Easy Pie Crust
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.
Servings 2 pie crusts
Calories 225kcal
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.
Notes
Butter Temperature: Cold butter is crucial. Place it in the freezer for about 10 minutes if desired.
Rolling: If it starts to soften, chill the dough for 10–15 minutes before rolling. Also, when rolling, don't add too much flour.
Flour Measurement: For best results, weigh your flour. Too much flour can make the crust tough.
Water Amount: Add just enough water for the dough to hold together when pressed—too much will make it dense, too little will make it crumbly.
Flaky Crust Secret: Visible butter bits create steam pockets during baking, which make the crust flaky. But the bits can't be too large.
Make Ahead: Dough can be refrigerated for up to 2 days or frozen up to 1 month. Thaw overnight in the fridge before using.
Blind Baking Tip: If baking a custard or cream pie, let the crust cool completely before adding filling. This prevents it from becoming soggy.
Egg Wash (Optional): For a glossy golden finish, brush the top crust with a beaten egg before baking.
Flavor Variations: Add citrus zest, herbs, or spices to the flour for a flavored crust.
Nutrition
Calories: 225kcal