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Easy Pie Crust Recipe (VIDEO)

This homemade pie crust recipe yields a flaky tender crust with rich buttery flavor. It has simple, natural ingredients and uses only butter (NO SHORTENING). Also, learn how to form a fluted pie rim and “blind bake” or pre-bake pie crust.

Pie Crust Recipe

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This pie dough recipe yields 2 single crusts or 1 double crust. Homemade pies are irresistibly delicious. I’ve never been satisfied with a store-bought pie the same way. The taste and texture of an all-butter pie crust can’t be beat and knowing what went into it will make you feel like ‘Martha Stewart’ (or should I say ‘Natasha’s Kitchen’… I couldn’t resist) ;). Watch the VIDEO tutorial below and you will be a pro in no time!

We included Amazon affiliate links below to our favorite tools for making pie dough!

Ingredients for Butter Pie Crust Dough:

It doesn’t get any easier than this and you probably already have everything you need to make homemade pie dough: Flour, sugar, salt, butter and water. The butter should be chilled straight out of the fridge so you don’t have to plan ahead to make pie dough.

homemade pie crust ingredients to make pie crust recipe butter

How to Make Homemade Pie Crust in 4 Easy Steps:

  1. In a food processor, pulse together flour, sugar and salt.
  2. Add COLD diced butter and pulse until coarse crumbs and some pea-sized pieces form.
  3. Add 6 Tbsp ice water and pulse just until moist clumps/ small balls of dough form. Pinch a piece of dough between your fingers and if it sticks together, it’s done. If not add more ice water 1 tsp at a time.
  4. Transfer dough to a clean work surface, and gather together into a ball. Resist the urge to knead the dough – it should not be smooth. Divide dough in half and flatten into 2 disks. Cover with plastic wrap and refrigerate 1 hour before using.

Cook’s Tip: Do not add too much water or it will be sticky and difficult to roll.

How to make homemade pie crust with or without a food processor

How to Roll and Transfer Pie Dough:

Dust work surface with flour and roll a single crust into a 12″ circle. Wrap your pie dough around your rolling pin. If it sticks to the work surface use a food scraper or spatula to loosen it as you go.

Carefully transfer crust to 9″ pie dish and unroll it into the pan. Gently press dough down down to line the pie dish. Tuck excess dough underneath itself to make a thick double layered edge (no waste!).

How to Roll and transfer pie dough

Do I need a Food Processor to Make Pie Dough?

You can use a pastry cutter to cut the butter into the flour/sugar/salt mixture by hand. Follow the same cues for when to add the water. After water is added, use a spatula to cut the water into the dough until evenly moistened.

Can I make Pie Dough in Advance?

You can prepare the crust and refrigerate up to 3 days ahead. Soften slightly at room temperature before rolling it out.

To freeze pie dough: wrap and seal airtight then freeze up to 3 months. Thaw completely prior to rolling.

How to Pre-bake Pie Crust (Blindbake):

Some recipes call for a pre-baked pie crust and this is how you blind bake:

1. Form your edge. The easiest methods are crimping the rim by pushing all around the edge with a fork, or forming a fluted rim (see tutorial below). Place pie crust in the freezer 30 minutes which will help the crust bake more evenly without sliding down.

2. Line the center with a 9-10″ ring of parchment paper and fill about 2/3 full with pie weights (*see below). Preheat oven to 375˚F and bake for 20 minutes. Remove pie weights, prick the bottom of the crust all over with a fork and place back in the oven without weights for 15 minutes or until golden.

How to Pre-Bake Pie Crust or Blindbake

How to Flute a Pie Crust:

To form a fluted pie rim, hold your thumb and index finger an inch apart on the outside edge of the crust and press between them with the index finger of the other hand. Move around the edges of the pan repeating the motion to create a fluted rim.

How to Flute a Pie Rim for fluted pie crust tutorial

*What Can I use Instead of Pie Weights?

When you pre-bake an empty crust a.k.a. “blind-bake,” the dough tends to puff up and rise. Using pie weights solves this problem. Here are some alternative to store-bought pie weights.

