If you are searching for an easy Homemade Pie Crust Recipe, this all-butter crust is flaky, forgiving, and perfect for any filling. Use it for classics like pumpkin or apple pie to add a truly homemade touch to your dessert table.
Perfect Pie Crust, Easy and Scrumptious!
Pie season arrives with the holidays, but a good pie is welcome any time of year. From savory chicken pot pie to fresh strawberry pie or a classic pecan pie, a flaky crust makes all the difference. While store-bought crusts are convenient, a simple homemade pastry elevates the result with richer flavor and a tender texture. This recipe is surprisingly straightforward, so don’t be intimidated—once you try it, you may prefer homemade for every pie.
What Is Homemade Pie Crust Made Of?
This from-scratch pie crust uses just a handful of ingredients: flour, cold butter, a bit of sugar, salt, and ice water. Here’s a quick overview:
- Flour: All-purpose flour works best for this basic crust.
- Sugar: Granulated sugar adds a touch of sweetness; other sugars can be used but may affect texture.
- Salt: A pinch of salt enhances flavor—sea salt or table salt both work.
- Butter: Use cold, diced butter for flaky layers.
- Ice water: Very cold water brings the dough together without melting the butter.
Is Pie Crust Better with Butter or Crisco?
Some bakers use shortening (Crisco) for a higher melting point and a very flaky texture. I prefer all-butter for its flavor and tender crumb. Keep everything cold and handle the dough lightly to retain flakiness. If you prefer shortening, try substituting about half the butter with shortening.
How to Make Pie Crust from Scratch
The two keys to success are: keep ingredients cold and avoid overworking the dough. Follow these steps for a reliable crust.
- Combine Dry Ingredients and Butter. In a large bowl, whisk flour, sugar, and salt. Scatter the diced cold butter over the flour. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture is crumbly with some pea-sized butter pieces remaining. Work quickly so the butter stays cold.
- Add Ice Water. Drizzle ice water one tablespoon at a time, mixing with a fork after each addition. Stop when the dough just holds together when pressed; it should not be wet or sticky. Do not knead.
- Chill the Dough. Gather the dough into a ball, flatten into a disk, wrap tightly, and chill in the refrigerator for at least 45 minutes. Chilling firms the butter and relaxes the gluten.
- Shape or Freeze the Dough. On a lightly floured surface, roll the chilled dough to about 1/8–1/4 inch thick. Carefully transfer it to a pie dish and press gently to fit. If you’re not using it immediately, wrap and refrigerate in the dish for up to two days, or freeze.
- Use or Store. Bake according to your pie recipe, or refrigerate the shaped crust for up to two days. Proper wrapping prevents absorption of other odors.
Recipe Tips
These tips help ensure a tender, flaky crust every time:
- Measure Flour Properly: Fluff the flour, spoon it into the measuring cup, and level with a knife to avoid packing too much flour, which makes the crust dry.
- Add Water Sparingly: Add ice water a tablespoon at a time. Too much water will make the dough gummy; you only need enough for the dough to hold together.
- Food Processor Optional: A food processor can quickly cut butter into flour, but a pastry cutter or your hands work fine. If using a processor, pulse briefly to avoid overworking.
How to Store Pie Crust
Wrapped tightly, the dough can be refrigerated for up to two days. This helps it stay fresh and prevents unwanted odors from affecting the flavor.
Can I Freeze This?
Yes. Wrap the dough well and freeze for up to three months. Thaw overnight in the refrigerator before rolling and using.
More Great Pie Recipes
- Southern Buttermilk Pie
- French Silk Pie
- Dutch Apple Slab Pie
Homemade Pie Crust
Ingredients
- 1¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon sea salt
- ⅔ cup cold butter, diced
- 3 to 5 tablespoons ice water
- 2 to 3 ice cubes
Instructions
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Combine flour, sugar, and salt in a large bowl. Add the diced butter and work it into the flour until the mixture is crumbly with some small butter pieces remaining.
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Drizzle ice water one tablespoon at a time and mix with a fork until the dough just comes together. Do not knead.
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Form the dough into a ball, flatten into a disk, wrap, and refrigerate for at least 45 minutes to rest.
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On a lightly floured surface, roll the chilled dough to about 1/8–1/4 inch thick. Transfer to a pie dish and shape gently, taking care not to overwork the crust.
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If not using immediately, store the shaped crust in the refrigerator for up to 2 days or freeze for longer storage.
Nutrition
Nutritional info is an estimate. Values may vary depending on ingredients and tools used.
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