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.

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.

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.

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.

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.

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.

Related Recipes:

• Classic Pumpkin Pie
• Slow Cooker Pumpkin Pie Recipe
• Mexican Chocolate Pie
• Cranberry Pie with Meringue
• Caramel Apple Pie
• Chocolate Pecan Pie

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