Home > Dessert > Easy Pie Crust Recipe (VIDEO)

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. Measure flour correctly then 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 7 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 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.

What if my Pie Dough is Too Hard?

Refrigerating the pie dough for longer than an hour will cause it to firm up since it is butter based. Let it rest at room temperature for 10-20 minutes or until it is easy to roll out with a rolling pin.

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 425˚F and bake for 17 minutes until golden at the edges. Remove pie weights, prick the bottom of the crust all over with a fork and place back in the oven without weights for 5 minutes or until golden and the bottom is dried out.

3. Remove beans and let crust cool to room temperature.

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:

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Easy Pie Crust Recipe

4.96 from 467 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
Cuisine: American, French
Course: Dessert
Calories: 232
Servings: 12 people (makes 2 single or 1 double crust)

Ingredients

Ingredients for Butter Pie Crust Dough Recipe:

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 7 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!!

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Natalie
    January 31, 2023

    Super great recipe 👍 will definitely make again!! It’s tasty and goes really well with your apple pie!

    Reply

    • NatashasKitchen.com
      January 31, 2023

      I’m so glad you loved it! We love this crust.

      Reply

  • Nicola
    January 23, 2023

    HELP!!! I’ve read all of this over and over and over again but still don’t see anything about what temperature to bake the pie and for how long. I’ve got everything ready right now, with pastry resting in the refrigerator. I actually wanted this for dinner but the chances of someone reading this and getting back to me don’t look good.

    Reply

    • Natashas Kitchen
      January 24, 2023

      Hi Nicola, this recipe is just for the pie crust so you can use it for various recipes! We link in this post, ‘Pie Recipes To Explore’ towards the bottom of the page. I hope this helps! Some recipe examples are Perfect Peach Pie, Apple Pie recipe, Etc. I hope this helps!

      Reply

  • Jeff
    January 20, 2023

    Someone probably asked this already, but can you freeze this pie crust dough?

    Reply

    • NatashasKitchen.com
      January 20, 2023

      Yes, you sure can. See my notes above for instructions on freezing this. 🙂

      Reply

  • Yuna
    January 13, 2023

    Oh my god!!! The best pie ever!!! Thank you so much. Mine turned out so dreamy!!! ❤️👏🏻👏🏻👏🏻

    Reply

    • Natashas Kitchen
      January 13, 2023

      That’s so great! It sounds like you have a new favorite, Yuna!

      Reply

  • Elizabeth Tomory
    January 5, 2023

    I made your apple pie and pie crust recipe today, it was delicious!! I have never been successful making pie crust from scratch until now. This pie crust was tender and flakey. I will never use another recipe. Thank you!!

    Reply

    • NatashasKitchen.com
      January 5, 2023

      Hi Elizabeth! I’m so glad you loved it! It’s our favorite crust. Thank you for trying my recipe.

      Reply

  • Diane
    January 5, 2023

    This recipe was much easier than I expected. I’ve never made a homemade crust before. It came out so flakey and delicious and had a beautiful color. I didn’t have unsalted butter, so I used a little less salt, and it worked out fine.
    I used it for your chicken pot pie recipe, which was also really delicious.

    I was wondering, how far in advance can I make this?

    Reply

    • Natashas Kitchen
      January 5, 2023

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

      Reply

  • KO
    December 29, 2022

    Hi, thank you for this recipe! What can I use instead of a food processor? I only have a blender and a Hamilton beach stand mixer.

    Reply

    • NatashasKitchen.com
      December 29, 2022

      You can use a pastry cutter or a fork as well to cut in the butter. I hope you love this recipe! 🙂

      Reply

  • Natalia
    December 27, 2022

    I tried this recipe along with your apple pie recipe and both turned out great!

    Would it turn out just as delicious if I used cup-for-cup gluten free flour?
    Thanks!

    Reply

    • NatashasKitchen.com
      December 27, 2022

      Hi Natalia! I’m so glad you loved it. I have not tested this with GF flour to advise. Let us know how it turns out if you experiment.

      Reply

  • Lashawn
    December 26, 2022

    Are there cookies or desserts that are recommended for left over pie crust – Other than another pie? I only needed the crust for one pie and have more that i I refuse to throw away

    Reply

    • NatashasKitchen.com
      December 26, 2022

      Hi! I have a mini pumpkin pie recipe HERE and this is the same pie crust we use for all of our pies, even our chicken pot pie.

      Reply

    • Belinda R
      January 14, 2023

      Whenever my mum had leftover pie crust, she would cut it into small rounds, put a spoonful of jam in the middle, pinch it together and bake little jam tarts for us!

      Reply

  • Lily
    December 24, 2022

    This is the first pie crust I’ve ever made that was enjoyable. I’ve tried so many different recipes, and none of them turned out. Yours was the first one that finally had me say “holy ***** this is good”

    THANK YOU

    Reply

    • Natasha
      December 24, 2022

      Wow, that is quite a compliment! Thank you for the nice review.

      Reply

  • Whitney
    December 21, 2022

    Hi

    I want to try this. My Nan used to make THE best apple pie, but sadly she passed away years ago. She told me numerous times how to make it, but mine never turned out as good as hers. Just ask my husband. Your recipe is as close to hers as I have found and I want to make this crust. I just have 1 question, could you just not use frozen butter and skip adding the tablespoons of water? Or does adding the water do something to the crust? I know when I make Yorkshire puddings I add a little water as this helps them rise more, but with a pie crust that would not be the same. I would appreciate your comments. Many thanks Whitney from London.

    Reply

    • NatashasKitchen.com
      December 21, 2022

      Hi Whitney! I’m excited for you to try my recipe. If the dough is too dry, it will crumble and break when you try to roll it out. You can add more or less water based on visual cues and how the dough feels (I have been using 6-8tbsp) but I have found water to be necessary. I hope you love this recipe!

      Reply

      • Whitney
        December 22, 2022

        Hi

        Thanks for getting back to me, I appreciate it. I had just assumed the very cold water was to make the dough colder. Like when I make buttermilk biscuits I use frozen butter, so is why I asked. But that does make sense. Many thanks again and a very Merry Christmas to you and your family.

        Reply

        • NatashasKitchen.com
          December 22, 2022

          You’re welcome, Whitney! Let us know how you like this crust recipe. 🙂

          Reply

  • Chirelle
    December 21, 2022

    Omg thank you much for this recipe! I made it with a fork since I don’t have a food processor and it turned out delicious!
    I always make my pies with store bought pastry but this time the stores were all sold out so I decided to give it a try and I’m amazed to how good it is, never buying ready pie crusts again
    Thank you Natasha

    Reply

    • Natasha's Kitchen
      December 21, 2022

      I’m glad it was a success!

      Reply

  • Lisa
    December 20, 2022

    I have made this recipe four times. Every time I needed to use almost double the amount of liquid as called for. The first two times the crust was delicious, but very tough. I then used half water and half vodka. That was the best piecrust I’ve ever made. Adding the vodka gave you a much flakier delicious crust. With the apple pie recipe I also added 2 teaspoons of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of allspice. This was one of the best apple pies I’ve ever made with the added the spices.

    Reply

    • Natasha
      December 20, 2022

      Interesting about the use of vodka – I wonder if that is why it needed more liquid? I’m not sure. Also, make sure to measure flour by spooning it into the measuring cup and leveling off the top for an accurate measure.

      Reply

  • Aileen
    December 18, 2022

    I’ve made this many times. It’s always turned out great. I’m curious, could you grate the butter instead if cutting into chunk size pieces? I do it by hand as I don’t have a good processor? Would grating it change the outcome?
    Thanks

    Reply

    • NatashasKitchen.com
      December 19, 2022

      Hi Aileen! That should work. Many of my readers have grated butter when it’s frozen. You can also use a fork or a pastry cutter.

