Homemade Pie Crust Recipe

Honey, let me tell you, a fab pie begins with a homemade, flaky crust! Easy-peasy, and legit flaky, this all-butter Pie Crust Recipe is about to be your new go-to for all your pie dreams. It’s made with just a few simple baking ingredients and is so straightforward, any baker, no matter your skill level, can nail it. I’ve even got a video below to check out. Seriously y’all, it’s the best pie crust recipe ever!

Tutorial Video

How to Make The Best Pie Crust

Let’s get started making our pie crust! Here’s a look at the main steps but you can find all the details in the recipe card.

Mix the Pie dough

1. Combine the flour, sugar, and salt in a medium-sized bowl. Whisk them together just to combine.
2. Add your butter cubes to the flour.
3. Cut the butter using a pastry cutter into the flour mixture until various-sized crumbs appear.
4. Add the cold water to the flour until a ball of dough forms. Remove the dough from the bowl and shape it into 3-4 round balls. Cover each ball tightly with plastic wrap and place it in the refrigerator to rest.

PRO TIP: Start with ONLY a half of water and add more if you need it. Knead the dough quickly to bring it together. Don’t worry if there is any flour left in the bowl.

Roll Out the Pie Crust

1. Roll out the dough on a floured work surface or clean counter until the pie dough is about 1/4-1/3 inch thick.
2. Place the crust in your pie plate and bake or fill with fillings of your choice.

Recipe Tips

• Cold Butter, Cold Water, & Cold Hands: To make a FLAKY pie crust recipe, you must have super cold ingredients.  Incredible pie dough requires cold everything. The air pockets that the cold crumbs of butter form in the flour are irresistible when they interact with the heat of the oven.  
• Butter Getting Warm. If you sense it’s warming up as you work with it, then return the bowl to the fridge and let it cool back down. This may vary depending on the weather when you’re baking. The summertime can be a bit of an issue when it’s warmer in your home.
• Add Water Slowly. This ensures you get the right texture. You need just enough for the dough to moisten and come together. The water is also variable depending on the brand of flour you’re using and the temperature and moisture in the air.
• Avoid Overworking the Dough. Mix just long enough to form the dough. If you knead or handle it too much it can end up a bit tough rather than flaky and tender.
• Let the Dough Rest. Giving it time to rest in the fridge for about thirty minutes chills back down the butter but also allows the gluten time to relax so it rolls out easily and cooks up with the best texture.

Serving Suggestions

• Use a Single Pie Crust. I love seasonal pies like this strawberry rhubarb pie, a brown sugar chess pie, or peppermint French silk pie.
• Use a Double Crust. Try this amazing fresh peach pie or apple pie.
• Great Pie Crust for Your Favorite Holiday Pies. From classics like pumpkin pie and pecan pie to more complex pies such as bourbon pecan pie.
• Make Some Mini Pies. I love these strawberry hand pies or blueberry hand pies.

Recipe Help

More Baking Basic Recipes and Tips

• Baking Tips For Beginners
• How to Make a Graham Cracker Crust
• American Buttercream Recipe
• How to Make Perfect Pizza Dough

How To Make A Pie Crust

Easy, delicious, and flaky, this all-butter pie crust recipe will become a favorite for all of your pies. It's seriously the best pie crust recipe ever!

4.75 from 43 votes

Print Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

0 minutes mins

Total Time 50 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 32 servings

Equipment

• pie plate
• pastry blender

Ingredients

• ▢ 2 ½ cups all-purpose flour
• ▢ 2 teaspoons granulated sugar
• ▢ 1 teaspoon salt
• ▢ 1 cup very cold unsalted butter, cut in cubes 2 sticks
• ▢ ½-⅔ cup very cold water

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions

• In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
• Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
• Slowly add the cold water into the flour until a ball of dough forms. Start with 1/2 cup and add more water if you need it. Knead the dough quickly to bring it together. Don’t worry if there is any flour left in the bowl.
• Remove the dough from the bowl, cut into 3 or 4 sections and round into balls. Cover each ball tightly with plastic wrap and place in the refrigerator for 30-45 minutes to rest. If you want to freeze the additional balls, this is a great time or you can roll out into pie plates and freeze.
• Remove dough from fridge and add a bit of flour to a working surface or clean counter and place dough on it. Using a rolling pin, quickly roll dough out to about 1/4-1/3 inch thickness and place in your pie plate. Decorate according to your preference, bake and fill with fillings of your choice.

Video

Notes

How to Store Pie Crust

Make sure to wrap your pie dough up tightly in plastic wrap before storing it. If you’re freezing it, I definitely recommend putting it inside a freezer bag as well for better protection. If your pie dough is cold it may be difficult to roll, so I suggest letting it sit on the counter for 10-15 minutes before rolling it out.

How long will a pie crust or pie dough last in the fridge?

Store it in the fridge for up to three days.

Can I freeze pie dough or a pie crust?

Yep you sure can boo! You have two options when it comes to freezing it! You can make the dough ahead of time. Freeze the wrapped dough balls and then remove the night before you want to make your pie and thaw it out overnight in the fridge. Then you’re ready the next day to roll out your pie and bake it! Another option is to make your pie crust and then freeze it until you’re ready to use. It’s a bit fragile so for this method it’s essential that you have a container that will protect it. I would also avoid stacking other items on top of it. Pie dough will last up to three months in the freezer while I don’t recommend freezing a pie crust for more than a month.

Nutrition

Calories: 87kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 73mg | Potassium: 12mg | Vitamin A: 175IU | Calcium: 3mg | Iron: 0.5mg

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