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The best pie crust in a metal pan on a wood board with a white background.
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The Best Damn Pie Crust of Your Life

Yield: 2 9-inch pie crusts
Prep Time: 15 mins
Refrigeration Time: 1 hr
Total Time: 1 hr 15 mins
This is by far the best pie crust I've ever had! The dough is surprisingly simple to make and always comes out tender, flaky, and buttery. I promise, it's worth the extra 15 minutes to take your pies from good to absolutely amazing!


  • 2 1/4 c all-purpose flour
  • 2 Tbs sugar
  • 1 tsp Kosher salt
  • 1 c unsalted butter, very cold + cut into cubes*
  • 1 Tbs apple cider vinegar
  • 3 Tbs ice water


  • Food processor (optional)


  • By hand: In a large bowl, whisk together the all-purpose flour, sugar, and Kosher salt. Toss the butter cubes in the flour to coat. Using your fingers, "rub" the butter into the flour until you have a mix of long, shaggy pieces and pea-sized chunks. Work quickly to avoid melting the butter.
  • In a food processor: Combine the all-purpose flour, sugar, and Kosher salt in the bowl of a food processor. Pulse a couple of times to combine. Add the butter cubes to the flour and toss to coat with a fork. Pulse the mixture about 8-12 times, just until the butter is pea-sized. Pour the mixture into a large bowl.
  • Combine the apple cider vinegar and ice water in a small measuring cup. Slowly drizzle the vinegar-water over the flour mixture, running your fingers through the flour to make sure everything is incorporated. Knead everything together just until you have a dry, shaggy dough.**
  • Tip the dough onto a floured surface and knead a few more times, just until the dough is smooth and there are no more dry spots. Divide the dough into 2 equal pieces. Pat each piece into a 1-inch thick disc and wrap in plastic wrap or a reusable zipper bag.***
  • Refrigerate the dough for at least an hour, preferably overnight. The dough can be refrigerated for up to 5 days or frozen for up to 2 months.****


* The trick to flaky pie crust is keeping that butter very cold. If it's warm in your kitchen, freeze the butter for about 5 minutes before you make the pie dough to keep it cold.
**The dough may feel dry but resist the urge to add more water. Too much water will make the crust dense. Keep kneading, it'll come together eventually! (If you absolutely need more water, add it 1/2 Tablespoon at a time).
***I don't usually have plastic wrap on hand so I use reusable zipper storage bags to store the dough. It works great!
****If you'd like to freeze the dough, wrap the discs well in plastic wrap or a reusable zipper bag and place them in an airtight container before storing them in the freezer.
Cuisine: American
Course: Bread & Dough
Serving: 19-inch pie dough, Calories: 1372kcal, Carbohydrates: 119.5g, Protein: 15.5g, Fat: 93.4g, Saturated Fat: 58.5g, Cholesterol: 244mg, Sodium: 1820mg, Potassium: 184mg, Fiber: 3.8g, Sugar: 12.5g, Calcium: 50mg, Iron: 7mg
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