A classic, buttery, reliable crust for fruit pies, pot pies, cream pies, and more.

This is my go-to pie crust — tender, flaky, and simple enough for everyday baking yet sturdy enough for deep-dish pies and savory pies. It uses basic pantry ingredients and comes together quickly, even in large batches.

---

Ingredients

(Makes one double crust or two single crusts)

• 2 ½ cups (315 g) all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks / 226 g) cold unsalted butter
  • or ½ butter + ½ lard for extra flake
• 6–8 tablespoons ice water
• Optional: 1 teaspoon vinegar or lemon juice (helps prevent toughness)

---

Instructions

1. Mix dry ingredients.

Whisk together flour and salt in a large mixing bowl.

2. Cut in the fat.

Add cold, cubed butter.
Use a pastry cutter or your fingertips to blend until the mixture has pea-sized pieces with some larger flakes.
Visible butter = flaky crust.

3. Add water.

Sprinkle in 4 tablespoons of ice water, tossing gently.
Add more water, 1 tablespoon at a time, just until the dough holds together when squeezed.
Do not overwork.

4. Chill.

Divide the dough into two discs, wrap tightly, and refrigerate for at least 1 hour (or up to 2 days).
This rest time relaxes the dough and keeps the butter cold.

5. Roll out.

Roll the first disc on a lightly floured surface to about ⅛ inch thick.
Transfer to a 9-inch pie dish. Add your filling or continue to the prebaking instructions below.

---

When to Prebake (Blind Bake)

Most pies do NOT need the crust baked ahead of time.
Use the guide below to choose the right method:

---

NO Prebake Needed

Use a raw crust for:

• Apple pie
• Berry pies
• Cherry, peach, rhubarb
• Pumpkin pie
• Pecan pie
• Meat/vegetable pot pies

Just fill the raw crust and bake according to your recipe.

---

Partial Blind Bake (Quiche & Lightly-Baked Fillings)

Needed for:

• Quiche
• Custard pies that bake at low heat
• Some tarts

How to Partial Bake:

1. Chill rolled crust 10 minutes in freezer (prevents shrinking).
2. Line with parchment + pie weights.
3. Bake at 375°F (190°C) for 15 minutes.
4. Remove weights.
5. Bake 5 more minutes, until the bottom looks set but not browned.

---

Full Blind Bake (Cream Pies & No-Bake Fillings)

Needed for:

• Banana cream
• Chocolate cream
• Coconut cream
• French silk
• Any pie where the crust must be fully cooked before filling

How to Fully Blind Bake:

1. Chill rolled crust 10 minutes.
2. Line with parchment + pie weights.
3. Bake at 375°F for 15 minutes.
4. Remove weights.
5. Bake 10–15 minutes more, until golden brown and crisp.

⏳ Total time: about 25–30 minutes.

---

Tips for Best Results

• Keep ingredients cold for maximum flake.
• If the dough softens while rolling, chill 10 minutes and resume.
• For a glossy top crust, brush with an egg wash before baking (1 egg beaten with 1 tbsp milk).
• Dough discs freeze well for up to 3 months.