Learn how to make a Homemade Pie Crust Recipe like a professional baker with this simple recipe! I’ll show you how to make a rich, buttery, golden brown crust with just five ingredients and easy steps. Use it to make all your favorite desserts, or get creative in the kitchen, whipping up unique treats. Either way, you’re guaranteed to have success with this solid base!
The Best Pie Crust Recipe
I get that making a homemade pie crust can be intimidating, especially when you can buy a pre-made crust at the grocery store. I know it seems like a lot, but you can do it, especially when it’s simple to make an easy pie crust from scratch. If you’ve been too intimidated until now, I gotchu’! I’ll walk you through each step, breaking the process down to guarantee you have success.
In no time at all, you’ll have a golden brown pie crust fit for holding all your favorite fillings. One bite of the flakey, buttery, melt-in-your-mouth base, and you’ll never go back to store-bought crusts again!
Basic Ingredients
Flour: We’re using all-purpose flour as the base of the crust. If needed, feel free to use a 1:1 all-purpose gluten-free flour to keep your crust gluten-free.
Salt: This helps enhance the rest of the ingredients, preventing the crust from being bland.
Sugar: Just a touch of granulated sugar sweetens the recipe, making it perfect for your favorite desserts but not so sweet that you can’t use it for savory options, too.
Butter: A must in every good pie crust! I recommend using unsalted butter to avoid an overly salty crust and make sure it’s cold.
Ice Water: This combines the ingredients and makes it easy to form the dough.
How to Make Pie Crust from Scratch
Prepare the Dough.
Step 1: Add the sifted flour and salt to a large mixing bowl, and whisk until well combined.
Step 2: Next, add the cold butter to the flour. Then, use a pastry cutter or two forks to cut the butter into the flour until you have large pea-sized pieces of butter covered in flour.
Step 3: Drizzle in the ice water, starting with ¼ cup. Stir gently with a fork, pastry cutter, or your hands until the dough begins to come together. Pro-Tip: If the dough seems dry, add more ice water, starting with 1 tablespoon at a time. You’ll know the dough is ready when you pinch it between your fingers and it sticks together!
Form and Roll Out the Dough.
Step 4: Turn the dough onto a floured work surface. Use your hands to shape it into a ball. Then, divide the dough in half. Shape each half into a flat disc, and wrap them in plastic wrap. Refrigerate the dough for at least 2 hours or up to 2 days.
Step 5: Roll out one dough disc onto a lightly floured surface, creating a 12-inch circle that’s roughly ⅛ inch thick.
Step 6: Carefully transfer the dough to a 9-inch pie pan, gently pressing it into the bottom and up the sides. Trim any excess, leaving 1 inch of overhang. Then, fold the overhang under itself, and crimp the edges as desired to create a thick crust.
Chill and Blind Bake.
Step 7: For the best results, chill your pie crust for 30-60 minutes before filling or blind baking.
Step 8: Preheat your oven to 375°, remove the crust from the fridge, and line it with parchment paper. Carefully add pie weights or dry beans to the bottom of the crust. This prevents it from puffing up while baking!
Step 9: Next, brush the sides of the crust with egg wash, and bake for about 15 minutes. Remove the pie weights or beans, and gently poke a few holes in teh bottom of the crust with a fork. Return the crust to the oven, and bake for 5-7 minutes. Once the crust is slightly golden, remove it from the oven, and set it aside. Once cool, your homemade pie crust is ready to use!
How to Crimp or Flute Pie Crust Edges
There are a couple of ways to shape the edges of your crust. Personally, I’m a fan of crimping, but you can use whatever technique you like best or whichever your specific recipe calls for.
Crimping:
- Optional Fork Method: Alternatively, press the tines of a fork against the edge to create a pattern.
- Prepare the Crust: Roll out your pie dough and place it in the pie dish, trimming excess dough as needed.
- Fold the Edge: Fold the overhanging edge of the dough under itself to create a thicker border.
- Pinch to Crimp: Using your thumb and index finger, pinch the edge together to form a decorative edge. You can create a uniform look by pinching every half inch.
Fluting:
- Prepare the Crust: Roll out the pie dough and place it in the pie dish, trimming excess dough as needed.
- Fold the Edge: Fold the overhanging edge of the dough under itself for a thicker border.
