Easy Homemade Pie Crust

Easy Homemade Pie Crust

Chef John

"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."
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Ingredients

40 m servings 346 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  • Prep

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  1. Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
  2. Stir water and vinegar in a small bowl.
  3. 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.
  4. 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.
  5. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 137
  1. 165 Ratings

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Most helpful positive review

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 f...

Most helpful critical review

The recipe should also contain some directions for cooking without a food processor.

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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 f...

The recipe should also contain some directions for cooking without a food processor.

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...

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 Mouta...

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 ...

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...

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 ju...

INCREDIBLE! I can't say enough good things about this recipe. It is the flakiest pie crust I have ever made. It not only is delicious, it is so easy to work with. I watched the video first, ...

I can't believe I messed up this recipe this bad and it still turned out OK! I only put 1/2 C butter in by mistake - I kept adding ice water thinking the recipe was wrong - nope - I was wrong! ...