David's Butter Pie Crust

Source: David Pistrang


  • 2 and 2/3 cups all-purpose flour

  • 3/4 teaspoon salt

  • 2 tsp sugar

  • 1 cup unsalted butter, cut into little cubes and then re-chilled until very cold

  • 7 or 8 tablespoons ice water


In stand mixer, mix flour, salt and sugar. With the paddle attachment running on low speed, gradually add butter pieces into the dry ingredients. After all the butter is put in, use fingers to smoosh any remaining butter pieces that are too large. Butter should be in very small pieces by this point, but no need to be obsessive about it.

Then put back on the stand mixer and add ice water one tablespoon at a time. Then stop the mixer and bring the dough together with your hands so it's all cohesive. Transfer to a cutting board or counter top and add a bit more flour if necessary, then split into two equal balls. Flatten balls into discs and then wrap tightly with plastic wrap. Refrigerate until ready to use. Makes enough crust for a bottom and top layer of pie.

Can be made 1 or 2 days in advance and be kept in fridge, or can be frozen for a longer amount of time. If kept in fridge, remove about 2 hours before rolling and bring closer to room temperature, but not too warm.


I used this crust recipe to make apple pie for Thanksgiving 2021 and it came out great.

Tags: <pie>