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Our go-to easy pie crust recipe requires only 5 ingredients and comes out perfect every time making it the best homemade pie crust.
Go-To Pie Crust Recipe
Today I’m going to teach you how to make the easiest pie crust recipe!
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, but with this recipe, you will be a pie crust pro.
We love it because:
- It’s fool proof! It’s so simple, anyone can master this pie crust recipe.
- Few ingredients. Butter is the key here, which makes it extra yummy!
- Great for so many recipes! Use it for Pumpkin Pie, Chocolate Cream Pie, Cherry Pie Recipe, Pecan Pie – ALL the pies!
Pie crust ingredients
Ingredients for all an easy flaky pie crust:
- Butter – you can use shortening, but we definitely recommend butter.
- 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
Start your easy pie crust recipe by making the dough.
- 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 flour mixture. Using a pastry cutter or butter knife, cut butter into pea-sized pieces.
Pie Dough Balls
It’s important to let this easy pie crust recipe rest to make it nice and flaky.
- 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 disks 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, which helps make a flaky crust.
Flute a Pie Crust
Create a perfect finish to your homemade pie crust recipe by fluting the edges!
- ROLL. On a lightly floured surface, using a rolling pin, roll the dough into a 13-inch circle. Place into a 9-inch pie plate.
- 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
Easily prep and blind-bake this best pie crust recipe by following these simple steps.
- 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. Refrigerate the crust for 30 minutes.
- PREHEAT. Preheat oven to 350°F.
- BAKE. 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.
- 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.
STORE unbaked easy homemade pie crust in the fridge for up to 3 days by covering it 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. This perfect 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. Allow time to thaw before rolling and placing it in a pie pan.
- 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 More delicious pie recipes, Check Out:
- Pecan Pie
- Homemade Pumpkin Pie
- Chocolate Cream Pie
- Apple Pie Recipe
- Triple Berry Pie
- Coconut Cream Pie
Pie Crust Recipe
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.