  • Dry Raw Beans – beans should not be used for cooking following a blind bake but can be re-used to blind bake pie crust.
  • Dry Raw Rice – If using rice, it becomes toasted and can be used for cooking in pilaf recipes after it is use to prebake a pie crust

Pie Recipes to Explore:

Watch How to Make Butter Pie Crust:

See Natasha make her go-to pie crust recipe.  If you enjoy our videos, please subscribe to our cooking channel on Youtube and click the bell icon so you will be the first to know when we post a new video!

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Easy Pie Crust Recipe

4.75 from 24 votes
Prep Time: 10 minutes
Total Time: 10 minutes
How to Make homemade easy pie crust recipe
This homemade pie crust dough recipe yields a flaky tender crust with rich buttery flavor. This recipe uses only butter (NO SHORTENING) so it is all natural.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $2-$4
Keyword: pie crust recipe
Calories: 232 kcal
Servings: 12 people (makes 2 single or 1 double crust)

Ingredients

Ingredients for Butter Pie Crust Dough Recipe:

  • 2 1/2 cups all-purpose flour plus more to dust, *measured correctly
  • 1/2 Tbsp granulated sugar
  • 1/2 tsp sea salt
  • 1/2 lb COLD unsalted butter (2 sticks) diced into 1/4" pieces
  • 6 Tbsp ice water (6 to 7 Tbsp)

Instructions

  1. Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.

  2. Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery. 

  3. Add 6 Tbsp ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.

  4. Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.

Nutrition Facts
Easy Pie Crust Recipe
Amount Per Serving
Calories 232 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 40mg13%
Sodium 99mg4%
Potassium 32mg1%
Carbohydrates 20g7%
Protein 2g4%
Vitamin A 470IU9%
Calcium 8mg1%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This recipe was adapted from the Joy of Cooking and The Bon Appetit Cookbook. They are both amazing general reference books that I have had in my kitchen for years. Highly recommend!

Now go forth and make homemade pie. You can DO THIS!!

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Janie Marie Beckworth
    November 11, 2019

    Easiest pie crust recipe ever! This is only my second “from scratch” crust, but was so easy that I don’t think I’ll ever buy store bought again. I made this crust for a pumpkin pie last night and the whole family loved it! Thank you for sharing! Reply

    • Natashas Kitchen
      November 11, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • SUE
    November 10, 2019

    Hello! I just watched your pie crust video and was so inspired by how easy you made it look (hopefully!) that I will finally (at age 64) make it for T-Day. Of course, it will be accompanied by your recipe for the scrumptious apple pie with filling. Due to health concerns, I have successfully used Splenda to replace white sugar in pie fillings, but are wondering if you’ve ever tried to use Splenda in the pie crust recipe? Reply

    • Natashas Kitchen
      November 11, 2019

      Hi Sue, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe Reply

  • Loubna
    November 9, 2019

    Hello. Can we replace the butter for a non dairy product? Reply

    • Natasha
      November 9, 2019

      Hi Loubna, I haven’t experimented with shortening in this specific recipe so I’m not sure what other modifications would need to be made. You might look for a shortening pie crust instead. I wish I could be more helpful with your question. Reply

  • Nivaaz Dhillon
    November 6, 2019

    How long should this bake for? dont want to burn it Reply

  • CARLOS HBROOK
    November 3, 2019

    I LOVE a good apple pie, but I love it in an alamode with a cinnamon sauce over it. Have you ever tried that….?
    Carrow’s restaurant used to have this when they were around….loved it….
    I love to cook n bake….. Reply

    • Natashas Kitchen
      November 4, 2019

      I’m so happy to hear that, Carlos! Reply

  • Olga
    November 2, 2019

    Hey,natasha. Thanks so much for this recipe. The other day I made the pie it was so good,the dough is so simple to make. I’m for sure going to use only this recipe. God bless you natasha. Reply

    • Natashas Kitchen
      November 2, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Olga
    October 30, 2019

    Hey,Natasha. How long do u wait to start rolling out the dough? Thanks for sharing this recipe. Reply

    • CT
      November 4, 2019

      1 hour ( I kept the dough in fridge ) Reply

  • Mike McClellan
    October 27, 2019

    Hi Natasha,

    Would this be something that could be made and kept rolled up and on hand in the refrigerator until needed?

    I sometimes get the hankering to make a Chicken Pot Pie or something and don’t have the extra time needed to chill the dough before using it.

    I’m just wondering how long ahead of time it could be made and still turn out well?

