Classic Homemade Pie Crust

This classic homemade pie crust is buttery, tender, and wonderfully flaky, making it a versatile foundation for both sweet and savory baking. Made with simple ingredients and easy to prepare, it delivers a crisp, golden crust with a delicate texture that complements a wide variety of fillings.

This recipe makes one generous crust, sized for a 10.25-inch cast iron skillet, with enough dough to comfortably cover the bottom and sides while leaving extra room for shaping and decorative edges.

Its versatility goes well beyond traditional pies. Use it for fruit pies, pumpkin pie, custard pies, quiches, savory pies, rustic galettes, pot pies, hand pies, and open-faced tarts. Whether you're preparing a classic dessert, a seasonal fruit bake, or a hearty savory dish, this pastry crust is a reliable all-purpose recipe for your kitchen.

Equipment

• 10.25" (26 cm) Cast Iron Skillet

Ingredients

• 270 g all-purpose flour

• 175 g cold unsalted butter, cut into small cubes

• 2¼ tsp granulated sugar

• ¾ tsp salt

• 45–70 ml ice-cold water

Instructions

1. Combine dry ingredients: Divide the flour into two equal portions (135 g each). Combine the first portion with the sugar and salt in a food processor.

2. First half of butter: Add approximately 87 g of cold butter. Process for 30–60 seconds until the mixture becomes fine and crumbly, with no visible butter pieces.

3. Remaining ingredients: Add the remaining 135 g flour and 88 g butter. Pulse twice to distribute.

4. Add water: Drizzle in 45 ml ice water and pulse a few times. Test by squeezing a small amount of dough in your hand. It should hold together without crumbling. Add more water, one tablespoon at a time, if necessary.

5. Form the dough: Transfer to a work surface and gently press together into one dough ball. Avoid excessive kneading.

6. Chill: Flatten into a disc, wrap tightly in plastic wrap and refrigerate for at least 1 hour.

7. Roll out: Lightly flour your work surface and rolling pin. Roll the dough into a circle approximately 35–38 cm (14–15 inches) in diameter.

8. Fit the skillet: Carefully transfer the dough into your 10.25-inch cast iron skillet. Gently press against the bottom and sides without stretching it. Trim excess dough and shape the edges.

9. Chill again: Refrigerate the shaped crust for 20–30 minutes before baking.