Perfect Pie Crust

TYPE : Classic
YIELD : 1 crust
CALORIES : 1349 kcal
PREP TIME : 10 minutes
COOK TIME : 20 minutes
TOTAL TIME : 1 hour


  • 1 cup (2.5 dl) all-purpose flour
  • 1 tbsp potato or corn starch
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1 stick (100 g) cold butter
  • 3 – 4 tbsp ice cold water, as needed


Using a food processor

  • Mix dry ingredients then add cold butter and pulse until combined. Add water, one tablespoon at a time, until crumbles form.

In a bowl

  • Mix dry ingredients then grate the butter (preferably frozen) and toss to combine. Add water, one tablespoon at a time, just enough to bind the dough.


  • Transfer the rough dough to a floured surface and press into a ball. Flatten to a disc, cover with plastic and refrigerate for at least 30 minutes.

Blind Baking

  • Set the oven to 425°F (220°C).
  • Roll out the dough thinly using flour as needed, then roll it onto the rolling pin to transfer. Or roll it onto a piece of parchment paper and use that to flip the dough over the tin.
  • Place the dough inside the tin and let the edges hang over the edge to prevent shrinking. Prick all over with a docker or fork.
  • Bake until the crust firms up and turns slightly golden, about 15 – 20 minutes.
  • Clean up the edges and cool on a rack before filling.

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