      Reply

  • Elenor
    December 11, 2022

    I made the pumpkin pie last Thanksgiving using the store bought pie crusts (the filling wasn’t enough for 1 pie crust so I used 2), reduced a little of light brown sugar & the granulated sugar. It was perfect, my son loved it that I’m making again for Christmas. I had tried lots of your recipes especially the Prime Rib & they’re perfect. Thanks for sharing your talents Natasha, more power to you.

    Reply

    • Natasha's Kitchen
      December 11, 2022

      Happy to hear that your family enjoyed it!

      Reply

  • Margaret
    December 10, 2022

    I am on my 3rd attempt at making this crust. I followed measuring instructions and still the dough is too crumbly. Do I need to add more water? It does not look or roll out like the video.

    Reply

    • NatashasKitchen.com
      December 10, 2022

      Hi Margaret! I’m sorry you are having such a hard time with the pie crust. A dry crumbly crust is the result of too much flour or not enough water. I have been adding 6-8 Tbsp of water, but it can vary slightly depending on how things were measured, the temperature of the ingredients, etc. It’s best to keep an eye on visual cues and what the dough feels like to determine whether or not to add a little more cold water. Watch this tutorial on how I measure my ingredients HERE.

      Reply

  • Kelly
    December 3, 2022

    I measured everything to a T, using a food scale. TWO attempts later and i have crumbling NOT pie dough that i wasted over an hour and resources on.

    Reply

    • NatashasKitchen.com
      December 3, 2022

      Hi Kelly! I’m sorry you are having such a hard time with the pie crust. I have been adding 6-8 Tbsp of water, but it can vary slightly depending on how things were measured, the temperature of the ingredients, etc. It’s best to keep an eye on visual cues and what the dough feels like to determine whether or not to add a little more cold water. I’ve also attached a link to my tutorial on how to measure ingredients, HERE although it should not have been the problem if you weighed your ingredients but a dry crumbly crust is the result of too much flour or not enough water.

      Reply

      • Linda Cole
        December 4, 2022

        I think some people take measuring cup and dip the flour out of container instead of taking something to dip flour out and put in measuring cup. This keeps from packing flour and gives a more accurate measurement

        Reply

  • Maurissa
    November 29, 2022

    This turned out perfectly 😊🙌 I had to do it by hand and I was so glad that it turned out well 🙂 glory to God \o/ thank you so much for this excellent recipe 😊🙌 I made it with your chicken pot pie recipe, which was excellent as well 🙂 praise the Lord 😆🙌🤍

    Reply

    • Natashas Kitchen
      November 29, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Maurissa!

      Reply

  • Bill Mills
    November 28, 2022

    I wanted to try your pot pie recipe. I cook but I’m not a cook. Making pie crust was out of the question. Off to 4 different super markets to get frozen pie crust on the Saturday after Thanksgiving, there was one to be had. The pot pie recipe suggested your pie crust recipe. With great trepidation I gathered the ingredients and proceeded to make pie crust for the first time in some 40yrs. The last time was a disaster and I haven’t tried it since. Well, long story short it was easy, and turned out as advertised. Thank you for your recipe. I’m looking for an excuse to try it again!

    Reply

    • NatashasKitchen.com
      November 28, 2022

      Hi Bill! Thank you for your feedback, I’m glad you tried it and loved it!

      Reply

  • Jason M.
    November 25, 2022

    Turned out awesome. Would show a picture if I could. Best pie I have ever made. Don’t go to another site, just save this one for Apple Pies and stop stressing out.

    Reply

    • Natashas Kitchen
      November 26, 2022

      I’m so glad you enjoyed it, Jason! Thank you for your wonderful review! If you share your photo to social media and hashtag #natashaskitchen on your post, I will likely see it!

      Reply

  • Beth
    November 25, 2022

    Natasha,
    I want to thank you so much for this recipe! I have NEVER made a pie crust before (I’m super intimidated!) I followed your recipe to the T! What do you know my pies were the HIT of Thanksgiving.
    Thank you again!
    Beth

    Reply

    • NatashasKitchen.com
      November 25, 2022

      That’s great, Beth! Thanks for trying my recipe. I’m so glad it was a hit.

      Reply

  • Codi
    November 24, 2022

    I made this vegan with Earth Balance butter. Used my Ninja blender with the dough blade and turned out perfectly.

    Reply

    • Natashas Kitchen
      November 24, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Codi!

      Reply

  • Betty
    November 24, 2022

    I have never ever left a recipe comment – but this pie crust is the only one that works for me – it’s perfect! I do not make pies often and my son gave me a food processor. I make pies in a glass dish with a fluted edge and the crust is always perfect! Thank you for making pie crust possible for me!

    Reply

    • NatashasKitchen.com
      November 24, 2022

      That’s wonderful, Betty! I’m so glad to hear that. Thank you for sharing. I’m happy you love this pie crust.

      Reply

  • Tania
    November 23, 2022

    Hi Natasha,
    Can I use regular salt instead of sea salt?
    I also have a ninja blender. Can I use that instead since I do not have a food processor?

    Thank you!

    Reply

    • NatashasKitchen.com
      November 23, 2022

      Hi Tania! Yes you can use regular salt. You can also use a pastry cutter or fork to cut in the butter.

      Reply

  • Tania
    November 23, 2022

    Hi Natasha, can I use regular salt instead of sea salt?
    I too have a ninja blender but no food processor can I use that too?
    Many Thanks!
    P.S. my first time making apple pie!

    Reply

    • Natasha's Kitchen
      November 23, 2022

      Hi Tania, a pastry blender will work, but a food processor will make the process much faster and easier. Yes, salt will work. I hope you love this recipe!

      Reply

  • Sharon
    November 23, 2022

    I made your pumpkin pie using your easy pie crust recipe. The link above in the blog for 9″ pie pan is for Emile Henry’s ceramic pan. The pumpkin pie recipe suggests using glass so I used a 9″ glass. It turned out fine but why the reference for Emile Henry’s ceramic pan if glass is preferred? Thanks.

    Reply

    • Natasha
      November 23, 2022

      Hi Sharon, We prefer to make pies that require a pre-bake in a glass pan because you can see the progress of the crust as it bakes, but a ceramic pie dish will also work.

      Reply

  • Kidi
    November 23, 2022

    We made the dough in advance last night. What you mean by “soften lightly”?

    Reply

    • Natashas Kitchen
      November 23, 2022

      Hi Kidi, as it sits at room temperature, that will allow the dough to soften making it easier to roll out.

      Reply

  • Jackie Kerr
    November 23, 2022

    I have always used crisco for my crust. Will this taste better for my pumpkin pie??? I probably shouldn’t question you cause every recipe is amazing!! Thanks for sharing cause I appreciate you!! Happy Thanksgiving!!

    Reply

    • NatashasKitchen.com
      November 23, 2022

      Hi Jackie! An all-butter crust in my option is much better than Crisco. This crust has excellent reviews. I hope you’ll try it and love it!
      Happy Thanksgiving!

      Reply

  • Michelle
    November 23, 2022

    I am so confused by this recipe. I weighed both my flour and my butter and at the end of it all I had to add another 2.5 cups of flour in order to get it to stick together. With 1/2 pound of butter (that’s 16 tablespoons!) and 7 tbsp of water it’s way too wet/gooey/sticky. I spent an hour correcting this. It needs half the amount of butter and water for 2.5 cups of flour. Once I got all the extra flour in it was a fantastic pie crust, though.

    Reply

    • NatashasKitchen.com
      November 23, 2022

      Hi Michelle! I’m sorry you had such a hard time with the crust. The metric conversion would be 312g Flour and 226g Butter. Is that how much you used? I have never had this happen in my experience so unless something was measured incorrectly, you should not have had this much trouble. I have been adding 6-8 Tbsp of water, but it can vary slightly depending on how things were measured, the temperature of the ingredients, etc. It’s best to keep an eye on visual cues and what the dough feels like to determine whether or not to add a little more cold water. I hope you have better results next time.

