My Favorite Pie Crust
This is my all-time favorite pie crust from Bon-Appetit. Light and feathery for that perfect pumpkin pie.
Recipe type: Baking
Cuisine: All-American
Serves: 2
  • Makes enough for one double crust pie.
  • 2¼ cups all purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ¾ cup chilled unsalted butter- (1½ sticks)
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons ice water
  1. Mix flour, sugar and salt in processor.
  2. Cut in butter, using off / on turns, until mixture resembles coarse meal.
  3. Blend in lemon juice. Blend in enough water by tablespoons until dough forms moist clumps. Gather dough into 2 balls, flatten into disks.
  4. Wrap in plastic and refrigerate for one hour. (Can be made 3 days ahead. Let dough soften slightly at room temperature before rolling)
Recipe by California Greek Girl at