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.
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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.
How to Make Homemade Pie Crust in 4 Easy Steps:
- Measure flour correctly then in a food processor, pulse together flour, sugar and salt.
- Add COLD diced butter and pulse until coarse crumbs and some pea-sized pieces form.
- 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.
- 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 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!).
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 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.
*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:
- Perfect Peach Pie – So juicy good and strikingly beautiful
- Plum Pie – with an unexpected crust that couldn’t be easier!
- Apple Pie Recipe – with the best filling
- How to Make a Lattice Pie– it’s surprisingly easy
Watch How to Make Butter Pie Crust:
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Easy Pie Crust Recipe
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
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Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
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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.
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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.
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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.
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!!
Natasha Kravchuk
Blueberry Pie Recipe (VIDEO) 
Classic Cherry Pie Recipe (VIDEO) 
Flaky Cream Cheese Pie Crust Recipe 
Deep Dish Apple Pie Recipe 
Apricot Pie Recipe 
Apple Pie Recipe with the Best Filling (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hey Natasha would it work with margarine or does it have to be butter?
Hi Lena, I haven’t tested this with margarine to advise. If you experiment I would love to know how you like that.
How much flour?
Hi Kathy, please see the exact measurements in the print-friendly recipe card.
I made the apple pie with best filling ever. When rolling the butter crust, it was difficult to move outwards with the rolling pin without the edges cracking and spreading apart. What can I add more off while mixing to prevent this from occurring? More Butter?
Hi Brain, without being there it is hard to say. I do recommend checking our post on measuring to be sure the dry ingredients were measured accurately. Also, make sure to follow our tips and steps. If anything was altered in this recipe that could cause things like this also.
Hi Natasha, I made an apple pie with this pie crust, the flavors were amazing!! However the crust started to burn on top not even halfway through cooking so i covered with foil until cooked. after it cooled the crust broke every time I sliced a piece. Why is this?
Hi Elizabeth, I haven’t had that experience but it could be due to over baking.. I’m glad you thought of the foil idea but I’m curious if your oven needs to be calibrated or if the pie was too close to the top of the oven?
can i use salted butter?will it affect the texture of the pie crust?
Hi Krizzia, 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!
Hi! I would like to make your apple pie. Is this crust better or the cream cheese crust recipe you posted? What is better suited for apple pie? Whats thhe difference in texture and taste between both crusts? Thanks!!
HI Summer, this is the one that I use most (the all-butter crust). I find it easier to work with and this is my go-to for apple pie.
Would this work well with cup for cup gluten free flour?
Hi Trina, I haven’t tested this using gluten-free flour.
I love all your recipes Natasha .! WEveryone I have made …a success esp. the pastry .However have asked for the the ” freebie” to no avail.So I will try once more An hopefully be successful
Thanks for your great feedback, Margaret. What freebie are you referring to?
I stopped making pie crust along time ago, but I love your recipes and can’t wait to try this with your apple pie recipe.
Would using Irish butter be okay for this pie crust?
Hi Darla, I haven’t tested this with Irish Butter specifically but I bet that could work!
I swore off making any pie crusts for 30+ years due to an epic fail in my younger years. Now, finally….I’m ready to try this one…no shortening, no vodka (as some recipes suggest), etc. I’ll let you know! Thanks for the inspiration!
I hope you love this recipe, Emilie!! We look forward to your feedback!
Hi Natasha, can i use the pie crust the next day?
Hi Jeni, yes this does refrigerate well and that should work. 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.
I always have a hard time with pie crusts, but i followed this receipe to a T and it was amazing!
I’m so glad Alyssa! Thank you for that great review!
Thank you. The crust came out perfect – the texture, crisp everything.
I’m so happy you loved the pie crust recipe!
Are there any substitutes for sea salt?
Just regular salt will work. We always use sea salt so it shows up in my recipes.
I don’t have a pie pan. Can I use a cast iron to make it.
Hi Rose, I have not tested this in a pie pan to advise. If you experiment please let me know how you like that.