      Reply

  • Cristol
    November 23, 2022

    I don’t normally leave reviews but for this recipe I will. Best pie CRUST I ever made! Thank you Natasha. I forgot to save your recipe last year but here I am hunting for it and found it!! Just follow the instruction and you should have the best apple pie for Thanksgiving!

    Reply

    • NatashasKitchen.com
      November 23, 2022

      Hi Cristol! Thank you for taking the time to share with us! I’m so glad you love this recipe. Happy Thanksgiving!

      Reply

  • Ann
    November 22, 2022

    Love your pie crust recipe, have made it several times! I made and froze my dough a week ago, is there a certain way I should thaw it for my Thanksgiving pie?

    Reply

    • NatashasKitchen.com
      November 22, 2022

      Hi Ann! Thank you, I’m glad you love it. You can just thaw it at room temperature until it’s soft enough to roll.

      Reply

  • Lisa
    November 22, 2022

    I’m not sure why this recipe has such a high rating. This was such a disappointment. I was careful with how I measured my flour and still had to use 10 tablespoons of water to get it to come together. Even then it seemed too dry and crumbly to me and I should have trusted my instincts. I went to roll it out today and it was cracking all over the place. My search for the perfect all butter crust recipe continues.

    Reply

    • NatashasKitchen.com
      November 22, 2022

      I’m sorry to hear that. It sounds like you could have still used too much flour. I recommend watching my tutorial on how to measure your ingredients, HERE. I have been adding 6 Tbsp of water, but it can vary slightly depending on how things were measured, the temperature of the ingredients, etc. It’s best to keep an eye on visual cues and what the dough feels like to determine whether or not to add a little more cold water. It should be around 6-8 tbsp.

      Reply

  • Krystsina
    November 22, 2022

    Am I able to make this crust ahead of time (e.g. 2 days ahead of baking)?

    Reply

    • Natasha's Kitchen
      November 22, 2022

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

      Reply

  • Maria Snyder
    November 21, 2022

    I don’t have a food processor. Can I use a stand up mixer instead?

    Reply

    • NatashasKitchen.com
      November 21, 2022

      Hi Maria! Yes, you can. You may find this tutorial helpful from King Arthur Baking on how to make pie crust in a stand mixer.
      You can also use a pastry cutter or fork to cut in the butter.

      Reply

  • Mary Grubbs
    November 21, 2022

    I made your butter pie crust. While it was good, it didn’t have much flavor. Am I missing something?

    Reply

    • Natasha
      November 21, 2022

      Hi Mary, a pastry dough doesn’t typically have a ton of pronounced flavor – it’s not intended to be too sweet. One thing, make sure to add salt which adds good flavor.

      Reply

  • Wendy Gockley
    November 21, 2022

    What are your thoughts on using unsalted Irish butter versus traditional for the crust?
    Making a couple pies for Thanksgiving and want to make them extra-special! Appreciate your time!

    Reply

    • NatashasKitchen.com
      November 21, 2022

      Hi Wendy! As far as I know, they are interchangeable. Irish butter has a better taste which makes it a better choice for baking. It does have less water content and more fat content than regular American butter, so I am not sure if it will make the crust greasier. Let us know how it turns out if you experiment with it. 🙂

      Reply

  • Sherri Dunmire
    November 21, 2022

    Hi Natasha – do you recommend cooking the pastry shell prior to adding pie ingredients. If so, do you use pie weights and how long to cook prior to adding pie ingredients? Thank you

    Reply

    • NatashasKitchen.com
      November 21, 2022

      Hi Sherri, it depends on the pie that you are making. I pre-bake the crust for my pumpkin pie but I do not for my apple pie. You can reference the pumpkin pie recipe HERE for pre-bake instructions.

      Reply

  • Treasia Loomis
    November 18, 2022

    Do you have a cookbook With your recipes —I would like to purchase it.

    Reply

    • Natashas Kitchen
      November 18, 2022

      Hi Treasia! I have a cookbook coming out next year! Stay tuned, we’re so excited about it!

      Reply

  • Sheryl
    November 17, 2022

    I made this for the first time for a pot pie…My husband was thoroughly impressed.And, it was dang good. Would this be a good crust for pumpkin pie? Also, Can I make the pie crust a week in advance? Kept in fridge or freeze? Thx

    Reply

    • Natashas Kitchen
      November 17, 2022

      Hi Sheryl, yes, that will work great! We have notes in the recipe regarding making it in advance. See the ‘Can I make Pie Dough in Advance?’ section. I hope you love this recipe!

      Reply

  • Julie
    November 14, 2022

    HELP. My dough was crumbly, yet sticky. Was cold (refrigerator for 24H). Let it sit for 10 min at room temp before rolling out. I did sprinkle a bit more flour under and on top as i rolled out, that helped it come together but still not 100%. It’s not your recipe, I followed exactly, it is me. Any advice?

    Reply

    • NatashasKitchen.com
      November 14, 2022

      Hi Julie. I have been adding 6 Tbsp, but it can vary slightly depending on how things were measured, the temperature of the ingredients, etc. It’s best to keep an eye on visual cues and what the dough feels like to determine whether or not to add a little more cold water. But yes, it should be 6-8 tbsp.

      Reply

      • Ban Polus
        November 21, 2022

        Hi Natasha, I just made this pie crust and the recipe states 7-8 tbsp of water I added 7 and now it’s sticky. I noticed that you commented you use 6 tbsp. Can I fix the stickiness? I don’t want to waste the pie dough and ingredients.

        Reply

        • Natasha
          November 21, 2022

          Hi Ban, just dust it with flour so it’s not sticking to your hands and it should be fine. I have been using 7 Tbsp but it can vary depending on how the flour was measured.

          Reply

  • Brandee
    November 13, 2022

    If I only have SALTED butter, can I just omit the salt from recipe?

    Reply

    • Natasha's Kitchen
      November 13, 2022

      That’s right! Or adjust the sale level and put less.

      Reply

  • Pamela
    November 11, 2022

    Hey Natasha! I love this recipe and I’ve been using it for years, but it always shrinks in the pan when I bake it. Am I doing something wrong?

    Reply

    • NatashasKitchen.com
      November 11, 2022

      Hi Pamela! I’m so glad you love this recipe. There could be several reasons- oven temperature being too low or too high, the dough being overworked or is too warm. I would watch my process again to see if you’re missing anything or doing anything differently.

      Reply

  • Trisha
    November 3, 2022

    This was really easy for the pot pie I made! The first time, I made your recipe using store bought, thinking I’d waste too much time doing this from scratch too. I whipped this up in less than 10 minutes and it was perfect. Also, I was able to use a Ninja blender since I don’t have a food processor at home. Worked like a charm if you have the one with all the settings 😊

    Reply

    • NatashasKitchen.com
      November 3, 2022

      Thank you for sharing, Trisha!

      Reply

  • Elaine
    October 31, 2022

    I have made this chicken pot pie and the chicken pot pie soup and my family absolutely love the flavour I have also switched from bought pastry to homemade

    Reply

    • Natasha's Kitchen
      October 31, 2022

      I’m glad you loved the recipe!

      Reply

  • Sandra
    October 30, 2022

    Hi! Can you just clarify if it’s a half pound of butter or 2 sticks?

    Reply

    • Natasha's Kitchen
      October 31, 2022

      Hi Sandra, it’s 1/2 lb COLD unsalted butter, (2 sticks) diced into 1/4″ pieces

      Reply

    • Deanna
      November 1, 2022

      A 1/2 pound of butter is the equivalent of 2 sticks of butter. So, just go with 2 sticks of butter.

