This Homemade Pie Crust Recipe is made with just 5 ingredients! Perfect for making everything from cherry pie to chicken pot pie, this pie crust recipe is easy enough that anyone can make it.
Easy Homemade Pie Crust Recipe
When a recipe calls for a pie crust, what do you usually do? Grab one at the store? There’s nothing wrong with a refrigerated pie crust every now and again but did you know that homemade pie crust is actually incredibly easy to make? In this case of this pie crust recipe, only 5 ingredients are needed – and one of them is water!
I use this pie crust recipe for nearly all of my pies, including my no bake and custard pies. But one of my favorite reasons to make this? Chicken pot pie! The buttery, flaky texture of this pie crust is so perfect with the chicken pot pie filling!
What You’ll Need
There are just 5 ingredients needed to make this homemade pie crust recipe!
- All-purpose flour
- Fine sea salt
- Unsalted butter – Butter should be VERY cold and cut into 1/2-inch cubes.
- Ice water – I recommend putting some ice cubes in a glass of cold water while you prepare the other ingredients, then measure it out again for true ice water.
Butter vs Shortening in Pie Crust
One of the biggest debates when it comes to homemade pie crust is whether to use all butter, all shortening, or a combo of both as the fat. I am team all-butter, as you can see by the recipe. I prefer butter because it creates a crust that is both sturdy and flaky. Shortening, on the other hand, creates a flaky but delicate crust. I also love the flavor butter lends to the crust.
Is Vodka Good for Pie Crust?
Another variation that’s making its rounds is the addition of vodka to the pie crust. The idea is that vodka works as a liquid that does not promote gluten formation, which results in flakier pie crust.
Honestly? I haven’t tried it because I love this crust the way it is. (Don’t fix what ain’t broken, right!?) However, if you want to give it a shot, just replace a few tablespoons of water with chilled vodka. Don’t worry, your crust won’t taste like vodka! (But note that vodka is the only liquor that should be used.)
How to Make Homemade Pie Crust
Here are the few steps needed to make this all butter pie crust.
- Combine the dry ingredients. Pulse the flour, sugar, and salt in a food processor to combine.
- Add the butter. Pulse the diced butter with the dry ingredients until coarse crumbs form.
- Add the water. Add 6 tablespoons of ice water and pulse until moist clumps form. If needed, add more water.
- Form and refrigerate. Gather the dough into a ball (do NOT knead it), divide it in half, and flatten to form 2 disks. Cover with plastic and refrigerate for an hour before using.
Double Crust Directions For Making a Pie
Here’s how to turn your discs of dough into a perfectly baked pie every time.
- Prepare the bottom crust. Remove half of the dough from the fridge and place on the counter for a few minutes. Roll it out into a 13-inch circle on a lightly floured surface.
- Add pie filling. Place the crust in a pie dish, leaving a 1-inch ledge. Spoon the desired pie filling into the crust. Roll the second dough disc over the top of the pie filling. Trim the edges to 3/4 inch if needed. Press and crimp the edges to seal.
- Bake. Brush the top crust with an egg wash then sprinkle with sugar. Cut 3 to 4 slits on top of the pie. Bake as directed by the specific recipe.
Tips for Success
Here are a few tips I’ve learned as I’ve worked to perfect my pie crust recipe.
- Use COLD ingredients. It’s essential that the butter and water used to make the dough are both cold. You don’t want the butter to melt or soften outside of the oven as it’s the slowly melted butter that makes the dough so flaky and delicious.
- How to tell when you’ve added enough water. Press a piece of dough between your fingers and if the dough sticks together, you have added enough water. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
- Do not knead the dough. It’s very important that when you shape the dough into the discs, that’s all you’re doing. Unlike bread dough, you do NOT want to knead pie crust dough. It will lead to tough, dense pie crust.
- Use a glass pie dish. For perfect baking, try to use a glass pie dish. They transmit the heat more evenly than metal pans, which helps the crust make nicely.
How Can I Use This Recipe?
This buttery pie crust is super versatile.
It can, obviously, be used for pretty much any pie. Note that some pies will require that you par-bake the crust, so do keep an eye on that. Any custard or no-bake pie will definitely require some pre-cooking of the pie crust.
