Homemade Pie Crust Recipe

Make pie crust like a pro with this easy, from-scratch recipe! Choose your method—by hand or with a food processor—and get flaky, golden results. Sweet or savory, this crust’s got range.

Course Dessert

Cuisine American

Keyword homemade pie crust, pie crust, pie crust from scratch

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 351kcal

Author Michele @ Flavor Mosaic

Ingredients

2 ½ cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar optional, for sweet pies
1 cup 2 sticks unsalted butter, cold and cut into small cubes
6-8 tablespoons ice water

Instructions

By Hand

In a large bowl, combine the flour, salt, and sugar (if using).
Add the cold butter cubes to the flour mixture. Use a pastry cutter, fork, or your fingers to work the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter remaining.
Slowly add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough begins to come together. You may not need all the water, so stop adding once the dough holds together when pressed.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together into a ball. Flatten it into a disc and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 60 minutes before rolling out.
Once chilled, roll the dough out on a lightly floured surface to about ⅛ inch thickness, rotating it as you go to prevent sticking. Transfer it to your pie dish and trim the edges, leaving about 1 inch of overhang. Fold the edges under and crimp them to your desired pattern.
If filling and adding a top, dampen your finger, then add the top crust and press together before crimping the edges, then trim off any excess crust.
For a blind-baked crust (if you’re using it for a no-bake filling or need to pre-bake), line the crust with parchment paper and fill it with pie weights or dried beans.
Bake at 375°F for 20-25 minutes, then remove the weights and parchment and bake for an additional 5-10 minutes until golden. Then add filling and top crust and bake per instructions of the specific pie recipe.

Food Processor Method

In the bowl of a food processor, combine the flour, salt, and sugar (if using). Pulse a few times to mix.
Add the cold, cubed butter. Pulse about 8–10 times, or until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
With the processor running, slowly drizzle in the ice water, one tablespoon at a time, just until the dough starts to come together. You may not need all the water—stop as soon as the dough begins to clump and hold together when pinched.
Turn the dough out onto a clean surface. Divide it into two equal portions and shape each into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before rolling out.
Bake at 375°F for 20-25 minutes, then remove the weights and parchment and bake for an additional 5-10 minutes until golden.

Video

Notes

Storage

If you’re not using the dough immediately, wrap it in plastic and store it in the refrigerator for up to 2 days. You can also freeze the dough for up to 3 months. Let it thaw in the fridge before using.

Best Tips for Making the Perfect Pie Crust

Cold Butter: Use cold butter and ice water for a flaky texture. Cold ingredients keep the butter solid during baking, creating pockets of air that result in a flaky crust.
Handling Dough: Don’t overwork the dough—handle it as little as possible to avoid making it tough.
Chill: Chill the dough for at least 30 minutes before rolling it out to let the gluten relax and prevent shrinkage during baking. Don’t skip the chill time—chilled dough is easier to handle.
Tools: Use a pastry cutter or your fingers to incorporate the butter into the flour. Over-mixing can cause the dough to become dense.
Freeze Butter: If you’re in a hurry, freeze the butter and grate it into the flour mixture for quick incorporation.
Ice Water: If the dough is too crumbly, add an extra tablespoon of ice water at a time until it comes together.
For a tender crust, make sure your butter is cold and keep it in the fridge until you’re ready to use it.
Use a glass or metal pie dish for even baking, which will give you the best results.
If you’re making a sweet pie, add a tablespoon of sugar to the dough for extra flavor.
When rolling out the dough, make sure to rotate it to keep it even and to prevent sticking.
Floured Surface: Always roll dough on a lightly floured surface or between two sheets of parchment paper to avoid sticking.
For easy measuring, flip the pie pan upside down and make sure the crust is about 1 inch larger than the pie pan. Don’t trim the crust, you will do this later.
For extra flakiness, you can fold the dough into thirds, like a letter, and roll it out again. Repeat this 2-3 times to create layers.
If you need a perfectly smooth crust, use a rolling pin covered in parchment paper to roll out the dough evenly.
Golden Glossy Crust: Brush the crust with an egg wash (1 egg beaten with 1 tablespoon water) before baking for a golden, glossy finish.
For added flavor, brush the top of the crust with melted butter and sprinkle it with sugar before baking.
If the dough is too sticky, chill it for another 15 minutes before rolling.
For a richer flavor, add a teaspoon of vanilla extract or almond extract to the dough for sweet pies.
To seal the top and bottom crust, dampen a finger and run it around the edge, then press together well.

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