Hi, Natasha! I’ve tried a lot of your recipes and they are absolutely amazing. I just wanted to ask: can I use 1 1/2 sticks of butter instead of 2? I want to reduce the amount of fat. Also, I don’t own a food processor so is it possible to do it by hand? I didn’t try the recipe but I just wanted to make sure it works.
Hi Jessica, I would not recommend modifying the butter without reducing the entire recipe otherwise it won’t form correctly. You can use a pastry cutter to cut the butter into the flour.
Hi Natasha in your pie crust why do you use all butter instead of shortening and butter mix, lynda thank you I have always use a blend wonder if this is just as flakey suggestion welcomed please
Hi Lynda, I haven’t experimented with shortening in this specific recipe so I’m not sure what other modifications would need to be made. I wish I could be more helpful with your question.
We made the apricot pie last night and it was so delicious! I lean towards more tart desserts and this was spot on. Some of our apricots also weren’t super ripe so that could be part of it too. Clearly I am more than ok with that! The recipe was super easy. I love the simplicity of the ingredients. With our apricot tree we will be making this again!
I’m so glad you enjoyed this recipe, Julianne!
Natasha, If I don’t have a food processor can I use a pastry cutter for the butter crust for the cherry pie? Thank you for sharing!
Hi Bridgette! That should work! It will take longer but will work well.
Hello Ma’am,
We dont have a food processor we only have a ninja blender. Any advice on how to do it right with a blender? Also also, we only have half the cherries right now as we are doing it. Could it still work with only half the amount? Thank you kindly 🙂
Hi Julio, if you are looking to make a cherry pie, I would suggest swapping out the fruit with a different berry or sliced stone fruit (like apricots for example). The flavor combination of our Apricot Cherry Galette was great.
Can I use the crust dough immediately without refrigerating it.?
I would recommend you to refrigerate it for at least 1 hour.
is using wax paper instead of plastic wrap okay ?
Hi Andrea, I typically avoid wax paper because it can melt at higher temperatures and even catch fire. I would stick with parchment.
I have just read your piecrust recipe and am going to try but wish you had included the cooking temperature and time for single crust. Can’t wait to try it.
hi i just wanted to ask, in my dough 4 tbsp was making them already sticky should i be worried?
Hi, if the dough stays together when you pull it into a disk, I would stop adding water. It depends on how things are measured but the texture of the dough is the best indicator.
Dear Natasha I followed the exact recipe but maybe due to climate difference my dough came out of the processor looking smooth and kneaded! So it looks like my butter is fully mixed in the dough already. I have put it in the fridge but I am worried about the difference in texture! What can I do to ensure the perfect flaky crust?
Hi, overprocessing will incorporate the butter too much. The dough should still work, but make sure to process until you see the visual cues as shown in the recipe video next time for the best flaky crust results.
Hi when you say two sticks of butter, do you mean the regular sticks that are 8 tablespoons? Your sticks of butter look bigger. Thanks
Hello Alesya, here’s the measurement in grams 226.8 g COLD unsalted butter (2 sticks)
I love your fb videos. Your cooking looks clean, simple, on hand ingredients, fun, and delicious. I will be making your apple pie, (My husbands fav). Thank you so much for sharing your recipes. #4everfan!
Hi Tina, that’s just awesome!! Thank you for sharing your wonderful review with us!
Hi there! I just made the apricot pie using the flaky pie recipe and did everything as instructed, however the bottom of my pie was soggy and seemed undercooked. How can I avoid this for my next pie? I have peaches almost ready to be picked and want to make a peach pie! I was hoping for that crunchy flaky bite. I did the lattice topping and it came out perfect! Than you!
Hi Sophia, did you pre-cook the pie crust for 15 mins before adding filling? That is best to avoid a soggy crust from the fillings added to it.
What temp and for how long do you cook the crust before you put the apricots in?
I would go with the pre-bake instructions above.
Hi Natasha
can I make the pie and freeze it to bake it at a later date?
Hi Rose, you can freeze this recipe, it is best to freeze before baking vs after if you plan on doing that. Freezing after will cause the dough to be tougher.
I have a question: is there any way to make this pie crust without a food processor or pastry blender?
