Homemade Pie Crust
- Brianne Thomas
- 4 days ago
- 4 min read
Delicious, buttery, and flaky. This is the only pie crust recipe you need!
One of my fondest memories from my childhood (around age 6) was helping my grandmother make homemade apple pies. There was an apple tree in the backyard, and she would send my brother and me out there to pick up any apples that were on the ground or within reach. I’d watch as she carefully peeled and sliced the apples. I watched as she dumped them into a big pot, then I waited for the deliciously warm-smelling aroma that was the pie filling. As if caring for the most delicate, indestructible thing, she rolled out one crust for the bottom and then another for the top. She showed me how to make pinchers with my tiny fingers, and then we would work together to seal the top and bottom crusts together. She made it seem so effortless. Like a slow, methodical dance in the kitchen. A beautiful pie and beautiful memories.
Why You’ll Love This Homemade Pie Crust Recipe
Easy. Even without the use of a food processor, this recipe comes together with minimal effort.
Budget-Friendly. Made with simple, affordable ingredients, you can have a delicious homemade pie crust any time you want.
Freezer-Friendly. This dough freezes beautifully, making it perfect for meal prep!
No Junk. You know exactly what the ingredients are, and there’s no questionable junk like most store-bought versions.
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How to Serve Homemade Pie Crust
This classic pie crust is the perfect vessel for savory favorites like Chicken Pot Pie and sweet treats like Fruit Handpies!
Helpful Tips for Making Homemade Pie Crust
Use a Food Processor. This really helps to combine everything together.
Add Water Slowly. Watch and feel the dough as it comes together. Add ice-cold water a little at a time to ensure the dough doesn’t become too wet.
No Pastry Cutter or Food Processor. You can use two forks to cut butter into the flour mixture.
Want More Homemade Sweet Treats?
Ingredients
2 1/2 cups all-purpose flour
1 cup unsalted butter, chilled and diced
1 teaspoon salt
1 teaspoon sugar
4 to 6 Tablespoons ice water
Directions
Start by chilling the butter in the refrigerator until it's very cold. This helps create a flaky texture in the crust. You can also chill your mixing bowl and utensils to keep everything as cold as possible.
In a large mixing bowl or food processor, combine 2 ½ cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of sugar. Stir or use the pulse function on the food processor to combine everything together until evenly mixed.
Add the diced, chilled butter to the flour mixture. Use a pastry cutter or food processor (pulse a few times) to cut the butter into the flour until the mixture resembles coarse crumbs. The goal is to have small, pea-sized pieces of butter throughout the mixture.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough begins to hold together. Be careful not to overwork the dough; it should just come together without being sticky or too wet.
Gather the dough into a ball, divide it in half, and flatten each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least one hour, or up to two days. This resting period allows the gluten to relax and the dough to firm up.
Once chilled, remove one disk of dough from the refrigerator. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter and about 1/8 inch thick. Use gentle, even pressure to avoid overworking the dough.
Carefully transfer the rolled-out dough to a 9-inch pie pan. Gently press the dough into the bottom and sides of the pan. Trim any excess dough hanging over the edges, leaving about a 1-inch overhang. Fold the overhang under itself to create a neat edge and crimp as desired.
Place the prepared pie crust back in the refrigerator for about 15 minutes to firm up before adding your filling. This step helps prevent the crust from shrinking during baking.
If your recipe requires a pre-baked crust, prick the bottom with a fork to prevent bubbling, line with parchment paper, and fill with pie weights. Bake in a preheated oven at 375°F for 15 minutes, remove the weights and parchment, and bake for an additional 5-10 minutes until golden. Otherwise, fill with your chosen pie filling and bake as directed in your pie recipe.
How to Freeze and Thaw Homemade Pie Crust
Prepare as directed. Gather the dough into a ball, divide it in half, and flatten each half into a disk. Wrap each disk in plastic wrap, then place it into a freezer-safe bag or container. Store in the freezer for up to 3 months.
When ready to use, thaw the dough completely in the refrigerator. Roll out the dough when it is thawed and workable. Bake as directed.
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