This buttery pie crust is a staple for any baker selling at markets. It's light, flaky, and sturdy enough to hold all your delicious fillings. Perfect for pies like our apple or pumpkin spice versions, and versatile enough for many other recipes.
Tools and Items I used for this recipe
Food processor (For pie crust)
Ingredients:
- 2 1/2 cups (315 grams) all-purpose flour, plus extra for dusting (measured correctly)
- 1/2 Tbsp (6 grams) granulated sugar
- 1/2 tsp sea salt
- 1/2 lb (2 sticks or 227g) cold unsalted butter (2 sticks), diced into 1/4" pieces
- 7–8 Tbsp ice water
Instructions:
- Mix the dry ingredients: In a food processor, combine the flour, sugar, and sea salt by pulsing a few times. If you don’t have a processor, use a pastry blender or fork to combine them in a large mixing bowl.
- Add the butter: Drop the cold, diced butter into the dry mixture and pulse (or blend) until it turns into coarse crumbs with some pea-sized pieces of butter visible. Be careful not to overmix—the butter chunks will create that signature flaky crust when baked.
- Add ice water carefully: Add 7 tablespoons of ice water and pulse or mix just until moist clumps form. If the dough sticks together when you press a piece between your fingers, it's ready. If it’s still too dry, add more ice water 1 teaspoon at a time, but avoid making the dough too sticky.
- Form the dough: Transfer the dough to a clean surface, and bring it together into a ball without kneading. Divide the dough into two equal halves and flatten them into disks. Each disk will become your pie crust. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour before rolling it out.
Pro Tips for Bakers:
- Work cold: Keep everything cold—especially the butter and water—to achieve a flaky texture. Warm ingredients will result in a heavy, greasy crust.
- Dust generously: Dust your rolling surface and pin with flour to prevent sticking, but avoid over-flouring the dough itself.
- Freezing: You can make this dough ahead of time and freeze it. Wrap it tightly and store it for up to 3 months. When you’re ready to use, thaw it in the fridge overnight.
This dough recipe is your go-to for creating the perfect apple pies or any other pie creations you’ll sell at markets. It’s simple, reliable, and yields consistently flaky, golden crusts every time!
Hope you enjoy this recipe and hope it comes out really good and all of your customers love it! I am coming up with more recipes for this Fall, subscribe here to receive a notification every time I upload a new recipe: Subscribe (You will receive an email asking you to confirm your subscription after you input your email, make sure to confirm it so you can get the emails from me)
Stay kind and Happy Baking!
-Heidy the baker
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