The Best Homemade Pie Crust

I’ve perfected a simple, and delicious, pie crust that’s so versatile you can use it for your favorite pie or savory dish. I’ve been making this pie crust for years, but only after I tried recipe after recipe that just didn’t work. After dozens and dozens of tests, I finally settled on this version because it uses only four ingredients and comes together like a charm – Every. Single. Time!

 

Perfect Pie Crust Recipe

While store-bought pie crusts have come a long way, nothing beats the buttery, flaky goodness of a homemade pie crust. And while, making homemade pie crust is intimidating, it doesn’t have to be. With a simple food processor and about 10 minutes of prep time, you’ll create a crust that takes all your homemade pies to the next level.

This simple recipe for Homemade Pie Crust will have you baking a tender, buttery, and flaky crust like a pro, perfect for your favorite sweet or savory pies. Whether it’s for delectable cream pies, fruit-filled treats, or a savory quiche, this versatile crust will be your new go-to crust recipe.

Even the novice home cook can make this homemade pie crust and get it right the first time. This recipe has become my official family recipe for homemade pie crust, and now its yours too.

What makes this homemade pie crust recipe stand out is how versatile it is. It is just a blank canvas waiting to be filled with a scrumptious filling. Whether it’s a sweet or fruity filling like this Homemade Apple Pie Filling, or a savory blend of vegetables and cheese for mealtime, this is the only pie crust recipe you’ll ever need.

Why This is the Best Pie Crust Recipe

• Easy pie crust recipe – With only a handful of simple ingredients, you’ll be able to whip up a homemade crust in just 10 minutes. 
• Delicious crust – This super tender and flaky pie crust recipe tastes better than anything that you can buy from the grocery store. It tastes so good I’ve been known to eat it plain!
• Versatile – You can make all sorts of pie recipes with this crust. From savory pies to sweet pies, the possibilities are endless.

Ingredients for Your Own Homemade Pie Crust

• All-purpose flour, plus more for dusting
• White sugar
• Salt
• Cold unsalted butter, cut into small cubes (2 sticks)
• Cold water – I get mine from the refrigerator water dispencer

Recommended Tools

• Food processor
• Rolling pin
• Measuring cup
• Measuring spoons

How to Make the Perfect Pie Crust

Step One: Combine Dry Ingredients

• Place the flour, sugar, and salt in the bowl of a food processor and pulse a few times to incorporate the ingredients.

Step Two: Add the Wet Ingredients

• Add butter to the flour mixture and mix in short pulses until the mixture looks like coarse sand.
• Add the tablespoons of ice water and pulse until combined and the mixture starts to come together. It will be a crumbly dough.

Note: You can alternatively add the ingredients to a large bowl and use a pastry blender or pastry cutter, or use a fork and knife to cut the butter into the flour.

Step Three: Form Discs

• Add a little flour to your counter and place the dough on the floured surface. Mold it together with your hands, picking up any loose pieces and adding them to the dough ball. 
• Divide the pie crust dough in half and slightly flatten each round into a thick disk.

Step Four: Chill Dough

• Remove the pie dough from the refrigerator and let it sit for a few minutes to come to almost room temperature. 
• Roll it out into a circle on a lightly floured surface. 
• For a pie crust, place the flat, round dough on the bottom of a pie dish and gently press it down. Flute the edges with a fork, or use your fingers and a thumb to create a “wave” around the edge of the pie.

Ways to Use Flaky Homemade Pie Crust

• Hand pies – Hand pies are so much fun to make with creative fillings. Swap out the store-bought crust in these Pumpkin Hand Pies and S’more Hand Pies recipes with your homemade pie crust.
• Quiche – Line muffin tins or a large pie pan with this pie crust and a mixture of eggs, cheese, and vegetables. Bake until the filling is cooked and the crust is golden brown.
• Empanadas – Use the pie crust to make empanadas by filling the dough with savory fillings like ground meat, vegetables, and spices. Fold and seal the edges, then bake until golden and crispy.
• Galette – Roll out the pie crust into a rustic circle on a lined sheet pan. Add mixed fruit or even meat and potatoes in the center. Then, you’ll fold the edges over, leaving the center open. Bake until warm and the crust is brown.
• Tarts – Press the pie crust into tart pans and fill them with custards, fruit fillings, or savory ingredients like cheese and ground beef. Bake until the filling is set and the crust is golden brown.
• Pot pies – Swap out the store-bought crust in this Chicken Pot Pie for homemade crust.

4 Top Tips for The Best Pie Crust Recipe

1. When measuring your dry ingredients, make sure to use level measures. Too much flour can lead to a crumbly, dry pie crust.
2. Once you cut the butter into cubes, stick it back in the fridge to get cold again     
3. Only add the ice water one tablespoon at a time and pulse it a little at a time until it resembles coarse, crumbly sand.
4. When you’re forming the disc, be careful not to overwork the dough. Use your hands to gently work the dough just until it’s in a smooth disc shape.

How to Bake Homemade Crust

• Par-baking – Some recipes call for par-baking, which means you bake it just until the crust is set to prevent it from becoming soggy when a wet or custard-like filling is added. To do so, just roll the dough out, and place it in the pie dish. Take a fork and prick the bottom of the crust to prevent it from puffing up. Bake it just until you start to see it change to a golden color, but not baked fully.
• Blind baking – This method is most often used for fillings that only need to be warmed. When you blind bake a crust, you’ll line your pie plate with parchment paper or aluminum foil and weigh it down with pie weights, dried beans, or uncooked rice to prevent it from puffing up or shrinking. The crust is baked until it’s fully set and golden brown.

Can I Freeze This Dough?

You sure can. Just prepare the dough, form it into discs, and wrap it tightly in plastic wrap. Place it in a freezer-safe Ziploc bag. Freeze for up to 3 months. Thaw overnight in the fridge before rolling out.

Frequently Asked Questions

Delicious Pie Recipes

• Classic Pumpkin Pie
• Coconut Pie
• Cool Whip Pumpkin Pie
• Apple Pie
• Chocolate Cream Pie
• Creamy Lemon Pie
• Apple Crumble Pie