Mastering a flaky, buttery pie crust is the baker’s gateway to legendary desserts. In Chef Tom’s guide, every step is designed for success—from keeping ingredients cold, to handling butter fragmentation, to resting the dough at the right pace. With this method, even your first crust will bake to golden, tender perfection.
Perfect Pie Crust
Tom Jackson
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
10 minutes
Calories
457
Whether you’re making a classic fruit pie, custard, or holiday staple, this crust sets the stage for your filling. It pairs beautifully with grilled pies or stovetop baking and elevates any dessert into a memorable centerpiece.
Ingredients
- 18 oz (4 1/2 sticks) unsalted butter, cubed, frozen
- 28 oz pastry flour
- 4 1/2 oz sugar
-
1 1/2 tsp kosher salt
- 4 eggs
- 1 1/2 oz (3 tbsp) cold water
- 1 egg white, beaten
Directions
To make the pie crust dough, combine the dry ingredients in a stand mixer, fitted with a paddle attachment. Add the butter. Mix on low until the butter is broken down into pea-sized pieces.
- Add the eggs, one at a time, waiting until each egg is incorporated before adding the next.
- After the eggs are incorporated, add the cold water. Mix just until the dough comes together.
- Turn out onto a floured work surface. Press into a one-inch thick rectangle, without working the dough much.
- Wrap in plastic. Place in the refrigerator for at least 30 minutes.
- Divide in half. Freeze half for later use. Roll out the other half to 12” diameter.
- Place flattened dough in a greased pie dish by gently lifting the edges of the dough and pressing it down into the plate corners. Trim off excess and fold under 1” border under to form a hearty crust. Place in the refrigerator to chill.
Recipe Note
What You’ll Love
Reliable flakiness thanks to frozen butter and careful mixing
Perfect browning control with just enough chilling at each step
Effortless rolling with elastic, non-sticky dough that won't shrink
Versatile base ideal for any sweet or savory pie, grilled or oven-baked
Frequently Asked Questions
Why use frozen butter?
Frozen butter stays intact until heated, creating steam pockets—this yields a flaky, tender crust.
Why not overwork the dough?
Overmixing develops gluten, resulting in a tough crust. Stop mixing once ingredients just hold together.
Can I roll this dough without chilling again?
Skipping the second chill can lead to shrinking and distortion—chill helps stabilize the dough for baking.
Does this crust work on the grill?
Yes—a cold dough and indirect heat make this crust ideal for grilling, offering crispness and balanced browning.
Nutrition
Nutrition
- Serving Size
- 7.91
- per serving
- Calories
- 457
- Carbs
- 46 grams
- Protein
- 9 grams
- Fat
- 28 grams
- Sodium
- 418 milligrams
