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At the base of any good pie is a really good crust. At Pacific Pie Co. you’ll find one really, really good pie crust! It’s flaky, buttery, crispy and strong enough to hold lots of yummy ingredients like Tillamook Sour Cream and lemon filling or Chicken and Black Beans (stay tuned for these recipes!) According to our pie guru, and the owner of Pacific Pie Co., Sarah, the key to a great pie crust is working the cold butter in quickly with your flour with your finger tips and adding a dash of apple cider vinegar!

Yield:  2 pie dough rounds (one top and one bottom or two bottoms)

2 ²⁄₃ cups all-purpose flour
¾ teaspoons salt
¼ teaspoons baking powder
8 ounces (2 sticks) Tillamook Unsalted Butter
1 tablespoons apple cider vinegar
½ cup ice water  + more as required

1. Combine dry ingredients in a metal mixing bowl, stir with a fork to combine. Cut butter into half inch pieces and place in a small bowl. Chill flour mixture and butter in the freezer for 15 minutes or refrigerate overnight.

2. When you are ready to make your pastry, fill a 2 cup measuring cup with ice water. Place the butter pieces in the flour mixture and gently toss to coat butter with flour.

3. Begin breaking up the pieces of butter with your fingers. Do not squeeze or knead butter into the flour as you want to maintain pieces of butter to ensure a flaky crust. Continue to break up the butter until the flour mixture is a pale yellow color and all of the butter is pea-sized.

4. Add apple cider vinegar and ½ cup cold water (omit pieces of ice). Gently toss the mix with your fingertips. Again, resist the temptation to squeeze or knead the pastry. When the liquid is absorbed, gather a golf-ball size of pastry and gently squeeze together. If it crumbles too easily, add 1 tablespoon of water at a time until pastry starts to hold together. Your pastry will still seem a bit dry, but the flour will continue to hydrate when it is resting, so don’t add too much liquid!

5. Divide pastry into two equal portions, wrap in plastic wrap, and chill for several hours or overnight. Pastry can also be frozen for up to 1 month (defrost in refrigerator for 24 hours before using).

6. When you are ready to roll out your pastry, liberally flour your work surface. Break your disc of pastry in half and gently knead it back together – this will make it pliable and easier to roll. Flour the top of your pastry.

7. Apply pressure down and out as you roll your pastry. Roll straight out across the pastry and then lift and turn it a quarter-turn to the right. Think of the spokes of a bicycle wheel when rolling your pastry, rolling evenly in all directions as you continue rolling and turning, adding more flour underneath the pastry if it starts to stick at any point.

8. If the pastry starts to tear or crack while rolling don’t worry about fixing it until you have finished rolling. You can apply a small amount of water to ‘glue’ the torn edges together, or use excess scraps of pastry to mend holes.

9. To check if your pastry is large enough to fit in your pie plate, invert your pie plate on the piece of pastry.  You want about 2 inches of overhang all the way around your pie plate to allow enough pastry for a nice edge.

10.  Fold the piece of pastry into quarters and gently place into your pie plate. Unfold the pastry and gently drape over the edge. Do not press your pastry down into the pie plate. Using a paring knife or kitchen shears, trim the excess pastry, leaving a 1 inch overhang.

11. Roll the pastry forward and gently pinch together to create a ridge. Ensure the ridge is resting on the edge of the pie plate for support. Crimp pastry by pushing forward with your thumb and back with your fingers.

12. Put finished pie shell in the freezer for 15 minutes (or up to 1 month, wrapped) to relax pastry and set the edges before filling and baking. Pie can be filled with your choice of filling and baked directly from frozen.


Jeanette W.

Looks and sounds to be a great recipe. I have tried one similar to this however, how much flower. Recipe cuts amount off. Is it 2 2/3 c.
Thank you!
Can't wait to try it. :)

March 14th, 2014 at 12:47 pm

Tillamook Team

Hi Jeanette,

Thanks for asking! We recommend using 2 2/3 cups of flour. Let us know how it turns out!

All the best,

Callie, of the Tillamook team

March 18th, 2014 at 4:51 pm

MAry Rushton

Loved it. Do you have any gluten free pie crust receipes?

September 1st, 2014 at 5:36 pm

Tillamook Team

Hi Mary,

Thanks for your question! We do have a recipe for Gluten-Free Pie Crust in this blog post! It's simple to make and so delicious! I hope you enjoy it.

