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Homemade Pie Crust Recipe

Add this homemade pie crust recipe to your recipe box. You only need 4 ingredients and minimal prep. Best started the day before, but easily made same day!

This post was originally published October 2013. It has since been updated to include clear instructions and photos.

Unbaked Pie Crust in pie plate on counter

It has taken me AGES to get this recipe right. And by ages, I mean I originally posted this recipe back in 2012 and have battled it ever since. I always seemed to get my crust too crumbly, tough and chewy, or not baked through.

But NOW… Now, this flaky pie crust recipe is perfect.

I have made it dozens of times and figured out all of the secrets. Which are listed below!

Recipe Highlights

  • Minimal Ingredients: The ingredient list for this is SHORT. Only 4 ingredients that should be pantry staples.
  • Make Ahead Recipe: You can make this pie dough up to three days in advance. Keep covered and in the refrigerator.
  • Made with butter: I like to use real butter in my pie crust. You have to keep it chilled, but you cannot beat that flaky topping.
Container of flour with measuring cup

What You’ll Need:

This recipe is very basic. The ingredient list is short and should all be on hand. For full amounts see the recipe card below.

  • Flour: I have only tried this recipe with all-purpose flour.
  • Butter: Unsalted is preferred. If you use salted, leave out the salt called for.
  • Salt: A flavor enhancer.
  • Water: To be more precise, use ice water.
Flour in bowl with small bits of butter

Step By Step Instructions:

  1. Whisk the flour and salt together in a medium sized bowl.
  2. Add the cold butter to the mixture. Cut with a pastry cutter until the butter resembles fine crumbles.
  3. Add the water, one tablespoon at a time. Gently mix with a fork until the dough just starts to come together. It should look crumbly but not dry.
pie crust rolled in plastic

4. Gently form the dough into a ball, trying to to handle too much. Wrap tightly in plastic and refrigerate 4 hours or up to overnight.

rolled out pie crust dough

5. Roll the dough 1/8 inch thick and 1 inch wider than your pie plate.

unbaked pie crust in pie plate on counter

6. Transfer to the pie plate, trim the edges, and crimp with the back of a fork – or use any other design you desire.

7. Blind bake or add your pie filling and bake as directed in the pie recipe.

butter with cheese grater

Tips and FAQ’s:

Below are a list of tips and tricks I have learned over the years that help me get the best pie crust. FYI- there is no shame in buying pre made crust. I do it all of the time.

Use a cheese grater with the cold butter:

I pull my butter right out from the refrigerator and use a cheese grater to quickly get it into the flour. From there, I gently toss and use a pastry cutter to get the butter to coarse crumbs. This should take no longer than 1 minute.

Which is better in a pie crust recipe: butter or shortening?

The age old question, butter or shortening? Both will make a decent pie crust. I personally prefer to use butter. It gives you a better overall flavor and rich flaky final product.

Why is my pie crust tough?

Tough dough usually occurs when the dough has been overworked. You should handle the dough as little as possible to help keep the butter cold.

Why is my pie crust crumbly?

Crumbly dough happens. Sometimes, after refrigerating, I find that I cannot roll my dough without it crumbling. This is an easy fix- Add a smidge more ICE water until your dough forms.

blind baking with dry beans

Related Recipes:

Homemade Pie Crust Recipe

Homemade Pie Crust Recipe

Yield: 1 crust
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Add this homemade pie crust recipe to your recipe box. You only need 4 ingredients and minimal prep. Best started the day before, but easily made same day!

Ingredients

  • 1-1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 1/4 cup to 1/3 cup ice water

Instructions

1. Whisk the flour and salt together in a medium sized bowl.

2. Add the cold butter to the mixture. Cut with a pastry cutter until the butter resembles fine crumbles.

3. Add the water, one tablespoon at a time. Gently mix with a fork until the dough just starts to come together. It should look crumbly but not dry.

4. Gently form the dough into a ball, trying to to handle too much. Wrap tightly in plastic and refrigerate 4 hours or up to overnight.

5. Roll the dough 1/8 inch thick and 1 inch wider than your pie plate.

6. Transfer to the pie plate, trim the edges, and crimp with the back of a fork - or use any other design you desire.

7. Blind bake or add your pie filling and bake as directed in the pie recipe.

Notes

Why is my pie crust tough?

Tough dough usually occurs when the dough has been overworked. You should handle the dough as little as possible to help keep the butter cold.

Why is my pie crust crumbly?

Crumbly dough happens. Sometimes, after refrigerating, I find that I cannot roll my dough without it crumbling. This is an easy fix- Add a smidge more ICE water until your dough forms.

Recommended Products

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Nutrition Information:
Yield: 12 Serving Size: 1 Servings
Amount Per Serving: Calories: 219Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 106mgCarbohydrates: 32gFiber: 1gSugar: 0gProtein: 4g

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Clarisse

Wednesday 25th of November 2015

can this crust be made a day in advance and stored in the fridge?

Pecan Pie Recipe - One Sweet Appetite

Saturday 2nd of November 2013

[…] you want to try out the braided edge… here’s what I did: Roll out one 9 inch pie crust. Use a pizza cutter to slice 1/4 inch strips. Braid and brush water along the edge of your pie to […]

Kathleen Clegg

Monday 28th of October 2013

The perfect pie crust is tough. Good job though. This one sounds nice, with all of the butter. I love pie and I actually make it instead of cakes for birthdays in my family. They don't like cake much.

Yvonne @ TriedandTasty

Monday 28th of October 2013

I'm not a pie fan either, but for whatever reason I have been itching to make a good pie crust! This looks like a keeper recipe! Excited for the series this week :)

marissa | Rae Gun Ramblings

Monday 28th of October 2013

Oh this looks yummy I think I'm seeing some pies in my future. I'm so excited for the rest of pie week

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