“No-Fail” Pie Crust - Carolina Country

“No-Fail” Pie Crust

4.3/5 rating (8 votes)
  • Category: Desserts, Holiday
  • Servings: Enough for one pie, bottom and top crusts
  • Print Recipe
“No-Fail” Pie Crust

Loaded with butter (so you know it’s good!), this pastry crust makes enough for both a bottom and top crust. And while we all know nothing is completely fail-safe, there are a number of tips included to help guide the process.


  • 2½ cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into ½-inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6–8 tablespoons ice water


  1. Mix flour, sugar and salt in food processor and pulse a couple of times. Add butter, one cube at a time, pulsing after each addition. Continue pulsing until pieces of butter are pea-sized.

  2. Sprinkle with ¼ cup of ice water and pulse again. Add more ice water, a tablespoon at a time, pulsing and repeating. When a pinch of crumbly dough barely holds together, the mixture is ready. Careful, too much water makes a tough crust.

  3. Mound dough on a clean surface and divide into two piles. Hand knead each one to form a disk. Knead just enough to hold together without cracks (overknead and crust will be tough!). You should see small bits of butter throughout which makes for a flaky crust. Sprinkle each disk with a little flour, wrap in plastic wrap and refrigerate for one hour (or up to 2 days).

  4. Let one disk sit at room temperature for 5-10 minutes to soften. Roll out on a lightly floured surface to a 12-inch circle, about ⅛-inch thick.

  5. Carefully shape into a 9-inch pie plate so that it lines the bottom and sides. Use kitchen scissors to trim the dough to within ½-inch of the edge of the pie plate. Add filling to the pie.

  6. Roll out the second disk (or freeze and save for a future pie) and place on top of filling. Trim excess dough, leaving a ¾-inch overhang. Fold the edge of the top piece of the dough around the edge of the bottom piece, pressing together.

  7. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts to allow steam to escape.

Recipe courtesy of

Jennifer Kreutz of Youngsville, a member of Wake Electric

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4.3/5 rating (8 votes)

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