    Thanks,
    Mike Reply

    • Natasha
      October 28, 2019

      Hi Mike, yes this does refrigerate well. I usually keep it refrigerated as a disk until needed and it does work well for savory pies as well. It refrigerates well for about 3 days. Reply

  • becky jumps
    October 26, 2019

    Natasha, I am trying your apple pie recipe tomorrow but wondering if instead of lattice I can put a full crust on top? My crusts are made and in the refrigerator… Reply

    • Natashas Kitchen
      October 26, 2019

      Hi Becky! I don’t see why not. Be sure to cut a few slits on top. Reply

  • Victoria Morris
    October 26, 2019

    Hi Natasha,
    Love watching your videos on FACEBOOK. I am always hungery before, during and after seeing you having sooo much fun cooking!!!! Cooking is my also my passion. Reply

    • Natashas Kitchen
      October 26, 2019

      Awww that’s the best! Thank you so much for sharing that with me. Reply

  • Shirlin Rodrigues
    October 26, 2019

    Hey natasha, can we use this pie crust to make mince pie? Reply

    • Natashas Kitchen
      October 26, 2019

      Hi Shirlin, I haven’t tested that with this pie crust but I imagine it should work! If you experiment please let me know how you like this recipe. Reply

  • Angela
    October 24, 2019

    how could I replace a food processor? to something else. Reply

    • Natasha
      October 24, 2019

      Hi Angela, yes, I did this with a pastry blender the other day. Blend in the butter until you see pea-sized crumbles then add 6-8 Tbsp of ice-cold water (put ice cubes in a cup with water and measure out the water from there). Fold with a spatula between each Tablespoon of water added. It works really well! Reply

  • Vince
    October 22, 2019

    Hi Natasha!

    I used this recipe to make fruit filled empanadas! The recipe is so easy to follow and so easy to make! Each batch makes about 4 dozen 4 inch empanadas!
    Thank you so much for putting this recipe out there, I am very grateful!

    Reply

    • Natashas Kitchen
      October 22, 2019

      That’s a great idea, Vince! Thank you for sharing that with me. Reply

  • October 7, 2019

    Good morning from sunny Las Vegas. I recently bought a 9” springform pan and would love to make a deep dish “anything” in it. If making a meat pie or quiche should I use a short bread pastry dough or your pie crust? Also, would your two crust recipe be enough to cover the pan if I were to make a dessert in it? Thanks for any advice you can give me. Reply

    • Natashas Kitchen
      October 7, 2019

      Hi Edie, I haven’t tested that in a 9″ pan but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Linda
    September 20, 2019

    I would like to try your pie crust recipe. Am wondering if there is any change to the recipe for high altitude? I live in Colorado at 5,403 altitude. Reply

    • Natashas Kitchen
      September 20, 2019

      Hi Linda, pies general bake well at high altitudes but I have not tested that my self to advise. If you experiment, let me know how you liked the recipe Reply

  • Kathy
    August 16, 2019

    Natasha, Finally my pie crust turned out and it was with your recipe! I have struggled to make a decent pie crust using all sorts of recipes including the recipe my mom uses. (Even the first time I used your recipe the crust was dry, crumbly and hard to work with so the next time I read the directions very carefully and I made sure once adding the ice water that “moist clumps or small balls form.” That seemed to be the key because the dough was easy to work with and came out just right! Even my mom who is good at making pies said the crust was good (and the pie—your blueberry pie recipe)! Anyway, thank you so much! I can finally make a pie crust and it is quick and easy–and delicious! The video was fun and helpful, too! Reply

    • Natashas Kitchen
      August 16, 2019

      I’m so glad that was helpful Kathy! Thank you for sharing your awesome feedback with me! Reply

  • Linda
    August 2, 2019

    I had wanted to use my kitchen aid to make this dough. You say not to use a hand mixer is that the same as Kitchen Aid Reply

    • Natashas Kitchen
      August 2, 2019

      Kitchenaid is a brand and they have both hand and stand mixers. We used our Kitchenaid Stand Mixer for this recipe. Reply

  • Brianne
    July 24, 2019

    I’m having the hardest time rolling out my dough 🙁 it’s all clumpy. What did I do wrong? Reply

