Perfect Pie Crust

Follow this recipe for the perfect pie crust for all your holiday pies.

Recipe by Sarah McCullen | Photographed by Joe Worthem


There’s something special about a buttery, flaky homemade pie crust. Check out the November issue for pie recipes that promise to elevate this traditional crust.


Perfect Pie Crust

2 ½ cups all-purpose flour

2 tablespoons sugar

1 teaspoon salt

1 cup cold butter

½ cup ice water


In a large bowl, stir together flour, sugar and salt.


Using a cheese grater, grate cold butter into flour mixture, then toss until butter is coated. Add ice water to the mixture, 1 tablespoon at a time, and using your hands, form into a ball. The butter should still be visible, and the mixture should be mealy. Chill dough for 30 minutes. Place dough between 2 pieces of plastic wrap, and roll to about 1/8-inch thickness. Chill the disk until ready to use.


Let sit out for 5 minutes before using.


Pie-Baking Tips

· For fruit pies, cook the filling before adding it to the pie to eliminate excess liquid. Also, always use a thickener like flour or cornstarch.


· Bake pies at low temperatures (325-350°F) to ensure the bottom crust is completely cooked.


· For bottom pie crusts, the butter should still be visible in the dough, but for lattices and decorative pieces, the butter should be better incorporated to create a sturdier crust. Simply combine the butter more thoroughly into the dough.


· To create a lattice, cut strips from a rolled-out, unbaked pie crust. Lay the strips about an inch apart across the pie vertically. Next, lay pieces horizontally, weaving above and below the vertical pieces in an alternating pattern.

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