoon
sugar
½ teaspoon
salt

Place flour, sugar, and salt in food processor. Lock lid into place. Turn on processor and process mixture for 3 seconds. Stop processor.

 
2
 
12 tablespoons
unsalted butter, cut into 12 pieces and chilled

Remove lid and sprinkle chilled butter pieces over flour mixture. Lock lid back into place. Hold down pulse button for 1 second, then release. Repeat until mixture looks like coarse crumbs, about eight 1-­second pulses.

 
3
 
6 tablespoons (3 ounces)
ice water

Remove lid and pour ice water over mixture. Lock lid back into place. Turn on processor and process until little balls of butter form and almost no dry flour remains, about 10 seconds. Stop processor.

 
4
 

Remove lid and carefully remove processor blade (ask an adult for help), and form and shape dough into 6-inch disk.

Making Pie Dough

Lay long piece of plastic wrap on clean counter. Use rubber spatula to transfer dough to center of plastic. Gather edges of plastic together to form bundle of dough.

Keeping dough crumbs inside plastic, press dough crumbs together to form ball.

Flatten plastic-­covered ball into 6-­inch circle, smoothing out any cracked edges.

 
5
 

Refrigerate disk of dough for at least 2 hours or up to 2 days before using, unless making Pumpkin Pie. (If making Pumpkin Pie, immediately roll out dough, fit into pie plate, and blind-bake, following the instructions in How to Use Pie Dough.)