Classic Pie Crust for Two 9-Inch Pies
A foundational pie crust recipe that yields two 10-inch crusts, perfect for making ahead and freezing. This versatile dough works equally well with butter for flavor or lard for extra tenderness, and stores beautifully in the freezer for up to three months. Master this technique once and you'll always have homemade pie crust ready when you need it.
Equipment
- Pastry Cutter
- Fork
- Plastic wrap
- Rolling Pin
- 9-Inch Pie Pan
- Parchment Paper
- Pie Weights
Ingredients
Pie Crust (makes 2 crusts for a 9-inch pie)
- 3 cup All Purpose Flour
- ¾ teaspoon Kosher Salt Morton brand
- 1 ¼ cup Unsalted Butter cold, cubed, or substitute 1 cup lard for a more tender crust
- 7-10 tablespoon Water ice cold
Instructions
- Combine flour and salt in a large mixing bowl.
- Cut the cold butter into the flour with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add ice water 1 tablespoon at a time, tossing with a fork until the dough just begins to hold together.
- Divide into two equal portions.
- Flatten each into a disk and wrap in plastic wrap.
- Refrigerate for at least 30 minutes.
- Roll out each disk on a lightly floured surface to about 12 inches in diameter.
- Gently press into a 9-inch pie pan, trimming and crimping edges as needed.
For pre-baked crusts
- Dock with a fork.
- Line with parchment.
- Fill with pie weights.
- Bake at 375°F for 15 minutes.
Notes
The key to flaky crust is keeping everything cold—work quickly and return the dough to the fridge if the butter starts to soften. The range of water needed depends on humidity; add just enough for the dough to hold together when pressed. Both disks can be frozen for up to three months wrapped tightly in plastic and placed in a freezer bag—thaw overnight in the fridge before rolling. Lard creates a more tender, shorter crust while butter adds flavor; some bakers split the difference and use half of each. Don't skip the 30-minute chill time; it allows the gluten to relax and makes rolling significantly easier. For blind baking, docking and weighing the crust prevents puffing and ensures an even bake.
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