Hi a food processor works best because it cuts the butter into the flour without overmixing. If you mix in a blender, it will more than likely over mix and the result would not be the same. Another thing you can use is a pastry blender but other than that I’m not sure how you would do it.
You can use two knives in a crisscross manner to cut the fat into the flour
Hi Natasha
Never put a comment before but I make a lot of your recipes. Can I use this dough for a ricotta pie, and since I am going to put another layer of dough on top, do I bake the bottom layer before the filling. Thank you
Hi Salvina, I have not tested that to advise. If you experiment, please let me know how you like this recipe.
Your recipe looks scrumptious however I like to add about half as much nutmeg as cinnamon to my pies because I simply love the slight flavor variation. What do you think about that and would it change the preparation and timing to do this? Also I sometimes add a few drops of almond extract.
HI Dave, that may work, If you experiment, let me know how you liked the recipe.
Hi Natasha, Can i put this in the freezer to shorten the resting time?
Hi, I would still recommend refrigerating so it chills evenly all the way through otherwise the edges will be difficult to roll out while the inside won’t be as firm if you freeze.
If you do t have a food processor can you u a fork or your hands?
Hi Gale, a food processor works best 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 blender.
Can this pie crust stay in the fridge overnight?
Hi Simone, 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.
NATASHA, YOU´VE BEEN A REAL BLESSING THIS DAYS OF SOCIAL DISTANCING, I HAVE COOKED MANY OF YOUR RECIPES AND I HAVE EVEN OVERCOME MY FEAR OF ATTEMPTING MAKING PIE CRUST…SO FAR, I´VE MADE 3 APPLE PIES (WITH YOUR CRUST AND FILLING) AND 1 APRICOT PIE WITH IT´S OWN CREAM CHEESE CRUST!!! THANK YOU FOR MAKING EVERYTHING LOOK SO YUMMY AND EASY…SALUDOS DESDE GUATEMALA.
Wow that is awesome! I am happy that you loved the pies that you tried.
Hi Natasha and Greetings.You have saved my life. I am a law student and I accidently ran into your page. I have used a lot of your receipes and love all of them.My fiancée said I did not know you knew how to cook.(Our Secret, Natasha.} When I have time I go back and watch your shows. Thank you for sharing. Blessings to you and your family.
Hello Beth, that is so inspiring thank you so much for sharing that with us. I’m glad that you have learned a lot from my recipes!
Would really like a recipe for a meat pie. Plus dough.🤗
Hello Noeleene, I don’t have that recipe yet but thanks for your suggestion!
Yes, Natasha, please…Empanada dough for baking, pls!! Thank you. You are a great teacher. Love all your recipes.
Thank you for that suggestion Caridad!
Hi Natasha, Thank you for your wonderful recipes. I don’t usually leave reviews but this time I think it is a must. My family and I love your pie recipe. The crust and the filling is by far the best. Its flaky and not over sweet. I have been trying out other recipes for the past 3 weeks and yours in my opinion is the BEST. This will be the one and only pie recipe I will be using from now on. Thanks for sharing.
You are very welcome. Thank you also for leaving a wonderful review about this recipe, I am so happy to know that you loved it so much!
Do v need to bake the pie crust for 15 mins before adding filling
Hi Yasmin, yes, that is best to avoid a soggy crust from the fillings added to it.
I made this last night along with your apple pie recipe. It was REALLY good! The crust was buttery and flaky, way better than store bought!
I did really struggle though. When I took out my crusts they were really hard and when I tried to roll them, they came apart and were just a pile of crumbs. I had to patch it all together. Luckily this recipe is really forgiving. Any tips? Do I have to thaw the crust a bit when it comes out the refrigerator or did I use too much flour?
Hi Eleni, thank you for sharing the details of the issue. It sounds like it either needed a little more time on the counter before rolling (or it was refrigerated too long), but you can leave it on the counter a little longer until it is easier to roll out. Also, it could just have needed slightly more liquid (especially if the disk wasn’t holding together well when you refrigerated it initially).
Can I use my hands instead of a food processor?
Hi Bob, using your hands isn’t ideal because it warms up the dough where you want the butter to remain cold. The butter should be cut into the flour so it is best to use either a food processor or a pastry cutter.
