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How To Make Pie Dough

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READY IN 40 mins

Easy Homemade Pie Crust

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"This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures." — Chef John

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Original recipe makes 2 pie crusts Change Servings

2 1/2 cups all-purpose flour
1 cup unsalted butter - chilled, cut into tablespoon-size pieces
1/2 teaspoon salt

7 tablespoons ice water
1 tablespoon cider vinegar

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Directions

Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
Stir water and vinegar in a small bowl.
Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

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PREP 10 mins
READY IN 40 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 14, 2012

This is my 1st attempt on making a pie crust from scratch.. so I followed everything exactly and was kinda nervous at first but it came out really well! Flaky and really light! Chef John never fails to impress! Oh and I had some dough left for half a crust, lolz..

—Emi

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Most Helpful Critical Review

Dec 18, 2012

I found this recipe very hard to roll. It came out thicker than ones I have used and liked in the past.(Mostly due to my inability to roll it!) I like that it has butter and no shortening in it but I probably won't use this again! Sorry. :(

—JFHVT

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69 Ratings

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Jun 10, 2012

Exceptional. Very easy instructions. The addition of the vinegar really makes the crust very flaky. I will recommend this recipe to all my friends. The video is very very good. Just a note, use the metal chopping blade, not the dough blade.

—FUN2EAT

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May 05, 2012

Very very easy, indeed. I ended up with enough for 3 crusts, but I tend to end up with more no matter the recipe--I think maybe my pie pans are small. I used this crust for the Tarte Aux Moutarde (perfect complement!) and the Tomato Pie I, both of which are on here. I did have to add a bit more water, but that is going to depend on your humidity anyway; it isn't the recipe's fault. The crust is very flaky and delicious. A good complement to savory dishes. Thanks for the recipe.

—pomplemousse

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Jun 25, 2012

I have been baking for a very long time, & pie crusts always made me nervous and were hard to conquer. Until now that is! This recipe is very easy to work with- it rolls out beautifully without breaking apart. And it delicious. This will definitely be my go to recipe from here on out! I partially roll the crusts inside Saran wrap & then transfer to lightly floured surface. Easy as pie!

—Miss Cooks Alot

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Oct 14, 2012

After 50 years (yes, 50) of trying without success to make a decent pie crust, I have finally found this ***wonderful, delicious*** recipe. THANK YOU Chef John. If you were here I would kiss you... on the lips. ;-) Watching the video several times before I started helped me a great deal and, as directed, I followed the recipe fanatically, using a scale to measure *exactly* 12 ounces of flour and 1 cup of butter (226 grams). I am so delighted that I no longer suffer from pie-crust paranoia and I can't wait to experiment with new fillings. This first success was a cherry pie with a lattice crust but next week I'll attempt an apple. Interestingly, many people claim that a shortening-based recipe is superior, but this recipe (and Martha Stewart's recipe that many people adore) prove that butter is a godsend to cooks and bakers everywhere.

—Debutante

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Jul 05, 2012

Easiest pie crust I've ever made. And all done in the food processor! Great flavor, easy to roll out & doesn't rip when you stretch it out.

—seekittyrock

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Nov 04, 2012

Wonderful pie crust! I use it for all my crusts from quiche to apple pie. If I need a sweet crust I just add sugar to taste. I don't even refrigerate it, I just roll it on wax paper and then just flip it over on to the pan, easy! My mother used to tell me "Oh you make such wonderful fillings" now everyone wants my crust recipe too! Thanks Chef John!

—bella

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Nutrition

Calories
346 kcal
17%

Carbohydrates
29.8 g
10%

Cholesterol
61 mg
20%

Fat
23.4 g
36%

Fiber
1.1 g
4%

Protein
4.3 g
9%

Sodium
150 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Homemade Pie Crust

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 346
Calories from Fat: 211

% Daily Value *
Total Fat 23.4g 36 %
Saturated Fat 14.6g 73 %
Cholesterol 61mg 20 %
Sodium 150mg 6 %
Potassium 50mg 1 %
Total Carbohydrates 29.8g 10 %
Dietary Fiber 1.1g 4 %
Protein 4.3g 9 %
Sugars 0.1g
Vitamin A 14 %
Vitamin C 0 %
Calcium 2 %
Iron 18 %
Thiamin 31 %
Niacin 25 %
Vitamin B6 1 %
Magnesium 3 %
Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.