This recipe for homemade pie crust has never let me down and is the only one I ever use. Whether you’re making a savory or a sweet pie, this pie crust will do it justice. It is perfectly buttery, flaky, and easy to make using just 5 simple ingredients.
A pie is only as good as its crust, so having a recipe that you know and love is probably one of the most important things a home cook needs to be armed with. I’ve never been a fan of store-bought pie crusts, and making a pie crust from scratch is always worth the extra effort. So today I am going to share with you everything you need to know about making pie crust, along with my favorite homemade pie crust recipe. I’ve made it hundreds of times and it has never let me down. This recipe is for a double pie crust or two single pie crusts and fits a 10″ pie dish.
Homemade Pie Crust Ingredients:
- All-purpose flour: Measured correctly. It is so important when it comes to making pie crust that you use precise measurements. Use a spoon to scoop the flour into your measuring cup, and then level it off with the flat side of a knife.
- Sugar: Not all pie crust recipes use sugar, which is because a pie crust isn’t supposed to be sweet. However, by adding just a few teaspoons, the sugar actually interferes with the development of gluten, which makes the crust more tender.
- Salt: A little salt helps boost the flavor of the pie crust.
- Butter: Cold butter, cut into cubes. Butter is the main ingredient in pie crusts that is responsible for its flakiness.
- Ice water: Just the right amount so that the dough holds together. The liquid also creates steam which adds to the flakiness.
How to Make Homemade Pie Crust:
- Cut the butter into even-sized pieces. Then keep it in the refrigerator so it stays cold.
- Measure the flour and add it into the bowl of a food processor along with the salt and the sugar.
- Add the cold butter and pulse until the flour is evenly coated. This is a lot easier using a food processor, however a large bowl and a pastry blender would also work, and it’s a great arm workout!
- Add in the ice water and pulse until a dough forms.
- Divide the dough in half and form each into round flat discs.
- Cover with plastic wrap and refrigerate for at least 3 hours to chill the dough.
- Roll the dough out on a clean, lightly floured surface. Flour is your friend when rolling out pie dough, so flour everything and add more flour every so often to avoid sticking.
How to Blind Bake Pie Crust:
A partially blind-baked pie crust will help keep the bottom crust from getting soggy. If the filling is very wet, the bottom crust will become overly saturated. Other recipes where the filling is cooked separately may require the crust to be fully blind-baked. Both of these are very quick and easy to do, all you need are some pie weights and aluminum foil. If you don’t have pie weights, you can also use dried beans. The weights help to hold the crust down so it doesn’t puff up too much during baking.
To partially blind-bake a pie crust: Roll out the pie dough and place it into the dish. Cover with aluminum foil and add the weights or dried beans. Bake for 15 minutes. Then, remove the weights and the aluminum foil and bake for another 5-7 minutes, until the bottom crust is starting to get crisp.
To fully blind-bake: To fully blind bake you will follow the steps for partial blind-baking, but once you remove the weights and the aluminum foil you will bake it for another 15-20 minutes, until it is fully cooked through.
Double Pie Crust Recipes:
Double pie crust recipes have a top and a bottom crust. The top crust is usually either a lattice or a full crust with a few slits to allow steam to escape. The top crust is usually brushed with an egg wash, and for dessert pies can also be sprinkled with coarse sugar.
Here is a great, quick video tutorial by King Arthur Flour that will help you learn how to lattice pie crust.
Can Pie Crust be Made Ahead of Time:
Absolutely! Pie crust is perfect for making ahead of time. Store prepared pie dough in the fridge for up to 3 days, or in the freezer for up to 3 months. Thaw overnight in the fridge.
A few of my Favorite Pie Recipes:
Homemade Pie Crust Recipe
- 2 and ½ cups all-purpose flour
- 1 tsp. salt
- 2 tsp. granulated sugar
- 1 cup butter (2 sticks) cold, cut into cubes
- 6 tbsp. ice water
- Cut the butter into even-sized pieces and set in the fridge to keep cold.
- Spoon the flour into your measuring cup and level it off with the flat side of a knife. Add it to a bowl of a food processor* along with the sugar and the salt.
- Add the butter and pulse until the flour is evenly coated.
- Add in the ice water and pulse until a dough forms. Divide the dough in half and shape each into a round, flat disc. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.
- Remove one portion of dough and lightly flour a clean and dry surface, a rolling pin, and both sides of the dough. Roll the dough out, flipping it over and adding more flour occasionally, and roll into a 13" circle. Add the dough to a 10" pie dish.
For recipes that call for partially blind-baking:
- Preheat oven to 425°.
- Cover the top of the pie dough with aluminum foil and fill with pie weights or dried beans.
- Bake for 15 minutes. Then, remove the weights and aluminum foil and continue baking for 5-7 more minutes. The bottom crust should just be starting to get crisp.
For recipes that call for fully blind-baking:
- Follow the steps for partially blind-baking. Once you remove the foil and pie weights, keep baking for 15 minutes until the crust is fully baked.