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Our Favorite Pie Crust

This is my all-time favorite pie crust from Bon-Appetit. Light and feathery for that perfect pumpkin pie.
Course Baking
Cuisine All-American
Servings 2
Author Courtesy of Bon-Appetit

Ingredients

  • Makes enough for one double crust pie.
  • 2 1/4 cups all purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3/4 cup chilled unsalted butter- 1 1/2 sticks
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons ice water

Instructions

  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)