Pie Crust | Peri's Place For Recipes

Pie Crust
Prep Time
Minimum 2 hours up to 24 hours
Oven Temp
400 F
1 Double Crust Pie


  • 2 1/2 cups (325 g) AP flour
  • 1 tsp salt
  • 2 tbsp sugar
  • 2 sticks (240 g) butter, cubed into 1/2" squares
  • 3 to 4 tbsp ice cold water


  1. In a food processor pulse together the flour, salt and sugar until combined. Add the butter and pulse until the mixture resembled coarse meal, about 10 pulses. Add 3 tbsp of the ice water and pulse 2 or 3 times. 
  2. The dough should hold together when squeezed with your fingers, but not sticky. If crumbly, add 1 tsp of water and pulse twice after each addition up to a tbsp until dough holds together.
  3. Turn dough out onto a work surface and divide in half, press into round flat disk. Wrap each with plastic wrap and refrigerate for a minimum of 2 hours, up to 24 hours.

Good to Know

This is Williams-Sonoma kitchen's recipe for pie crust.