Easy Pie Crust Recipe

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

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) 😉

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Ingredients for Butter Pie Crust Dough:

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

homemade pie crust ingredients to make pie crust recipe butter

How to Make Homemade Pie Crust in 4 Easy Steps:

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

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

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

How to Roll and Transfer Pie Dough:

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

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

How to Roll and transfer pie dough

Do I need a Food Processor to Make Pie Dough?

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

Can I make Pie Dough in Advance?

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

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

How to Pre-bake Pie Crust (Blindbake):

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

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

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

How to Pre-Bake Pie Crust or Blindbake

How to Flute a Pie Crust:

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

How to Flute a Pie Rim for fluted pie crust tutorial

*What Can I use Instead of Pie Weights?

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

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

Pie Recipes to Explore:

Easy Pie Crust Recipe

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

Ingredients

Ingredients for Butter Pie Crust Dough Recipe:

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

Instructions

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

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

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

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

Nutrition Facts
Easy Pie Crust Recipe
Amount Per Serving
Calories 232 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 40mg 13%
Sodium 99mg 4%
Potassium 32mg 1%
Total Carbohydrates 20g 7%
Protein 2g 4%
Vitamin A 9.4%
Calcium 0.8%
Iron 6.7%
* Percent Daily Values are based on a 2000 calorie diet.

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!!

natashaskitchen

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

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Read comments/reviewsAdd comment/review

  • sally
    June 15, 2018

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

    • Natashas Kitchen
      June 15, 2018

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

  • CAROL MCCARTHY
    June 13, 2018

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

    • Natasha
      June 13, 2018

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

  • Yelena
    June 8, 2018

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

    • Natasha
      June 8, 2018

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

  • Faridah Mansoor
    June 7, 2018

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

    • Natashas Kitchen
      June 8, 2018

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

  • Faridah Mansoor
    June 7, 2018

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

    • Natashas Kitchen
      June 8, 2018

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

  • Briana
    June 6, 2018

    Hello Natasha,

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

    • Natashas Kitchen
      June 6, 2018

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

  • Jenny
    June 5, 2018

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

    • Natashas Kitchen
      June 6, 2018

      Thank you for that wonderful compliment, Jenny! Reply

  • Carmen
    June 5, 2018

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

    • Natasha
      June 5, 2018

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

  • Marty
    June 5, 2018

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

    • Natashas Kitchen
      June 5, 2018

      Thank you for that wonderful compliment, Marty! Reply

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