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Perfect Pie Crust

Yield: 2 single crusts Prep 15 mins Start to Finish 15 mins


  • 2 1/2 cups  all-purpose flour
  • 1 1/2 teaspoons  sugar
  • 1 teaspoon  salt
  • 1 cup  cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 cup  cold water
  • 1 tablespoon  white vinegar


1. In a food processor, pulse together flour, sugar and salt. Add butter and pulse until largest pieces are the size of peas. In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers). If dough still crumbles, pulse in a little more water mixture.

2. Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands. Halve and wrap each piece in plastic wrap, pressing to flatten into disks. Refrigerate until ready to use.

Make Ahead Tip

  • Can be made ahead. Place wrapped disks in heavy-duty resealable plastic bags and freeze up to 2 months. Thaw in refrigerator at least 5 hours before using. Makes 2 single crusts.

Nutrition Facts

  • cal.(kcal)349,
  • Fat, total(g)23,
  • chol.(mg)61,
  • sat. fat(g)15,
  • carb.(g)31,
  • Monosaturated fat(g)6,
  • Polyunsaturated fat(g)1,
  • fiber(g)1,
  • sugar(g)1,
  • pro.(g)4,
  • vit. A(IU)680,
  • vit. C(mg)0,
  • Thiamin(mg)0,
  • Riboflavin(mg)0,
  • Niacin(mg)2,
  • Pyridoxine (Vit. B6)(mg)0,
  • Folate(g)73,
  • Cobalamin (Vit. B12)(g)0,
  • sodium(mg)295,
  • Potassium(mg)49,
  • calcium(mg)10,
  • iron(mg)2,
  • Percent Daily Values are based on a 2,000 calorie diet