There’s no doubt: A homemade crust will turn your orchard-fresh apple pie into a masterwork. But in most recipes (including our go-to pick) the ingredients list our apples, sugar, cinnamon and “pastry for double-crust pie.” Hmm. Not much to work with!
For any baker who needs a perfect apple pie crust recipe, here’s one that’s both flaky and buttery.
Note: Keep Your Cool
Your butter and water should be SUPER cold. That means ice-cold water (sometimes I add a couple ice cubes) and straight-from-the-fridge butter.
How to Make a Classic Apple Pie Crust
For a double-crust pie:
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup cold butter, cubed (here’s why I use butter)
- 1/3 to 2/3 cup ice water
1. Toss together the ingredients
Combine the flour and salt; use a pastry cutter to cut in butter until crumbly. Gradually add the ice water, tossing with a fork until the dough holds together when pressed.
Like with most baked goods, overmixing = flat desserts. You might be tempted to mix in the butter pieces, but be gentle so nothing falls flat.
2. Let the dough rest
Divide the dough in half. Shape each into a round, flat disk; wrap in plastic. Refrigerate 1 hour or overnight.
Test Kitchen tip: Don’t skip the rest time. It helps the flour fully hydrate so your dough will roll out like a dream.
3. Roll out your crust
Flour your rolling surface and rolling pin. Roll one half of dough out to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim the pastry even with the plate’s rim. Add your apple pie filling.
Then, roll out the remaining dough to another 1/8-in.-thick circle. Place it gently over the filling. Trim, seal and flute the edge. Just cut slits in the top and pop in the oven!
Test Kitchen tip: Keep a few disks of this dough frozen (tightly wrapped so it doesn’t dry out). You’ll be ready to bake up a pie at the drop of a hat.