Pie Crust Recipe

5 from 18 votes

Our go-to pie crust recipe requires only 5 ingredients and comes out perfect every time making it the best homemade pie crust.

Prep Time10

Cook Time30

Chill Time2 30

Total Time3 10

Course: Dessert

Cuisine: American

Servings: crusts

Author: Lil' Luna

Ingredients

2¾ cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1½ cup unsalted butter (3 sticks)
6-9 tablespoons ice cold water

Instructions

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.

Video

Notes

How to flute a pie crust. Use two hands to pinch the crust (create a "flute") by pressing the thumb on the inside of the crust between the pinched thumb and index finger on the outside. Continue this wavy pattern all the way around the crust.

To freeze. If you are freezing the crust in a pie dish, we 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.

Nutrition