Ultimate Pie Crust Guide: 3 Foolproof Recipes

each recipe makes enough for 1 generous single crust, from 8" to 10" pie

Learn how to make three reliable pie doughs—an all-butter crust, a butter and shortening crust, and a tender sour cream crust—plus step-by-step instructions for making each by hand or in a food processor.

WHAT YOU’LL NEED

INGREDIENTS

All-Butter Pie Crust

  • 1 ½ cups all-purpose flour (195 g)

  • 1 ½ tbsp granulated sugar (18 g)

  • ¾ tsp Diamond Crystal kosher salt, or ½ tsp Morton kosher salt

  • 10 tbsp unsalted butter, very cold and cubed (142 g)

  • 4 ½ tbsp ice-cold water (67 g), plus more only as needed

  • 1 ½ tsp apple cider vinegar

Butter & Shortening Pie Crust

  • 1 ½ cups all-purpose flour (195 g)

  • 1 ½ tbsp granulated sugar (18 g)

  • ¾ tsp Diamond Crystal kosher salt, or ½ tsp Morton kosher salt

  • 8 ½ tbsp unsalted butter, very cold and cubed (121 g)

  • 2 tbsp vegetable shortening, very cold (21 g)

  • 4 ½ tbsp ice-cold water (67 g), plus more only as needed

  • 1 ½ tsp apple cider vinegar

Butter & Sour Cream Pie Crust (Food Processor Method Recommended)

  • 1 ½ cups all-purpose flour (195 g)

  • 1 ½ tbsp granulated sugar (18 g)

  • ¾ tsp Diamond Crystal kosher salt, or ½ tsp Morton kosher salt

  • 9 ½ tbsp unsalted butter, very cold and cubed (134 g)

  • ½ cup plus 2 tbsp cold full-fat sour cream (140 g)

DIRECTIONS

To make the Crust by Hand (applies to all 3 recipes)

  1. In a large bowl, whisk together the flour, sugar, and salt.

  2. Add the cubed cold butter (for the Butter + Shortening Crust, add the shortening as well). Toss until every piece is coated in flour.

  3. Using your fingertips or a pastry blender, press and flatten the fat into smaller pieces, one by one. Stop when the mixture contains a combination of pea-sized butter pieces and larger, flattened flakes. The remaining flour should look coarse and sandy.

  4. Mix in the moisture:

    For the All-Butter and Butter + Shortening Crust: drizzle in the water and apple cider vinegar. Toss gently with your hands or a spatula to combine.

    For the Sour Cream Crust: add the cold sour cream in several dollops and mix with a spatula or fork to combine.

  5. Turn out the mixture onto a clean work surface and press the dough together by hand, pressing it flat and folding it over itself 1–2 times, just until the dough comes together with no large pockets of dry flour and small visible pieces of butter throughout.

  6. If the dough is crumbling apart when squeezed together or there still seem to be too many dry bits of flour, drizzle in more ice water 1 tsp at a time.

  7. Shape the dough into a 1-inch-thick disc. Wrap tightly in plastic wrap, pressing out excess air.

  8. Refrigerate for at least 1 hour, though 2 hours or overnight is even better, before rolling.

To Make the Crust by Food Processor (applies to all 3 recipes)

  1. Add the flour, sugar, and salt to the bowl of a food processor. Pulse 2 to 3 times to combine.

  2. Add the cubed cold butter (for the Butter & Shortening Crust, add the shortening as well). Pulse in short, 1-second bursts about 10-12 times, or until the mixture contains pea-sized pieces and some slightly larger flakes of butter. Do not run the processor continuously; pulse only.

  3. Add the moisture:

    For the All-Butter and Butter + Shortening Crusts: drizzle in the water and apple cider vinegar.

    For the Sour Cream Crust: add the cold sour cream.

  4. Pulse just until the dough starts to come together in scattered uneven clumps. It should still look sandy; do not process until it gathers into one smooth mass.

  5. Turn out the mixture onto a clean work surface and press the dough together by hand.

  6. If the dough is crumbling apart when squeezed together or there still seem to be too many dry bits of flour, drizzle in more ice water 1 tsp at a time.

  7. Shape the dough into a 1-inch-thick disc. Wrap tightly in plastic wrap, pressing out excess air.

  8. Refrigerate for at least 1 hour, though 2 hours or overnight is even better, before rolling.

  9. Before rolling, let the dough (especially if using the All-Butter Crust) sit at room temperature for 10 to 15 minutes, until it is cold but pliable enough to roll without cracking.

  10. Lightly flour your work surface and rolling pin. Starting from the center of the dough, roll outward in all directions, rotating the dough often and adding only enough flour to prevent sticking. Roll into about ⅛ inch thick.

  11. Follow your specific pie recipe for shaping, filling, blind baking, and final baking instructions.

RECIPE NOTES & TIPS

  • Store unbaked pie dough, well wrapped, in the refrigerator for up to 3 days or in the freezer for up to 3 months.

  • Use a scale when possible; the gram weights are the most reliable measurement for consistent pie dough. If measuring flour by volume, spoon it lightly into the measuring cup and level it off rather than scooping directly from the bag.

  • Keep the butter, shortening, sour cream, and water very cold. Keeping the fat cold and distinct in the dough creates flaky layers as the crust bakes. After cubing the butter, I like to pop it in the freezer for 5 to 10 minutes so it is especially well chilled.

  • Do not knead or overwork pie dough. Use your hands and a bench scraper to gently press and fold it together just until no dry flour remains. Kneading develops gluten and can make the crust tough.

  • Let very cold dough sit briefly before rolling, especially the All-Butter Crust, which firms up the most. If it is too firm straight from the refrigerator, let it sit at room temperature for 10 to 15 minutes so it can roll without cracking.

  • For a standard 9-inch double-crust pie, lattice, or batch of hand pies, double the recipe.

  • For a fully savory pie, reduce the sugar to 1 ½ teaspoon or omit it altogether.