Hi Natasha,
Can i use this recipe for a chicken pot pie crust?
Hi Jen, I haven’t tested it for a chicken pot pie but I imagine it would work fine since it’s not a sweet crust.
How long should i put the pie in for?
Hi Rebecca, we have the notes for the pie crust in the recipe. The timing for a full pie depends on what kind of filling you are using.
Hi..
I use this recipe regularly for chicken pot pie and the only change I make is I decrease the sugar to 1 teaspoon. It comes out fabulous every time! I just made it last week and the other half of the dough I will use for a quiche. It really is the best!
Thanks for sharing that with us, Susan. It’s lovely to know that you really loved this recipe!
Can this recipe be halved?
Hi Jenna, you can always halve or save the rest for another time in the freezer.
I live at 5000 feet elevation in AZ. Baking has been a challenge. My current pie crust recipe is hit or miss ; dry out making it difficult to roll it out. If I add more water it get tough. Would I use the same proportions of ingredients for this lovely looking pie crust?
Hello Marie, you can check out some of the tips that we use here for High Altitude Baking.
Hello, can you post measurements in grams and milliliters for your European fans. Greetings from Croatia
Hi Julija! We are doing our best to add that to all of our recipes as you can imagine it is a time-consuming process. You may find this post on measuring helpful meanwhile.
Thank you ! Your recipe is perfect, i try it and everybody LOVED the apple pie.
So great to hear that everyone loved it!
Thank you for metric measurement
You’re welcome!
I’m looking to make hand pies and the recipe says to use 1lbs prepared pie dough. About how much does this make?
Hi James. I wish I chad measured it that way. It does make enough for a regular-sized pie.
This recipe made enough for 3 crusts.
hello natasha , i saw another recipe for pie with cream cheese , what is the difference between these two recipe ? and which is better for pecan pie ??
thank you Natasha
Hi Walaa, the main difference is that this one is an all-butter crust. I personally prefer this one and it’s the one I make most often. I would vote for this one to be used in pecan pie.
This is one of the most flavorful crusts I’ve ever had. It was like the buttery flavor of a shortbread cookie (my favorite) with the flakiness of a good pie crust. Delicious!!
I did have to add a smidge more water than the recipe said, but that wasn’t an issue.
So glad you enjoyed making this recipe, Cynthia. Thank you for your fantastic review and for sharing it with us!
Would love to see you do a lemon meringue pie with this pie crust. Any chance of that?
Hi John, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
I don’t have a mixer. Handheld or other. I only have 1 stick of butter. Making a quiche.
I look forward to your feedback! A quiche sounds lovely!
How do I prevent my crust from becoming soggy when making sour cream raisin pie
Hi Mary, this is our go-to pie crust but I haven’t experimented with making a sour cream raisin pie so I can’t make any recommendations for it. Maybe pre-baking?
I’m from Hawaii and usually do ohelo berry jam , guava jam , but I’ve been doing thimball berry jam . My pasture is loaded right now, however I have no jars wherefore pie it is. I’ll let you know how your pie crust recipe turns out.
Please do. I hope you love it!
I used this pie crust recipe for your apple pie I made for a party and it was a hit! I did run into some trouble while preparing the dough. I added a few more tbsps of water than the recipe called for and the flour mixture was still a little loose. I tried to mix it with my hands a bit after I took it out of the food processor but some of the flour was still not incorporating well. I took it out of the fridge to about 30 minutes before I started rolling it out and the crust was cracking in some areas. What am I doing wrong??? Thanks!
Hi Caitlin, it’s really hard to say without being there. If nothing was altered in the recipe I highly recommend looking through our post on measuring to be sure the ingredients are measured correctly.
I’ll check that out, thank you!
I didn’t use food processor and I had the same problem. It was very difficult for me to pull the dough together. When I wrap the top with plastic, I couldn’t flip it because it was crumbling everywhere. Maybe what I should’ve done is mix the dough as I add the water 1tb at a time so that it’s even. It’s in the fridge now so will update once I baked it.
