Yield: Yields two 12-inch rounds, enough for one 9-inch double-crust pie.
An all-butter dough and a light touch give you the flakiest crust that’s perfectly balanced with its filling.
Want more pie? Watch video demonstrations of how to crimp pie crust, how to make a decorative crust, and how to make three classic Thanksgiving pies: single-crust pumpkin and pecan pies, and a double-crust apple pie.
Browse our Guide to Thanksgiving Dinner for hundreds more recipes for turkey, sides, and pies.
The butter should remain cold and firm. To test it, pick up some butter and pinch it between the thumbs and forefingers of both hands to form a little cube. If the butter holds together as a cube and your fingers are not greasy, then the butter is still cold enough. If your fingers look greasy, put the bowl in the refrigerator for 15 minutes to firm up the butter before adding the water.
I’ve been making this crust since it first appeared in 2003. This time I made it and yes, much too much butter to flour and I had to add more flour. Went back to the original recipe and it called for 11.5 oz flour rather than the 9 oz here with all other amounts the same. Is the new amount intentional or and error?
I made this recipe many years ago and this has become my standard pie crust. It is delicious and makes it a struggle decide which is more delicious the pie or the crust. Thanks Fine Cooking!!
I guess there is such a thing as too buttery...My usual crust ratio is 6 oz fat to 9 oz flour, using 4 oz butter and 2 oz shortening or lard. This crust was easy enough to handle but the final result was so tender (as opposed to flaky) and buttery it seemed more like a cobbler or a pressed shortbread crust and the butter flavor overwhelmed the fruit. Maybe the disappointing texture had something to do with the fact that I'm baking at a moderately high altitude, but I think I'll stick to my tried and true formula.
My Mr is super picky about pie crusts and he pronounced this one was exceptional! I'll be using this one from here on out. Thanks so much!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.