Apple Pie Crust Recipe (With Video and Step by Step)

Basic Pie Dough for Apple Pie Video

0:50

Yield:

2 disks

Here it is: our go-to apple pie crust recipe! Every pastry lover has their own approach for how to make apple pie, but here we're sharing all the best tips and tricks from decorvow and her test kitchen editors after decades of pie making.

When you need a basic crust for an apple pie, turn to this recipe. It’s an all-butter recipe that’s flaky and light. The recipe makes enough pastry for one double-crust pie or two single-crust pies. The dough keeps well in the refrigerator for up to three days, and the freezer for up to three months, making it easy to prepare ahead of time for fall and apple pie-making season.

Basic Pie Dough for Apple Pie — Rachel Marek

Why This Crust Works So Well for Apple Pie

This all-butter dough is buttery and flaky, creating the ideal crust for apple and other fruit pies. While the dough requires some careful handling to make sure it turns out both tender and flaky, the crust is also sturdy enough to support hearty fillings without getting the dreaded soggy bottom.

Pie dough can also be made with shortening or lard, which are a bit less temperamental than butter, but we think the flavor of all-butter pie crust just can’t be beat.

How to Fit the Dough into a Pie Plate

Make sure you are working with well-chilled dough: If it starts getting warm and difficult to handle, pop it in the fridge for 10 minutes before you try to transfer it to the pie plate and trim and shape it.

The easiest way to fit a rolled-out crust into the pie plate is to gently fold the round of dough in half, then in half again. Pick it up with well-floured hands and lift it up over the pie plate, aiming the point of the folded dough at the very center of the pan. Folding the dough makes it easier to lift, and it helps you locate the exact center so it will be lined up perfectly in the pan.

Directions

Ingredients for Basic Pie Dough for Apple Pie — Rachel Marek

Combine dry ingredients :

In a food processor, combine flour, salt, and sugar; pulse to combine.

Rachel Marek
Blend in butter:

Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.

Rachel Marek
Add water:

Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time).

Rachel Marek

To help ensure a flaky crust, do not overprocess the pie dough.
Divide dough:

Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic.

Rachel Marek
Chill dough:

Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.

Rachel Marek

How Long Apple Pie Crust Can Be Made Ahead

If you're making apple pie for a special dinner, party, or the holidays, you're likely short on time. Making the crust ahead of time is a great way to streamline prep. Form the dough into disks, as outlined above, then stash them in the refrigerator for up to 3 days or transfer them to freezer bags and store frozen for up to 3 months.

Frequently Asked Questions

Should apple pie crust be prebaked?

No, apple pie crust should not be prebaked. If you’re making a traditional two-crust apple pie, the crust should not be pre-baked. If the bottom crust is baked, you won’t be able to pinch it together with the top crust after adding the filling. Prebaking is only practical for single-crust pies.
How do you make the bottom of an apple pie crust crispy?

To make the bottom of an apple pie crust crispy, the pie crust needs to get hot enough, for long enough, so it can become browned and crispy. With fruit pies, this can be tricky because piling a cold, high-moisture filling on top of raw pie dough makes it difficult to get the bottom crust to cook sufficiently before the top crust burns. We suggest you use a pie plate made of glass or ceramic, and bake the pie on the bottom rack of your oven to get a crispy bottom crust.
Do you poke holes in bottom of apple pie crust?

Poking holes in a pie crust is called "docking" and it’s usually done before blind baking (baking a crust with no filling) to prevent the crust from puffing up and getting misshapen. You should NOT dock a fruit pie crust before baking, or the juices will leak through the holes and create burnt spots on the bottom of the crust.
What happens if you don't chill pie crust before baking?

If you don't chill the pie crust before baking, several bad things may happen: It will be hard to put the crust in the pan and crimp without it falling apart. It will slump in the pan because it is hot. The butter may leak out as it bakes, resulting in a tough, greasy crust.