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+ servings
photo of a person showing off an unbaked pie crust

Stand Mixer Pie Crust Recipe

yield: 1 (9-inch) double crusted pie
Prep Time: 5 mins
Work Time: 10 mins
Total Time: 15 mins
5 from 2 votes

Special Equipment

  • stand mixer with paddle attachment


  • 6 Tablespoons (3 ounces or 85 grams) very cold water
  • 1 Tablespoon apple cider vinegar
  • 1 cup ice
  • 1 cup (2 sticks or 8 ounces or 227 grams) very cold unsalted butter
  • 2 ½ cups (11.25 ounces or 319 grams) all-purpose flour, plus more for work surface
  • 1 Tablespoon granulated sugar
  • 1 teaspoon kosher salt


  • Make the ice water mixture, then refrigerate it. In a large liquid measuring cup, whisk together the water and vinegar. Add the ice and whisk. Refrigerate while you prep the rest of the ingredients.
  • Cut the butter into cubes, then freeze it. Cut the butter into 1-inch cubes and place them in a small bowl. Freeze while you prep the rest of the ingredients.
  • Mix the dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Beat on low until just combined, about 15 seconds.
  • Add the butter to the dry ingredients and beat into a coarse meal. Add the butter all at once and beat on low until the mixture has the texture of coarse meal, with pea-sized pieces of butter throughout, about 3 minutes.
    photo of coarse meal stage in stand mixer pie dough recipe
  • Add 6 Tablespoons of the ice water mixture, and beat until combined. Remove the ice water mixture from the refrigerator. With the mixer on low, add 6 Tablespoons of liquid from the ice water mixture all at once.
    Beat on low until the dough clumps around the paddle and/or sides of the bowl, about 2 to 3 minutes. Stop the mixer immediately.
    If the dough seems too dry, add more liquid from the ice water mixture 1 teaspoon at a time.
    photo of clumping stage in stand mixer pie dough recipe
  • Divide the dough and refrigerate for at least 1 hour before using. Tip the dough out onto a lightly floured counter with a rubber spatula.
    Quickly knead the dough into a rough ball and divide in half with a bench scraper (each half should weigh around 11 ounces or 312 grams). Shape each half into a rough ball.
    Wrap each ball tightly in plastic wrap and flatten into a small disc. Refrigerate for at least 1 hour, preferably overnight, before using. The dough will keep in the refrigerator for up to 3 days.