Recipe by 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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2 1/2 cups
unsalted butter - chilled, cut into tablespoon-size pieces
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..
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, use the metal chopping blade, not the dough blade.
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.
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!
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.
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!
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, which is an added plus. It was so easy to make the dough but the way it handled after refrigeration was outstanding. After cleaning my food processor, I wished I had made extra dough to freeze. Next time I will! Thank you Chef John for another INCREDIBLE recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Homemade Pie Crust
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 211
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