Step 1
If mixing by hand: Whisk 1⅔ cups (208 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. baking powder in a large bowl. Add 2 oz. (56 g) chilled cream cheese, cut into 1″ pieces, and rub into dry ingredients with your fingers until fully incorporated (mixture will look very shaggy). Add 10 Tbsp. (140 g) cold unsalted butter, sliced ½” thick, and toss to coat in flour, then smash into smaller, flatter pieces (about chickpea-size).
If using a food processor: Pulse 1⅔ cups (208 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. baking powder in a large bowl in a food processor to combine, about 30 seconds. Add 2 oz. (56 g) chilled cream cheese, cut into 1″ pieces, to flour mixture and pulse in 3–5 one-second bursts to incorporate. Add 10 Tbsp. (140 g) chilled unsalted butter, sliced ½” thick, and pulse in 6–7 one-second bursts, or until butter is roughly the size of chickpeas.
Step 2
If mixing by hand: Make a well in the center and pour in ¼ cup (60 g) ice water. Toss mixture with a fork or your hands to distribute, then knead in bowl a couple times to bring dough together (some dry bits may remain).
If using a food processor: Drizzle ¼ cup (60 g) ice water down the feed tube of your processor while pulsing just until incorporated and dough clumps together (some dry bits may remain).
Step 3
Turn out dough onto a work surface lightly dusted with rice flour or all-purpose flour; dust top of dough with flour. Roll out to a ½”-thick rectangle. Fold dough in half, rotate 90°, and fold in half again. Roll out again to a ½”-thick rectangle and repeat folding process, dusting with more flour as needed to prevent sticking. Pat into a ½”-thick disk and wrap tightly in plastic. Chill in refrigerator at least 2 hours and, preferably, up to 12 hours.
Photograph by Isa Zapata, Food Styling by Kaitlin Wayne
Do Ahead: Dough can be made 1 month ahead. Cover disk in two layers of plastic wrap and freeze instead of chilling. Thaw overnight in refrigerator before using.
Step 4
To fit dough into pie dish: Remove dough from refrigerator and let sit at room temperature 5 minutes. Unwrap and roll out on a lightly floured surface to about a 12″ round about ⅛” thick. Brush excess flour off dough and transfer to a 9″-diameter pie pan. Lift edges and allow dough to slump down into pan, then press dough firmly into bottom and sides. Trim, leaving about 1″ overhang. Fold overhang onto itself, pressing firmly to seal; crimp edges if desired. Chill 15 minutes.
Step 5
To blind bake pie crust: Place a rack in lower third of oven; preheat to 375°. Place crust on a parchment-lined rimmed baking sheet. Line crust with 2 sheets of parchment paper (crumple parchment, then unfold so it molds to pan better) and fill to edges with pie weights or dried beans. Bake until edges are golden brown and bottom is opaque (carefully lift parchment to check), 30–35 minutes. Remove from oven; reduce oven temperature to 325°. Lift out parchment and weights. Return to oven and bake crust until bottom and sides are evenly golden brown all over, 12–18 minutes.
Photograph by Isa Zapata, Food Styling by Kaitlin Wayne
Editor’s note: This homemade pie crust recipe was first printed online as “Actually Perfect Pie Crust” in September 2022; it has been updated to include additional ingredient weights and a food processor method. Head this way for our favorite pie recipes →
