There’s nothing quite like a homemade pie crust that’s golden, flaky, and perfectly buttery.
This simple recipe is reliable, quick to prepare, and works beautifully for both sweet and savory pies.
Why You’ll Love This Recipe
It uses just five pantry staples and comes together easily.
The crust bakes up golden, tender, and wonderfully flaky.
You can make it ahead of time and keep it chilled or frozen.
It’s versatile—great for fruit pies, cream pies, quiches, and more.
What You’ll Need (Ingredient Highlights)
All-purpose flour forms the structure of the crust.
Unsalted butter, kept cold, creates flaky layers and rich flavor.
A touch of sugar adds subtle sweetness, perfect for desserts.
Salt balances the flavor and enhances the buttery taste.
Ice water brings the dough together without making it tough.
Pro Tips Before You Start
Keep everything as cold as possible—cold butter and ice water are key.
Don’t overwork the dough; small bits of butter should remain visible.
Chill the dough for at least 1 hour before rolling to relax the gluten.
Use a light dusting of flour on your work surface to prevent sticking.
If cracks form while rolling, patch them gently with extra dough.
How to Make Homemade Pie Crust
Step 1 – Mix the dry ingredients
In a large bowl, whisk together flour, salt, and sugar.
Step 2 – Cut in the butter
Add diced cold butter and mix until the mixture resembles coarse crumbs.
Step 3 – Add the ice water
Stir in ice water, one tablespoon at a time, just until the dough comes together.
Step 4 – Shape and chill
Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 60 minutes.
Step 5 – Roll out the dough
On a floured surface, roll dough to fit your pie dish, then proceed with your pie recipe.
What to Serve Them With
Perfect for apple pie, pumpkin pie, pecan pie, or berry tarts.
Can also be used for savory dishes like chicken pot pie or quiche.
Pairs beautifully with whipped cream or a scoop of vanilla ice cream when baked with fruit fillings.
Variations / Substitutions
Use half butter and half shortening for an even flakier crust.
Substitute whole wheat flour for a nuttier flavor.
Make it dairy-free by using plant-based butter.
Add herbs or spices to the dough for savory pies.
Storage & Leftovers
Wrap unbaked dough tightly and refrigerate up to 3 days.
Freeze dough discs for up to 2 months; thaw overnight in the fridge before using.
Baked pie crusts can be stored covered at room temperature for 2 days or refrigerated up to 4 days.
FAQs
Can I make this dough ahead of time?
Yes, refrigerate or freeze it until ready to use.
Do I need a food processor to make pie crust?
No, you can mix it easily by hand with a pastry cutter or fork.
Why does my dough crack when rolling?
It may be too cold; let it sit for 5 minutes at room temperature before rolling again.
Can I blind-bake this crust?
Yes, just line with parchment and add pie weights or beans before baking.
What’s the best way to keep it flaky?
Don’t overwork the dough, and keep the butter cold.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Why do I need to chill the dough?
It relaxes the gluten and keeps the butter solid for better flakiness.
Can I sweeten the crust more?
Yes, increase sugar to 2–3 tablespoons for dessert pies.
What size pies does this recipe make?
It makes two 9-inch single crusts or one double-crust pie.
Can I use salted butter instead?
Yes, but reduce or omit the added salt.
Final Thoughts
This homemade pie crust recipe is buttery, flaky, and versatile enough for any pie you want to make.
Once you try it, you’ll never go back to store-bought crusts.
