Perfect Pie Crust

A great pie crust recipe can make or break a perfect pie. Too tough, too greasy, cracked, soggy, or shrunken? Not here. Whether you’re baking a savory quiche or chicken pot pie, or a sweet pecan, pumpkin, Dutch apple, or banana cream pie, this recipe delivers consistent, bakery-worthy results. Plus, the buttery, tender, foolproof crust comes together with no special equipment—just two hands and a few smart tricks.

Cold butter delivers flakiness, cream cheese keeps the dough tender, and a pinch of baking powder ensures lift. Measuring cold water by weight means no guesswork, and folding the dough after mixing—our easy lamination method—creates so many airy layers people might think you used puff pastry. For rolling, swapping out your usual bench flour for gluten-free rice flour helps the dough stay tender.

This pie dough recipe yields plenty for a single-crust pie, but easily doubles if you need a top crust or a second pie. For maximum browning, opt for a metal pie pan unless your recipe states otherwise.