Pie Crust Recipe
This homemade Pie Crust Recipe yields a delightfully flaky butter crust that’s perfect for every occasion, from summer berry tarts to cozy holiday pies.
Every time I pull this pastry dough from the fridge, I can almost hear Grandma’s advice on keeping butter cold—and that’s exactly what makes this recipe shine. A classic butter crust, it’s simple enough for a weeknight baking session yet special enough for Thanksgiving or Christmas. I first whipped up this recipe when my son was little—he insisted on “helping” me push the rolling pin. It’s sturdy, forgiving, and oh-so-flaky, whether you’re making a sweet apple pie or a savory quiche. Best of all? You control every ingredient, so no mystery fats, no preservatives—just real butter and flour.
Why You’ll Love This Recipe (H2)
• Ready in under an hour, including chilling time, so you can fit baking into busy schedules.
• Uses pantry staples—no exotic flours or pricey oils required.
• Yields a reliably flaky crust every time, thanks to a perfect butter-to-flour ratio.
• Versatile: doubles easily for double-crust pies, galettes, or even mini tartlets.
• Kid-friendly prep—great for baking with little hands practicing “pastry chef” skills.
• Easily adaptable to gluten-free or whole-wheat variations (see Variations below).
• Can be wrapped and frozen for up to three months—bake from frozen whenever a pie craving hits.
• Brown-butter upgrade option gives a nutty, toasted flavor that’s pure heaven.
Ingredients (H2)
• 2½ cups (300 g) all-purpose flour (King Arthur’s or Bob’s Red Mill are top picks)
• 1 tablespoon granulated sugar (optional—adds slight browning; skip for savory pies)
• 1 teaspoon fine sea salt
• 1 cup (226 g) unsalted butter, cut into ½-inch cubes and chilled (Anchor or Plugrá for rich flavor)
• ¼–½ cup (60–120 ml) ice water, plus extra if needed (measure in tablespoons)
Tips on choosing/prepping:
- Weigh your flour instead of scooping to prevent a dense crust.
- Freeze butter for 15 minutes if your kitchen is warm—no one wants greasy dough.
- Keep all ingredients cold; warm flour or water can turn butter mushy.
Directions (H2)
-
Combine dry ingredients.
In a large mixing bowl (or the bowl of a food processor), whisk together the flour, sugar, and salt until evenly distributed. This data-driven ratio—about 2.7 parts flour to 1 part fat—ensures that perfect flaky crumb. -
Cut in the butter.
Use a pastry cutter, two knives, or pulse briefly in a food processor until pea-sized butter bits remain. You’ll want both tiny specs and slightly larger chunks—those bigger morsels steam during baking for extra lift. -
Add ice water.
Sprinkle ¼ cup over the flour-butter mix, then gently fold with a spatula. If it’s too dry, add more 1 tablespoon at a time. Stop once dough holds together when pinched, but still looks crumbly. Overworking turns gluten tough—remember that. -
Form and chill.
Gather the mixture into a rough ball, divide in half, and gently press each into a 1-inch-thick disk. Wrap in plastic wrap and chill at least 30 minutes (up to 2 days). Chilling relaxes gluten and solidifies butter—key for a tender, flaky crust. -
Roll out the dough.
On a lightly floured surface, roll each disk into a 12-inch circle, rotating ¼ turn every few rolls to maintain even thickness (about 1/8-inch). If it starts to stick, slide a thin baking sheet underneath and dust with more flour. -
Transfer and trim.
Carefully drape the dough over your pie plate, press into the edges, then trim excess to 1/2-inch beyond the rim. Fold the overhang under itself and crimp as desired—fork tines, thumb-jab, scallop edging—no judges here! -
Blind-bake or fill.
For pre-baking, prick the bottom with a fork (dock), line with parchment, fill with pie weights, and bake at 375°F (190°C) for 15 minutes; remove weights and bake 5 more minutes. If you’re filling raw, fill immediately and follow your pie filling’s baking instructions. -
Bake and enjoy.
Whether it’s apple, cherry, or pumpkin, watch the crust turn golden brown around 375–400°F, usually in 40–50 minutes total. If edges brown too fast, cover with foil or a pie shield.
Servings & Timing (H2)
• Yield: One 9-inch double-crust pie or two single-crust pies
• Prep Time: 20 minutes active
• Chill/Rest Time: 30–120 minutes (30 minutes minimum)
• Total Time: 50 minutes active + chilling (about 1 hour total, longer if you double the recipe)
Variations (H2)
• Brown-Butter Butter Crust: Gently brown your butter for a toasty aroma before chilling.