I am back and wanted to give an update on what happened. I found out that I measured the flour wrong (I scooped it out of the bag instead of spooning it in), so my dough was way crumbly when I put it in the fridge. After taking it out, I added more water and I knead it until the ‘pie crust’ consistency.
I baked it and it actually did not turn out bad at all despite me messing it all up in the first place. My boyfriend loved the cherry pie and I loved nibbling on the crust!
Thank you for that update, Kim! That is usually the culprit! I’m glad you were able to enjoy this recipe!
Hi Natasha,
Oh how I’ve missed really good American pie after being back in the Middle East.
hats off two you I did it by the book and it was perfect except my pan was a bit flat.
thanks
I’m so glad you enjoyed this recipe, Omar!
Hello Natasha. A little comment. By changing the size of the recipe with the number of people, the amount of ingredients is modified, but in the case of butter sticks, the amount is invariable. Greetings from Costa Rica.
Hi Natasha….my dough seems crumbly when I form it into discs to refrigerate, but when I roll it out it becomes way to fragile. I can’t begin to wrap it on the rolling pin (to transfer to the pie plate) because it falls apart. It is so very tender I can’t even pick it up with my fingers. I think I’m close, but I need some help to cross the finish line. Merry Christmas!
Hi Greg, it sounds like maybe too much flour was used or not enough water was used. At this point, you can add a little water about 1/2 Tbsp at a time until the dough holds together into a disk. Make sure when measuring flour, you spoon it into the measuring cup and level the top, otherwise, if you push the measuring cup into the bin, you can get up to 25% too much compacted flour.
Hi, love the recipe!
Just wondering, can you refrigerate the dough over night?
Hi Luci, you can do that. Just let it sit at room temperature at least 30 minutes or until it is easy to roll out. I hope you have a wonderful Christmas!
This was a superb recipe! I struggled with the pie crust, as I always do, but it was easier than most. The filling was out of this world! I am so going to make this again!
I’m so glad you enjoyed that, Renee! Thank you for that awesome feedback.
Hi Natasha,
Thank you always for your recipes..!!
Your pie crust recipe was my very first attempt to make pie crusts from scratch, and I happen to miserably fail After I removed the dough from the fridge, as soon as I rolled it with my rolling pin, the dough fell apart into dry crumbs. I’m not sure if the dough was too dry. I pinched my dough before I refrigerated it (added 8Tbs of cold water) and it held together, so I didn’t add more water, even though it looked super dry and crumbly, to avoid making it too sticky. When I tried to shape it into a ball, I couldn’t possibly do it with my hands so I used the plastic wrap to “mold it” into a ball shape.
Do you think I used to little water? (Your dough looks so sleek and perfectly smooth!)
Hi Jamie, the way you are describing it as dry and crumbly, would indicate needing more water. If it doesn’t hold together in a disk without needing plastic wrap to mold it, it does need more water. Also, I’m not sure if it applies here, but be sure to measure the flour by spooning it into the measuring cup and leveling off the top. Plunging the measuring cup into the flour bin can give you up to 25% excess flour.
I’ve learned about that correct way of measuring flour on your blog whi has been SUPER helpful I’ll try more water next time. Thank you so much!
I’m so glad that was helpful, Jamie! Thank you for that awesome feedback!
Hi Natasha,
The Easy Pie Crust Recipe notes “*measured correctly”
What is meant by this notation? I couldn’t find the explanation.
Happy Thanksgiving to you, your family and all the wonderful people following your gift of cooking and baking
Hi Dawn, I thought I had linked it but it seems I haven’t but it is referring to this article on how we measure wet and dry ingredients. Essentially, spoon the flour into the measuring cup then scrape off the top for an accurate measure. If you plunge the measuring cup directly into the flour container, you can get up to 25% too much compatcted flour.
Thank you ! My husband loves the pie!
do i need a food processor or can I use a pastry cutter.
Hi Marisa, the pastry cutter will work great.
Natasha…I want to be sure I understand that I would make the entire apple pie and place in the freezer if I want to prepare in advance for Thanksgiving. I should let it reach room temperature before backing. Is that correct?
Yes it is best to freeze before baking vs after if you plan on doing that. Freezing after will cause the dough to be tougher.