All the best,

Lauren of the Tillamook team

September 3rd, 2014 at 9:35 am


I did it! 75 years old and my first pie crust .. Filed it with yellow peaches,blueberrys and a plum... Fabulous crust..thank you

September 30th, 2014 at 4:46 pm

Tillamook Team

Hi Al,
I'm so glad you decided to give making pie crust from scratch a try, and happy our recipe could help! Peaches, blueberries and plum sound like such a delicious fruit medley! Thanks for taking the time to share your experience here on the blog! We love hearing from fans like you. We've got a few other recipes on the blog you might like to try sometime with your new pie crust skills to work! Here's a link to a Lemon Sour Cream Pie recipe, and a savory southwestern chicken pie recipe - they're both really delicious!

All the best,
Amalya of the Tillamook Team

October 6th, 2014 at 1:24 pm


Can I substitute white wine vinegar for the apple cider vinegar?

November 9th, 2014 at 9:42 am


Can I use a food processor instead of hand mixing.

November 10th, 2014 at 9:18 am

Tillamook Team

Hi Chris,
I've actually never tried that substitution with a pie crust, but I did a little research and it sounds like it might work just fine! If you give it a try, let us know how it turns out!

All the best,
Amalya of the Tillamook team

November 10th, 2014 at 4:17 pm

Tillamook Team

Hi Rene,
Thanks for asking! That should work just fine. I suggest pulsing instead of processing, to mimic how you would cut the butter into the flour by hand. You'll want to stop pulsing before the dough turns into one big clump so that it doesn't turn out too tough! I hope this helps, and good luck with your pie baking!

All the best,
Amalya of the Tillamook team

November 10th, 2014 at 4:27 pm


I have never put a shell in a freezer for a period of time. Will the pie crust come out of the plate after I form it to put it in the freezer. What do I wrap it with in the freezer and also when I remove it from the freezer, do I fill it frozen or let it thaw before filling.

Thank you


November 21st, 2014 at 5:46 pm


This looks great looking forward to trying it out today. .. thanks

November 24th, 2014 at 10:48 am

Mary Larsen

Can this be used for a custard type pie? If so at what temp and how long should it be baked?

November 24th, 2014 at 1:04 pm


I love baking pies and most of them taste delicious but i'm not very good at making them look nice. Any tips on how to design the tips of the crust?

November 24th, 2014 at 6:33 pm


I made this recipe the other day for a family get together. I must say that I have never gotten so many complements on any other pie I have made. Thank you so much Tillamook Team for all the hard work and amazing recipes!

November 25th, 2014 at 1:09 am

Tillamook Team

Hi Tony,
We suggest wrapping the shell in plastic wrap (as air-tight as possible), and leaving it in the pie tin during freezing. I suggest letting the pie crust thaw for about 15 minutes before filling and baking. Keep in mind that some pie recipes call for "blind baking," which just means baking the pie crust a bit before adding your filling, so keep an eye out for that preparation step. Let us know if you have any other questions, we're happy to help as best we can!
Happy pie baking!

All the best,
Amalya of the Tillamook team

November 25th, 2014 at 9:02 am

Tillamook Team

Hi Kat,
Glad to hear you like the recipe! How did your pie turn out?
Hope you have a wonderful Thanksgiving full of delicious food!

All the best,
Amalya of the Tillamook team

November 25th, 2014 at 10:15 am

Tillamook Team

Hi Mary,
Thanks for reaching out with your question! This pie crust recipe should work great for a custard type pie! I suggest following the "blind baking" instructions from this Lemon Sour Cream Pie Recipe. You'll essentially just pre-cook the crust for 15 minutes at 400 degrees until the edges are slightly browned. Does your custard filling need to be baked? Or just refrigerated? If it needs to be baked, you may want to reduce the blind baking time to make sure the crust doesn't burn.

I hope this helps, and please let me know if you have additional questions. Happy pie baking!

All the best,
Amalya of the Tillamook team

November 25th, 2014 at 10:37 am

Tillamook Team

Hi Liz,
Thank you for your wonderful comment! I'm so delighted that you gave the recipe a try and that it was such a hit! Thanks for all of your support and for taking the time to circle back and let us know how the recipe went over with your family! I will be sure to share your kind words with the larger team.
Cheers to a delicious holiday season!

All the best,
Amalya of the Tillamook team

November 25th, 2014 at 10:45 am

Tillamook Team

Hi Krasava,
Great question! Crimping pie crusts is one of those things that really just takes practice and patience. Sometimes I like to use a fork to crimp the edges for a more consistent look. If you want to try fluting (the iconic wavy pattern), I suggest using two hands to pinch by pushing your thumb from one hand between the thumb and index finger of your other hand.
Are you a Pinterest user by chance? There are a ton of great tips and hacks to make beautiful pie crusts that might be worth a look too!
Hope this helps! Happy pie baking!