• Whole-Wheat Blend: Swap 1 cup of flour for whole-wheat pastry flour for a nutty twist.
• Gluten-Free Pie Crust: Use a 1:1 gluten-free baking flour and freeze the dough slightly longer.
• Herb-Scented Savory Crust: Add 1–2 teaspoons fresh chopped rosemary or thyme for quiche or pot pie.
• Sweet Almond Crust: Replace ¼ cup flour with finely ground almonds and add ½ teaspoon almond extract.
• Vegan Butter Crust: Try plant-based sticks (Earth Balance) and cold coconut oil in equal parts.
Storage & Reheating (H2)
Refrigerator: Wrap dough disks tightly in plastic and store up to 2 days.
Freezer: Double-wrap in foil plus freezer bag; freeze up to 3 months.
To bake frozen dough: Thaw in the fridge overnight, then roll out or blind-bake directly (add 5–10 extra minutes).
Make-Ahead: Blind-bake crust, cool completely, then wrap and freeze for fully baked base that warms in 10 minutes at 350°F.
Notes (H2)
• Texture Tip: If your dough feels dry, mist with a bit of ice water rather than dumping more—you’re aiming for cohesion, not a slurry.
• Shrinkage Hack: Let your crust rest after rolling; if it springs back, cover and rest 5–10 more minutes.
• Rolling Secret: Use a silicone pastry mat (like Ateco’s) to minimize sticking and rolling effort.
• Flavor Boost: Stir in 1 teaspoon vinegar or lemon juice with the water to tenderize gluten and brighten flavor.
• Humidity Adjustments: On muggy days, chill everything extra—this prevents the dough from turning into a gummy mess.
FAQs (H2)
Q: Can I make this pie crust ahead and freeze it?
A: Absolutely—you can freeze dough disks up to 3 months; thaw in the fridge before rolling.
Q: Why is my crust tough instead of flaky?
A: Likely overworked dough; next time, mix until just combined and chill to relax gluten.
Q: Can I substitute shortening for butter?
A: Yes, but you’ll sacrifice some flavor; shortening-only crusts can be flaky but lack that rich butter taste.
Q: How do I prevent the bottom from getting soggy?
A: Blind-bake with pie weights, and brush the hot crust with a beaten egg white for a moisture barrier.
Q: How thin should I roll the dough?
A: Aim for about 1/8-inch thickness—thin enough for tenderness, thick enough to hold filling.
Q: My edges keep burning—any fixes?
A: Use a pie shield or foil strips around the rim once it’s golden brown.
Q: Is it okay to use a food processor?
A: Totally—pulse until coarse crumbs form, but watch the butter size to keep it chunky.
Q: How do I re-roll scraps?
A: Gather scraps gently into a disk, chill again, then roll; avoid overworking for best texture.
Conclusion (H2)
This Pie Crust Recipe is the reliable, buttery foundation your homemade pie dreams are built on—flaky, forgiving, and endlessly adaptable. Give it a whirl this weekend, and drop a comment below to let me know which variation you tried or link to your favorite filling. Happy baking, and don’t forget to check out my Easy Apple Pie Filling or Scrumptious Cherry Cobbler recipes for your next baking adventure!
Pie Crust Recipe
Ingredients
- 2½ cups all-purpose flour King Arthur’s or Bob’s Red Mill
- 1 tablespoon granulated sugar (optional—adds slight browning; skip for savory pies)
- 1 cup unsalted butter Anchor or Plugrá for rich flavor cut into ½-inch cubes and chilled
- ¼–½ cup ice water (plus extra if needed, measure in tablespoons)
Instructions
- In a large mixing bowl (or the bowl of a food processor), whisk together the flour, sugar, and salt until evenly distributed.
- Use a pastry cutter, two knives, or pulse briefly in a food processor until pea-sized butter bits remain.
- Sprinkle ¼ cup over the flour-butter mix, then gently fold with a spatula. If it’s too dry, add more 1 tablespoon at a time.
- Gather the mixture into a rough ball, divide in half, and gently press each into a 1-inch-thick disk. Wrap in plastic wrap and chill at least 30 minutes (up to 2 days).
- On a lightly floured surface, roll each disk into a 12-inch circle, rotating ¼ turn every few rolls to maintain even thickness (about 1/8-inch).
- Carefully drape the dough over your pie plate, press into the edges, then trim excess to 1/2-inch beyond the rim.
- For pre-baking, prick the bottom with a fork (dock), line with parchment, fill with pie weights, and bake at 375°F (190°C) for 15 minutes.
- Whether it’s apple, cherry, or pumpkin, watch the crust turn golden brown around 375–400°F, usually in 40–50 minutes total.
