Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Tried it with my 5 yo child and thought he would mess it up, but it turned out to be buttery and flaky! My new favourite pate brisée recipe! Thanks a lot!
Not sure what I did wrong but this came out horrible. It was so dry I couldn’t roll it without it crumbling apart. I tried to fix it but eventually had to throw it away.
Hi Dustin! Oh no! I am sorry to hear that happened with your pie crust. Well, it’s possible it got dried out in the refrigerator if it wasn’t wrapped tightly during the chilling process. Or if it sat at room temperature, exposed to the air, for too long, it could get dried out. Did you try adding a tablespoon or two of cold water? Sometimes that helps. Let us know!
You should make it clear that the dough should be rolled out prior to putting it in the fridge. Otherwise, it comes out very hard and takes a long time to soften.
Sandra, I am sorry you had trouble with the pie dough. We do say to flatten the dough out into a disk so that when it comes out of the fridge after chilling it’s easier to work with. If this step was perhaps skipped, it could account for the difficulty you experienced. It’s very likely if you rolled out the dough completely and put it in the fridge to chill, you would find the dough difficult to work with because it’s too warm at that point, pre-refrigeration, and it could potentially fall apart. And keep in mind that even when you roll the dough out after it chills, it will still be a little cool.
I admit I was panicking when I realized I should have flattened it a bit prior to refrigerating it. But I looked online and discovered you can put it in the microwave for a few seconds to speed up the warming process. It worked. I added some water to it and the pie turned out great in the end.
THANK YOU SO MUCH!!
I just made the dough for Christmas! i decided to use half of the dough to make mini pumpkin pies. The crust was amazing flaky crunchy flavorful. This was my first crust and it turned out like I was a pro!!
This turned out perfectly for my apple pie. I couldn’t have been happier! I didn’t have time to chill before rolling out and baking, but it was still a very soft and flaky crust. I also just mixed the butter and flour with my hands because I don’t have a food processor. Pie making has always been daunting for me because of the crust, but this has changed everything! Thanks!
I have a smaller processor, wouldyou know if i could do 1/2 recipe for one crust?
Hi, Chris! Yes, that should work just fine. Enjoy!
Can I do this with a kitchenaid mixer? Miss Sparkles is all I have to work with.
Hi Missy, I haven’t tried making these pie crusts in a standup mixer, but I don’t think it will work well. You can do it all by hand if you want. Check out our Sour Cream Pie Crust for the method. Just use butter that has been sitting out of the refrigerator for 5 to 10 minutes so it’s easier to work with by hand. Use water instead of sour cream. If you have sour cream though, I highly recommend that recipe, it’s the easiest, flakiest pie crust recipe I know.
This recipe is excellent. I was a little concerned when because the dough seemed a little dry but after once I started rolling it came together nicely. The flavor of this crust is AMAZING!!! I made the all-butter crust. I will never buy packaged crust again.
My only suggestion is in the directions how long should the dough be kneaded? I wasn’t confident how long or what the texture should be when to stop. I barely did any kneading and maybe I should have done it a little more but that was the only area that might need more detail.
Thank you for the great recipe.
Thank you for your feedback Andrea! I’ve added instructions to knead just enough so that the dough holds together, without a bunch of cracks.
This is my first time making homemade apple pie, and it turned out amazing! The crust was golden brown and flaky with the perfect amount of saltiness; the best thing is, it was super easy to make and uses common ingredients that you are sure to have at home (no last minute spree to Target!). This will be my go-to crust for future recipe! As always, thank you so much for another amazing dish.
Hi Elise, thank you so much for posting this recipe and thorough description. I am actually going to make this crust right now. Only thing is I don’t have a food processor and will try to make this by hand. Do you have any tips for making this crust by hand?…thanks again
Hi, Jeanne! I actually just made this recipe by hand recently. I grated the frozen butter on a cheese grater right into the bowl of flour, sugar, and salt. Once grated, I gently tossed the butter flakes in the flour to coat them, and then started adding the water a tablespoon at a time. Toss in between adding tablespoons of water, and occasionally test the dough by squeezing it in your palm. Once it holds together well without crumbling, you’re good to go. I ended up needing to add a few extra tablespoons over what the recipes calls for (about 7 or 8 tablespoons), and my crust was still fantastic. Enjoy!
Hi Jeanne, to add on to what Emma said, here are a couple more tips. Take half of the frozen grated butter and really rub it into the flour. Don’t worry about the warmth of your hands. You want every bit of flour to be coated with a little fat from the butter. Then gently add the remaining frozen grated butter. When you add water, start with sprinkling the dough with 4 tablespoons at once. Then add a tablespoon at a time. For an extra special trick, swap out 2 teaspoons worth of water with white vinegar or cider vinegar. The vinegar helps make the crust tender and easier to roll out.
As an OLD time baker, we used to cut the fat with two knives. Refrigerated butter or butter from an actual Ice Box worked nicely as you used a butter knife in each hand and criss- crossed the butter and flour between them until the flour and butter mix was pea sized. Or those of us who baked often would have a wire crescent cutter to cut the fat into the flour with just a few strokes. (My mother, or her mother born in the 1880s could cut the fat in a minute with the knives.) I suppose after that you could freeze it and continue as above but we never did. The room was cold anyway during pie season. The pea size made it flaky like a puff pastry. You wanted balls of fat surrounded by flour not a homegenous mix. Otherwise same recipe.
This is the only pie crust recipe I use. It works every time, without fail. And I love being able to use my food processor. The crust is flaky, tender, and delicious.
ALL-BUTTER PASTRY CRUST … Best pie crust recipe ever! I’ve made it many times now and I always come back to it because it’s simple and works every time. A small trick I learned was to cut the butter into cubes and since it warms and softens in the process, I put the cubed butter in the freezer for a few minutes to get it cold again.
The all-butter crust recipe is the ultimate. Hands down the best recipe with a well-written set of instructions and photos. It is fool proof. I am an experienced make-from-scratch- pie crust type of girl who is also a trained chef. This is a winner. Nice work!
Haven’t made this yet. Can one use a stand mixer to mix the ingredients or is the food processor mandatory?
Hi Jim, you need to “cut” the butter into the flour, which is why a food processor works so well. A stand mixer wouldn’t work as well for this. Another thing you can do is to freezer the butter and grate it through the large holes of a box grater. Then mix the grated butter in with the flour. If you do this, rub the flour and the grated flour together a bit so that the flour gets coated with some of that butter.
I love your recipes, but I really wish you would include the nutritional information for them as many people are looking at fat content etc. , but it would also be very helpful for those with sodium restrictions and want to make a recipe from the site.
Hi, Donna! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
I usually make my apple pies a week ahead of Thanksgiving, freeze them uncooked, and bake them from the freezer the night before T-Day. Will this pie crust work for this method?
Hi, Patrice! Yes, that method should work with this pie crust recipe. Happy holidays!
definitely a keeper. It was flaky and tasty. Husband loved it when I used this for my chicken pie.
So, for a double crust apple pie what temp would you use, 350 degrees? And how long approx. Thanks
Hi Joni, check out the instructions for making apple pie on our apple pie recipe.