    • Natasha
      July 24, 2019

      Hi Brianne, it could be either too much flour or chilling for too long. It should soften as it sits for 10 minutes on the counter. Also, be sure to measure flour according to the spoon and scrape method. Reply

  • L
    July 17, 2019

    For this cherry pie… do you recommend blind baking the pie crust or is that an option?
    Thank you Reply

    • Natasha
      July 17, 2019

      Hi L, it isn’t necessary to blind bake for the cherry pie. The crust works out great without blind baking. Reply

  • Silvia
    July 12, 2019

    How much flour, sugar and butter?
    I couldn’t find it in the list of Ingredients. Thanks Reply

  • Katie
    June 26, 2019

    Hi Natasha, can I use a blender instead of a food processor? Reply

    • Natasha
      June 26, 2019

      Hi Katie, a food processor works because it cuts the butter into the flour without overmixing. If you mix in a blender, it will more than likely overmix and the result would not be the same. Another thing you can use is a pastry blenderReply

  • Bill
    June 24, 2019

    Thanks Natasha! I’ve not made it yet but it seems so easy. My mom used to use the “Joy of Cooking,” a 1950’s version. I think that is where she got her recipe for the pie crust.

    Thanks for making it so easy. Reply

    • Natashas Kitchen
      June 24, 2019

      I’m so happy you found this recipe! Thank you so much for sharing that with me! Reply

  • Marni
    June 9, 2019

    This was my first time making it, and it turned out delicous! It didn’t stick to the pan, and crumble like some store bought ones did, it impressed everyone! 🙂 Thanks so much for the awesome recipe! Reply

    • Natashas Kitchen
      June 9, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Marni! Reply

  • Yvette Tellez
    May 9, 2019

    I was always intimidated by making homemade pie crust. I’ve always made my own fillings and used store bought and they’ve been good. But I asked myself, why wouldn’t you want to at least try? I went on Google and searched out this recipe and it seemed easy. So glad I found this recipe! It is easy to put together and the addition of the small amount of sugar makes all the difference in the taste of this crust! It’s ever so lightly sweet and butter and comes out with a wonderful texture! Flaky and buttery! And the best thing is you chill for about 30 minutes and it’s good to go! The dough is so easy to roll out too! I’ve already used it 3 times already! It will now be my go to crust! Thank you for sharing this recipe!!!💗 Reply

    • Natasha
      May 9, 2019

      Hi Yvette, I am so happy you loved the crust recipe! Thank you for the wonderful and thoughtful review! Reply

  • deegee
    April 14, 2019

    my homemade pop tarts turned out perfect thanks to this pie dough recipe! super easy! Reply

    • Natashas Kitchen
      April 14, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Amal
    March 6, 2019

    Hi Natasha!!!
    Can I use this pie crust for quiche,
    How good does it work for tarts ..
    Thanks Reply

    • Natashas Kitchen
      March 6, 2019

      Hi Amal! I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

      • Susan
        May 7, 2019

        Hi Natasha,
        I love your pie crust recipe. I’m making it again as we speak! I’m replying to this question because I use it almost exclusively for savory things. I have used it for pot pie (what I’m making it for tonight), and I also use it for quiche. I just omit the sugar for those and it turns out perfect every time. Thanks for a great recipe! Reply

        • Natashas Kitchen
          May 7, 2019

          That’s so great Susan! Thank you for sharing that with us! Reply

  • Monica from Bestconsumerreports.guide
    February 15, 2019

    Wow! You did an incredible job with this recipe! It’s delicious! My entire family loved it, I’ll try to make this weekend, hope it’ll good :)). Thanks so much for this Natasha! Reply

    • Natashas Kitchen
      February 15, 2019

      That’s so great, Monica! It sounds like you have a new family favorite! 🙂 Reply

  • Karen Kirkham
    February 9, 2019

    Sorry! I misread your recipe…thought it was cups of butter, but it was pounds. Carry on 🤷‍♀️ Reply

    • Natashas Kitchen
      February 9, 2019

      No Problem, Karen! 🙂 Reply

  • Leticia Garcia
    February 8, 2019

    Can regular butter be used? Reply

    • Natasha
      February 8, 2019

      Hi Leticia, I use unsalted butter for baking not only because I can control the salt content but salted butter has additional moisture in it compared to unsalted. I think this would still work with salted butter but you would want to omit the salt. I hope you love this pie crust recipe! Reply

  • Vasiti
    January 30, 2019

    hi..i dont see any baking powder added…Why is that?

