Our go-to Pie Crust recipe requires only 5 ingredients and comes out perfect every time making it the best Homemade Pie Crust.
This recipe for perfect Homemade Pie Crust is great for a single pie crust or a double crust pie. It’s a simple, straightforward recipe that every baker needs in their recipe box! Try this crust perfection with BEST Apple Pie, Banana Cream Pie, Cherry Pie, or your fav filling!
Go-To Pie Crust Recipe
Today I’m going to teach you how to make a fool-proof, all butter, Homemade Pie Crust!
I’m sure I’m not alone when I say that Pie Crust can be a frustrating endeavor, especially when it must be blind-baked. There are so many variables that can turn a seemingly flawless pie crust into a total disaster. Been there, done that, more than a few times!
I’m sharing all of my tips and tricks below, so follow along and you’ll be a pro in no time in making the best Pie Crust for any of your pies, like our favorite Chocolate Cream Pie and Cherry Pie.
Pie crust ingredients
Ingredients for all all-butter pie crust:
- Ice Water
Five simple ingredients are all you need for this Homemade Pie Crust! It’s really the method that makes all the difference.
How to make pie crust
DRY INGREDIENTS. In a medium mixing bowl whisk together the flour, sugar, and salt. Make sure your bowl is big enough to keep the ingredients from spilling over as you cut in the butter.
CUT THE DOUGH. Cut the cold, unsalted butter into tablespoons. Add to the dry ingredients. Using a pastry blender or butter knife, cut butter into pea-sized pieces.
Note: I prefer to use a food processor or pastry cutter over the finger method (smashing the butter into the flour using your fingers). The butter stays colder and in the end, the layers are more distinctive.
Pie Dough Balls
WET INGREDIENTS. Add 6 tablespoons of cold water, and using a fork, mix until combined. If too dry, continue adding water until the crust comes together and is clumpy. It should be shaggy and slightly dry.
- An additional 1-3 tablespoons of water may be needed depending on the current climate. During the drier months of the year (fall/winter) extra water may be needed, while 6 tablespoons may be enough during the summer.
KNEAD. Turn the mixture onto a lightly floured surface. Fold the dough into itself (kneading lightly) until it comes together. Form it into a ball and divide it into two. Pat into flat discs and wrap tightly in plastic wrap.
CHILL. Refrigerate for 2 hours.
- THIS IS SO IMPORTANT!! The pie crust must be sufficiently chilled to hold its shape during the rolling and baking process.
Flute a Pie Crust
ROLL. On a lightly floured surface, using a rolling pin, roll the dough into a 13-inch circle. Place into a 9-inch pie dish.
SHAPE. Gently press into the bottom of the pan and to the sides. Fold any excess over so that a thick outer crust forms. Flute the top using a pinching motion. Dock (or prick) the bottom of the pie crust with a fork to prevent it from bubbling in the center as it bakes.
CHILL. Chill for 30 minutes in the refrigerator (or freezer) before using/baking.
blind bake pie crust
PREP. To blind bake the crust, line it with parchment paper or foil and fill it with pie weights, dried beans, or rice to prevent bubbling while baking.
Refrigerate the crust for 30 minutes.
BAKE. Preheat oven to 350°F.
Bake for 13-15 minutes, then remove the foil and beans and continue baking for an additional 13-15 minutes or until the bottom is fully baked through.
COOL + FILL! Let cool completely before filling.
Cinnamon squares. I loved when my mom would trim the over overhang and there would be enough to make cinnamon squares.
- Form the extra pieces into a ball and roll it out in a small thin circle. Place it on a small baking pan.
- Brush with butter and sprinkle it with cinnamon and sugar. Use a pizza cutter to cut it into squares.
- Bake at 350°F for 7-11 minutes, or until baked.
Filled pie. Use this easy Pie Crust recipe to make filled pies. Use one of the circles of dough to press into the pie plate, add the filling, and the other circle of dough can be the top crust or a lattice crust.
Baked pie crust. This recipe makes 2 fully Baked Pie Crusts to use when the filling does not need to be baked such as in Banana Cream Pie or this Strawberry Pie.
Flaky crust. Butter is the biggest contributor to a flaky crust. When the butter melts during the baking time, the water in the butter turns to steam which creates thin, crispy, flaky layers.