      Reply

  • Lilminipaps
    October 27, 2022

    Hi natasha:) I tried this recipe for mini brownie pies and it tasted so good. Though I used a little less water for the crust. Thanks for the nice recipe:)

    Reply

    • Natasha's Kitchen
      October 28, 2022

      Great to hear that you enjoyed this recipe!

      Reply

  • Natasha's Kitchen
    October 23, 2022

    Check out our post on mini pumpkin pies where I used this dough for mini pies.

    Reply

    • Lilminipaps
      October 24, 2022

      Thank you so much 🙂 Sorry I asked a few times I just didn’t see the reply 🙂

      Reply

  • Diane
    October 23, 2022

    The video says 6 tablespoon of water, and the written recipe says 7. Which is it?

    Reply

    • Natasha's Kitchen
      October 24, 2022

      Hi Diane, I recommend following the written recipe at all times.

      Reply

  • Lilminipaps
    October 23, 2022

    Hi can you use this for mini pies? Will the baking time be shorter?

    Reply

    • Natasha's Kitchen
      October 24, 2022

      Check out our post on mini pumpkin pies where I used this dough for mini pies.

      Reply

  • Amanda Hite
    October 22, 2022

    I had only tried the Joy of Cooking pie crust recipe my mom gave me, and it made homemade crust seem so impossible to manage. I had been settling store bought crust for years. I finally tried this and it’s so so good!! I wanted to comment in case anyone is wondering what I was: can this be doubled in a food processor? I found that the double recipe JUST fit in my 9 cup Ninja food processor, so if you have a smaller one it probably won’t fit. If you have at least a 9-cup one it turns out great. I got so many compliments on this crust!! 100% worth the effort. Pillsbury is never getting my money for prepared crust again!

    Reply

    • NatashasKitchen.com
      October 22, 2022

      Thank you for the wonderful review, Amanda! I’m so glad you loved this pie crust.

      Reply

  • Lori Rowe
    October 20, 2022

    i made a big boo boo, i used 1 lb of butter and got my crust chilling in the fridge, can i fix this ?

    Reply

    • NatashasKitchen.com
      October 20, 2022

      Hi Lori! Oh no! I am not sure how to save it now but you could try adding the remainder of the ingredients (basically double the recipe) and mix it all together to see if it comes together.

      Reply

      • Sandra
        October 30, 2022

        I’m confused – your recipe calls for 1/2 pound of butter but that after you wrote 2 sticks- which is it? I made it with 1/2 pound of butter and the crust was not flaky but hard-
        Thank you! Still delicious and easy to follow!

        Reply

        • Natasha
          October 30, 2022

          Hi Sandra, 1/2 lb is 2 sticks of butter or 16 Tbsp of butter. If it wasn’t flaky, I suspect it might be because too much water was used or it was over processed. The bits of butter in the dough are what help the dough flake properly.

          Reply

  • Brooklynn
    October 17, 2022

    If my dough ends up being too crumbly to roll out, can I put it back into the food processor and add another tbsp of water? Or will I have to start over from scratch?

    Reply

    • NatashasKitchen.com
      October 17, 2022

      Hi Brooklyn, you should be able to add more water without starting over.

      Reply

  • Maggie
    October 17, 2022

    Hi Natasha, Can I use this dough on any kind of pie?? Like maybe lemon merengue pie?
    Thanks.

    Reply

    • NatashasKitchen.com
      October 17, 2022

      Hi Maggie! I think that would work, this crust is so versatile. See my notes in the blog for “How to Pre-bake Pie Crust (Blind-bake).” This will give you instructions if you need to bake it to use it for your meringue pie. Let us know how it turns out. 🙂

      Reply

  • Taylor
    October 16, 2022

    Hello! What measurements would I need for a 9.5 inch pan? I have used this recipe before but my dough is always too small for my pan!

    Reply

    • NatashasKitchen.com
      October 17, 2022

      Hi Taylor, this recipe is for a 9” pan. You can increase the serving size in the recipe card by a couple of servings if you’d like to give yourself some extra crust. Just hover your cursor over the servings in red and slide right to increase. It will change the ingredient list quantities for you.

      Reply

      • jbt
        October 22, 2022

        Love the this feature! Great add to your recipes. I wondered why the serving size was in red. Glad I read this reply.
        Enjoyed the crusr’ Very much also. Thank you.

        Reply

        • Natashas Kitchen
          October 22, 2022

          Hi JBT, Anything highlighted in red on the site usually links to something or has an action when hovering over it. Hovering over the number of servings highlighted in red allows you to slide it to adjust the recipe to how many servings you would like to make. I hope that helps!

          Reply

  • Edith
    October 12, 2022

    Hello Natasha, I like this recipe very much, delicate and slightly salty, I made it twice, but I have a question, can I store raw dough in the refrigerator? and how long?

    Reply

    • NatashasKitchen.com
      October 12, 2022

      Hi Edith! So glad you love this crust. Yes, you can. See my notes above in the blog post for refrigerating and freezing instructions.

      Reply

  • Tiffany
    October 10, 2022

    This was my first time making pie crust that wasn’t a crumb crust for things like cheesecake. I have only used my food processor one time before. So to say I’m amateur is not an understatement, haha… I followed the recipe very carefully and took extra steps to re-chill my butter after chopping it up. Seriously, this was unbelievably perfectly buttery and flakey and thick and shiny as the crust for my first-ever chicken pot pie (made from leftover stew). It was amazing. Thank you for making me look like a rockstar on a regular Monday evening. <3

    Reply

    • Natasha's Kitchen
      October 11, 2022

      You are very welcome and great job to you! I hope you’ll enjoy all the recipes that you will try from us.

      Reply

  • GABRIELLA M LOMBARDI
    October 10, 2022

    I just find you on Facebook searched for the best apple pie recipe. I just tasted the sauce for the pie OMG its heavenly! I will roll the dough out and putting the rest of the pie together i can’t wait to taste the outcome

    Reply

    • NatashasKitchen.com
      October 10, 2022

      Hi Gabriella! Welcome! Thank you for trying my recipe. I’m glad you loved the apple pie filling and I hope the whole pie (when it’s done) will not disappoint! 🙂

      Reply

  • Louisa
    October 9, 2022

    Hi Natasha,
    Thanks for the wonderful receipt. The video says 6 tbsp ice water, but the instruction says 7 tbsp. I used the introduction receipt ended up too much water. Maybe I will try 6 tbsp water next time.

    Reply

    • NatashasKitchen.com
      October 10, 2022

      Hi Louisa! I have been adding 6 Tbsp, but it can vary slightly depending on how things were measured, the temperature of the ingredients, etc. It’s best to keep an eye on visual cues and what the dough feels like to determine whether or not to add a little more cold water. But yes, it should be 6-8 tbsp.

      Reply

  • Pauline
    October 8, 2022

    Love all your recipes. Thank you!! I don’t have a food processor just having so many appliances so never bought one. Can I substitute with my kitchenaid mixer?

    Reply

    • NatashasKitchen.com
      October 8, 2022

      Hi Pauline. I have not tested it, but one of my readers shared that it worked great with an electric hand mixer so I think it could work.

      Reply

  • Anna Wiebe
    October 7, 2022

    I found this recipe along with her famous apple pie filling last year and I’ve been making the two ever since. My family absolutely loves apple pie now. Thanks Natasha!

    Reply

    • Natashas Kitchen
      October 7, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Anna!

      Reply

  • Rose
    October 4, 2022

    Hi, would I be able to make this pie crust using a dough blender since I do not have a food processor?

    Reply

    • Natashas Kitchen
      October 4, 2022

      Hi Rose, a pastry blender will work, but a food processor will make the process much faster and easier. I hope you love this recipe!

      Reply

  • MR de la Secoya
    October 4, 2022

    Why are recipes for so many people. It is almost impossible to pare them down for one or two people. So, I never use them.
    Why not have a recipe for two people. Then, it can be halved or doubled or tripled with ease.

