November 13, 2020

Best Pie Crust Ever


A year or so ago, I took a pie-making class from Heathers Pies in the Twin Cities. Heather is a master pie baker who runs a robust cottage business out of her home in Minneapolis. Her pie class was enjoyable. You sit in her living room where a large table is set up, and she walks you through making a mini apple pie. She talks about crust, technique and gives you a few secret tips that have really upped my pie-making game. I have fiddled with the recipe to make it my own, and this pie crust recipe is a delight. It will give you enough dough for a 9-inch double-crust pie or two bottom crusts.

pie dough

Unbaked Pie Ready To Go In Oven | Stephanie Hansen

Pie fresh from the oven | Stephanie Hansen


Best Pie Crust Ever


  • 2 1/2 c all-purpose flour
  • 1 tsp kosher salt
  • 1 c very cold high fat, European style, unsalted butter, cut into 1/2-inch cubes (2 sticks)
  • 6 tbsp of ice water
  • 2 tbsp vodka


  1. Add flour and salt to a food processor. Pulse 2 to 3 times until combined.
  2. Chop butter into rough cubes and scatter over flour and pulse 4 to 5 times until flour is evenly distributed. (Dough should look crumbly.)
  3. Add 4 tablespoons ice water through the tube pulsing once each time. The crumbs should begin to form larger clusters. Add the vodka and continue to pulse until the dough comes together in a ball and gets awkward spinning in the machine.
  4. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour and up to 2 days.

How to Pre-Bake for a Single Crust

  1. Heat the oven to 400 degrees F. Place a baking sheet on a middle oven rack.
  2. Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevents air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil. (Be sure to push foil against the edges of the crust.) Then, fill foil with dried beans. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.
  3. Place the pie crust into a preheated oven and reduce oven temperature to 375 degrees F. Bake 20 to 30 minutes or until the crust is golden.
  4. Cool crust completely before filling.

How to Make a Double Crust Pie

  1. Remove half of the dough from the refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out dough to a 13-inch round the circle about 1/8 inch high.
  2. Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. Carefully press the dough into the dish. Fill the pie.
  3. Fold edges of the top crust underneath edges of the bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border. If it rises above the lip of the dish that’s ok – just try and make it uniform all the way around.  Then, crimp edges.  Refrigerate pie for at least 20 minutes or freeze for 5 minutes before baking.
  4. Just before baking, make an egg wash by whisking egg yolk in a small bowl. Use a pastry brush to brush over the top crust. Then, sprinkle with 1 tablespoon of sugar. Then, cut 4 slits on top of the pie. Bake as directed by the specific recipe you are following but typically it's 400 for 10 minutes then 375 for the remainder of your baking time.
  5. Cover loosely with foil if top browns too quickly and take it off 10 minutes before your pie is finished. If edges brown to quickly wrap them in foil to cover.

Check out all my dessert recipes here.

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