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How to Make Apple Pie Crust at Home

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Make the perfect apple pie crust at home! Simple ingredients, easy steps, and tips for a flaky, buttery, golden crust that stays crisp with juicy filling
Keyword apple pie crust recipe, apple pie dough, best pie crust, butter pie crust, easy pie crust, flaky pie crust, homemade pie crust, how to make pie crust, pie crust recipe, pie making
Prep Time 15 minutes
Chill time 30 minutes
Total Time 45 minutes
Calories 285

Equipment

  • Large mixing bowl
  • Fork or pastry cutter
  • Rolling Pin
  • 9-inch pie dish
  • Plastic wrap
  • Measuring cups and spoons
  • Sharp knife

Ingredients

  • 2 cups all-purpose flour
  • ½ cup cold unsalted butter cubed
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • 4-5 tablespoons ice cold water
  • 1 teaspoon white vinegar

Instructions

  • Mix dry ingredients - In a large bowl, whisk together flour, salt, and sugar until evenly combined. Make sure there are no lumps.
  • Add cold butter - Add cubed cold butter to flour mixture. Using fork or pastry cutter, work butter into flour until mixture looks like coarse breadcrumbs with some pea-sized pieces remaining.
  • Add liquids slowly - In small cup, mix ice water and vinegar together. Sprinkle this mixture over flour and butter, starting with 4 tablespoons. Use fork to gently toss ingredients together until dough just starts to hold together. Add more water if needed.
  • Form and chill dough - Gather dough with your hands and shape into rough ball. Divide in half if making double crust. Flatten each portion into disk shape, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  • Roll out dough - Remove dough from fridge and let sit 5 minutes. On well-floured surface, roll dough from center outward, turning occasionally to keep round shape. Roll into 12-inch circle about 1/8-inch thick.
  • Transfer to pan - Carefully lift dough and place in 9-inch pie dish. Gently press into bottom and sides without stretching. Trim excess dough leaving 1-inch overhang, then crimp edges with fork or fingers.

Notes

Recipe Notes

  • Keep ingredients cold for flakiest results
  • Don't overmix - mix just until dough comes together
  • Flour your surface well when rolling to prevent sticking
  • Dough can be made ahead - refrigerate up to 3 days or freeze up to 3 months
  • For single crust - use half the ingredients
  • Blind baking - bake at 375°F for 15 minutes with weights, then 5-10 minutes without