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Greg Lovell: "Makes one crust, so I usually double it to make t…" Read More
5Ingredients
20Minutes
140Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/4 cups all purpose flour
- 1/4 tsp. salt
- 1/2 tsp. granulated sugar
- 1/2 cup cold butter (1 stick cut into cubes)
- 1/4 cup ice water
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Directions
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories140Calories from Fat┅ |
% DAILY VALUE |
Total Fat0g0% |
Saturated Fat |
Trans Fat |
Cholesterol |
Sodium150mg6% |
Potassium40mg1% |
Protein4g |
Calories from Fat┅ |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber1g4% |
Sugars<1g |
Vitamin A |
Vitamin C |
Calcium2% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(38)

Greg Lovell a year ago
Makes one crust, so I usually double it to make two pies. Combine dry ingredients in a large bowl, then I use my hands to mix in the butter (cut lengthwise twice, then crosswise into small cubes) and add the ice water until desired consistency. Don’t overwork the dough or add too much water! I then stretch and fold the dough into ball(s), wrap it, and chill it in the freezer for ~20 min. I also chill it again for another 15 min. after rolling it out on a floured mat and putting it into pie pan, before baking. Quarter turns, roll outward to about 12” and do the edges w a fork. Blind bake it first for pumpkin pie, coconut cream, etc. Blind bake: line the crust in pie pan with parchment paper (crumple it up first so fits better) and fill with pie weights, making sure to push them up snugly along the sides. 375 for 15 min. Then remove the pie weights/parchment, poke holes along bottom of crust, and bake another 14 min. If it's a no-bake pie, cool the crust completely, then fill and serve as directed. If it's a pie to be filled and baked further (ex. pumpkin), you can fill the crust while it's still warm and return to oven.

Carmel Eckman a year ago
Excellent! Easy and Delicious!!I won’t go back to the store bought dough EVER again.

k cannon 2 years ago
Excellent pie crust recipe. I did one thing different. I used self rising flour. This is absolutely the best pie crust recipe ever. Make sure you cut your butter into small pieces. I never leave reviews this one is wroth reviewing. A million plus GOLD STARS.

Rita 2 years ago
This sounds like an amazing pie crust recipe that only makes ONE pie crust, without the top part!! That's a rarity, and I love it! Can't wait to make this crust for a pear pie that I'm making for an October festival celebrating harvest! The pears that I'll be using are the ones that my uncle grows every year, and my family harvests and cans. I made this recipe a while ago, and I still know it's SO GOOD- better than any apple pie!

Mama C 3 years ago
Yep, this pie crust was easy to make, flaky, and delicious. Made it as the base for 'Pi Day' pie!!

Vikki Bayeh Haley 5 years ago
I added a couple of tablespoons of yogurt to help with texture. Very quick and easy recipe

Gina Small 5 years ago
This pie crust is easy and absolutely delicious. I use it as a crust for Chicken pot pie. Everyone wants the pieces with the most crust.

Scarlet 5 years ago
Great. Flakey and delicious. I appreciated that this was a half recipe (only one pie crust). I used it for a top to an iron skillet pot-pie recipe.

Brandi Carlson 5 years ago
Easy, yes! Used it for an apple pie, and it was the best flaky crust! Didn’t sog at all! Soo good!

Michelle Rosson 5 years ago
Very basic/easy recipe. I used it for a chocolate pecan pie and it was perfect. The edges didn't burn either. Using it again for another chocolate pecan pie and a pumpkin pie.

Carla Goldberg 5 years ago
Really simple and delicious. Nice and buttery. I have made this twice. I have made it with half the amount of butter the second time to cut some fat out and while it wasn't buttery, it was still a good, tasty, easy crust and wasn't tough at all.