    Thanks. Reply

    • Natashas Kitchen
      January 30, 2019

      Hi Vasiti! this pie crust, like most, doesn’t need to rise 🙂 I hope you love this recipe! Reply

  • David
    January 13, 2019

    Hello Natasha, This pie dough sounds easy enough to make. I do, however, have one question. When you are using the food processor, are you using the cutting blades or another dough attachment? Reply

    • Natasha
      January 14, 2019

      Hi David, I was using the cutting blades to make the pie crust dough. Reply

  • Daz
    January 2, 2019

    HI NATASHA,
    Thank you for the pie crust recipe. I’ll be ‘giving it a go’
    However, I noted at another site, that the suggestion was made to use Apple Cider Vinegar to ensure that gluten is not developed in the crust
    What do you reckon? Reply

    • Natashas Kitchen
      January 3, 2019

      Hi Daz, I haven’t experimented with that myself. It sounds like it would be used to aid in that however without experimenting and researching that I cannot advise. Reply

  • Sarah
    December 8, 2018

    Natasha, thank you for your amazing website. I wish I’d found it sooner!

    Regarding the pie crust – I’d like to make it today and use it in a week. Can it be frozen for future use, and if so could you tell me how? Reply

    • Natashas Kitchen
      December 8, 2018

      Hi Sarah! I’m so happy you discovered our blog!! Yes, pie crust can be frozen, we recommend freezing it in the shape of a pie pan so that you can simply toss it right in the oven when ready. Reply

  • Ruthy
    November 22, 2018

    Hi! I’m very excited to try this recipe, as I have tried recipes from your website in the past and absolutely love them. I was wondering if the pie crust comes out thick or thin, since I wanted to make a thicker pie crust, so I wasn’t sure if I should double the recipe or not (i’m making apple pie) Reply

    • Natasha
      November 22, 2018

      Hi Ruthy, I would say it’s in between – not too thin and not too thick 🙂 I used it to make this blueberry pie.  Reply

      • Daz
        January 2, 2019

        HI GUYS,
        I watched another site which suggested rolling the pie crust to a thickness of between 1/16th-1/8th inch
        However, I like Natasha’s recipe as I think an old bloke like me can cope! Reply

  • Susana
    November 21, 2018

    Would this crust work for pumpkin pie, if so does it have to be blind baked before adding pumpkin filling. Reply

    • Natasha
      November 21, 2018

      Hi Susana, I can’t believe I haven’t tested it yet, but I do think this should work for pumpkin pie and I should be ok not to pre-bake it, but juts to put the filling in the pie pan and bake together. If you experiment, let me know how it goes. Now I’m craving homemade pumpkin pie like crazy! 🙂  Reply

      • Susana
        November 22, 2018

        Hi, Natasha i did make pumpkin pie with your all butter crust and it came out great better than store bought crust thanks for sharing.
        I also made your mini cheesecake with caramel sauce and they are amazing. Reply

        • Natashas Kitchen
          November 23, 2018

          Wow! That’s so great! Thank you for sharing that with me! Reply

      • Natalia
        May 16, 2019

        Hi Natasha, can a handmixer be used instead of a food processor? And for how long would you say it’s okay to refrigerate the crust?
        Love your recipes, cooking with you for 3 years now 🙂 Reply

        • Natasha
          May 17, 2019

          Hi Natalia, a hand mixer will make it much more likely to overmix. The butter should be cut into the flour so it is best to use either a food processor or a pastry cutterReply

  • Cristina
    November 19, 2018

    Any suggestions as to what I can use in place of the granulated sugar? Reply

    • Natasha
      November 19, 2018

      Hi Cristina, I honestly haven’t tried any substitutions but savory pies are often made with the same dough just omitting the sugar altogether. It will still work as a savory pie dough if you omit the sugar 🙂 Reply

  • Alena
    October 31, 2018

    Hi, not sure if this has been asked. Would this pie crust work for just about any pie recipe? I’m asking because some recipes for pies may have different directions for temperature and time. Thanks 🙂 Reply

    • Natashas Kitchen
      October 31, 2018

      Hi Alena! Mostly yes! This dough could actually be used in savory pies. The sweetness is hardly detectable but you could cut it down to 1 tsp or even 1/2 tsp for a savory pie. Reply

  • Jean
    October 17, 2018

    Hi! I love to bake pies, how long do bake your fruit pies in ceramic pie dish. The bottom of crust is undercooked with baking temp instructions so what I do is bake it for extra 10 mins at 350 degrees. I do cover the top with aluminum foil so it doesn’t get too brown. Please advise!

