Homemade Pie Crust Recipe

Chef's Notes

Ingredients Used:

Flour: Tested with both Gold Medal All Purpose 10.5% protein & King Arthur All Purpose 11.7% protein
Unsalted Butter: Tested with both European style butter 82% butterfat & American Butter 80% butterfat

All Purpose Flour
My ‘go to’ flour for pie crust is has a lower protein of 10-11% for a tender crust. Make sure to measure your flour correctly by weighing it with a scale.
European Style Butter
For a rich all butter pie crust go with high quality European style butter like Plugra, Kerrygold, or President if you can. Look for unsalted butter with 82% butterfat. 
America Style Butter
This recipe will also work with American butter at 80% butterfat. Any brand will do, I’ve used about all of them at some point to make this pie dough and every pie was still delicious! 

Let your dough rest for 1 hour before rolling out. If the dough has been in the fridge longer than an hour, let it sit on the counter for about 15-20 minutes to warm slightly to room temperature before rolling out. If the dough springs back while rolling, it needs more resting time in the fridge.

Refrigerate for up to 3 days. Make the dough ahead and keep in the fridge for up to 3 days. Any longer than that and it’s better to just freeze it, as the dough will start to turn a little grey in color.

Not ready to bake just yet and want to freeze your pie dough? Double wrap in plastic wrap and place in a freezer safe plastic bag or air tight container for up to 3 months of freshness.