Additionally, this pie crust recipe is perfect for making homemade pot pies! The buttery, flaky texture goes so well with the creamy filling and you won’t even need to par-bake the dough.
Can I Freeze This?
Yes, homemade pie crust can be frozen before it’s baked. Wrap each disc tightly in plastic wrap, then freeze for up to 3 months. Allow to thaw completely in the fridge, then roll it out and work with it as normal.
Try It With These Pie Recipes:
Homemade Pie Crust (All-Butter)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 tablespoon sugar
- 1 cup unsalted butter very cold, cut into 1/2-inch cubes (2 sticks)
- 8 tablespoons ice water
- Place the dry ingredients (flour, sugar and salt) into a food processor and pulse a few times to combine.
- Add cold diced (or grated) butter and pulse the mixture until coarse crumbs form. Dough should look crumbly.
- Start by adding 6 Tbsp ice water and pulse just until moist clumps or small balls form, then add more water by tablespoons if needed. Press a piece of dough between your fingers and if the dough sticks together, you have added enough water. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
- Transfer dough to a clean work surface, and gather dough together into a ball (DO NOT knead, just form). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour before using.
Single Crust Directions
- Heat the oven to 425 degrees. Place a baking sheet on the center rack.
- Roll out enough dough to make one 9-inch crust (1 disk). Lay the dough into a pie plate and then pierce the bottom of the crust with a fork (to prevent the dough from bubbling up). Line the crust with aluminum foil making sure to press the foil against the edges of dough. Then, fill foil with dried beans or pie weights. Refrigerate about 30 minutes or freeze for 10 minutes, or until firm.
- Place pie crust onto baking sheet and reduce oven temperature to 400 degrees. Bake 25 to 30 minutes or until the crust is golden.
- Make an egg wash by whisking one egg yolk and 1 tablespoon of heavy cream in a small bowl.
- Remove beans (or pie weights) and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, for about 4 minutes. Cool crust completely before filling.
Double Crust Instructions
- Preheat the oven to 400 degrees.
- Remove half of the dough from refrigerator and let sit at room temperature for a few minutes. On a lightly floured surface, roll out dough to a 13-inch circle and 1/8 inch thick.
- Make sure there is a 1-inch edge around the pie dish by flipping the pie dish upside down over the dough. Carefully roll the dough using your rolling pin into the dish. Spoon the pie filling into the pie crust.
- Roll out the second half of dough over the top of the pie filling. Use kitchen scissors to trim dough around the edges to about 3/4 inch.
- Fold edges of top crust underneath edges of bottom crust, pressing the edge to seal. Crimp the edges by pressing two fingers on one side and one knuckle on the other side. Refrigerate the pie 15-20 minutes or freeze for 5 minutes before baking.
- Just before baking, make egg wash (mix 1 egg and 2 tablespoons of water together to make this). Use a pastry brush to brush over the top crust. Then, sprinkle with 1 tablespoon of sugar. Now cut 3 to 4 slits in the top of the pie. Bake as directed by the specific recipe you are following.
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3 comments on “Homemade Pie Crust”
Hi Jill, I absolutely love this pie crust! The flavor is great! The only problem it shrinks so bad every time I make it. What am I doing wrong?
Hi Crystal. Sorry to hear this. There could be several reasons this is occurring including, overworking the dough, not letting the dough “rest” long enough and stretching it to fit the pan. Hope this helps.
I have made this pie crust recipe many times. However, I use my fingers to mix the butter. I leave the butter out to soften so that I can work it in with my fingers. I knead the flour-butter mixture with my fingers first until it is like fine meal. Then adding ice water a spoonful at a time until it is the right consistency to hold together. (Usually about 6 to 7 TBS of ice water. When it is just right, I make into a ball and pat it into shape. Then put into refridge for about 7 minutes covered with waxed paper. Put a small amount of flour between two sheets of waxed paper and roll out quickly from center to edges just thin enough to cover glass pie plate. Peel it off wax paper onto plate. Makes 2 crusts. Wonderful pie crost.