Food Recipes Desserts Pies & Tarts Classic Pie Crust 5.0 (2) 2 Reviews Food & Wine’s Justin Chapple makes his Classic Pie Crust recipe with all butter to ensure the flakiest crust. Chapple calls for a food processor to make the process even easier, but you can make the crust by hand using a large bowl and a pastry cutter or fork to work the butter into the flour mixture. Don’t forget to decorate the edges of your pie. See the Note for inspiration. Slideshow: More Pie and Tart Recipes By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Abby Hocking Active Time: 30 mins Total Time: 2 hrs Yield: Two 9-inch pie crusts or One 9-inch double crust Cook Mode (Keep screen awake) Ingredients 2 1/2 cups all-purpose flour 1 tablespoon granulated sugar 1 teaspoon kosher salt 2 sticks unsalted butter, cubed and chilled 1/2 cup ice water Directions In a food processor, pulse the flour with the granulated sugar and salt to mix. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Drizzle the ice water on top and pulse in 1-second bursts until the dough just starts to come together. Turn the dough out onto a work surface, gather any crumbs and pat into 2 disks. Wrap the disks in plastic and refrigerate until chilled, about 45 minutes. Work with 1 disk of pastry at a time: On a lightly floured work surface, gently tap the pastry with a rolling pin to flatten it slightly. Dust lightly with flour and roll out the pastry to a 13-inch round, a scant 1/4 inch thick. Slide the pastry onto a sheet of parchment paper, then slide the paper onto a baking sheet; refrigerate until chilled. Repeat with the remaining dough (see Note). Transfer one pastry round to a 9-inch pie plate. Using your fingers, press the dough over the bottom and up the side of the plate over the rim. Using scissors, trim the overhanging dough to 1-inch. Fold the overhanging dough under itself to form a neat edge, then crimp decoratively (see Note). Repeat with the remaining pastry round to form one more crust. Refrigerate for at least 30 minutes before using. Notes 1. If making a double crust pie, roll out the second disk of dough to a 12-inch round and center it over the filling. Press the edges of dough together and trim the overhang to a scant 1-inch, fold the overlay under itself and crimp decoratively. Cut a few slits in the top crust for steam to escape. 2. You can easily decorate the edge of your pie crust using one of these fun techniques: Classic Crimp: Use your thumbs and fingers (or knuckles) to crimp a scalloped edge. Old-School Edge: Use the tines of a fork to imprint lines in the dough. Crescent Moon: Use an inverted spoon to form crescent shapes around the edge of the crust. On the Dot: Use the handle of a thin wooden spoon to imprint the edge of the crust with dots. Caesar’s Crown: Using scissors, snip the crust of the dough in 1-inch intervals and then twist the dough in opposite directions to form what resembles Caesar’s crown. Rate It Print