Our go-to Pie Crust recipe requires only 5 ingredients and comes out perfect every time making it the best Homemade Pie Crust.
This recipe for perfect Homemade Pie Crust is great for a single pie crust or a double crust pie. It’s a simple, straightforward recipe that every baker needs in their recipe box! Try this crust perfection with BEST Apple Pie, Banana Cream Pie, Cherry Pie, or your fav filling!
Go-To Pie Crust Recipe
Today I’m going to teach you how to make a fool-proof, all butter, Homemade Pie Crust!
I’m sure I’m not alone when I say that Pie Crust can be a frustrating endeavor, especially when it must be blind-baked. There are so many variables that can turn a seemingly flawless pie crust into a total disaster. Been there, done that, more than a few times!
I’m sharing all of my tips and tricks below, so follow along and you’ll be a pro in no time in making the best Pie Crust for any of your pies, like our favorite Chocolate Cream Pie and Cherry Pie.
Pie crust ingredients
Ingredients for all all-butter pie crust:
- Flour
- Sugar
- Salt
- Butter
- Ice Water
Five simple ingredients are all you need for this Homemade Pie Crust! It’s really the method that makes all the difference.
How to make pie crust
DRY INGREDIENTS. In a medium mixing bowl whisk together the flour, sugar, and salt. Make sure your bowl is big enough to keep the ingredients from spilling over as you cut in the butter.
CUT THE DOUGH. Cut the cold, unsalted butter into tablespoons. Add to the dry ingredients. Using a pastry blender or butter knife, cut butter into pea-sized pieces.
Note: I prefer to use a food processor or pastry cutter over the finger method (smashing the butter into the flour using your fingers). The butter stays colder and in the end, the layers are more distinctive.
Pie Dough Balls
WET INGREDIENTS. Add 6 tablespoons of cold water, and using a fork, mix until combined. If too dry, continue adding water until the crust comes together and is clumpy. It should be shaggy and slightly dry.
- An additional 1-3 tablespoons of water may be needed depending on the current climate. During the drier months of the year (fall/winter) extra water may be needed, while 6 tablespoons may be enough during the summer.
KNEAD. Turn the mixture onto a lightly floured surface. Fold the dough into itself (kneading lightly) until it comes together. Form it into a ball and divide it into two. Pat into flat discs and wrap tightly in plastic wrap.
CHILL. Refrigerate for 2 hours.
- THIS IS SO IMPORTANT!! The pie crust must be sufficiently chilled to hold its shape during the rolling and baking process.
Flute a Pie Crust
ROLL. On a lightly floured surface, using a rolling pin, roll the dough into a 13-inch circle. Place into a 9-inch pie dish.
SHAPE. Gently press into the bottom of the pan and to the sides. Fold any excess over so that a thick outer crust forms. Flute the top using a pinching motion. Dock (or prick) the bottom of the pie crust with a fork to prevent it from bubbling in the center as it bakes.
CHILL. Chill for 30 minutes in the refrigerator (or freezer) before using/baking.
blind bake pie crust
PREP. To blind bake the crust, line it with parchment paper or foil and fill it with pie weights, dried beans, or rice to prevent bubbling while baking.
Refrigerate the crust for 30 minutes.
BAKE. Preheat oven to 350°F.
Bake for 13-15 minutes, then remove the foil and beans and continue baking for an additional 13-15 minutes or until the bottom is fully baked through.
COOL + FILL! Let cool completely before filling.
Recipe Tips
Cinnamon squares. I loved when my mom would trim the over overhang and there would be enough to make cinnamon squares.
- Form the extra pieces into a ball and roll it out in a small thin circle. Place it on a small baking pan.
- Brush with butter and sprinkle it with cinnamon and sugar. Use a pizza cutter to cut it into squares.
- Bake at 350°F for 7-11 minutes, or until baked.
Filled pie. Use this easy Pie Crust recipe to make filled pies. Use one of the circles of dough to press into the pie plate, add the filling, and the other circle of dough can be the top crust or a lattice crust.
Baked pie crust. This recipe makes 2 fully Baked Pie Crusts to use when the filling does not need to be baked such as in Banana Cream Pie or this Strawberry Pie.
Flaky crust. Butter is the biggest contributor to a flaky crust. When the butter melts during the baking time, the water in the butter turns to steam which creates thin, crispy, flaky layers.
- It is important that the butter stays cold while you make it otherwise it melts at the wrong time. This is why you use cold butter, ice water, and chill it for 2 hours.
- Another factor in creating a flaky crust is not overworking the dough. Over-kneading and over-rolling can cause it to toughen.
Storing Info
STORE unbaked Pie Crust in the fridge for up to 3 days by covering tightly with aluminum foil or plastic wrap. If storing a pre-baked pie crust, cover it and keep it in the fridge for up to 24 hours. Bake for a few minutes to keep it crispy.
FREEZE. Pie crust can be frozen unrolled or rolled. Make sure in either case to wrap it very tightly in plastic wrap, then foil. It should keep for up to 6 months, which is great when holiday baking rolls around.
- If freezing the pie crust in the pie dish, I would suggest using a metal pie tin or a shock-proof glass pie dish. Many glass pie dishes will shatter if transferred directly from the freezer to the hot oven.
For some delicious pie recipes:
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In a medium mixing bowl whisk together the flour, sugar, and salt.
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Cut butter into tablespoons. Add to the dry ingredients. Using a pastry blender, cut butter into pea-size pieces.
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Add 6 tablespoons of water, and using a fork, mix until combined. If too dry, continue adding water until the crust comes together and is clumpy. It should be shaggy and slightly dry.
-
Turn the mixture onto a lightly floured surface. Fold the dough into itself (kneading lightly) until it comes together. Form it into a ball and divide it into two. Pat into flat discs and wrap tightly in plastic wrap. Refrigerate for 2 hours.
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On a lightly floured surface, using a rolling pin, roll the dough into a 13-inch circle. Place into a 9-inch pie dish. Flute the edges and dock the bottom of the crust with a fork.
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To blind bake the crust, line it with parchment paper or foil, and fill it with pie weights, beans, or rice to prevent bubbling while baking.
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Refrigerate the crust for 30 minutes.
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Preheat oven to 350°F.
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Bake for 13-15 minutes, then remove the foil and beans and continue baking for an additional 13-15 minutes or until the bottom is fully baked through.
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Let cool completely before filling.
To Freeze: If you are freezing the crust in a pie dish, we would suggest using a metal pie tin or a shock-proof glass pie dish. Many glass pie dishes will shatter if transferred directly from the freezer to the hot oven.
