A homemade pie crust makes all the difference when baking pies. This flaky, buttery Homemade Pie Crust recipe delivers a crisp, golden base that perfectly complements any filling, sweet or savory. It’s easy to make and the results are worth the little extra effort.
Why You’ll Love This Recipe
It’s incredibly versatile, working beautifully for both sweet and savory pies.
The buttery, flaky texture elevates any pie to bakery-quality levels.
The recipe uses simple ingredients you likely already have in your kitchen.
With detailed instructions, it’s beginner-friendly and yields consistently great results.
You can make it ahead of time, saving you effort on baking day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ½ cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar (optional, for sweet pies)
6-8 tbsp ice water
1 cup (2 sticks) unsalted butter, cold and cut into small cubes
Directions
Prepare the dry ingredients:
In a large bowl, whisk together the flour, salt, and sugar (if using).
Cut in the butter:
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, two forks, or your fingers, work the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter. Avoid overworking the dough to maintain a flaky texture.
Add the ice water:
Drizzle in the ice water, 1 tablespoon at a time, gently mixing with a fork after each addition. Add just enough water so the dough comes together when pressed—avoid making it too wet.
Form the dough:
Turn the dough onto a lightly floured surface and gently knead it a couple of times to bring it together. Divide it into two portions, shape each into a disc, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 2 days).
Roll out the dough:
When ready, let the dough sit at room temperature for a few minutes. Roll one disc into a 12-inch circle on a lightly floured surface, rotating occasionally to prevent sticking.
Fill and bake:
Transfer the rolled dough to your pie pan, add your filling, and proceed with your pie recipe. For a double-crust pie, repeat with the second disc, trim and crimp the edges, and cut slits for steam to escape. Bake according to your pie recipe’s instructions.
Servings and Timing
Servings: Makes enough for two 9-inch pie crusts (one double-crust pie or two single-crust pies).
Prep Time: 20 minutes
Chill Time: 1 hour (minimum)
Total Time: Approximately 1 hour 20 minutes
Variations
Sweet Pies: Add a pinch of cinnamon or vanilla to the dough for extra flavor.
Savory Pies: Omit the sugar and add herbs like thyme or rosemary.
Gluten-Free: Substitute a gluten-free flour blend, but be cautious of consistency adjustments.
Dairy-Free: Use chilled coconut oil or vegan butter instead of regular butter.
Flavored Crusts: Incorporate grated cheese or cocoa powder for unique twists.
Storage/Reheating
Storage: Wrapped tightly, the dough discs can be stored in the refrigerator for up to 2 days or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator before use.
Reheating: If prebaked, reheat the crust in a 350°F oven for 5-10 minutes to refresh its crispness before filling.
Related Recipes:
- Flaky Pie Crust – The Best EASY Recipe Buttery Delicious
- Flaky Pie Crust
- No Bake Cream Cheese Peanut Butter Pie
FAQs
How do I prevent my pie crust from shrinking?
Ensure the dough is well-chilled before baking. Avoid stretching the dough when transferring it to the pie pan.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to balance the flavor.
Why is my pie crust tough instead of flaky?
Overworking the dough or adding too much water can make the crust tough. Handle the dough gently and stop adding water as soon as it holds together.
Can I make this dough in a food processor?
Absolutely. Pulse the dry ingredients and butter until crumbly, then add ice water gradually while pulsing until the dough just comes together.
Do I need to blind bake this crust?
For pies with wet fillings, blind baking can prevent a soggy bottom. Check your recipe for specific instructions.
Conclusion
This flaky, buttery homemade pie crust is the ultimate foundation for any pie. Its tender, melt-in-your-mouth texture and rich flavor will impress anyone who takes a bite. Whether you’re crafting a classic apple pie or a savory quiche, this recipe ensures a perfect crust every time. Give it a try—you’ll never go back to store-bought!
📖 Recipe:
Print
Flaky, Buttery Homemade Pie Crust
- Total Time: 1 hour 20 minutes
- Yield: Makes two 9-inch pie crusts (one double-crust pie or two single-crust pies)
- Diet: Vegetarian
Description
Learn how to make a flaky, buttery homemade pie crust that elevates your pies to bakery-quality levels. This easy-to-follow recipe works for both sweet and savory fillings and guarantees perfect results every time.
Ingredients
2 ½ cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar (optional, for sweet pies)
1 cup (2 sticks) unsalted butter, cold and cubed
6–8 tbsp ice water
Instructions
- Prepare the dry ingredients:
In a large bowl, whisk together the flour, salt, and sugar (if using). - Cut in the butter:
Add cold, cubed butter to the dry ingredients. Use a pastry cutter or fingers to mix until it resembles coarse crumbs with pea-sized butter pieces. - Add the ice water:
Gradually drizzle in ice water, 1 tbsp at a time, gently mixing with a fork until the dough comes together. - Form the dough:
Turn onto a floured surface, knead gently, and divide into two discs. Wrap tightly and refrigerate for at least 1 hour. - Roll out the dough:
Let dough rest at room temperature for a few minutes. Roll into a 12-inch circle on a floured surface. - Fill and bake:
Transfer dough to a pie pan, add filling, and bake as per your pie recipe.
Notes
For best results, ensure butter and water are very cold.
Avoid overworking the dough to maintain flakiness.
Dough can be made ahead and stored for convenience.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Category: Baking
- Method: Pastry
- Cuisine: American
Nutrition
- Serving Size: Makes two 9-inch pie crusts (one double-crust pie or two single-crust pies)
