Sister Pie Crust

A classic buttery pie crust made with all-purpose flour, chilled butter, and a touch of apple cider vinegar for tenderness. Perfect as a base for both fruit and custard pies.

8 servings

3 hr

Published October 4, 2025

Ingredients

•½ teaspoon kosher salt
•½ teaspoon sugar
•1¼ cups all-purpose flour
•½ cup unsalted butter
•1 tablespoon apple cider vinegar
•1 spray nonstick vegetable oil spray

Cooking Instructions

1.
Pulse salt, sugar, and 1 1/4 cups flour in a food processor to combine. Add butter and pulse until largest pieces are pea-size. Transfer to a medium bowl and freeze about 5 minutes.
5 min
2.
Combine vinegar and 3 Tbsp. ice water in a small bowl and sprinkle over flour mixture; toss with a fork to incorporate. Knead until dough comes together with just a few dry spots remaining. Flatten into a disk and wrap tightly in plastic. Chill at least 2 hours.
120 min
3.
Let dough sit at room temperature 5 minutes to soften. Roll out on a lightly floured surface, rotating often and dusting with more flour as needed to prevent sticking, to a 12" round. Fold dough in half and transfer to a glass 9" pie dish. Lift up edges and allow dough to slump down into dish. You should have about a 1" overhang. Fold edges under and crimp. Place pie dish on a foil-lined rimmed baking sheet and freeze 15 minutes.
20 min
4.
Meanwhile, preheat oven to 425°F. Lightly coat a sheet of foil with nonstick spray and place in pie crust, coated side down, pressing into bottom and sides. Fill with pie weights and bake until edge is pale golden, 15-20 minutes. Carefully remove foil and pie weights and bake crust until bottom is light golden for a fruit pie, 7-12 minutes, or golden for a custard pie, 12-18 minutes. Transfer to a wire rack and let cool.
35 min
5.
Dough can be made 3 days ahead, or freeze up to 1 month. Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.

Cooking Instructions

Pulse salt, sugar, and 1 1/4 cups flour in a food processor to combine. Add butter and pulse until largest pieces are pea-size. Transfer to a medium bowl and freeze about 5 minutes.

5 min

Combine vinegar and 3 Tbsp. ice water in a small bowl and sprinkle over flour mixture; toss with a fork to incorporate. Knead until dough comes together with just a few dry spots remaining. Flatten into a disk and wrap tightly in plastic. Chill at least 2 hours.

120 min

Let dough sit at room temperature 5 minutes to soften. Roll out on a lightly floured surface, rotating often and dusting with more flour as needed to prevent sticking, to a 12" round. Fold dough in half and transfer to a glass 9" pie dish. Lift up edges and allow dough to slump down into dish. You should have about a 1" overhang. Fold edges under and crimp. Place pie dish on a foil-lined rimmed baking sheet and freeze 15 minutes.

20 min

Meanwhile, preheat oven to 425°F. Lightly coat a sheet of foil with nonstick spray and place in pie crust, coated side down, pressing into bottom and sides. Fill with pie weights and bake until edge is pale golden, 15-20 minutes. Carefully remove foil and pie weights and bake crust until bottom is light golden for a fruit pie, 7-12 minutes, or golden for a custard pie, 12-18 minutes. Transfer to a wire rack and let cool.

35 min

Dough can be made 3 days ahead, or freeze up to 1 month. Crust can be baked 1 day ahead. Store tightly wrapped at room temperature.