- Pinch and Shape: Use your thumb on one side and your index finger on the other to pinch and shape the dough, creating a wave-like pattern. Move around the edge, pinching every inch or so.
- Final Touch: Ensure the fluted edge is even and consistent, adjusting as necessary.
Tips for a Successful Pie Crust Recipe
- Don’t skip chilling after forming the crust! This resting time allows the gluten to relax and the butter to chill, which is crucial for a flaky texture.
- Warm the dough before rolling. If the dough is chilled, let it come to room temperature for 5-10 minutes before rolling to avoid cracking.
- Prevent sticking when rolling out the dough. While rolling, occasionally lift and rotate the dough, adding a bit more flour to the working surface as needed.
- Keep the dough cold. If your dough becomes warm while rolling, carefully pick it up, place it on a plate or small baking sheet, cover it, and place it in the fridge for 10-20 minutes to chill.
- Use a glass pie dish. If possible, I highly recommend using a glass pie dish, because it conducts heat evenly, which allows the bottom of the crust to bake thoroughly and evenly, preventing any portion from being soggy or burnt.
Ways to Use
Use this homemade pie crust for any recipe that calls for pie crust! Some of my favorite options include:
More Delicious Dessert Recipes
- Homemade Salted Caramel Cheesecake
- Sweet Potato Cookies
- Banana Bars with Chocolate Chips
- The Best Fudge Brownie Recipe
- Easy Blueberry Biscuits Recipe
- Double Chocolate Chip Cookies
Frequently Asked Questions
Is pie crust better with shortening or butter?
That depends on your desired taste and texture! An all shortening crust will create a super pliable crust that stays tender and maintains its shape as it bakes. Meanwhile, an all butter crust is lighter and flakier.
Can I make this easy pie crust recipe in advance?
You can store the unbaked dough wrapped tightly with plastic wrap in the refrigerator for up to 3 days. Roll it out and bake as usual when you’re ready to use it!
Can I freeze homemade pie crust?
I don’t recommend freezing the crust once baked. However, you can follow the recipe up to making the discs. Once wrapped, transfer the dough discs to the freezer, and freeze for up to 3 months. Thaw them in the fridge overnight, and follow the recipe as usual when you’re ready to bake.
I hope you love this Easy Homemade Pie Crust Recipe! It’s easy to make and so versatile! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Homemade Pie Crust Recipe
Ingredients
- 2 1/2 cups flour
- 1 teaspoon salt
- 1/2 tbsp granulated sugar
- 1 cup butter cold, diced
- 1/4-1/2 cup ice water plus more as needed
Instructions
Prepare the Dough.
- Add the sifted flour and salt to a large mixing bowl, and whisk until well combined.
- Next, add the cold butter to the flour. Then, use a pastry cutter or two forks to cut the butter into the flour until you have large pea-sized pieces of butter covered in flour.
- Drizzle in the ice water, starting with ¼ cup. Stir gently with a fork or your hands until the dough begins to come together. Pro-Tip: If the dough seems dry, add more ice water, starting with 1 tablespoon at a time. You’ll know the dough is ready when you pinch it between your fingers and it sticks together!
Form and Roll Out the Dough.
- Turn the dough onto a floured work surface. Use your hands to shape it into a ball. Then, divide the dough in half. Shape each half into a flat disc, and wrap them in plastic wrap. Refrigerate the dough for at least 2 hours or up to 2 days.
- Roll out one dough disc onto a lightly floured surface, creating a 12-inch circle that’s roughly ⅛ inch thick.
- Carefully transfer the dough to a 9-inch pie pan, gently pressing it into the bottom and up the sides. Trim any excess, leaving 1 inch of overhang. Then, fold the overhang under itself, and crimp the edges as desired to create a thick crust.
Chill and Blind Bake.
- For the best results, chill your pie crust for 30-60 minutes before filling or blind baking.
- Preheat your oven to 375°, remove the crust from the fridge, and line it with parchment paper. Carefully add pie weights or dry beans to the bottom of the crust. This prevents it from puffing up while baking!
- Next, brush the sides of the crust with egg wash, and bake for about 15 minutes. Remove the pie weights or beans, and gently poke a few holes in teh bottom of the crust with a fork. Return the crust to the oven, and bake for 5-7 minutes. Once the crust is slightly golden, remove it from the oven, and set it aside. Once cool, your homemade pie crust is ready to use!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
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