Whisk together the flour, salt, and buttermilk powder (if you're using it).
Dice the butter into small cubes, or cut it into pats. Work it into the flour until it's well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture.
Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it's ready. If it has dry spots, or pieces break off easily, add a bit more water until it's totally cohesive.
Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily.
Use as directed in your favorite pie recipe.
Tips from our Bakers
- Need some pointers to make the perfect pie? Visit our Pie Crust Guide for handling, decorating, and blind baking tips.
- If you're making a pie that requires a pre-baked crust (e.g., lemon meringue, chocolate cream), you'll need to "blind bake" it. To bake an unfilled pie crust, preheat the oven to 400°F. Line the chilled crust with foil or parchment paper, and fill it with pie weights or dried beans. Be sure that the weights fill up the entire pie pan, to help prevent any slumping while the crust bakes. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Return the crust to the oven for 10 to 15 minutes more, until it's golden brown all over. If the edges of the crust start to become too dark, cover them with a pie shield or strips of aluminum foil. Remove the crust from the oven and cool completely before adding the filling.