The Perfect Pie Crust Recipe requires only 5 ingredients and yields enough for both bottom and top crust. This Pie Crust is buttery, flaky and is perfect for sweet or savory pies.
I’ve been baking my own pies for a long time now, but I still remember a time when I used to shy away from making my own pie crust and used to buy the store bought ones. While there’s nothing wrong with store bought pie crust, I enjoy making my own because it’s so easy and quick and using this basic recipe, it always turns out perfect.
The great thing about this pie crust is that is so versatile, it’s perfect for both savory or sweet pies. You can use it to make custard pies, cheery and apple pies, pumpkin pies or even quiches.
Ingredients
There are only 5 ingredients you need to make this simple pie crust recipe! Make sure you scroll all the way down for complete printable recipe. Here they are:
- Flour – I use all-purpose flour for this. You want to use a low protein flour, so pastry flour would be great too. Avoid cake flour as it might lack enough protein to form an elastic dough.
- Sugar – I add just a bit of sugar to my pie crust, however this is an ingredient you can omit, especially if you’re making a savory pie.
- Salt – you also need a bit of salt to bring all the flavors together.
- Butter – since we’re adding salt you will want to use unsalted butter, this way you can control the sodium content in your crust. Don’t skimp on the butter, this is what makes your crust flaky.
- Ice water – make sure it’s ice water. Usually I pour a glass of water loaded with ice in it and use that. The ice water is what keeps the fat cold so it does not melt. This helps keep the crust flaky.
How to make Pie Crust
- Make the dough: Add the flour, sugar and salt to a food processor and pulse a couple times to mix. Add the butter and pulse several times until the pieces of butter are pea size. Add ice water. Start with 6 tbsp of water (no ice cubes) and pulse again. Pinch the dough between your fingers and if it doesn’t stick together between your fingers add the rest of the water, a tablespoon at a time until the dough just begins to hold together.
- Knead the dough: Transfer the dough from the food processor to a clean work surface and use your hands to form into a ball. Do not over-knead. If you over knead you start melting the butter with your hands and the dough starts developing gluten which means tough dough.
- Shape into discs and refrigerate: Cut the ball into 2 pieces and shape each piece into a disc. You should still see pieces of butter in the dough. This is what will make your dough flaky. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
Tips and tricks
- Always use very cold butter or any other fat such as shortening or lard. This is the secret to a flaky crust. I always cut my butter into small pieces and chill it in the freezer for about 15 minutes prior to adding it to the recipe.
- Don’t over knead the pie dough, especially once your transfer it to your work surface and work the dough with your hands, as your hands could melt the butter.
- Start off using the minimum amount of water (6 tbsp). You basically want to add enough water just until the dough starts holding together when pinched between your fingers.
- Always chill the dough for at least 30 minutes and up to 2 days, which makes this crust perfect for make ahead.
- While working with the second piece of pie crust, chill the lined pie pan, this will help it keep its shape when baked.
Blind baking
This pie crust is perfect for blind baking for when you’re making lemon meringue pies or pumpkin pies. Blind baking basically means baking your pie crust before filling it and baking the entire pie. This is necessary for when you’re making a custard pie or the pie filling is unbaked. If you’re making this pie crust for blind baking, this recipe will yield 2 pie shells.
- Heat the oven to 425 F degrees and make sure the oven rack is in the lower-middle position.
- Follow the steps as outlined in the recipe below for making the pie crust and transfer it to your pie plate as normal, then trim the edges and crimp.
- Line the pie with parchment paper and fill the pie with weights. You can purchase pie weights or you can use beans or rice. However, make sure the weights cover the entire bottom of the pie. The weights will keep the pie from puffing up and the sides from sagging as the crust bakes.
- Bake for 12 to 15 minutes or until the edges are golden.
- Remove the pie weights by grabbing the corners of the parchment paper and lifting the weights out of the pie. Since the bottom of the crust will still be uncooked now, you need to return the pie crust to the oven and bake for an additional 5 minutes.
- Fill with your favorite custard or filling and you’re done.
Freezing
Place the pie dough in a freezer bag and freeze up to 3 months. When ready to use it, thaw the pastry overnight in the refrigerator. You can also freeze a baked pastry shell. (see the blind baking notes) Cool the pie shell completely before transferring it to a freezer container or bag and freeze up to a month. Thaw overnight before using.
Need Pie Ideas? Consider These:
- Classic Apple Pie
- Perfect Peach Pie
- Berry Summer Pie
- Scrumptious Caramel Pear Pie
- Chicken Pot Pie
- Pecan Pie
- Bourbon Pecan Pie
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Pie Crust Recipe
Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
Serves: 8
The Perfect Pie Crust Recipe requires only 5 ingredients and yields enough for both bottom and top crust. This Pie Crust is buttery, flaky and is perfect for sweet or savory pies.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup butter unsalted and cold, (2 sticks)
- 6-8 tbsp ice water
Instructions
- Add the flour, sugar and salt to a food processor and pulse a couple times to mix.
- Add the butter to the food processor and pulse several times until the pieces of butter are pea size.
- Add the ice water. Start with 6 tbsp of water (no ice cubes) and pulse again. Pinch the dough and if it doesn’t stick together between your fingers add the rest of the water, a tablespoon at a time, until the dough just begins to hold together.
