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Sheet-Pan Pie Crust

Yield: 1 13x18-inch crust

This recipe is developed specifically to provide enough dough for a single-crust slab pie or sheet-pan pie; a food processor makes it come together quickly. Start with a half-cup of water; you may need to add a bit more depending on the brand of flour you use. Depending on the recipe, you may parbake the crust and then fill it, or fold it over the filling before baking.


  • 13-1/2 oz. (3 cups) all-purpose flour
  • 1 Tbs. granulated sugar
  • 1 tsp. table salt
  • 10 oz. (20 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup ice water; more as needed

Nutritional Information

  • Nutritional Sample Size based on 20 servings per recipe
  • Calories (kcal) : 170
  • Fat Calories (kcal): 100
  • Fat (g): 12
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 30
  • Sodium (mg): 120
  • Carbohydrates (g): 15
  • Fiber (g): 1
  • Sugar (g): 1
  • Protein (g): 2


  • In the bowl of a food processor, pulse the flour, sugar, and salt to combine, 15 to 30 seconds. Add the butter and pulse until it is about the size of walnut halves, 30 to 60 seconds.
  • Transfer the mixture to a medium bowl, make a well in the center, add the water, and toss with a fork to combine. Knead the dough a few times, and continue adding water until it comes together. (If it’s dry and cracking, it needs more water.)
  • Form the dough into a rectangle about 1 inch thick, wrap tightly in plastic wrap, and chill for at least 30 minutes. The dough can be stored in the refrigerator for up to 3 days; keep wrapped until ready to use.
  • For a parbaked crust, position a rack in the bottom third of the oven, and if you have one, place a baking stone on the rack. Heat the oven to 425°F. Line a 13×18-inch rimmed baking sheet with parchment.
  • On a lightly floured surface (or on parchment), roll out the dough slightly larger than the size of the baking sheet, about 15×20 inches. Roll the dough onto a rolling pin, and gently unfurl it onto the prepared baking sheet. Gently press the dough into the bottom and corners of the pan; it should come up the sides and just over the edge of the pan.
  • Use a paring knife to trim away any excess dough. Prick the base of the dough all over with a fork (a process called docking), and then chill the pan for about 30 minutes.
  • Place a piece of foil over the dough, and lay another large rimmed baking sheet on top. Bake the crust (on the baking stone, if using) until the edges appear firm and set, and the dough becomes light golden brown, about 15 minutes. Remove the top pan and the foil, and return the pan to the oven until the dough appears dry, 2 to 3 minutes more. Cool completely before using.


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