I would love to make this apple pie for thanksgiving. Can the dough be made a day before and be refrigerated for more then an hour?
Hi Aracely, yes you can make it even a couple of days ahead, just let it sit at room temperature for about 30 min to an hour or until it is easy to roll out. The butter in the dough will need to soften a bit or it will be difficult to roll.
I followed the recipe exactly it was hard as a rock when removed from frig, impossible to roll out just crumbled into pieces, had to throw it away!
Hi Brenda, no – don’t toss it! It sounds like it was refrigerated too long. If it is firm when you remove it from the refrigerator, simply let it sit at room temperature for a little while until it softens enough to roll out.
can I use this dough to make a pie then freeze the pie and cook it on thanksgiving? thank you
Hi Che-vonne, Yes it is best to freeze before baking vs after if you plan on doing that. Freezing after will cause the dough to be tougher.
Hi Natasha
If i want to make multiple pies can i freeze them? And is better to freeze them cooked or uncooked? Thank you
Hi Donna, Yes it is best to freeze before baking vs after if you plan on doing that. Freezing after will cause the dough to be tougher.
How long do you cook it for? I did 1.5 times the recipe and am planning to make a large shepherds pie using all the dough.
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!
I’m so happy to hear that! Thank you for sharing your great review!
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?
Hi Sue, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
Hello. Can we replace the butter for a non dairy product?
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.
How long should this bake for? dont want to burn it
You can use this recipe here as a guide. I hope that helps.
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…..
I’m so happy to hear that, Carlos!
Natasha thank for this recipe, I saw the video an it doesn’t look difficult so it will be my next project. Only a suggestion, may I ask you to put the ingredients by weight?
Hi Anna, if you click “metric” in the print-friendly recipe card, you will see the metric weight measurements. I hope that helps!
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.
I’m so happy to hear that! Thank you for sharing your great review!
Hey,Natasha. How long do u wait to start rolling out the dough? Thanks for sharing this recipe.
1 hour ( I kept the dough in fridge )
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
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.
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…
Hi Becky! I don’t see why not. Be sure to cut a few slits on top.
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.
Awww that’s the best! Thank you so much for sharing that with me.
we dont care
lol jk jk jk jk
Hey natasha, can we use this pie crust to make mince pie?
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.
how could I replace a food processor? to something else.
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!
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!
V
That’s a great idea, Vince! Thank you for sharing that with me.
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.
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
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.
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
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!
I’m so glad that was helpful Kathy! Thank you for sharing your awesome feedback with me!
In step 5 it says beat together 1 egg and 1 Tbsp water and brush the top of pie with this egg mixture.
Is this correct?
Hi Virginia, if you are referring to this pie recipe here then yes, that is correct.
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
Kitchenaid is a brand and they have both hand and stand mixers. We used our Kitchenaid Stand Mixer for this recipe.
I’m having the hardest time rolling out my dough 🙁 it’s all clumpy. What did I do wrong?
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.
For this cherry pie… do you recommend blind baking the pie crust or is that an option?
Thank you
Hi L, it isn’t necessary to blind bake for the cherry pie. The crust works out great without blind baking.
How much flour, sugar and butter?
I couldn’t find it in the list of Ingredients. Thanks
Hi Silvia, we have both US and metric measurements for every ingredient in the print-friendly recipe card towards the bottom of the post.
Hi Silvia, we have that linked in the pie recipe here I hope that helps.
Hi Natasha, can I use a blender instead of a food processor?
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 blender.
Do I have to blind bake to use this crust for pumpkin pie?
Yes, I would suggest a pre-bake on this crust.
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.
I’m so happy you found this recipe! Thank you so much for sharing that with me!
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!
I’m so happy to hear that! Thank you for sharing your great review, Marni!
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!!!💗
Hi Yvette, I am so happy you loved the crust recipe! Thank you for the wonderful and thoughtful review!
my homemade pop tarts turned out perfect thanks to this pie dough recipe! super easy!
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha!!!
Can I use this pie crust for quiche,
How good does it work for tarts ..
Thanks
Hi Amal! I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
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!
