If you’ve struggled to get that flaky, tender pie crust worthy of Gordon Ramsay’s kitchen but want a simple, foolproof method for home baking, you’re in the right place. This Gordon Ramsay pie crust recipe breaks down his professional technique into an easy, practical guide anyone can follow — no pastry chef skills required. Whether you’re making sweet fruit pies or savory tarts, you’ll learn how to make a buttery crust that holds together beautifully and bakes crisp every time.
Let’s get rolling on mastering this Ramsay-style pie crust with Dylan’s kitchen-tested tips and real-life tweaks for perfect results.
The First Time I Botched Pie Crust (And Ramsay’s Trick That Saved Me)
I’ll admit, my early attempts at pie crust were crumbly disasters — tough, dry, or worse, gluey. Then I stumbled upon Gordon Ramsay’s method, and everything changed. The key was cold ingredients and minimal handling — it sounds basic, but this one technique elevates your dough from meh to marvelous.
Ramsay’s technique focuses on keeping the butter chilled and cutting it into the flour until it’s pea-sized crumbs, creating those flaky layers. I adapted his approach for my chaotic kitchen by prepping everything in advance and chilling the dough just enough to be workable but not stiff. That balance makes rolling out less of a headache.
This Gordon Ramsay pie crust recipe uses just simple pantry staples but trusts the cold and careful mixing to build a crust that’s tender with that perfect flake. You’ll hear that satisfying crisp crack with every bite — that’s Ramsay’s magic at work, now yours too.
The Must-Have Ingredients (and My Smart Swaps)
- All-purpose flour (250g / 2 cups) — Plain flour works perfectly here. Use pastry flour if you want extra tenderness.
- Cold unsalted butter (170g / 12 tbsp) — Chop it into small cubes and freeze briefly for best flakiness.
- Cold water (4–6 tbsp) — Ice cold, added gradually to bind the dough.
- Salt (1 tsp) — Balances flavor and enhances butter’s richness.
- Optional: sugar (1 tbsp) — Add for sweet pies but skip for savory.
Smart swaps: No unsalted butter? Use salted but reduce added salt by half. Need a dairy-free crust? Swap butter for chilled coconut oil — the flavor changes but texture stays flaky. If you want a whole wheat twist, swap up to 1/3 of the flour with whole wheat flour for nutty depth.
Prep tips: Chill your flour and mixing bowl ahead if you can — keeping everything cold is your best friend. Use a pastry cutter or two forks to cut butter in quickly, or blitz briefly in a food processor for a shortcut. Add ice water tablespoon by tablespoon — too much water will make your dough sticky.
My Ramsay-Style Pie Crust Making Walkthrough
- Cut the cold butter into flour and salt until mixture resembles coarse peas — butter pieces are key for flakiness.
- Slowly add ice water and mix just until dough holds together when pinched. Avoid overworking!
- Shape dough into a flat disc, wrap in cling film, and chill for at least 1 hour.
- Roll out on a lightly floured surface to about 3mm thickness — rotate dough as you roll to keep thickness even.
- Transfer to your pie dish, patch any cracks gently with extra dough, then chill again 15 minutes before filling.
- Blind bake if recipe calls for it, or fill and bake according to your pie’s instructions.
| Step | Tip |
|---|---|
| 1. Cut butter into flour | Keep everything cold to get those flaky butter pockets. |
| 2. Add ice water gradually | Add just enough so dough holds, no more. |
| 3. Chill dough thoroughly | Resting dough keeps it relaxed and easier to roll. |
Common pitfalls:
- Using warm butter or water (results in greasy, tough crust)
- Overmixing dough (develops gluten, makes it chewy)
- Skipping the chill steps (causes shrinkage and tearing)
For a smooth rollout, don’t be shy about lightly flouring your rolling pin and surface. If dough cracks, patch with little bits of chilled dough and press gently.
Gordon Ramsay Pie Crust
Ingredients
Method
- Cut cold butter into flour and salt until mixture resembles coarse peas.
- Add ice water gradually and mix until dough just holds together.
- Shape dough into a flat disc, wrap in cling film, and chill for at least 1 hour.
- Roll dough on a floured surface to 3mm thickness and transfer to pie dish.
- Chill dough in pie dish 15 minutes before filling and baking as recipe directs.
Notes
Serve This Pie Crust Like You’re On Ramsay’s Show
Once baked, this pie crust has that golden, buttery crunch that makes every bite satisfying. Serve sweet pies with a dusting of powdered sugar or a drizzle of caramel. For savory, try topping with fresh herbs or a brush of garlic butter for extra flair.
Leftovers and Make-Ahead Tips
Extra dough freezes beautifully — roll into a disc and wrap tightly, then thaw in fridge before use. Leftover baked crust makes an awesome base for quick tarts or mini quiches.
If you want to reheat a baked crust, pop it in a 175°C (350°F) oven for 5–7 minutes to crisp it back up without drying.
For creative twists, try my garlic confit guide alongside savory pies, or elevate your desserts with a simple aioli that levels up any dish as a dip or drizzle.
FAQ About Gordon Ramsay Pie Crust Recipe
Q: Can I make this dough ahead of time?
A: Yes, chill it for up to 2 days or freeze for a month. Just thaw overnight in the fridge before rolling.
Q: Why is my pie crust tough and not flaky?
A: Most likely your butter or water was too warm or you overworked the dough. Keep everything cold and mix gently.
Q: How thick should I roll the dough?
A: About 3mm (1/8 inch) — thick enough to hold fillings, but thin enough to crisp up nicely.
Q: Can I use this crust for both sweet and savory pies?
A: Absolutely. Just add a bit of sugar for sweet pies, or leave it out for savory dishes.
Dylan’s Final Word on Pie Crust Success
Making pie crust from scratch is a game-changer, and this Gordon Ramsay pie crust recipe breaks it down into approachable steps that yield flaky, buttery magic every time. Trust the process, keep your ingredients cold, and don’t rush the chilling stages. You’ll soon see why a great crust sets the stage for an unforgettable pie.
Make it your own, tweak the seasoning, and always bake with confidence.
Cook bold like Ramsay.
