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Williams-Sonoma Pie Crust Mix

  • Exclusive
This item is available for a limited time and cannot be added to a Registry.

A simple way to make tender, golden crusts for pies, quiches, tarts and more, our mix is premeasured and premixed for easy prep and great results. We’ve combined organic pastry flour with sugar and a hint of pink sea salt for subtle flavor; just add butter and water and cut together lightly—the key to a light and flaky texture. The mix yields a classic crust that pairs well with sweet or savory fillings, and browns beautifully.

  • Makes two standard 9" bottom crusts, or one standard 9" double crust (13.2 oz.).
  • Made in USA.
  • A Williams-Sonoma exclusive.
  • Organic pastry flour, cane sugar, pink sea salt. contains wheat/gluten.

Shipping Information

This item is shipped from our warehouse by UPS to arrive within five business days of our receiving your order.

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Next Day Delivery

For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.

Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.

Return Policy

At Williams-Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).

For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.

We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.

For returns of items purchased from your Williams-Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Return Policy.


This recipe makes enough dough for one double-crust pie or two single-crust pies. If you are making one single-crust pie, cut the recipe in half. Some pie recipes call for fully or partially baking the crust before filling it, usually when using fillings that need limited or no further cooking or juicy fillings that could make an uncooked bottom crust soggy. Follow the instructions in your recipe.


  • 2 packets Williams-Sonoma Piecrust Mix (included in 13.2-oz. box)
  • 16 tbs. (2 sticks/250 g) cold unsalted butter, cut into 1/4-inch (6-mm) pieces
  • 4 to 6 tbs. (60 to 90ml) ice water
  • pie filling of your choice
  • 1 egg, lightly beaten with 1 tsp. Water (if baking a double-crust pie)
  • Sugar for sprinkling


Put the piecrust mix in a food processor and pulse briefly. Add the cold butter pieces and pulse until the butter forms bean-size pieces and they are coated with the mix, about 10 pulses. Add 4 tbs. (60 ml) of the ice water and pulse until irregular pea-size pieces form, adding more water, 1 tsp. at a time, as needed to reach the desired consistency; the mixture will be crumbly.

Turn the dough out onto a piece of plastic wrap, divide in half and press each half into a disk. Wrap with plastic wrap and refrigerate for at least 1 hour or up to 2 days. On a lightly floured surface, roll out 1 dough disk into an 11-inch (28-cm) round about 1/8 inch (3 mm) thick. Transfer the dough to a 9-inch (23-cm) pie dish and gently press into the dish. Trim the edges, leaving a 1/2 inch (12-mm) overhang. Transfer the pie filling to the shell. If making a double-crust pie, roll out the remaining dough disk as instructed above. Moisten the edges of the bottom crust with water and place the second dough round on top of the filled pie. Press the edges together to seal. Tuck the top crust under the edge of the bottom crust and press down to seal. Using a fork or your fingers, crimp or flute to form a decorative edge. Using a knife, cut 1 or more steam vents in the top of the dough.

Brush the top with egg wash and sprinkle with sugar. Position a rack in the lower third of an oven and preheat as directed in your pie recipe. Bake the pie as directed in your recipe, covering the edges of the crust with aluminum foil if they start to brown too quickly. Makes 1 double-crust pie or 2 single-crust pies.

Note: The piecrust is also excellent as a crust for quiches and tartlets and as a topping for pot pies.

Williams-sonoma Test Kitchen