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–+ servings
Pie crust in a pie pan with a fluted edge.

Homemade Refrigerated Pie Crust

Beth Lee
This classic butter-based pie dough is very closely adapted from a recipe called Pie Dough with Water from Emily Luchetti's book Classic Stars Desserts and has been my go-to since 2010. It will yield 2 pie crusts if using standard depth 9" pie pans.
4.67 from 21 votes
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Prep Time 5 minutes
Cook Time 10 minutes
1 hour
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 16 people
Calories 401 kcal

Ingredients
  

  • 2.5 cups all purpose flour
  • 1.5 tablespoons granulated sugar
  • ¼ teaspoon kosher salt
  • 20 tablespoons cold unsalted butter cut into cubes
  • 3.5 to 4.5 tablespoons ice water
  • flour for dusting

Instructions
 

  • Prepare your butter by cubing it into about ½-inch size pieces and keep this refrigerated. This can certainly be done ahead of time and be waiting in the refrigerator for your next steps.
    Butter cut into cubes in a white bowl.
  • Using your stand mixer fitted with the paddle attachment, place the flour, sugar, and salt in the bowl and mix it together briefly on low speed to combine.
    Dry ingredients mixed together in the stand up mixer bowl.
  • Add the cubes of butter to the bowl of the stand mixer.
    Cubes of butter over flour mixture in mixer bowl.
  • On low speed, mix the flour and butter together until they resemble small uneven size peas. If you listen while the mixer is working, you will hear it change tone as the butter becomes incorporated into the flour.
    Pie dough in a mixer bowl showing that the butter is being incorporated and pea size pieces are emerging.
  • At small pea stage, add in 3.5 tablespoons of the ice water and mix for 10 more seconds. Then take a small bit in your fingers and squish it. Does it hold together? Then you probably added enough water. Is it a bit crumbly? Add in another tablespoon of the ice water. 
    Hand pinching a piece of dough to see if it's ready.
  • Once the dough has formed, remove it to a lightly floured surface or parchment paper. Split it in two, wrap each piece separately. Weigh them out to be precise if you’d like. Wrap well and place in the refrigerator to rest for at least an hour before you roll them out. Even better leave them overnight or for as long as 3 days. If you need to wait longer, then freeze them and they will last for at least a month.
    Two disks of pie dough on a piece of parchment - one wrapped in plastic wrap and one not.

Video

Nutrition

Calories: 401kcalCarbohydrates: 32gProtein: 4gFat: 28gSaturated Fat: 18gCholesterol: 75mgSodium: 323mgPotassium: 50mgFiber: 1gSugar: 2gVitamin A: 875IUCalcium: 14mgIron: 1.8mg
Keyword pie crust, pie dough, pies
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