Pie Crust

Every delicious pie begins with an incredible crust; without that, it doesn’t matter how good the filling is! Fortunately, making crust doesn’t have to be difficult. Follow this easy recipe and you’re on your way to pie perfection.

Prep Time
10 minutes 1 hour chilling time
Unbaked pie crust with a bowl of flour, a rolling pin, and a fork
Tart Tin with Removable Bottom
Tart Tin with Removable Bottom
Pie Plate
Pie Plate
2 single-crust pie shells or 1 double-crust pie shell
  • 3 cups (375 g) all-purpose flour
  • 1 tbsp (13 g) Redpath® Organic Granulated Sugar
  • 1 tsp (6 g) salt
  • ¾ cup (170 g) butter, cold
  • ½ to ¾ cup (125 ml to 188 ml) water, cold

Step 1

In a large bowl, whisk together all-purpose flour, the Redpath® Organic Granulated Sugar, and salt until thoroughly blended. Place the bowl into the freezer to chill.

Step 2

Step 3

In a measuring cup, measure out about ½ to ⅔ cup (125 ml to 167 ml) cold water and add ice until the water reaches the ¾ cup (188 ml) mark. 

Step 4

Step 5

Using a pastry blender, quickly cut the butter into the flour until mixture resembles breadcrumbs with pea-sized pieces of butter scattered throughout; do not overmix.

Cutting butter into flour with a pastry blender

Step 6

With a tablespoon, sprinkle the dough with 6 tablespoons (½ cup / 125 ml) of the ice water. With a fork or rubber spatula, fold the dough onto itself.

Sprinkling raw dough with ice water from a measuring spoon

Step 7

When the dough looks as though larger clumps are forming, grab a small amount and gently squeeze the dough. If the dough holds together, then there is enough water and the pie dough is ready to be formed into a disc. If not, add another tablespoon or so of the ice water until it clumps together without crumbling.

Working raw dough by hand in a large glass bowl

Two hands holding a ball of pie crust dough over a glass bowl

Step 8

Divide dough in half. Flatten each half into a round disc, wrap both discs tightly with plastic wrap, and place in the fridge to chill; at least 1 hour.

A pair of hands pinching the edge of a pie crust into scallops