Over the years of testing recipes for my blog, cookbook, and bakery, I’ve found that nothing compares to a homemade pie crust recipe made from scratch. This pie dough bakes into a tender pie crust with incredible texture and rich flavor, full of those classic flaky layers that turn golden brown in the oven. Whether you’re baking apple pie, pumpkin pie, or any of your favorite pie recipes, this might just become your favorite easy pie crust recipe. So without further ado, let’s get to it!

Why This is the Best Pie Crust Recipe

The trick to the best pie crust recipe is using cold butter, handling the dough as little as possible, using ice-cold water, and avoiding overmixing. Small bits of butter left in the flour mixture create steam in the preheated oven, giving you a flaky pie crust with layers you can see. Some bakers even swear by using a cheese grater to shred frozen butter directly into the dry ingredients for extra ease. Once shaped into disks and rested in the fridge, the dough becomes easier to roll out with a rolling pin and fit into a pie plate or pie pan. The result is a sturdy, yet tender pie crust that’s perfect for fruit pies, sweet pies, and savory recipes alike.

Full tutorial and ingredients can be found in the recipe guide at the bottom of this page!

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How to Make Pie Dough

Start by whisking the dry ingredients in a large mixing bowl. Cut cold butter into the mixture using a pastry cutter, fork, or your fingertips until crumbly with visible pea-sized pieces. For an extra shortcut, try shredding frozen butter on a cheese grater before mixing it in. Slowly drizzle in cold water, a tablespoon at a time, tossing with a fork until the dough just comes together.

Gather the dough into two disks, wrap tightly in plastic, and chill in the fridge for at least 1 hour (or up to 2 days). Chilling prevents overmixing, relaxes the gluten, and helps the dough develop the best texture. When ready to bake, roll each disk out on a lightly floured surface with a rolling pin to about ⅛ inch thick, then transfer carefully to a pie shell or pie plate. Trim the edges, crimp, and fill as desired. You can either blind bake pie crust or fill and bake right away.

For recipes that call for a pre-baked crust, line the pie shell with parchment paper, fill with beans or pie weights, and bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment and weights, then return the crust to the oven for another 10–15 minutes until the crust is lightly golden brown. Blind baking is the perfect trick for custard pies, cream pies, chicken pot pie, and even fruit pies that need a sturdier base.

Storage

Unbaked pie dough keeps well wrapped tightly in the fridge for up to 2 days, or frozen for up to 1 month. A baked pie shell can be stored covered at room temperature for 2 days before filling.

Tips & Tricks for Easy Pie Crust

Keep butter cold — frozen butter grated with a cheese grater works beautifully. Keep it in the refrigerator until needed.
Avoid overmixing; it’s fine if the dough looks a bit shaggy.
Always rest your disks of dough in the fridge before rolling for the best texture.
Use a bench scraper or knife to help transfer rolled dough cleanly.
Chill assembled fruit pies before baking to help the top crust hold its shape.

FAQ for Easy Pie Crust

Can I use shortening instead of butter?

Yes — some bakers like to replace part of the butter with shortening for extra tenderness.

Why is my crust tough instead of tender?

Usually from adding too much water or overmixing. Handle the dough lightly for a tender pie crust.

Do I always need to blind bake?

Not always, but blind baking ensures the bottom of the pie shell doesn’t get soggy in custard and cream pies.

Can I make pie dough ahead of time?

Yes — keep the dough disks in the fridge for 2 days or freeze for longer storage.

What size does this recipe make?

Enough for 1 double-crust pie or 2 single-crusts, perfect for apple pie, pumpkin pie, or your other favorite pie recipes.

Use this Recipe…

Try pairing this easy pie crust recipe with this Pecan Pie, Brownie Pie, Lemon Pie with Condensed Milk, or use the filling from this Mixed Berry Galette. This dough also makes a sturdy pie shell for quiches and savory bakes.

If you make this flaky homemade pie crust recipe, tag me on Instagram — I love seeing your apple pies, pumpkin pies, and all your favorite bakes!

Enjoy this Pie Crust Troubleshooting guide below.

Easy Pie Crust

Camila Hurst

This homemade pie crust recipe makes a tender, flaky pie dough with golden brown layers and rich flavor. Perfect for apple pie, pumpkin pie, fruit pies, and more.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Chill Time 1

Total Time 1 50

Course Dessert

Cuisine American

Servings pie crusts

Calories 225 kcal

Ingredients

2 ½ cups all-purpose flour 318g
1 tsp salt
1 tbsp sugar optional, skip for savory pies
1 cup unsalted butter, very cold, cut into cubes 226g
6–8 tbsp ice water 90–120ml

Instructions

In a large bowl, whisk together flour, salt, and sugar.
Add the cold butter cubes. Using a pastry cutter, a fork, or your fingertips, cut the butter into flour until mixture looks like coarse crumbs with some pea-sized pieces.
Sprinkle in ice water, 1 Tbsp at a time, tossing with a fork until dough just comes together. It should hold when pressed but not be sticky.
Gather dough into 2 discs, wrap in plastic, and refrigerate at least 1 hour (or up to 2 days). You can also freeze in a freezer bag for up to 1 month.
On a lightly floured surface, roll each disc into a circle about 12 inches wide and ⅛ inch thick.
Fit into pie dish, trim edges, crimp, and fill. If baking blind (pre-baking without filling), line crust with parchment, fill with pie weights, and bake at 375°F (190°C) for 15 minutes; remove weights and bake another 10–15 minutes until lightly golden.

Food Processor Method

In the food processor add the flour, salt, and sugar (if using) to the bowl of a food processor. Pulse a few times to blend.
Add the cold, cubed butter. Pulse in short bursts (about 8–10 times) until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. Avoid over-processing—visible butter chunks are key for a flaky crust.
With the machine running, drizzle in the ice water, 1 tablespoon at a time, through the feed tube. Stop as soon as the dough begins to clump together—do not wait for it to form a solid ball. You’ll usually need 6–8 tablespoons, but humidity and flour can affect the exact amount.
Pinch a bit of dough between your fingers. If it holds together, it’s ready. If it crumbles apart, add a tiny splash more water and pulse again.
Turn the dough out onto a lightly floured surface. Gather into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days) before rolling.