All the best,
Amalya of the Tillamook team

November 25th, 2014 at 10:55 am


I tried the crust for thanksgiving- it was perfect! My new go to pie crust recipe!!


November 28th, 2014 at 8:20 am

Tillamook Team

Hi Yamini,
I'm delighted to hear you gave our pie crust recipe a try, and that it was a Thanksgiving success! It's hard to beat a flaky buttery homemade crust :) Have you had a chance to see the new pie recipes we recently added to the site? You might enjoy giving them a try! We even have some delicious (and a little unexpected) suggestions for pairing them with various Tillamook Ice Creams. Here's a link:
Cheers to the most delicious time of the year!

All the best,
Amalya of the Tillamook team

December 4th, 2014 at 9:17 am


I've prepped four crusts to roll out tomorrow for two pecan and a caramel apple tomorrow.

Can't wait to see how they come out. Hope its not too crumbly. I took the advise not to add too much water.

December 23rd, 2014 at 8:34 pm


I'm not sure what I did wrong. My crusts turned out too tough and heavy. I didn't over work the butter. There was still plenty of pea sized butter visible. Maybe it's back to pre-made?

December 27th, 2014 at 7:50 am

Tillamook Team

Hi Paul,
Don't give up just yet! Pie crusts can be tricky to master, but your patience will pay off once you get the hang of it! Did you add flour when rolling out the crust? While a little flour is often necessary to keep the dough from sticking, too much will toughen the crust. Do you think that may have been the culprit? If not, are there any other details you can share about your process or the finished product that might help me think through some solutions for you? I'm happy to help!

All the best,
Amalya of the Tillamook team

December 30th, 2014 at 8:50 am


I didn't have any apple cider vinegar, so I left it out. What does it do and will that hurt the finished product?

September 23rd, 2015 at 10:26 am


We ate the pie. The crust was excellent. I will use this recipe from now on! (Even without the vinegar).

September 24th, 2015 at 8:08 am

Tillamook Team

Hi Lance,
Thanks for your comments, and apologies for not catching your question earlier. Sounds like your pie crust turned out fantastic, even without the vinegar. Vinegar is used in pie crust recipes to get that tender flakiness. The acidity of the vinegar helps keep the gluten strands from getting too long. That said, it sounds like your crust was delicious without it, which is a great tip for our future pie endeavors when apple cider vinegar isn't handy. Cheers to an autumn full of delicious homemade pies!

Thanks for taking the time to follow up with us here on the blog.

All the best,
Amalya of the Tillamook team

September 24th, 2015 at 5:28 pm

Ross Pardy

I'm 81 years old. I've been cooking and enteraining for 65 years. Yes, I was doing it at 16!
Somewhere along the way I acquired a pie-crust-curse. I have never been able to make a decent pie crust until your recipe. Now I can die happy!

October 31st, 2015 at 11:13 am

Tillamook Team

Hi Ross,
Thank you so much for sharing your story of trials and tribulations with pie making. I'm delighted to hear you've finally found success in making a pie crust from scratch - and just in time for the holiday season!
Thank you for taking the time to share with us here on the Tillamook Blog.

All the best,
Amalya of the Tillamook team

November 4th, 2015 at 10:00 am


Amazing! I have an old family recipe that the Edwards family has been making for at least 92 years (the age of my mother) and it is so similar. Only difference is the baking powder according to my mother. And she uses either white or apple cider vinegar as available. It does make the most wonderful crust. I find that the flour is variable according to weather conditions. Just has to feel right.

November 4th, 2015 at 1:07 pm

Tillamook Team

Hi Evelyn,
Thanks for your comment. You're totally right, it's all about the science and getting the right ingredients working together. Once you've got a handful of successful pie crusts under your belt, you can feel when it's right. Sounds like you've got a great recipe in your family - there's some magic in that too.

Thanks again for your comment and being a part of our online community.
All the best,
Amalya of the Tillamook team

November 5th, 2015 at 3:56 pm

Lynne Anderson

I have used a crust recipe just like yours for a couple of years now. This year I decided to use a food processor to rest my hands. The crust came out tough and not flaky at all. I'll never do that again. I think you had to make many more pie crusts than me to get it right in a food processor. Love love that recipe.

December 27th, 2015 at 11:38 pm

Tillamook Team

Hi Lynne,

Happy to hear you love this recipe! It is a little tricky with a food processor, but if you do need to give your hands a break, we suggest pulsing with the food processor instead of processing to be gentler with the mixture. Let us know if you give it a try! Thanks so much for your comment here on the blog.

All the best,

Callie, of the Tillamook team

December 30th, 2015 at 9:31 am
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