- Transfer the dough from the food processor to a clean work surface and use your hands to form into a ball. Do not over-knead. If you over knead you start melting the butter with your hands and the dough starts developing gluten which means tough dough.
- Cut the ball into 2 pieces and shape each piece into a disc. You should still see pieces of butter in the dough. This is what will make your dough flaky. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
- Remove the dough from the refrigerator, and let it sit at room temperature for up to 10 minutes. This is required to soften the dough a bit, so that you can roll it out.
- Roll out each disc using a rolling pin. If your dough is sticking to the surface or to the rolling pin add a bit more flour as necessary. Roll it until it’s about 1/8 of an inch in thickness.
- Place the pie dough lightly into a pie plate. I usually roll it on the rolling pin and unroll it over the pie plate. (see video) Crimp the edge and cut off excess dough.
- Add your favorite filling to the pie.
- Roll out the second disc. Gently place on top of the filling or cut into long strips to make a lattice. Trim the excess dough, if needed.
- If making a double crust pie, make vents in the top pie crust if necessary using a sharp knife and brush it with egg wash, if preferred.
- Bake the pie for 1 hour at 375 F degrees or until the crust is golden and starts to brown.
Video
Recipe Notes
- You can also combine some vegetable shortening into the crust, for example 1/2 cup butter and 1/2 cup shortening.
- No food processor? No problem: If you don’t have a food processor, you can use a pastry cutter to cut the butter into the flour.
- Freezing the pie crust: Place the pie dough in a freezer bag and freeze up to 3 months. When ready to use it, thaw the pastry overnight in the refrigerator. You can also freeze a baked pastry shell. (see the blind baking notes in the post) Cool the pie shell completely before transferring it to a freezer container or bag and freeze up to a month. Thaw overnight before using.
Nutrition Information:
Calories: 351kcal (18%)Carbohydrates: 31g (10%)Protein: 4g (8%)Fat: 23g (35%)Saturated Fat: 14g (88%)Cholesterol: 61mg (20%)Sodium: 295mg (13%)Potassium: 48mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 710IU (14%)Calcium: 13mg (1%)Iron: 1.8mg (10%)
can I use Pastry flour instead of regular flour?
Yes, pastry flour will work, you want a medium to low protein flour which is all-purpose or pastry flour.
I love your recipes! How long can the dough disc sit in the fridge before blind baking? I always make extra dough and then don’t get around the baking it right away. When I forget to freeze it I worry I can’t bake it. Any suggestions? Thanks!
Thanks, Kristen. It can stay in the fridge about 3 days before baking.
I can’t find the video, Jo. I tried to find it before I made the pie, but no luck! Thanks for your quick reply!
Right at the top of the page there is a “jump to video” button! It will take you to the bottom of the recipe card where the video is. If you have an ad blocker on, it won’t show up! Hope that helps 🙂
How do you pour the pie weights out without the crust sliding out, too? That’s what just happened to me…;-(
Scoop them out delicately! Use a scoop or tool so you don’t burn yourself.
Hi
Can this dough be used for both sweet and savory pies? It is just because your recipe calls for sugar, i assume we should omit this for savory or not?
Thank you!
Leanne
Correct!
This recipe is absolutely fantastic. It’s so simple and even an impatient and novice baker like myself can master it. I modified using gluten free flour and Miyoko’s Kitchen European style cultured vegan butter and everyone that tastes it has no idea it’s gluten free and vegan. It turns out so flaky and buttery and delicious. I’ve made this recipe multiple times sometimes using a food processor and sometimes using a pastry cutter. I skip the sugar in the dough and use it for quiches and savory galettes!
My pies never cook evenly the top is over cooked while the bottom isn’t, what am I doing wrong???
It could be your oven, or you might try blind baking the bottom crust first, that should take care of that problem.
Thank you for your quick response
I made this pie crust with a pastry cutter. It took me a little more time. Following your instructions on not handling dough to much, it turned out great! My mom who usually doesn’t complement me on my cooking or baking, raved about the crust. Thank you. You made my Thanksgiving day.😊
Thanks Rachel! So happy it turned out for you!
Baking in the oven right now. So easy, didn’t even bother to get the food processor out! I used deep dish pyrex and had zero left over pastry. can’t wait to eat it. Thanks.
Would it be ok to use pastry flour instead of all-purpose? Can’t wait to try your recipe.
Yes you can, it should give you a really tender crust.
Its a good recipe becoz other crusts break easily
Hello,
This looks delicious, and I might try it this weekend!
one question though, it would be a dessert for our annual family bbq, so I need to make quite a few. Can I roll out the dough and fill the trays and store them in the fridge in advance? i don’t see myself rolling it out before baking.
Or should it be better to make them in the morning and heating them slightly up later on?
Yes you can do that! They’re always best freshly baked, so storing the uncooked pies in the fridge until you’re ready to go is a good idea.
Thank you Nicole, for your answer. i’ll let you know how it worked out!
We’ve enjoy a few of your recipes now keep it up!
Some useful tips that I do when making pie/tart crusts.
Put the butter in the freezer for 15 min or so prior to using.
Chilling the flour in the freezer doesn’t hurt either.
The colder you can keep the ingredients, the better the crust turns out.
Yep, great tip, already mentioned it in the tips. 🙂
Thank you for sharing this delicious recipe! i love it