    Reply

    • NatashasKitchen.com
      October 4, 2022

      Hi! I have a tool in the recipe card to help with this. Hover your cursor over the number of servings in red, then slide to the left to decrease or to the right to increase the recipe. This will convert the ingredient list for you. I hope that helps.

      Reply

  • Patty Tucker
    October 2, 2022

    Natasha,
    I’ve made this crust about 4-5 times now, and each time I think I’m going to nail it! Although I haven’t been able to perfect it, and it’s not pretty by far, it does taste delicious.
    I keep getting a crumbly mess that won’t bind or roll out. I end up piecing it together.
    What can I be doing wrong time after time? I am using butter immediately out of refrigerator, and a bowl of ice water just as you show. Maybe the butter should be put into freezer for 5-10 minutes? Help!
    Thanks,

    Reply

    • Natasha
      October 3, 2022

      Hi Patty, it sounds like maybe it just needs an extra Tablespoon of water if it’s very crumbly.

      Reply

  • Sharon Aiston
    September 29, 2022

    I know this has been asked but I can’t find your response now. Can you substitute Crisco butter flavour for the butter?

    Reply

    • Natasha's Kitchen
      September 29, 2022

      Hi Sharon, I have not tried that to advise. If you do an experiment, please share wth us how it goes.

      Reply

  • Julia Loughlin
    September 27, 2022

    Hi Natasha! This crust has become our absolute favourite in our family! I am baking pie for our niece soon and she has celiac disease so I need to make it gluten free. Do you think I could just substitute GF flour with the regular flour and it would turn out the same?

    Reply

    • Natasha's Kitchen
      September 27, 2022

      I’m happy to hear that, Julia! I haven’t tested this recipe as gluten-free so I can’t make a recommendation on that. I searched the comments and couldn’t find anyone who had written in about trying that either.

      Reply

      • Dee
        October 15, 2022

        I made your chicken pot pie recipe and used 1:1 gluten free flour instead of regular flour, for a family member who is also gluten free.
        It turned out fantastic! Much better than I expected.

        Reply

        • NatashasKitchen.com
          October 15, 2022

          That’s great, Dee! Thank you for sharing that with us.

          Reply

    • Alexis D.
      November 10, 2022

      Hi there!

      Question. The pie dough recipe says to blind bake, but the directions here make it seem like you combine the raw dough and apple filling and bake them together. Are you still supposed to blind bake this crust and the. Put in the pie filling?

      Thanks!

      Reply

      • Peyton
        November 24, 2022

        I am wondering the same thing. I searched the entire comment section for this answer and it doesn’t look like they’ve responded to the one question I want answers to. 🤣

        Reply

        • NatashasKitchen.com
          November 24, 2022

          For the apple pie and the fruit pies, we do not pre-bake. We use this same crust for our pumpkin pie, and we pre-bake it for that.

          Reply

  • Fickle no Bickle
    September 23, 2022

    Outstanding recipe. Would you recommend leaving out the sugar for savory pies?

    Reply

    • NatashasKitchen.com
      September 23, 2022

      Thank you! Yes, you can omit the sugar for savory pie curst.

      Reply

  • Carole Gabbert
    September 23, 2022

    I know you like to receive pictures, so I will try to send! Carole , Webster NY

    Reply

    • NatashasKitchen.com
      September 23, 2022

      Hi Carole! I’d love to see how this turns out. You can tag me on Instagram or facebook #natahaskitchen! 🙂

      Reply

  • Kelli K
    September 21, 2022

    This crust is 10/10 perfect. I have always been horrible at making crusts. I accidentally used a 3/4 measuring cup instead of 1 and it STILL came out amazing! I can’t imagine how good it would be had I used the correct measurements. This will forever be my go to! And in case anyone doesn’t have a food processor, I used a ninja blender, pulsed it, and it worked just fine. Had to use a bit more water. Thank you for creating this delicious, user friendly recipe!

    Reply

    • NatashasKitchen.com
      September 21, 2022

      Hi Kelli! That’s wonderful. Thank you so much for sharing. I’m glad you loved this pie crust. 🙂

      Reply

  • Alexandria
    September 6, 2022

    This recipe was outstanding! Super easy to make that I will not be doing store bought anytime soon. Thanks so much Natasha for sharing your cooking talents! You are amazing!

    Reply

    • Natasha's Kitchen
      September 6, 2022

      You are so welcome, it is my pleasure! I hope you’ll love all the recipes that you will try.

      Reply

  • Nora
    August 28, 2022

    This pie crust is a must! I am amazed at how easy it was and have made a few pies. Thank you Natasha!

    Reply

    • Natasha's Kitchen
      August 29, 2022

      You’re very welcome!

      Reply

  • Pat Dooley
    August 16, 2022

    I made your standard pastry and made two pies with tops only. I used your filling recipe except I was short on peaches and dragooned in three nectarines. Everyone is raving about the result. The hint of nutmeg takes the filling to another level.

    Reply

    • Natasha's Kitchen
      August 16, 2022

      Hi Pat, nice to know that it was a huge hit! Thank you for sharing that with us.

      Reply

      • Jodi
        October 12, 2022

        What size food processor is needed for this recipe? Will an 8 cup one work?

        Reply

        • NatashasKitchen.com
          October 12, 2022

          Hi Jodi, my food processor was 11 cups and it had extra room so I think that would be just fine.

          Reply

  • Danna
    August 15, 2022

    This is go to recipe for pie crust and the apple pie is absolutely delicious that my family can’t stop eating. The apple pie I made only last a day and half. I wonder if this pie dough works for meat pies like empanadas? Natasha, can you please make a chicken empanada recipe and would greatly appreciate it. Thanks a lot for sharing your passion for cooking. Looking forward for my recipe request and more delish and easy recipes from you.😊

    Reply

    • NatashasKitchen.com
      August 15, 2022

      That’s wonderful! So glad to hear that, Danna! Thank you for the recipe suggestion. I have not tried to use this dough for empanada’s. If you experiment, let us know how it turns out! 🙂

      Reply

    • caitlin
      September 8, 2022

      Question, I have a ton of salted butter so I was thinking I would just use that, I know not ideal but if I do, do you suggest not putting in salt, of less salt?

      Reply

  • Bob Wajerski
    July 30, 2022

    Hi Natasha,Bob. Again.Thanks for your reply.I’ve made 5 or 6of your recipes and that poke crust was my only failure.I have recorded many of your recipes and am looking forward to trying all of them.I made your spaghetti and meatballs for a church potluck and it was a great hit.None left.I got many compliments on the meatballs,just the right amount of spiciness.

    Reply

    • NatashasKitchen.com
      July 30, 2022

      That’s wonderful Thank you for sharing, Bob!

      Reply

  • Sandy Matza
    July 29, 2022

    Natasha , how did you know Blueberry Pie is my favorite ? Keep the recipes coming. I make quite a few of Yur recipes.

    Reply

    • NatashasKitchen.com
      July 29, 2022

      Hi Sandy! I hope you try and love my blueberry pie recipe! 🙂

      Reply

  • Doreen
    July 29, 2022

    Natasha
    Do you need to sift the flour first before measuring or measure then sift.

    Reply

    • NatashasKitchen.com
      July 29, 2022

      Hi Doreen, I give it a quick stir to fluff it up but I do not sift it.

      Reply

  • Bob Wajerski
    July 28, 2022

    Hi,Natasha,I’ve made a blueberry pie and it came out great.Now I made the
    Pie crust again and refrigerated bit over night,and when I went to use it it was rock hard.I’m sure I followed the recipe,however my butter was not very cold as it was out for a while.Is that the problem?

