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

4.97 from 808 votes
Author: Natasha of
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.
Prep Time: 10 minutes
Total Time: 10 minutes


Servings: 12 people (makes 2 single or 1 double crust)

Ingredients for Butter Pie Crust Dough Recipe:


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

232kcal Calories20g Carbs2g Protein15g Fat9g Saturated Fat40mg Cholesterol99mg Sodium32mg Potassium470IU Vitamin A8mg Calcium1.2mg Iron
Nutrition Facts
Easy Pie Crust Recipe
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American, French
Keyword: pie crust recipe
Skill Level: Easy
Cost to Make: $
Calories: 232
Natasha's Kitchen Cookbook

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

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Recipe Rating


  • Ramon M Torr
    June 4, 2024

    First my crust was too sticky; it kept sticking to the rolling pin and the mat. One Google piece of advice was to flour the dough, the pin and surface. Did that but now my crust falls apart too easily.


    • Natasha
      June 5, 2024

      Hi Ramon, it sounds like maybe there are inconsistencies in how the ingredients are being measured. Check out our post on how to measure ingredients for baking which will help to get consistent results. If the dough seems dry to begin with, I wouldn’t add more flour.


  • Dora
    May 31, 2024

    I cant wait to try this recipe. Can I use salted butter and omit the sea salt?


    • Natashas Kitchen
      June 1, 2024

      Hi Dora, I imagine that may work! I hope you love it.


  • Julia
    May 29, 2024

    Love this crust. It’s buttery and flaky. Used recipe 2x for savory and sweet pies. No alterations besides mixing by hand for one and in stand mixer with pastry attachment for the other. No issues.


    • Natashas Kitchen
      May 29, 2024

      I’m so happy it all worked out and you loved it, Julia!


  • Faigy
    May 28, 2024

    Hi! I can’t wait to use this recipe with my lemon curd next week! If I’m blind baking this crust, do you have a recommendation for how long and at what temperature? Thank you!


    • Natashas Kitchen
      May 29, 2024

      Hi Faigy, it isn’t necessary to blind bake for the cherry pie. The crust works out great without blind baking. If I were to blind bake I would probably do it at Preheat your oven to 375°F for 15 minutes or so depending on your oven and altitude.


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