Basic Flaky Pie Crust

READY IN: 45mins


  • 4
    ounces unsalted butter, cold
  • 1 13
    cups pastry flour (plus 4 tsp) or 1 1/3 cups bleached all purpose flour
  • 14
    teaspoon salt
  • 18
    teaspoon baking powder
  • 2 12 - 3 12
    tablespoons ice water
  • 1 12
    teaspoons cider vinegar


  • Divide the butter into two parts, about two thirds to one third.
  • Cut the butter into small cubes, about 1/2 inch.
  • Cover butter with plastic wrap.
  • Refrigerate the larger amount and freeze the smaller for a minimum of 30 minutes.
  • Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for a minimum of 30 minutes.
  • Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine.
  • Set the bag aside.
  • Add the larger amount of butter cubes to the flour and process for about 20 seconds or until the mixture resembles coarse meal.
  • Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas.
  • Add the lowest amount of the ice water and the vinegar and pulse 6 times.
  • Pinch a small amount of the mixture together between your fingers.
  • If it does not hold together, add half the remaining water and pulse 3 times.
  • Try pinching the mixture again.
  • If necessary, add the remaining water, pulsing 3 times to incorporate it.
  • The mixture will be in particles and will not hold together without being pinched.
  • Dump the mixture back into the bag and work it from the outside of the bag gently until it comes together into a ball.
  • Refrigerate if the butter starts to melt (the heat from your hands will melt the butter) Wrap dough ball with plastic wrap and refrigerate for at least one hour before rolling (preferably overnight).
  • Don't skip this step, the gluten must relax for proper rolling!
  • You can refrigerate the dough up to 2 days, freeze up to 3 months (thaw in the refrigerator overnight).
  • Allow the dough to sit at room temperature for 10 minutes then roll the dough to about 1/8" thickness on a cool, lightly floured surface.
  • Work the dough from the center out, turning over occasionally.
  • Add the minimum amount of flour as too much will produce a tough dough.
  • Once again if the dough gets too warm allow it to rest in the fridge till cool.
  • Fold the rolled out crust in quarters and gently place into pan, unfold and tuck gently into pan, trim excess (leave about 1 inch overhang to form edge).