    Reply

    • Natasha's Kitchen
      July 28, 2022

      Hi Bob, if that’s the only change that you made from the first time you tried it – that could be the cause. The butter should be chilled straight out of the fridge to achieve great results

      Reply

  • Rehma Khokar
    July 27, 2022

    My pie dough has become like cookie dough what should I do.
    How can I improve it. Can I use it to make cookies please elaborate. I have tried this dough 2-3 time before but this time wonder what happened. Please help me.

    Reply

    • Natashas Kitchen
      July 29, 2022

      Hi Rehma, it’s hard to say what’s wrong without being there. I recommend reviewing your ingredients and the process/ video again to see if anything was altered. May it be too much flour was used? Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Reply

  • Christina Nyironogo
    July 25, 2022

    Hi Natasha
    I love your recipes, however what may I use as I don’t have a food processor or pastry cutter and also I would need help with the measurements would not want to get it wrong with the 2 sticks of butter what is it in cups or ml?
    Any suggestions

    Reply

    • Natashas Kitchen
      July 25, 2022

      Hi Christina, this will be time-consuming, but a fork may be the next best option.

      Reply

  • Mumbi
    July 24, 2022

    Hi Natasha
    I don’t have a pastry cutter or food processor what method can I use?
    Also the 2 sticks of butter is it equivalent to 1.60 ml would want to get the measurements rights

    Reply

    • Natasha's Kitchen
      July 24, 2022

      Hi, a pastry blender will work, but a food processor will make the process much faster and easier. You may refer to this Ingredient Weight Chart that I also use for measurements.

      Reply

  • Jane
    July 15, 2022

    Hey Natasha, I love this pie crust, but I resently bought whole wheat flour, could I substitute it for regular flour?

    Reply

    • Natashas Kitchen
      July 16, 2022

      Hi Jane, I haven’t tried it with whole wheat flour, but I assume you would have to use less flour and it would end up more dense using all whole wheat flour.

      Reply

  • Ahmed Essam
    July 14, 2022

    Great Recipe! Your recipes are always accurate and delicious thanks alot Mrs Natasha.

    Reply

    • Natashas Kitchen
      July 14, 2022

      You’re so nice! Thank you, Admed!

      Reply

  • Samantha Schram
    July 10, 2022

    Omg I never comment on things but I had to for this because this is hands down the most delicious pie crust I have ever had in my life! OMG make it!!!! Now if only I could figure out how to make the pretty edges 🤣

    Reply

    • NatashasKitchen.com
      July 11, 2022

      I’m so happy you enjoyed this pie crust. Thank you for the review, Samantha! 🙂

      Reply

  • Kate
    July 2, 2022

    Hi Natasha, what temp and how long should I bake this, as an empty shell, for a pie that won’t be baked? Thank you!

    Reply

    • Natasha
      July 2, 2022

      Hi Kate, for a pie that won’t be baked, I would probably do 10 minutes in the oven once the weights are removed or bake until beautifully golden brown all over.

      Reply

  • Marielle
    July 1, 2022

    Hi! I’m really excited to try this recipe. Instead of a food processor can I use a pastry blender?

    Reply

    • NatashasKitchen.com
      July 1, 2022

      Yes- 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.

      Reply

  • Elizabeth Halen
    June 28, 2022

    Hello 🙂 I don’t have all purpose flour at the moment. If all I have is bread flour, would it still work?

    Reply

    • Natashas Kitchen
      June 28, 2022

      Hi Elizabeth, I haven’t tried bread flour for pie crust so I can’t say for sure how it would change the texture, but I suspect it could work.

      Reply

  • carol Landry
    June 27, 2022

    I tried making pie crusts numerous times, but they never turned out well. I couldn’t believe that this time, they came out beautifully. Thank you so much!

    Reply

    • Natasha's Kitchen
      June 27, 2022

      That’s awesome news and I’m so glad you love it!

      Reply

  • Boris
    June 21, 2022

    Great recipe.
    Usually, I use store bought fresh (NOT frozen) all butter pie crusts (pâte brisée) that are readily available in grocery shops in France from various brands and in different qualities. This time, I wanted to do it from scratch which did taste a better, but the ease of use of store bought is just a big advantage 🙂 Maybe the US store bought ones are of a lesser quality.

    Reply

    • Natasha's Kitchen
      June 21, 2022

      Hi Boris, we always prefer homemade but of course, buying store-bought has advantages too! It just really depends if you have the time to do homemade but if we do, we always use that.

      Reply

  • BB
    June 19, 2022

    Thank you for this recipe! It came out perfect! It’s a keeper. My husband wanted butter tarts for Father’s Day, and I have his mom’s filling recipe, but I needed a pie crust recipe. The first thing I thought about was your delicious recipes. I made this by hand, cutting the butter in, and it worked out great for the tarts, a very flaky and delicious crust! Thanks again!

    Reply

    • Natasha's Kitchen
      June 19, 2022

      That’s awesome and thank you for sharing that with us. So glad that you chose our recipe to try!

      Reply

  • Crystal
    June 18, 2022

    Hi! I am not an experienced bake but wanted to try this recipe. I did get stuck on the butter…. your recipe calls for 1/2 (two sticks), but when I was cubing up the first stick the wrapper said one stick was 1/2 a cup. I did complete the recipe and have my fingers crossed. I plan on baking your dutch apple pie tomorrow.

    Reply

    • NatashasKitchen.com
      June 18, 2022

      Hi Crystal! I hope the pie crust turned out well for you. The recipe calls for 1/2 lb of butter which is 2 sticks. Each stick is also 1/2 cup of butter so that was probably the confusion. 2 sticks are correct, each one weighs 1/4 lbs.

      Reply

  • Colleen
    June 9, 2022

    Do you have any suggestions on how to modify this crust with gluten free flour?

    Reply

    • Natashas Kitchen
      June 10, 2022

      Hi Colleen, I haven’t tested this recipe as gluten-free so I can’t make a recommendation on that. I searched the comments and couldn’t find anyone who had written in about trying that either.

      Reply

  • Emily
    June 7, 2022

    I read the note that said you can cut the butter in by hand, but be aware this will require waaaay more water. I think I ended up using close to 10 tbsp, if not more.

    Reply

    • NatashasKitchen.com
      June 8, 2022

      I have been adding 6 Tbsp, but it can vary slightly depending on how things were measured, the temperature of the ingredients, etc. It’s best to keep an eye on visual cues and what the dough feels like to determine whether or not to add a little more cold water. But it should be about 6-8 tbsp. View this tutorial on how to measure ingredientsfor guidance if needed.

      Reply

      • Georgia
        June 17, 2022

        Could you use a blender with the pulse option if you don’t have a pastry cutter or food processor?

        Reply

        • NatashasKitchen.com
          June 17, 2022

          Hi Georgia. I think that could work. Start with the dry ingredients, pulse a few times to combine then add in the butter and repeat to break up the pieces. After this, you can continue manually.

          Reply

  • Justt Mee
    June 7, 2022

    6 tablespoons of water is wayyyyy to much. My dough was so sticky. You mention near the end of the video that too much water can make it sticky, but don’t give instruction on how to fix this.

    Reply

    • NatashasKitchen.com
      June 7, 2022

      Hi. I have been adding 6 Tbsp, but it can vary slightly depending on how things were measured, the temperature of the ingredients, etc. It’s best to keep an eye on visual cues and what the dough feels like to determine whether or not to add a little more cold water. But yes, it should be 6-8 tbsp. In general, adding a little more flour would fix the “sticky” dough situation. View this tutorial on how to measure ingredients for guidance if needed.

      Reply

      • Alicia
        June 27, 2022

        With regard to the amount of water required: it can differ depending on the humidity of your location. We live in Napa, California with very low humidity in the summer so my flour is very dry (about 10%) so I need to use much more water than specified in pie crust.

