Basic Pie Crust
Makes two 9-inch deep-dish pie crusts, or 1 double crust
3 ½ cups all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
1 ½ cups (3 sticks) very cold unsalted butter,
cut into small cubes
½ cup ice water, or more as needed
In a large bowl, combine flour, salt, and baking powder. Add the butter and toss to coat in the flour, then mix with a pastry blender—or the back of a fork—until the butter is cut into tiny bits and incorporated through the dough. Add 6 tablespoons of the ice water and mix in until the dough just comes together, adding more water a tablespoonful at a time, if necessary. (The ingredients can be mixed in a food processor, but should be done in two batches.)
Dust a work surface with flour and turn the dough out of the bowl. Cut it in half and form 2 discs. Dust
them with more flour, then wrap in plastic wrap and refrigerate for at least 2 hours or up to 2 days.
When ready to roll out the crust, dust your work surface and use a rolling pin to roll out the dough to
at least 12 inches across. Carefully line a pie pan with the dough and cut away any excess hanging over the sides. Refrigerate the crust until ready to fill. The second disc can be used for another pie, or as a top crust in double-crusted pies.
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Make Pie Crust
Kick store-bought crusts to the curb. Rebecca DeAngelis, pastry chef at Babbo Ristorante Enoteca, shows you how to make your own phenomenal crust from scratch.
Read the recipe