Easy, Sure-to-Roll Pie Crust

This recipe is ‘simple-as-pie’.  While it’s tender and flaky, it’s not difficult to roll out.


  • 1 cup butter (2 sticks), chilled & cut into tablespoon-size pieces
  • 1/3 cup water, chilled
  • 3 tbs sugar
  • 3 cups flour


  1. Combine the sugar and the flour in the bowl of an electric mixer fitted with the paddle attachment.  Add the chilled butter pieces, a few pieces at a time, to the flour and sugar.

    Pie Crust Butter

    Pie Crust Butter

  2. With the mixer on low speed , add the cold water.  When the dough starts to clump, stop the mixer.  Do not wait for the dough to form a ball.

    Pie Crust Desired Consistency

    Pie Crust Desired Consistency

  3. Lightly gather and knead the dough in the bowl until it forms a ball. Divide dough into two parts (if using this recipe for a double-crust pie, make one part slightly larger than the other to allow for the top crust).  Flatten each part into a disk, and refrigerate for at least 30 minutes.  Remove dough from refrigerator about 5 minutes before rolling.

    Pie Crust Form in a Disk

    Pie Crust Form in a Disk


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