A good pie starts with a great crust, and my father’s was legendary—flaky, buttery, and kissed with a touch of cinnamon. This Southern-style dough was the foundation of his famous pies, perfectly balancing structure and tenderness. Whether cradling sweet strawberry-rhubarb filling or a rich pecan pie, this crust was the unsung hero of every family gathering.

Southern Pie Crust

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A classic Southern pie crust, flaky and rich with buttery goodness, perfect for sweet or savory pies.

• Author: Don Nicholas
• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Total Time: 45 minutes
• Yield: 1 double-crust pie 1x
• Category: Bakery

Ingredients

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• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup ice water

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Instructions

1. In a food processor, pulse together flour, sugar, cinnamon, and salt.
2. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together.
4. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes before rolling.
5. Serve the pie with a scoop of vanilla ice cream, and for breakfast, pair it with a slice of sharp cheddar cheese.
6. To elevate the experience further, enjoy with a refreshing glass of mint iced tea during the warm afternoons, a comforting medium roast coffee for dessert, or perhaps a glass of port for those indulgent evenings.