Perfect Pie Crust Recipe
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Want to learn how to make the flakiest crust that will take your pies to another level? Our pie crust recipe is easy and uses simple ingredients from the pantry. You can make it ahead or freeze it, making this an ideal recipe for holiday baking.
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Why you’ll love this easy homemade pie crust recipe
- Homemade pie dough is easier than you think to make and tastes so much better than store-bought.
- This delicious flaky pie crust recipe is perfect for both sweet and savory pies.
- Make them ahead and freeze them, which means you can have a flaky pie crust to hand whenever you need it.
- You’ve probably got all the ingredients you need in your pantry.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
How to make the perfect pie crust with step-by-step instructions
The recipe card below shows a complete printable recipe and the US customary and metric measurements.
Combine flour, salt, and sugar in a large mixing bowl or food processor (but a food processor is not essential).
Cut the cold butter cubes into the flour mixture until you have coarse crumbs.
If you don’t have a food processor, then use a pastry cutter or your fingers.
Slowly add the ice-cold water into the mixture, one tablespoon at a time, then mix together gently until a dough is formed, be careful not to overmix the dough.
Pick the pie dough up and, using your hands, make it into a ball shape; cover the dough with plastic wrap and place it in the fridge to chill for one hour.
Preheat the oven to 400°F/190°C.
When chilled, place the dough on a lightly floured surface and flatten the ball until it’s an approximately ¾- inch thick disc.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Roll the dough into a 12-inch diameter circle using a rolling pin and gently lift it into a 9-inch pie plate.
Trim any excess pie dough and place parchment paper on top of the dough. Add pie weights, baking balls, rice, or dried beans to the paper and bake for 15 minutes.
Remove the pie dish from the oven and discard the pie weights and parchment paper.
If your pie recipe calls for a partially cooked single-crust pie: Place the crust in the oven and cook until the bottom is dry approximately 5 minutes.
If your pie recipe calls for a fully cooked crust: Place the crust in the oven and cook until golden brown, approximately 15 – 20 minutes.
If the recipe calls for a double-crust pie, then repeat the steps, but don’t blind bake. And instead, lay the pie dough on top of the pie filling, use kitchen scissors, and carefully trim the edges to a 1-inch overhang, folding and pressing into the bottom crust.
Enjoy your pie!
Ingredients
- 1¼ cups flour
- ½ teaspoon salt
- 2 teaspoons sugar
- ½ cup butter cubes
- ¼ cup iced water
Instructions
- In a large mixing bowl or food processor, combine flour, salt, and sugar. Cut the cold butter cubes into the flour mixture. Slowly add the ice water into the mixture, one tablespoon at a time, then mix together gently until a dough is formed, be careful not to overmix the dough.1¼ cups flour, ½ teaspoon salt, 2 teaspoons sugar, ½ cup butter cubes, ¼ cup iced water
- Pick the dough up and, using your hands, make it into a ball shape; cover the dough with plastic wrap and place it in the fridge to chill for one hour.
- Preheat the oven to 400°F/190°C.
- When chilled, place the dough on a lightly floured surface and flatten the ball until it's an approximately ¾- inch thick disc. Using a rolling pin, roll the dough into a 12-inch diameter circle and gently lift it into a 9-inch pie dish. Trim any excess dough and place parchment paper on top of the dough. Add pie weights, baking balls, rice, or dried beans to the paper and bake for 15 minutes.
- Remove the pie dish from the oven and discard the pie weights and parchment paper.
- Partially cooked pie crust: Place the crust in the oven and cook until the bottom is dry approximately 5 minutes. For a fully cooked crust; Place the crust in the oven and cook until golden brown, approximately 15 – 20 minutes.
Notes
- Cold
Keeping the ingredients cold is crucial; place the butter in the freezer, and then a couple of hours before you use it, transfer it to the fridge; this way, it’s very cold and ideal and will set you up to make the best pie crust. Mix the flour, salt, and sugar together, then place it in the fridge until you are ready to use it. - Hot kitchen
If your kitchen becomes too hot, place the pie dough mixture in the fridge to cool it down. - Storage
Make the recipe but stop before rolling the dough. Wrap the dough tightly with kitchen wrap and store it in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe notes and expert tips
- Cold
Keeping the ingredients cold is crucial; place the butter in the freezer, and then a couple of hours before you use it, transfer it to the fridge; this way, it’s very cold and ideal and will set you up to make the best pie crust. Mix the flour, salt, and sugar together, then place it in the fridge until you are ready to use it. - Hot kitchen
If your kitchen becomes too hot, place the pie dough mixture in the fridge to cool it down. - Storage
Make the recipe but stop before rolling the dough. Wrap the dough tightly with kitchen wrap and store it in the fridge for up to 3 days or freeze for up to 3 months.
Make ahead
The great thing about homemade pie crusts is that you can make them ahead.
Follow the instructions and stop at the point of rolling the dough. Wrap the dough tightly using kitchen wrap, then store it in the fridge for up to 3 days.
You can also freeze pie dough for up to 3 months; place it in the fridge overnight to defrost before using.
What makes a pie crust flaky?
A flaky pie crust gets its light and delicate layers from a few key factors. Firstly, using a high-fat ingredient like cold butter or shortening is important.
These fats create steam when they melt during baking, forming air pockets that result in flakiness.
Keeping the ingredients cold is crucial, as this helps the fat stay solid longer and prevents gluten development.
Don’t overmix, as the pie dough will toughen; gradually adding just the right amount of liquid is also essential, as too little or too much can affect the texture.
Resting and chilling the dough before rolling it out relaxes the gluten and solidifies the fat, and you’ll need to gently handle the dough and roll it thinly to create those distinctive flaky layers and the perfect flaky crust.
What can I fill my pie crust with?
You can use your flaky pie crust to make a quiche or fruit pie like apple pie or cherry pie.
It’s perfect for sweet pies like pumpkin, sweet potato pie, or vegetable pot pie.
Its light, butter crust will enhance the flavor of the pies, and you’ll never go back to store-bought again.
More easy recipes for you to make at home
If you’ve enjoyed our perfect pie crust recipe, why not try these delicious pie recipes?
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