- It is important that the butter stays cold while you make it otherwise it melts at the wrong time. This is why you use cold butter, ice water, and chill it for 2 hours.
- Another factor in creating a flaky crust is not overworking the dough. Over-kneading and over-rolling can cause it to toughen.
STORE unbaked Pie Crust in the fridge for up to 3 days by covering tightly with aluminum foil or plastic wrap. If storing a pre-baked pie crust, cover it and keep it in the fridge for up to 24 hours. Bake for a few minutes to keep it crispy.
FREEZE. Pie crust can be frozen unrolled or rolled. Make sure in either case to wrap it very tightly in plastic wrap, then foil. It should keep for up to 6 months, which is great when holiday baking rolls around.
- If freezing the pie crust in the pie dish, I would suggest using a metal pie tin or a shock-proof glass pie dish. Many glass pie dishes will shatter if transferred directly from the freezer to the hot oven.
For some delicious pie recipes:
Perfect Pie Crust Recipe
- 2 3/4 cups all-purpose flour
- 2 tsp sugar
- 1 tsp. salt
- 1 1/2 cup unsalted butter (3 sticks)
- 6-9 tbsp ice cold water
- In a medium mixing bowl whisk together the flour, sugar, and salt.
- Cut butter into tablespoons. Add to the dry ingredients. Using a pastry blender, cut butter into pea-size pieces.
- Add 6 tablespoons of water, and using a fork, mix until combined. If too dry, continue adding water until the crust comes together and is clumpy. It should be shaggy and slightly dry.
- Turn the mixture onto a lightly floured surface. Fold the dough into itself (kneading lightly) until it comes together. Form it into a ball and divide it into two. Pat into flat discs and wrap tightly in plastic wrap. Refrigerate for 2 hours.
- On a lightly floured surface, using a rolling pin, roll the dough into a 13-inch circle. Place into a 9-inch pie dish. Flute the edges and dock the bottom of the crust with a fork.
- To blind bake the crust, line it with parchment paper or foil, and fill it with pie weights, beans, or rice to prevent bubbling while baking.
- Refrigerate the crust for 30 minutes.
- Preheat oven to 350°F.
- Bake for 13-15 minutes, then remove the foil and beans and continue baking for an additional 13-15 minutes or until the bottom is fully baked through.
- Let cool completely before filling.
I DIDN’T REALIZE HOW EASY THIS WOULD BE!
Thank you for sharing this! I have always been scared to make my own pie crust, but this doesn’t look hard! I love how flaky it is!
Love how easy this pie crust is. And that you can make and freeze for later.
I always used to be so scared to make homemade pie crust and once I did there was NO turning back! I’ve never used weights in my pie before! I need to try that!
Easy pie crust just means more of a reason to eat pie! Love this.
Love the tip of filling the pie crust with dry beans! I’m trying that next time!
I have always been so nervous to make pie crusts. This recipe was so easy and it turned out perfect! Thank you so much! I have one happy family now
Ive always used my great GRANDMAS pie crust recipe, but this butter one is now in stiff comPetition. Sorry grandma!
I’Ll take a homemade crUst to a store bought one any day. Just like the taste better. Its really not that hard! You will like the outcome.
Bake it for 60 minutes at 350 degrees? That isn’t a typo?
I have one question about the baking time for this butter pie crust. Earlier in the article, you say to fill the crust with foil and beans, bake for 13-15 minutes at 350; then remove the beans and bake an additional 13-15 minutes. Later, in the actual recipe, that first baking time with the beans is 60 minutes, and the second bake, 6-8 minutes. Please clarify which is correct. Thank you for these lovely recipes!
Hi! Yes, it is the shorter baking times (13-15 minutes). We updated the post as well so it won’t be confusing. Thanks for pointing that out.
Best Apple Pie I’ve ever made!! Everyone raved about the pie. My adult daughter said, “Mom, I’m not a pie crust fan, but this was amazing!” The pie crust really made the pie. I used the food processor. Since it was winter like, I used 7 tablespoons of water. It was crumbly and came together so well. I didn’t over work it. The dough sat in the refrigerator for several hours. I gently pounded it with my rolling pin before I began to roll it out. I learned that technique from a famous pie creator from Chicago. It came out so light and flaky. This will definitely be my go-to recipe for fruit pies. Thank you so much!!