Maybe you’re under the impression that making pie dough is difficult, but after learning this easy method, you’ll be a pro! Making pie crust by hand will result in the flakiest crust. It’s a method you’ll come back to over and over.
- 2–3/4 cups (330 grams) all-purpose flour
- 2 tablespoons (14 grams) cornstarch
- ½ teaspoon salt
- 18 tablespoons (250 grams) unsalted butter, chilled and cut into 1” pieces
- 1 tablespoon (15 grams) apple cider vinegar
- 1/3 cup – 1/2 cup (80–120 grams) ice water
- In a large bowl whisk together the flour, cornstarch and salt.
- Toss in butter and coat with flour. Using your fingers, squeeze and work the butter into the flour. Continue until most of the butter looks shaggy. Some larger pieces can remain, up to the size of a marble.
- Add the vinegar to the water then drip in 3/4 of it throughout the dough and toss together with your fingers. If there is enough water the dough should easily squeeze together with your hands. Drip in more water as needed, switching to a spatula if needed to make sure to get any dry spots moistened. Add just enough water to bring the dough together.
- Using your hands gently bring the dough together as one large ball. Transfer the pastry to a work surface and divide it into two pieces, each about 12 ounces. Shape into a rough disk shape.
- Place each in a piece of plastic wrap and wrap tightly.
- Using a rolling pin, roll the wrapped dough out until it stretches to the corner of the plastic wrap.
- Refrigerate for at least 2 hours, but preferably overnight
This post contains a ton of helpful information and tips. Please reference that if you have any questions, or feel free to comment below if you have one that is not answered.
This recipe makes enough pastry to make one double-crust pie or two single-crust pies. If you just want to make one single-crust pie, you can halve the recipe.
Keywords: How to Make Pie Crust by Hand