    Thanks,
    Jean Reply

    • Natashas Kitchen
      October 18, 2018

      Hi Jean! We baked this pie here in a ceramic pie dish at 375 degrees for 50-50 minutes and it came out perfect! How long were you baking it for before adding on that extra ten minutes? Reply

      • Jean
        October 18, 2018

        I baked it at 450 degrees for 10 minutes bottom rack than moved it up to middle rack at 350 for 40-45 minutes. Reply

  • taleah
    October 15, 2018

    I tried this pie recently. It was very yummy! I didn’t use any lemon zest and I’m glad bc it was a bit to tart as it was. Otherwise wonderful! The crust was so good!!!! My mom just kept saying the crust was good! Reply

    • Natashas Kitchen
      October 15, 2018

      I’m so happy you enjoyed that, Taleah! Thank you for your feedback. Reply

  • avery
    October 6, 2018

    hi natasha! I am using this recipe to make pumpkin pie! However, the filling recipe uses a pre baked crust and says to heat the over to 425 and then bring it down to 350. should I do the same with this crust? thanks! Reply

    • Natashas Kitchen
      October 6, 2018

      Hi Avery! We have pre baking instructions in the recipe I recommend checking there. here is a snip bit of that “Place pie crust in the freezer 30 minutes which will help the crust bake more evenly without sliding down.

      2. Line the center with a 9-10″ ring of parchment paper and fill about 2/3 full with pie weights (*see below). Preheat oven to 375˚F and bake for 20 minutes. Remove pie weights, prick the bottom of the crust all over with a fork and place back in the oven without weights for 15 minutes or until golden.” I hope this helps Reply

  • grace
    September 7, 2018

    Could you please give the recipe in the metric system..don’t understand 2 sticks of butter..is that like 500grams?..thanks. Reply

    • Natashas Kitchen
      September 7, 2018

      Hi Grace. We have a metric system option located at the bottom of the print version. 🙂 2 sticks would be 226.8 g Reply

  • Alia ali
    September 7, 2018

    Perfect recipe👍🏻I’m so happy it’s above my expectation
    Thanks Natasha I tried your deserts and all turned out to be 👌 Reply

    • Natashas Kitchen
      September 7, 2018

      Hi Alia! Thank you so much for sharing that with me! Reply

  • Cathy
    August 21, 2018

    Hi Natasha! I see where you answered Rachael on July 16, regarding using salted butter. You said to ‘pay attention when adding the cream’……did you mean the ice water? I’m wondering if I’ve missed something in the recipe?

    Love your recipes, by the way! Reply

    • Natasha
      August 21, 2018

      Hi Cathy, yes you are correct – I meant to say water. I corrected my reply to clarify. Thanks for asking! 🙂 Reply

  • Jean Duailibi
    August 19, 2018

    Can I use this recipe for a chicken pie? Reply

    • Natashas Kitchen
      August 19, 2018

      Hi Jean, this dough could actually be used in savory pies. The sweetness is hardly detectable but you could cut it down to 1 tsp or even 1/2 tsp for a savory pie. Reply

      • Jean Duailibi
        August 20, 2018

        Thanks Natasha, I love your recipes and the way you cook! Reply

  • Jenny
    August 9, 2018

    I would like to try a pecan pie recipe using your crust. The recipe calls for the pie to be baked 45-60 minutes. Is that bake time too long for this pie crust?
    Thank you. Reply

    • Natashas Kitchen
      August 10, 2018

      I don’t see why it would be Jenny. We’ve used this for many of our pies and it seemed fine. Watch it closely if you’re concerned and please let us know how it turns out! 🙂 Reply

  • Rachel
    July 16, 2018

    Hi Natasha – I only have salted butter at the moment. Would you suggest leaving out the 1/2 tsp sea salt? Thank you! Reply

