This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures.

Chef John
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.

    Advertisement
  • Stir water and vinegar in a small bowl.

  • Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.

  • Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.

  • Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

346 calories; 23.4 g total fat; 61 mg cholesterol; 150 mg sodium. 29.8 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (331)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/14/2012
This is my 1st attempt on making a pie crust from scratch.. so I followed everything exactly and was kinda nervous at first but it came out really well! Flaky and really light! Chef John never fails to impress! Oh and I had some dough left for half a crust, lolz.. Read More
(102)

Most helpful critical review

Rating: 2 stars
04/06/2013
The recipe should also contain some directions for cooking without a food processor. Read More
(194)
429 Ratings
  • 5 star values: 351
  • 4 star values: 49
  • 3 star values: 16
  • 2 star values: 6
  • 1 star values: 7
Rating: 2 stars
04/05/2013
The recipe should also contain some directions for cooking without a food processor. Read More
(194)
Rating: 5 stars
06/14/2012
This is my 1st attempt on making a pie crust from scratch.. so I followed everything exactly and was kinda nervous at first but it came out really well! Flaky and really light! Chef John never fails to impress! Oh and I had some dough left for half a crust, lolz.. Read More
(102)
Rating: 5 stars
06/10/2012
Exceptional. Very easy instructions. The addition of the vinegar really makes the crust very flaky. I will recommend this recipe to all my friends. The video is very very good. Just a note, use the metal chopping blade, not the dough blade. Read More
(88)
Advertisement
Rating: 5 stars
10/14/2012
After 50 years (yes, 50) of trying without success to make a decent pie crust, I have finally found this ***wonderful, delicious*** recipe. THANK YOU Chef John. If you were here I would kiss you... on the lips. ;-) Watching the video several times before I started helped me a great deal and, as directed, I followed the recipe fanatically, using a scale to measure *exactly* 12 ounces of flour and 1 cup of butter (226 grams). I am so delighted that I no longer suffer from pie-crust paranoia and I can't wait to experiment with new fillings. This first success was a cherry pie with a lattice crust but next week I'll attempt an apple. Interestingly, many people claim that a shortening-based recipe is superior, but this recipe (and Martha Stewart's recipe that many people adore) prove that butter is a godsend to cooks and bakers everywhere. Read More
(64)
Rating: 5 stars
05/05/2012
Very very easy, indeed. I ended up with enough for 3 crusts, but I tend to end up with more no matter the recipe--I think maybe my pie pans are small. I used this crust for the Tarte Aux Moutarde (perfect complement!) and the Tomato Pie I, both of which are on here. I did have to add a bit more water, but that is going to depend on your humidity anyway; it isn't the recipe's fault. The crust is very flaky and delicious. A good complement to savory dishes. Thanks for the recipe. Read More
(46)
Rating: 5 stars
06/25/2012
I have been baking for a very long time, & pie crusts always made me nervous and were hard to conquer. Until now that is! This recipe is very easy to work with- it rolls out beautifully without breaking apart. And it delicious. This will definitely be my go to recipe from here on out! I partially roll the crusts inside Saran wrap & then transfer to lightly floured surface. Easy as pie! Read More
(34)
Advertisement
Rating: 5 stars
10/02/2012
I made this crust with no food processor...So easy, followed the directions to the letter. Chilled my steel bowl for extra coldness and mxed everything by hand. Made two batches, one for my chickent pot pie and the other for apple turnover. Will post again after making those two dishes. Thank you, saved me an easy 10 bucks in buying already made dough. Read More
(27)
Rating: 5 stars
11/04/2012
Wonderful pie crust! I use it for all my crusts from quiche to apple pie. If I need a sweet crust I just add sugar to taste. I don't even refrigerate it, I just roll it on wax paper and then just flip it over on to the pan, easy! My mother used to tell me "Oh you make such wonderful fillings" now everyone wants my crust recipe too! Thanks Chef John! Read More
(22)
Rating: 5 stars
07/17/2012
I can't believe I messed up this recipe this bad and it still turned out OK! I only put 1/2 C butter in by mistake - I kept adding ice water thinking the recipe was wrong - nope - I was wrong! It still turned out pretty good - not as light/flaky as it would had I not been blind as a bat - but still usable. Used it with the peach berry pie from this site. I'll use the recipe again - and wear my glasses and I bet it will be fabulous! Read More
(19)