Buttery, crisp and flaky, this is a good old-fashioned single crust pie recipe, also known as pate brisee.
For step-by-step recipe with photos or a double-crust pie dough recipe
This is my perfect pie crust recipe so you can make a gorgeous lattice pie or double crust pie. If you’re looking for step-by-step instructions to make a lattice pie, check out my how-to post on pie lattice design.
Delicious pie recipes to try
- Decadent French Silk Pie: This rich and indulgent pie has a chocolate mousse filling topped with fluffy whipped cream inside a flaky, tender, buttery pie crust. It’s showstoppingly gorgeous and perfect for the holidays – or any time of year!
- Pecan Pie: This comforting pecan pie has a gooey pecan filling and a rich, flaky, buttery crust. It’s best served with whipped cream or ice cream for the perfect Thanksgiving dessert!
- Pumpkin Pie: This is my family’s favorite pumpkin pie recipe. It’s made with a buttery, flaky homemade pie crust and a spiced, rich and creamy pumpkin filling that’s packed with flavor. This pie will be the star of your Thanksgiving table, but it’s delicious any day of the year.
- Caramel Pear Pie: Made with a flaky, buttery pie crust and filled with sweet pears and gooey caramel sauce, this pear pie is a lovely twist on classic apple pie. It’s easy to make and is perfect for the holiday season!
Single-Crust Pie Dough
Buttery, crisp, crumbly, and flaky, this is a good old-fashioned pie crust recipe, also known as pate brisee.
YIELD 1 9-inch pie crust, enough for a single-crust pie
Ingredients
- 1 ¼ cups (175g/6.2 oz.) all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup (1 stick/113g) cold butter, cut into small cubes
- 2-4 tablespoons (30-60 ml) very cold water
Instructions
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Process flour, salt, and sugar in a food processor for a few seconds until combined (Instead of food processor, you can do the whole process by hand, using a pastry cutter). Add butter and pulse until mixture becomes crumbly and resembles coarse meal (different size of butter pieces or some large pieces is fine), about 15 pulses. Add 2 tablespoons water and keep pulsing, adding more water as needed, one tablespoon at a time, until the dough isn’t dry and starts to clump together. Do not process to the point that a large ball of dough is formed, rather the dough should be quite crumbly with large clumps. Another way to check if it’s done, is to take a piece of dough and press it between your thumbs – the dough should stick well together without feeling dry or crumbly.
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Turn the dough to a floured surface and form into a ball. It should come together easily without being sticky. Flatten ball slightly with your hands to form a 1-inch thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour before proceeding with your pie recipe.
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If you don’t want to use the dough right away, you can refrigerate it or for up to 3 days or freeze it for up to a month, then thaw it overnight in the fridge.
