Easy Pie Crust

Why You’ll Love This Recipe

Easy Pie Crust is a staple recipe that every home baker should have in their collection. It’s flaky, buttery, and comes together quickly with just a few ingredients. Perfect for sweet or savory pies, this crust is forgiving for beginners and reliable for seasoned bakers. Whether you’re making a holiday dessert or a weeknight quiche, this pie crust delivers every time.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursaltunsalted buttersugar (optional for sweet pies)ice water

directions

Cut the cold butter into small cubes and place it back in the fridge while preparing the dry ingredients.

In a large bowl, mix the flour, salt, and sugar (if using) until well combined.

Add the cold butter to the flour mixture and use a pastry cutter or your fingertips to cut the butter in until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Do not overwork the dough.

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes before rolling out.

On a lightly floured surface, roll the dough into a circle large enough to fit your pie dish.

Carefully transfer the dough to the dish, pressing it gently into the bottom and sides. Trim any excess and crimp the edges as desired.

Chill the crust in the fridge for 15 minutes before baking to prevent shrinking.

For pre-baking, line the crust with parchment paper, fill with pie weights, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake an additional 5-7 minutes until lightly golden.

Servings and timing

This recipe makes enough dough for one 9-inch pie crust.Preparation time: 15 minutesChill time: 30-45 minutesRolling and shaping time: 10 minutesTotal time: 55-70 minutes

Variations

Use half butter and half shortening for an extra flaky texture.

Add herbs or grated cheese for savory pies.

Use whole wheat flour for a heartier crust.

Replace ice water with vodka for an even flakier result.

storage/reheating

Store unbaked pie dough in the fridge for up to 3 days or freeze for up to 2 months.Thaw frozen dough in the refrigerator overnight before using.Baked crusts can be stored at room temperature for up to 2 days.

FAQs

Can I make this dough ahead of time?

Yes, it stores well in the fridge or freezer.

Why is my dough cracking when I roll it out?

It might be too cold or too dry—let it sit at room temp a few minutes and sprinkle lightly with water.

Can I use a food processor?

Yes, just be careful not to over-process; pulse until crumbs form.

How do I prevent the crust from shrinking?

Chill it before baking and don’t stretch the dough when fitting it into the pan.

Can I double this recipe?

Absolutely, just divide the dough into two discs before chilling.

Is this crust suitable for both sweet and savory pies?

Yes, simply omit the sugar for savory applications.

Can I blind-bake the crust?

Yes, use pie weights or beans to keep the shape.

What type of butter works best?

Unsalted butter is best for control over the saltiness.

Why is my crust tough?

Overworking the dough can cause gluten development—handle gently.

Can I use this for mini pies or hand pies?

Yes, just adjust baking time as needed.

Conclusion

Easy Pie Crust is your go-to recipe for perfect pies every time. With its simple ingredients and flaky texture, it’s a versatile and dependable choice for both beginner and experienced bakers. Keep it in your recipe box—you’ll come back to it again and again.

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