Perfect Pie Crust

Date Added: Jan 16, 2011 American Baking and Pastry
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Prep Time

8 mins

Cook Time

0 mins

Ready In

8 mins



*to adjust serving size click on "serving box".


The Perfect Pie Crust. Flaky and Delicious. Great for any type of Fruit Pie. Makes the perfect amount for a top and bottom of a 9 inch Pie.


  • 3  Cup(s) Flour, All Purpose
  • 1
  • 6  Ounce(s) Weight Butter
  • 2
  • 4  Ounce(s) Weight I Can't Believe It's Not Butter
  • 3
  • 3  Table Spoon(s) Sugar
  • 4
  • 1  Tea Spoon(s) Salt
  • 5
  • ½  Cup(s) Heavy Cream, cold
  • 6


    1. Using a food processor, pulse sugar, flour and salt until combined
    2. Add butter, pulse until you have a chickpea size texture
    3. Add heavy cream in a slow stream, pulse until dough clumps up
    4. Remove dough from food processor and finish mixing on a clean floured surface
    5. Kneed dough with your hands a few times, do not over work it
    6. Wrap dough in plastic wrap and refrigerate for atleast 2 hours
    7. Once dough is finished chilling, unwrap and cut into two equal portions
    8. On a floured surface, roll out one portion of dough until 1/4" thick (use as much flour as needed)
    9. Do the same with the other portion
    10. Use for your pie or wrap in plastic wrap and refrigerate until using

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