A perfect pie starts with a perfect crust—and Gordon Ramsay’s pie crust is buttery, flaky, and reliably crisp. Whether you’re baking a sweet fruit pie or a savory quiche, this all-purpose pastry delivers a golden texture that holds its shape and complements every filling.

What is Gordon Ramsay’s Pie Crust?

Gordon Ramsay’s pie crust is a classic shortcrust pastry made with cold butter, flour, a pinch of salt, and cold water. His approach focuses on minimal handling to keep the dough tender and prevent it from becoming tough. The result is a flaky, golden crust ideal for both sweet and savory dishes.

Other Gordon Ramsay Recipes

Gordon Ramsay Fruit Salad

Reasons to Try Gordon Ramsay’s Pie Crust

Flaky and tender texture
Perfect for pies, quiches, and tarts.
Simple ingredients
No fancy tools or extras—just kitchen basics.

Works for sweet or savory
A great base for all types of fillings.
Make ahead friendly
Chill the dough for later use or freeze for convenience.
Beginner-friendly technique
Easy to master with the right steps.

Versatile in use
Perfect for blind baking or filled pies.

Ingredients Needed to Make Gordon Ramsay Pie Crust

2½ cups (300g) all-purpose flour
1 cup (225g) unsalted butter, very cold and cubed

1 teaspoon salt
6–8 tablespoons ice-cold water
Optional (for sweet crust): 1 tablespoon granulated sugar

Instructions to Prepare Gordon Ramsay Pie Crust

Mix the dry ingredients: In a large mixing bowl, whisk together flour and salt (and sugar if making a sweet crust).
Cut in the butter: Add the cold, cubed butter. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
Add cold water gradually: Drizzle in the ice water, one tablespoon at a time, stirring gently with a fork or spatula until the dough just comes together.

Form and chill the dough: Turn the dough out onto a lightly floured surface. Press it into a flat disk without kneading. Wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).
Roll out the dough: On a floured surface, roll the dough into a circle about ¼ inch thick and 1–2 inches wider than your pie dish.
Fit into pie dish: Gently transfer the dough to the pie dish. Press it into the corners and trim the excess. Fold or crimp the edges as desired.

Chill again before baking: Place the prepared crust in the fridge for 15–20 minutes before baking to prevent shrinkage.
Blind bake if needed: For a pre-baked crust, line with parchment and baking weights. Bake at 375°F (190°C) for 15 minutes, remove weights, and bake for another 5–7 minutes until golden.

What Goes Well With Gordon Ramsay Pie Crust

Fruit fillings – Apples, berries, peaches, or pears.

Custard pies – Lemon, buttermilk, or chocolate cream.
Savory quiches – With cheese, spinach, or mushrooms.
Meat pies – Chicken pot pie or steak and ale.

Tarts and galettes – Rustic or elegant presentations.

Key Tips for Making Gordon Ramsay Pie Crust

Keep butter cold – It’s key to a flaky texture.
Use ice-cold water – Prevents melting the butter during mixing.

Avoid overworking the dough – Handle just enough to bring it together.
Rest the dough before rolling – Helps gluten relax and prevents shrinkage.
Roll from the center outward – For an even, round crust.

Flour your rolling surface lightly – Too much can dry the dough.
Chill before baking – Essential for holding shape in the oven.

Creative Variations of Gordon Ramsay Pie Crust

Add grated Parmesan or herbs – For savory tarts or quiches.

Use whole wheat or almond flour – For a nutty, wholesome twist.
Mix in lemon or orange zest – Great for fruit or custard pies.
Add a pinch of cinnamon – For sweet crusts paired with apples or pumpkin.

Use brown sugar in place of white sugar – For added depth in sweet pies.
Try vodka in place of some water – Evaporates in the oven for extra flakiness.

Storage Guidelines for Gordon Ramsay Pie Crust

Refrigerate dough for up to 2 days – Wrap tightly in plastic wrap.

Freeze for up to 3 months – Wrap in plastic and place in a freezer bag.
Thaw overnight in fridge before using – Avoid microwaving.
Keep baked crust at room temp – Use within 24 hours for best texture.

Reheating Tips for Gordon Ramsay Pie Crust

Re-crisp in the oven: For a pre-baked crust that’s softened, bake at 350°F (175°C) for 5–7 minutes.
Don’t use the microwave: It will make the crust soggy.
Warm filled pies slowly: To avoid overbaking the crust, cover the edges with foil while reheating.

Nutrition Value (per serving, based on 8 servings):

Calories: 280
Fat: 20g
Carbohydrates: 22g

Sugar: 1g
Protein: 3g
Sodium: 160mg

FAQs

Why is my pie crust not flaky?

A pie crust won’t turn out flaky if the butter is too warm or overmixed into the flour. To get layers, the butter must stay cold and in small pieces when the dough is baked.

Can I make pie crust ahead of time?

Yes, you can prepare the dough up to 2 days in advance. Wrap it tightly and store it in the refrigerator. It can also be frozen for up to 3 months.

Do I need to blind bake the crust?

You only need to blind bake if you’re using a no-bake filling or a filling with a shorter bake time than the crust. This keeps the base crisp and prevents sogginess.

What’s the best way to prevent pie crust from shrinking?

To prevent shrinkage, chill the dough before baking, don’t stretch it when fitting it into the dish, and use pie weights when blind baking.

Final Words

Gordon Ramsay’s pie crust is a buttery, foolproof base that works for both sweet and savory creations. With minimal ingredients and reliable results, it’s the kind of recipe every home cook should master. Flaky, crisp, and rich—it’s the perfect start to any great pie.