    • Natasha
      July 16, 2018

      Hi Rachel, Salted butter not only has salt in it, but also extra moisture compared to unsalted butter so keep an eye on it when you are adding the water but that should work with omitting the salt 🙂 Reply

      • Rachel
        July 16, 2018

        Thank you!! It turned out great, but will be sure to grab unsalted butter next time at the store 😉 Reply

        • Natashas Kitchen
          July 16, 2018

          That’s so great! I’m happy it worked out for you! Reply

  • sally
    June 15, 2018

    funny question but how do you make the berry thing inside pie??????????????? Reply

    • Natashas Kitchen
      June 15, 2018

      Hi Sally. Are you talking about the filling? We have several pie recipes you can try like these to give you an idea of what kind of fillings to use: Perfect Peach Pie
      Plum Pie
      Apple Pie – Reply

  • CAROL MCCARTHY
    June 13, 2018

    I am anxious to try this pastry. I think even I could handle that one. Thanks. Do you have a pastry that could be used for meat or savoury pies. Carol
     Reply

    • Natasha
      June 13, 2018

      Hi Carol, this dough could actually be used in savory pies. The sweetness is hardly detectable but you could cut it down to 1 tsp or even 1/2 tsp for a savory pie. Reply

  • Yelena
    June 8, 2018

    Can I used a blender instead of a food processor to make the dough? Reply

    • Natasha
      June 8, 2018

      Hi Yelena, it won’t work as well in a blender because there is higher risk of creaming the butter into the dough where it works best if you cut the butter into the dough to form crumbs. A handheld pastry cutter like this one will work really well for making homemade pie crust. Reply

  • Faridah Mansoor
    June 7, 2018

    Hi Natasha, thanks for sharing this all-butter pie crust recipe, Will definitely give it a try. Have always love your style of baking and cooking, Have a great day and weekend ahead Natasha. Reply

    • Natashas Kitchen
      June 8, 2018

      Thanks again, Faridah! Have a great weekend as well! Reply

  • Faridah Mansoor
    June 7, 2018

    Thank you for sharing this ll-butter pie crust recipe Natasha. I always find it challenging doing an all-butter crust especially so if i want to do decorative tops. This is because we have a tropical climate here and i had to pop the dough in the chiller as it gets soft rather fast. Will definitely want to give your recipe a try. Have a great day and a great weekend ahead! Reply

    • Natashas Kitchen
      June 8, 2018

      Thank you so much for following our blog and trying our recipes, Faridah! We appreciate your kind review! Reply

  • Briana
    June 6, 2018

    Hello Natasha,

    Now, I have been following you for over a year and I have made quite a few of your recipes and each one has been OMG! But I had to stop and say ” Thank You” for posting this recipe, I have always made my crusts with shortening and I will say it is a lot of work. However this recipe is a real winner simple and quick. I also wanted to add that your warm and funny personality is just radiant. Thank you for your straight forward and to the point instructions and for being a fantastic cook and sharing your tips and recipes with the world! Reply

    • Natashas Kitchen
      June 6, 2018

      Wow! Thank you so much for sharing that with me, Briana :). I’m all smiles! Thank you for the wonderful review! Reply

  • Jenny
    June 5, 2018

    Oh please, your recipes are way better than Martha Stewart’s!
    Thanks for this easy tutorial. Reply

    • Natashas Kitchen
      June 6, 2018

      Thank you for that wonderful compliment, Jenny! Reply

  • Carmen
    June 5, 2018

    Hi Natasha,
    I would like to make an apple pie with a sweet shortcrust pastry.
    Do you have any suggestions? Reply

    • Natasha
      June 5, 2018

      I Carmen, shortcrust pastry will have more of a shortbread cookie texture and can be a little more difficult to handle which is why it is usually used to make smaller desserts. If it does break while transferring, you might need to patch it which is doable. I found a helpful article which covers the pros/cons of using shortcrust pastry. I hope this helps! Reply

  • Marty
    June 5, 2018

    Thank you for sharing this. I always struggle with pie crusts and this recipe sounds simple and straight forward – which is what I really love about all of your recipes. Most importantly, everything you share is delicious! Reply

    • Natashas Kitchen
      June 5, 2018

      Thank you for that wonderful compliment, Marty! Reply

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