That’s so great Susan! Thank you for sharing that with us!
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!
That’s so great, Monica! It sounds like you have a new family favorite! 🙂
Sorry! I misread your recipe…thought it was cups of butter, but it was pounds. Carry on 🤷♀️
No Problem, Karen! 🙂
Can regular butter be used?
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!
hi..i dont see any baking powder added…Why is that?
Thanks.
Hi Vasiti! this pie crust, like most, doesn’t need to rise 🙂 I hope you love this recipe!
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?
Hi David, I was using the cutting blades to make the pie crust dough.
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?
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.
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?
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.
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)
Hi Ruthy, I would say it’s in between – not too thin and not too thick 🙂 I used it to make this blueberry pie.
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!
Would this crust work for pumpkin pie, if so does it have to be blind baked before adding pumpkin filling.
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! 🙂
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.
Wow! That’s so great! Thank you for sharing that with me!
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 🙂
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 cutter.
Any suggestions as to what I can use in place of the granulated sugar?
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 🙂
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 🙂
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.
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
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?
I baked it at 450 degrees for 10 minutes bottom rack than moved it up to middle rack at 350 for 40-45 minutes.
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!
I’m so happy you enjoyed that, Taleah! Thank you for your feedback.
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!
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
Could you please give the recipe in the metric system..don’t understand 2 sticks of butter..is that like 500grams?..thanks.
Hi Grace. We have a metric system option located at the bottom of the print version. 🙂 2 sticks would be 226.8 g
Perfect recipe👍🏻I’m so happy it’s above my expectation
Thanks Natasha I tried your deserts and all turned out to be 👌
Hi Alia! Thank you so much for sharing that with me!
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!
Hi Cathy, yes you are correct – I meant to say water. I corrected my reply to clarify. Thanks for asking! 🙂
Can I use this recipe for a chicken pie?
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.
Thanks Natasha, I love your recipes and the way you cook!
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.
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! 🙂
Hi Natasha – I only have salted butter at the moment. Would you suggest leaving out the 1/2 tsp sea salt? Thank you!
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 🙂
Thank you!! It turned out great, but will be sure to grab unsalted butter next time at the store 😉
That’s so great! I’m happy it worked out for you!
funny question but how do you make the berry thing inside pie???????????????
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 –
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
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.
Can I used a blender instead of a food processor to make the dough?
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.
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.
Thanks again, Faridah! Have a great weekend as well!
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!
Thank you so much for following our blog and trying our recipes, Faridah! We appreciate your kind review!
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!
Wow! Thank you so much for sharing that with me, Briana :). I’m all smiles! Thank you for the wonderful review!
Oh please, your recipes are way better than Martha Stewart’s!
Thanks for this easy tutorial.
Thank you for that wonderful compliment, Jenny!
Hi Natasha,
I would like to make an apple pie with a sweet shortcrust pastry.
Do you have any suggestions?
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!
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!
Thank you for that wonderful compliment, Marty!
Made a huge mistake and put the pie dough in the freezer instead of the refrigerator. So, as you know my dough rounds were harder than a rock! And, my apple sugar mixture also turned into a brick. My dough was PERFECT too. Had to throw my sugar mixture out and will need to start over. I guess among other things ( freezer verses refrigerator) my timing was alllll wrong pulling the dough and the sugar mixture and apple slices all together at THE RIGHT time. Im thinking i should have made my dough first and refrigerated it FIRST. THEN slice my apples, THEN make my sugar mixture. I know that now. Probably wouldnt have been bad, except I accidentally FROZE my dough!
I was hoping to make this pie tonight, but looks like I’ll be attempting this apple pie tomorrow.
I’m thinking I need to put the pie dough in the REFRIG to thaw, then take it out and leave on the counter for about a half hour before trying to roll it out??? Does this sound about right? Then make my apple sugar mixture?? Please advise!! In other words Help!! Please 😊
Hi Brenda, there’s still hope for the dough – I agree with you that you should thaw in the fridge overnight and then let it sit at room temperature at least 30 minutes or until it is easy to roll out. I hope you have a wonderful Thanksgiving!