        Reply

        • NatashasKitchen.com
          June 27, 2022

          Yes, thanks for sharing, Alicia.

          Reply

  • Jessica Binstock
    June 3, 2022

    Hi Natasha,

    I followed your recipe step by step, but my dough turned out very crumbly, and hard to roll out and make a lattice with. Any suggestions for next time?

    Thanks so much!

    Reply

    • NatashasKitchen.com
      June 3, 2022

      Hi Jessica. I have been adding 6 Tbsp of ice water but it can vary slightly depending on how things were measured, the temperature of the ingredients, etc. It’s best to keep an eye on visual cues and what the dough feels like to determine whether or not to add a little more cold water. Also, be sure to measure your flour correctly.

      Reply

  • susan
    May 17, 2022

    would love to try this recipe- any thoughts on whether a dairy free alternative would work well such as margarine?

    Reply

    • NatashasKitchen.com
      May 17, 2022

      Hi Susan, I haven’t tested that substitutions so I can’t say how it would affect the texture and bake of the crust.

      Reply

    • Acacia
      May 17, 2022

      Hi Susan, I’ve made this pie crust recipe using Earth’s Balance soy free butter sticks and it turned out great! Even my dairy eating family members loved it. I think margarine in a tub may too soft and not give as good of results.

      Reply

    • Jodi
      June 18, 2022

      How far in advance can u make this pie crust. If I make this how long can it stay in the fridge?

      Reply

      • Natashas Kitchen
        June 18, 2022

        Hi Jodi, I haven’t kept it for longer than three days.

        Reply

  • Heather Westphal
    May 10, 2022

    This crust is to DIE for! I can’t stand store bought crusts, they’re too thin and you can really taste the gunk they put in them. Not here, no nasty fillers in this stuff! I used a Ninja blender since we don’t have a food processor, and 8 tbsp of ice water. It came together perfectly! I varied Natasha’s pot pie recipe to use what I had handy, and even my picky kids went nuts for this dish. My husband asked if I could make a “crust pie” – he wants the crust on its own! Highest praise from my husband is a second helping, and he nearly went back for a third. This is my new go to!

    Reply

    • Natasha's Kitchen
      May 10, 2022

      Hello Heather, good to hear from you and thank you for your comments and feedback. I’m glad that you found your new go-to recipe!

      Reply

  • Beth M.
    April 27, 2022

    Hi Natasha! I’ve been gluten free for eleven years and have been using a recipe that called for just 1/4 C less flour and only one stick of butter. My family and I were blown away by how much the texture and taste were improved upon with the extra butter from your recipe! I stuck to your flour measurements, but subbed a one-to-one gluten free flour, added my usual 1 egg and 2 t. apple cider vinegar from my old gluten free recipe, and adjusted the water accordingly. I have to cook dairy free and gluten free for my seven year old, and his crust with additional dairy free butter came out better as well. We all enjoyed the chicken pot pie recipe with this crust a few months ago, and I’m working on a dessert with it today. Thanks for sharing! Our family loves to watch your videos, btw! They’re so fun and take some of the intimidation out of making new recipes.

    Reply

    • Natashas Kitchen
      April 27, 2022

      I’m so glad that worked out, Beth! Thank you so much for sharing that with me.

      Reply

  • Peggy G
    April 25, 2022

    This is by far the best AND easiest pie crust I have ever made! So flaky and full of flavor! (Love that butter!) So easy to roll out and roll onto pin and place in pie plate. I have made pies off and on my whole 37 years of my adult life and struggled many times with the crust..too tough or something else wrong. But I’m 3/3 w this crust. 1st time with chicken pot pie and then 2 apple pies! Perfection! I love Natasha’s recipes and this one is the bomb!

    Reply

    • Natasha's Kitchen
      April 25, 2022

      Love it! Thanks a lot for your great comments and review, Peggy. So glad you loved this recipe!

      Reply

  • Norrobi
    April 15, 2022

    I noticed that you use unsalted butter and add sea salt. Is it possible to just use salted butter?

    Reply

    • Natashas Kitchen
      April 15, 2022

      Hi Norrobi! If you experiment, let me know how you liked the recipe.

      Reply

  • Christine
    April 14, 2022

    Natasha , I’m making a Lemon 🍋 Meringue pie for my birthday 🥳. I just finished making your pie crust (single crust) how do I go about baking this crust ????
    Love every recipe I’ve tried of yours 🥰

    Reply

    • NatashasKitchen.com
      April 14, 2022

      Hi Christine, see my notes in the blog for “How to Pre-bake Pie Crust (Blindbake).” This will give you instructions if you need to bake it to use it for your meringue pie.

      Reply

  • Bupe
    April 9, 2022

    Hey Natasha..Excited to try this.However,I don’t have a good processor.Is it still possible for me to make it?Thanks

    Reply

    • Natashas Kitchen
      April 9, 2022

      Hi Bupe, it works best with one, and I haven’t tested this, but one of my readers shared that it worked great with an electric hand mixer. Also, 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 adding the water, use a spatula to cut the water into the dough until evenly moistened.

      Reply

      • Isabella
        April 16, 2022

        I use a blender. It works just as fine. If it gets stuck I just shake it or mix it with a spoon.

        Reply

  • Leila Adla
    April 5, 2022

    Hi Natasha so excited to try this, you make it look so easy. Can I ask does the crust come out cooked on the inside even when you don’t bear bake it first? Mine always shrinks so much when I do so happy you dont bear bake.

    Reply

    • Natashas Kitchen
      April 5, 2022

      Hi Leila, it depends on the pie you are making, it isn’t necessary to blind bake for the cherry pie example. The crust works out great without blind baking for most pie recipes.

      Reply

  • Carol
    April 2, 2022

    Thank you for this totally awesome recipe! Over the years I have tried and tried to make a good rolled pie crust but never succeeded and gave up. I had apples to use up this week and decided to try it once again. This recipe is definitely a keeper! I am so glad I came across it! My granddaughter enjoyed cutting shapes for the crust topper rather than the lattice top and absolutely loved eating the remaining crust baked with butter, cinnamon and sugar. We will enjoy this recipe for years to come!! 🙂

    Reply

    • Natashas Kitchen
      April 2, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Carol!

      Reply

  • Mary
    April 2, 2022

    Hi Natasha I think you are lovely and bubbly I love to watch your videos but I wish you could voice UK MEASURMENTS FOR INGREDIENTS PLEASE .
    THANK YOU MARY XX

    Reply

    • Natashas Kitchen
      April 2, 2022

      Hi Mary, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

  • Isha
    March 24, 2022

    Hi!! got a ques, is it okay if I don’t refrigerate the dough before using it?

    Reply

    • Natasha's Kitchen
      March 24, 2022

      Hi Isha, I recommend following the instructions which is to refrigerate before using it.

      Reply

  • Marjorie
    March 23, 2022

    What temp and time do you bake the crust ? I want to make an open strawberry pie like they used to serve at Big Boy restaurants.

    Reply

    • NatashasKitchen.com
      March 23, 2022

      I pre-bake the crust at 425˚F for 17 minutes until golden at the edges.

      Reply

  • Jennifer
    March 17, 2022

    I normally shy away from home-made crusts but I tried yours and got compliments from my expert pie-baking sister! Thank you for the confidence to give it a try!

    Reply

    • Natashas Kitchen
      March 17, 2022

      You’re so welcome, Jennifer! I’m so happy you gave this a try!

      Reply

  • Nora Kay
    March 17, 2022

    I love this recipe! The pie crust is the easiest that I’ve made. It’s also easy to halve the recipe.

    Question – how would you recommend using this dough for open face muffins/mini pies? I’ve been using this recipe ( https://honestlyyum.com/14597/open-face-apple-pie/ ) for making pies with this dough, but I’d like to make them as muffins. Any suggestions?

