Looking for a flaky, buttery pie crust that’s easy to make from scratch? This is the only pie crust recipe you’ll ever need! With just a few simple ingredients, like real butter and no shortening, you’ll get a tender, golden crust that works for everything from fruit pies to savory quiches. Whether you’re a beginner or a seasoned baker, you’ll love how easy this is.
Why You’ll Love This Pie Crust
- Made with real butter – rich, melt-in-your-mouth flavor
- Super flaky texture – thanks to cold butter chunks
- Easy to make ahead – refrigerate or freeze the dough
- Perfect for sweet or savory pies
Ingredients You’ll Need
You probably already have everything in your kitchen:
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1/2 Tbsp sugar
- 1/2 tsp salt
- 1/2 lb (2 sticks) unsalted butter, cold and diced
- 7–8 Tbsp ice-cold water
📌 Tip: Keep that butter cold! That’s the secret to a flaky crust. If it softens, pop it back in the fridge before mixing.
How to Make Pie Dough (Step-by-Step)
You can use a food processor or do it by hand with a pastry cutter.
- Combine the Dry Ingredients. In a food processor, pulse the flour, sugar, and salt a few times.
- Add Butter. Toss in the cold diced butter. Pulse until the mix looks like coarse crumbs with some pea-sized bits.
- Add Ice Water. Add 7 tablespoons of ice water and pulse until small clumps form. If the dough is too dry, add a little more water—just a teaspoon at a time. Don’t overdo it!
- Bring It Together. Dump the dough onto a clean surface and gently gather it into a ball—no kneading! Split it into 2 disks, wrap in plastic, and refrigerate for at least 1 hour before using.
📌 You should still see little butter bits in the dough—those give your crust its flaky texture.
Rolling and Shaping Your Pie Crust
Once chilled, roll one dough disk into a 12-inch circle:
- Lightly flour your surface and rolling pin.
- Roll the dough from the center out, turning as you go.
- Gently wrap it around your rolling pin and unroll over a 9″ pie dish.
- Press it into the bottom and sides of the dish.
- Fold the extra dough under itself at the edges to create a thicker rim.
How to Crimp or Flute the Edges
To make a fluted edge: Place your index finger from one hand between your thumb and index finger of the other hand, and pinch all around the crust’s edge. Want to get fancy? Check out how to make a lattice crust for the top!
What If My Dough Feels Too Hard?
If the dough gets too firm in the fridge, just let it rest at room temperature for 10–20 minutes. Don’t worry—once it softens slightly, it’ll roll out easily.
If it’s tough after baking, that usually means it was overmixed. Next time, mix just until it comes together.
Make-Ahead and Freezer Tips
- Refrigerate: Up to 3 days before using. Let it sit out a few minutes before rolling.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.
How to Blind Bake a Pie Crust
Need a pre-baked crust for pumpkin pie or quiche? Here’s how to do it:
- Shape the crust and flute the edge.
- Freeze for 30 minutes.
- Line with parchment paper and fill with pie weights (or dried beans or rice).
- Bake at 425°F for 17 minutes.
- Remove weights, poke the bottom with a fork, and bake for 5 more minutes.
That’s it! Now you have a crisp, golden crust ready for any filling.
What Can I Use Instead of Pie Weights?
Don’t have pie weights? Try:
- Dried beans (reuse for baking only)
- Raw rice (can be cooked afterward!)
Use This Crust For…
- Apple Pie
- Cherry Pie
- Chicken Pot Pie
- Mini Pumpkin Pies
- Peach Pie
- Quiche Lorraine
Seriously, it works with almost everything. Let me know your favorite way to use it in the comments!
Nutrition (Per Serving – Approx.)
- Calories: 232
- Fat: 15g
- Carbs: 20g
- Protein: 2g
Homemade Pie Crust
Ingredients
Equipment
Method
- In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix.
- Add the cold diced butter and pulse until the mixture forms coarse crumbs with pea-sized pieces.
- Add 7 tablespoons of ice water and pulse just until small clumps form. Add more water, one teaspoon at a time, if needed.
- Turn the dough onto a clean surface and gently form into a ball. Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.
- When ready to use, roll out one disk into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie dish.
- Press the dough gently into the dish, fold and crimp the edges as desired. Fill and bake according to your pie recipe.