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Learn how to make a flaky, all-butter homemade pie crust in under 15 minutes—no shortening needed! This easy crust is ideal for pumpkin pie, chicken pot pie, fruit pies and more, and it’s made with simple pantry ingredients. I’ve got all the tips you need to make sure it turns out perfect!
Once you’ve nailed the crust, you’ve got to fill it up! This Old-Fashioned Peach Pie is a reader favorite, or make this Classic Sweet Potato Pie Recipe.
Why you’ll love this perfect pie crust recipe!
I have nothing against store-bought pie crusts and I use them often. But sometimes when you’re baking for a special occasion, you want to go all out and make a homemade pie crust. Instead of playing second fiddle to the filling, a good pie crust is just as delicious as what’s inside!
The most common culprit in a disappointing crust is warm butter, which gives you a tough crust. This recipe uses ice water to keep the butter from warming up, and instead of using a pastry blender or bare hands to mix the dough, you’ll use a food processor, which is faster and keeps the butter from getting warm.
Here’s what else makes this recipe a standout:
- No shortening: We’re using real butter for the very best flavor and flaky texture.
- Super versatile: This crust recipe works for sweet pies, savory pies, pot pies, tarts, galettes, and more!
- Easy fuss-free recipe: Just 5 ingredients, basic tools, and you’ll have the dough ready in 10 minutes.
- Make-ahead friendly: Chill in the fridge or freeze for later so you can pull it out for dinners or holiday baking.
This is the pie crust recipe I use to make Easy Pumpkin Pie from Scratch, but it can be used to make Lemon Meringue Pie, Classic Apple Pie, Cherry Pie with canned filling, my Homemade Chicken Pot Pie—any kind of pie, really!
Table of Contents
Ingredients You’ll Need
You’ll find the full list of ingredients with quantities in the printable recipe card below.
- All-purpose flour: Measure flour correctly (spoon into the cup and level) so your dough isn’t too dense.
- Granulated sugar: Even for a savory pie, you want just a touch of sweetness.
- Unsalted butter: If all you have is salted butter, omit adding in any extra salt.
- Ice cold water: Combine ice and water and let the water chill while you gather and measure the rest of your ingredients. When you’re ready to add the water to the recipe, discard the ice and measure the water.
Variations
- Gluten-Free Pie Crust: Substitute a gluten-free all-purpose baking flour blend for the all-purpose flour.
- Vegan Pie Crust: Use plant-based butter instead of dairy butter.
How to Make Homemade Pie Crust
- Mix the dry ingredients: Pulse the flour, sugar, and salt a few times in a food processor.
- Add the butter: Add the butter and pulse until the mixture resembles a coarse meal. The mixture should be powdery and dry.
- Add the water: Add the water and pulse a few more times, or until the dough sticks together between your fingers. You can add more water a tablespoon at a time if needed.
- Divide the dough: Transfer the dough to a work surface and form 2 equal-size pieces of dough. Wrap each in plastic wrap and refrigerate for an hour until you’re ready to use them.
- Prepare for baking: Roll out each disc on a lightly-floured surface to fit a 9-inch pie dish (this will be about 12 inches in diameter). Transfer to a pie plate and prepare the edges as desired.
- For sweet pies or blind-baking: Chill in the freezer for 15 minutes, then line with parchment and add pie weights or dry beans. Bake at 425°F for about 17 minutes, then remove the weights and bake 5 more minutes. Fill and bake according to your recipe instructions.
Storing Pie Crust Dough
- Refrigerator: After forming the dough into one or two flat discs, wrap each tightly in plastic wrap or place in a sealed zip-top bag. Store in the refrigerator for up to 3 days. When ready to use, let it sit at room temperature for about 10–15 minutes before rolling—just until it’s pliable but still cool to the touch.
- Freezer: Wrap each dough disc in plastic wrap, then place them in a freezer-safe bag or airtight container to prevent freezer burn. Label with the date and freeze for up to 3 months. To use, transfer the dough to the refrigerator and thaw overnight. Once thawed, let it rest on the counter for 10–15 minutes before rolling out as usual.
Frequently Asked Questions
The secret is keeping everything cold and handling the dough as little as possible. Cold butter creates flaky layers as it melts in the oven, while minimal mixing prevents the gluten from over-developing (which can make the crust tough). Use ice-cold water, chill your dough before rolling, and work quickly so the butter stays firm.
Let the dough sit on the countertop at room temperature for 15 to 20 minutes, or until it’s workable and can be rolled out with a rolling pin.
Yes, you can make the dough and refrigerate it for up to 3 days or freeze it for up to 2 months. Frozen dough will need to be thawed in the refrigerator before using.
Use a pastry cutter or two butter knives to cut the butter into the flour mixture. After you add the water, use a wooden spoon to stir until the dough comes together.
Lightly flour your work surface to prevent the crust from sticking. Roll out the dough, then roll the crust onto your rolling pin and unroll it over the pie pan.
More Baking Basics
Kitchen Tips
How To Bake A Cake
Kitchen Tips
10 Tricks To Make A Box Cake Mix Taste Homemade
Kitchen Tips
A Baker’s Guide to Egg Substitutes
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Easy Homemade Pie Crust
Ingredients
- 2 cups all-purpose flour plus more to dust
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 7 ounces cold unsalted butter cut into cubes
- 4 tablespoons ice cold water
Instructions
- In a food processor, pulse the flour, sugar, and salt a few times to combine.
- Add the cold diced butter and pulse the mixture until it resembles a coarse meal (mostly pea-sized pieces, but a few bigger pieces are okay). The mixture should be powdery and dry.
- Add the ice-cold water and pulse a few more times. The dough should stick together in between your fingers; if not add more water a tablespoon at a time until it does.
- Transfer the dough to a clean work surface and form 2 equal size pieces of dough. Wrap in plastic wrap and refrigerate for one hour until you are ready to use.
Notes
- Use very cold butter: To get those irresistible flaky layers, you need to be working with cold butter. If you overwork the dough, the butter warms up and gets fully incorporated into the crust, which makes it hard.
- Patch up cracks: If the dough cracks after you roll it out and try to lift it off the work surface, wet your fingertip lightly and press the dough back together, then dust with flour and roll gently.
- Freeze extras: If you only need a bottom crust for a recipe, you can freeze the extra portion of dough; thaw it in the refrigerator before using it to make a pie.
Such an easy pie crust recipe! I think you’ll love this one!
Is there a GF version?
I don’t have a food processor. Is their another way to make this crust for a pie?
Thank you
very yummy and easy to make i added some cinnamon and nutmeg (this is for a pumpkin pie and its very yummy