    Reply

  • Tasneem Unjhawala
    March 14, 2022

    Hi Natasha,
    This is Tasneem from India, want to let you know, we loveeee your recipes , my girls are your bigg fan.
    Thank You for such amazing Recipes!!!

    Reply

    • Natasha's Kitchen
      March 14, 2022

      Yay, that’s awesome! I’m glad you’re enjoying my recipes.

      Reply

  • Rosemary O'Malley-Keyes
    March 9, 2022

    I’m going to make this short and sweet. I’ve made pie crust for years with flour salt vinegar eggs and water. It always turned out very well. I decided to try yours this time and it was perfect! Thank you so much! And not nearly as messy 🙂

    Reply

    • Natashas Kitchen
      March 9, 2022

      You’re welcome! I’m so happy you enjoyed it, Rosemary!

      Reply

  • Toshiko
    February 20, 2022

    This pie crust recipe is excellent! Easy to put together, easy to handle, and bakes up flaky, light, and beautiful! Thank you for my new favorite pie crust recipe!

    Reply

    • Natasha's Kitchen
      February 20, 2022

      I’m glad you found your new go-to recipe!

      Reply

  • Darina
    February 11, 2022

    Hi Natasha,

    I have made your apple pie plenty of times. Always turns out very delicious. I also use the pie crust recipe for multiple dishes!

    Reply

    • Natashas Kitchen
      February 11, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Darina!

      Reply

  • Kate
    February 8, 2022

    I have a question, please :). This recipe is ideal for 24 cm cake form? How can I recalculate this recipe if I have 26 cm cake form? Thank you for advice.♥

    Reply

    • Natashas Kitchen
      February 8, 2022

      Hi Kate, we use it in a pie pan, but I imagine it may work in a cake form. If you happen to test that out, I’d love to know how you like that.

      Reply

      • Kate
        February 9, 2022

        Thank you very much.♥ And you use 24 cm pie pan or bigger?

        Reply

        • Natashas Kitchen
          February 9, 2022

          I use this 9″ pan HERE. Which is about 22.6cm. A 24 or 26cm pan may work but you may have a thinner crust or need to make more.

          Reply

  • Sharon
    February 1, 2022

    Hi Natasha,

    How many days in advance can I make the dough?

    Reply

    • Natashas Kitchen
      February 1, 2022

      Hi Sharon, I haven’t kept it for longer than three days.

      Reply

  • BabsYY
    January 28, 2022

    Oh my word – this pie crust is delicious!!! I used this recipe to make chicken pot pie with my leftover roast chicken. Honestly – best. pie. crust. EVER.

    I actually used half plain (all purpose flour) and half wholemeal flour – even more delicious with a nutty flavour! Thank you so much for the recipe – we absolutely loved our chicken pot pie!!

    Reply

    • Natashas Kitchen
      January 28, 2022

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Jackie
    January 20, 2022

    Hi,

    First off, the flavor of this crust was delicious! I used it for your chicken pot pie recipe, which was also delicious. The only issue I had was that the pie crust didn’t bake all the way through. I baked it at 425 F for 35 minutes, and the crust was golden brown on top, but doughy on the inside. Any tips? Should I bake it for longer and if so, will that have any affect on the filling? Thanks in advance!

    Reply

    • Natashas Kitchen
      January 20, 2022

      Hi Jackie, depending on the pie you make, you want to make sure to pre-bake your crust before adding the filling or the filling will make the base seem doughy and underbaked.

      Reply

  • Jay
    January 14, 2022

    Absolutely delicious crust! I halved the recipe for a single crust to make your quiche Lorraine, three times already! Incredibly easy, and the taste is way better than store bought. I’ll be making your chicken pot pie this weekend! Thank you for all of the great recipes!

    Reply

    • Natashas Kitchen
      January 15, 2022

      Easy recipes are the best! I’m so glad you loved this one, Jay!

      Reply

  • Afef
    January 12, 2022

    Hi ! I want to make the crust , can you please tell me how much 2 1/2 cups all-purpose flour weights in kg ? I’m from Tunisia and we can’t buy the cups from amazon .Thank you !

    Reply

  • Michelle Rollins
    January 10, 2022

    I have struggled with pie crust for over 20 years. It’s become an ongoing joke in my family to the point I can’t bring a pie for dessert. WELL, No more thanks to this amazing recipe that I then used to make your chicken pot pie. Delicious and perfect in every way. Thank you and my family thanks you too!!!

    Reply

    • Natashas Kitchen
      January 10, 2022

      I’m so glad you discovered my pie crust recipe, Michelle! Thank you for sharing your superb review with me!

      Reply

  • Linda
    January 6, 2022

    Hi Natasha,
    I mixed my dough too long. Is there any way to fix it I’ve made it before and it turned out perfect but I left it running too long this time.

    Reply

    • Natasha
      January 6, 2022

      Hi Linda, it may still work but won’t have the same flaky pastry texture. There really isn’t a way to reverse it if it’s overmixed that I know of, but it may still be ok if you can get it rolled out.

      Reply

  • Hannah
    December 29, 2021

    I was always afraid of making pie crust from scratch until I found this recipe. I can’t even count the number of times I’ve used this recipe even for turnovers and pot pies. I do have a question about keeping in the fridge before using, although I have frozen and refrigerated it before….do you think it would be a bad idea to use if I’ve had it in the fridge for 7 days before using although you say it’s good for 3 days in the fridge? Thanks for the easy recipe and tutorials that you share

    Reply

    • Natashas Kitchen
      December 30, 2021

      Hi Hannah, I haven’t kept it for longer than three days, and without being there, I can’t say that it will or will not work. I would use your best judgment on that and maybe do a Google search to see if there are any recommendations. I hope it works out!

      Reply

  • Kelly R Dunn
    December 26, 2021

    Thank you so much for this recipe. 1st time making homemade crust turned out perfectly. My picky grandchild who loves pie but never eats the crust said it was so good flakey crisp. Christmas pies were a big hit.

    Reply

    • Natasha's Kitchen
      December 26, 2021

      You’re very welcome, Kelly. Great to hear that it was a success and a huge hit!

      Reply

  • Candice
    December 21, 2021

    I love this recipe! I have used it multiple times, however each time i roll it up into a disk to put it in the fridge there are cracks. Then when i start to roll it out I cant roll it out into a circle because there are a lot of cracks/long cracks. What am I doing wrong?

    Reply

    • Natashas Kitchen
      December 21, 2021

      Hi Candice, make sure that you have measured the ingredients correctly, I’m curious if there is too much flour? Check out our post on how to measureing which may help for next time.

      Reply

  • Elaine
    December 20, 2021

    Hi
    I do have problem with pie dough. How much water do you really put in since on your video you say 6 tbs, but in the recipe it says 7 or 8.
    I know it depends but is it between 6 and 8.

    Thank you

    Reply

    • Natashas Kitchen
      December 20, 2021

      Hi Elaine, I have been adding 6 Tbsp, but it can vary slightly depending on how things were measured, the temperature of the ingredients, etc. It’s best to keep an eye on visual cues and what the dough feels like to determine whether or not to add a little more cold water. But yes, it should be 6-8 tbsp.

      Reply

  • Austin
    December 14, 2021

    About how thick do you recommend rolling out the crust? *Im making your pot pie recipe

    Reply

    • Natashas Kitchen
      December 15, 2021

      I Austin, I recommend watching the video for my method and the photos in the post for a guide. I hope that’s helpful!

      Reply

  • Eemarie
    December 14, 2021

    Very easy pie crust. I like it because it is durable, and doesn’t fall apart when transferring to pie dish. Used for Pumpkin Pie, and I never eat the crust….ate every bite!

    Reply

    • Natashas Kitchen
      December 14, 2021

      Thank you so much for sharing that with me, Eemarie! I’m so glad you enjoyed it!

      Reply

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