It all starts with the dough, and this all-butter dough is hard to beat. But different combinations of fats, flours, and flavorings can also make some pretty tasty crusts; see the Variations.
Makes one 9-inch single or double crust
Difficulty: Medium
Make Ahead and Storage: The tightly wrapped disk(s) of dough can be refrigerated for up to 3 days. Wrapped in plastic and then in aluminum foil, the dough can be frozen for up to 3 months. Thaw overnight in the refrigerator.
1. To mix the dough by hand: In a large bowl, whisk together the flour and salt. Add the butter cubes, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces between your palms or your fingers, flattening the cubes into big shards and continuing to toss them through the flour, recoating the shingled pieces.
For a flaky crust, continue cutting the butter into the flour just until the pieces of butter are about the size of walnut halves. Or, for a mealy crust, continue to work the mixture together until the pieces of butter are about the size of peas.
To mix the dough in a food processor: See Pro Tip.
2. Make a well in the center of the flour mixture. Add 3 tablespoons ice water for a single crust or 6 tablespoons for a double crust and mix to incorporate. Then add more ice water 1 tablespoon at a time and continue mixing just until the dough comes together. As it begins to come together, you can knead it a few times to make sure it’s fully combined. It’s important not to add too much water to the dough, which should never be sticky—it should hold together easily in a ball but still feel almost dry to the touch.
3. Form the dough into an even disk if making a single crust; or divide in half and shape into 2 equal disks if making a double crust. Wrap tightly in plastic wrap and chill for at least 30 minutes or up to overnight.
4. For a single-crust pie: Lightly flour the work surface. Roll out the dough to a circle ¼ inch thick: Start in the center of the disk of dough and push away from you using even pressure. Return to the center and repeat, this time moving toward you. Continue, rotating the dough occasionally and reflouring as needed to prevent the dough from sticking. This produces a more even result than just rolling back and forth, which can often yield thin edges and a thick center.
To transfer the dough to the pie pan, roll the dough up onto the rolling pin, starting at the far edge of the round. With the pie pan in front of you, start at the edge closest to you and gently unfurl the dough into the pan. Press gently to make sure the crust settles all the way to the bottom, but be careful not to poke any holes in the dough. Trim away the excess dough, leaving a ½-inch overhang all around. Chill in the refrigerator for 20 to 30 minutes or freeze for 5 to 10 minutes.
Tuck the excess dough under at the edges, pressing lightly to help “seal” the dough to the outer rim of the pie pan. Return the dough to the refrigerator for 20 to 30 minutes or to the freezer for 5 to 10 minutes.
Crimp the edges of the piecrust as desired (see Make it Pretty: Crimping a Piecrust). The crust is now ready to be parbaked, blind-baked, or filled and baked as directed in the individual recipes.
5. For a double-crust pie: Using one disk of dough, follow the instructions for a single-crust pie and chill the bottom crust in the pie pan. Roll out the second disk of dough on a lightly floured surface to ¼ inch thick and place on a parchment-lined baking sheet. Chill in the refrigerator for 10 to 15 minutes.
Fill the bottom crust as directed in the recipe. Roll the top crust up onto the rolling pin, starting at the far edge of the dough. With the pie pan in front of you, start at the edge closest to you and gently unfurl the dough onto the filling. Trim the excess dough from the edges, leaving a ½-inch overhang all around. Use your fingers to press the edges of the bottom and top crusts together so they are lightly sealed. Chill the pie in the refrigerator for 15 to 30 minutes or freeze for 5 minutes.
Tuck the excess dough under at the edges, pressing lightly to help “seal” the dough to the rim of the pie pan. Return the dough to the refrigerator for 15 to 30 minutes or to the freezer for 5 to 10 minutes.
Crimp the edges of the piecrust as desired (see Make it Pretty: Crimping a Piecrust).
Bake as directed in the recipe.
✻ Why It Works
Manipulated properly, four simple ingredients—flour, fat, salt, and water—make a dough that’s crisp and tender. The key takeaways: Keep everything cold; don’t be afraid to leave the butter in large pieces; and don’t overmix. And, come baking time, don’t be afraid of the high temperature, which turns this dough into all it can be through the magic of moisture evaporation and steam!
★ Pro Tip
I prefer mixing my dough by hand, but it can be made in the food processor. Start by cutting the butter into ¾-inch cubes instead of ½ inch. Toss the butter in the flour to coat before adding both to the food processor, then pulse in 3-second bursts until the pieces of butter are the desired size, depending on whether you want a flaky (walnut size) or mealy (pea size) crust. I find 10 to 15 pulses usually do the trick. Even when using the food processor, it’s best to add the water by hand to prevent overmixing.