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Easy Pie Crust Recipe (VIDEO)

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

Pie Crust Recipe

This post may contain affiliate links. Read my disclosure policy.

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:

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

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Easy Pie Crust Recipe

4.92 from 75 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 kcal
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!!

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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

  • Mychel (Michelle)
    February 19, 2021

    can you use a blender instead of a food processor to pulse it?

    Reply

    • Natashas Kitchen
      February 20, 2021

      Hi Mychel, a handheld pastry blender will work, but a food processor will make the process much faster and easier. I can’t say a blender will work.

      Reply

  • Alena Priddy
    February 15, 2021

    Natasha, now do you bake it once it’s been in fridge for an hour? Thank you!

    Reply

    • Natashas Kitchen
      February 15, 2021

      Hi Alena, I would follow the same recipe instructions as listed but add a few minutes if it doesn’t look completely done.

      Reply

  • Paul M
    February 15, 2021

    My first EVER pie dough and a rare use of my food processor. The hardest part about this recipe was actually remembering where I had put it. LOL

    So simple and easy, and this makes a great pie dough for the chicken pot pie. Also the trick of using the rolling pin to help roll the dough out onto the pie plate was fantastic!

    Reply

    • Natasha's Kitchen
      February 15, 2021

      Thank you for your great feedback, Paul I’m happy to know that you enjoyed the recipe!

      Reply

  • Beth E Collins
    February 12, 2021

    What if you don’t have a food processor

    Reply

    • Natashas Kitchen
      February 12, 2021

      Hi Beth, a pastry blender will work, but a food processor will make the process much faster and easier.

      Reply

  • Jess
    February 9, 2021

    Hi Natasha. I was wondering if I could use grated butter instead? Also, for a cup of flour to grams, do you use 120g or 140g?

    Reply

    • Natasha
      February 9, 2021

      Hi Jess, if you click “metric” in the recipe card, you will see the gram measurements.

      Reply

  • Ama
    February 9, 2021

    Hi Natasha! I got your comment from youtube and I’d like to post it here:

    This is such a good recipe. My only problem is that whenever I add ice water – even just ONE tablespoon – it becomes sticky and soft instead of crumbly in the video. I am at lost as to why this happening. I mean it still works but when I need to flatten the dough to make the pie it sticks everywhere instead of being nice and easy to arrange in the pie videos. So instead I have to take the bits that aren’t falling apart and paste it bit by bit. Still delicious though. Can you help me figure out why this is happening?
    PS: I made sure the butter and water are cold as instructed. Thanks so much!

    Reply

    • Natasha
      February 9, 2021

      Are you using a food processor? It’s important to work the water into the dough the right way so it doesn’t get sticky. Also, make sure not to overmix once the water is added.

      Reply

  • Carol
    February 3, 2021

    In the video, you say “add exactly 6 Tablespoons of ice water”. In the printed recipe, it says “7 Tbsp ice water (7 to 8 Tbsp)”. Which is correct?

    Reply

    • Natasha's Kitchen
      February 4, 2021

      Hello Carol, I recommend following the recipe always as we can update that, unlike the video that we cannot edit anymore. We sometimes update our recipes if we find something better. I hope that helps.

      Reply

  • MJ
    February 1, 2021

    I am 69 n made my first pie crust ever! Was soooo easy. I did use food processor. I used gluten free Bob Mills all purpose flour but after an hour in the refrig, sat about 5-10 min to soften but on a floured surface (counter) the crust stuck to surface, tore, n to the rolling pin. So I scraped off n smashed in our pan like play-doh. Tasted great. Thots? Perhaps instead of putting 7T of ice water in one T after another, I should go slower. Maybe after 5T n using gf flour???? I initially thot after pressing crust together after the water that it was perfect but in retrospect it was moist n not dry at all. Didn’t have to squeeze any semi dry together at all. All flour was in corporates like a dough. Had I kept going it would have come out, guessing, like a clump of bread dough. Greatly appreciate your help. Thinking it was the water it the gf flour. ??? Might try pastry cutter next time. Didn’t feel in control with fast processor that should have a lower speed. ❤️

    Reply

    • Natasha
      February 2, 2021

      Hi MJ, it could be the gluten-free flour, and also make sure to measure correctly. If you push the measuring cup into the flour container, it gets compressed and you end up with too much which can make the dough dry and crackly.

      Reply

  • s
    January 28, 2021

    Hi Natasha!
    Just wanted to ask how this pie crust will work for a pudding pie? or a banana cream pie <3 thank you , really nervous !!!

    Reply

    • Natasha's Kitchen
      January 28, 2021

      Hi there, I used the same crust for my Apple Pie recipe. you can check out the recipe and video for some tips.

      Reply

  • Nata
    January 26, 2021

    Thank you for the recipe.

    Reply

    • Natasha's Kitchen
      January 26, 2021

      You’re welcome!

      Reply

  • Carmen Elden
    January 21, 2021

    Love all your recipes. Thanks for sharing.

    Reply

  • Leah
    January 18, 2021

    Can I wrap it and put it in the freezer to use in a week?

    Reply

    • Natasha's Kitchen
      January 18, 2021

      Hi Leah, to freeze pie dough: wrap and seal airtight, then freeze up to 3 months. Thaw completely before rolling. I hope that helps

      Reply

  • Rosanna
    January 18, 2021

    Could I make this pie crust recipe in my 7 cup food processor? Is it big enough?

    Reply

    • Natashas Kitchen
      January 18, 2021

      Ho Rosanna, we used an 11 cup one, but one of our readers used an 8 cup food processor without any issues.

      Reply

  • Lisa
    January 15, 2021

    Love this pie crust. My husband loves it, once you figure it out it’s so tasty. And with the leftovers my daughter made cookies and put chocolate on top and surprisingly it was delicious.

    Reply

    • Natashas Kitchen
      January 15, 2021

      I’m so glad you all enjoyed this recipe, Lisa! That’s so great!

      Reply

  • Jamie r Solorio
    January 14, 2021

    Really flaky, buttery and EASY. Thanks you for sharing this with me.

    Reply

  • double L
    January 13, 2021

    Wait it never said how much flower to add.

    Reply

    • Natashas Kitchen
      January 13, 2021

      Hi, the recipe says: “2 1/2 cups all-purpose flour plus more to dust, *measured correctly” in the ingredient list. I hope this helps.

      Reply

    • Natasha
      January 13, 2021

      Hi, I have the full recipe written out with specific measurements towards the bottom of the post in the print-friendly section.

      Reply

  • Haley
    January 9, 2021

    Amazing! I made your apple pie with this crust and it was delicious.

    Reply

    • Natashas Kitchen
      January 9, 2021

      I’m so glad you enjoyed it, Haley! Thank you for the wonderful review!

      Reply

  • Greg
    January 8, 2021

    Hey Natasha,

    1st off, best recipe on the net. I use it to make all my pastries now. Lately it’s been lemon and butter tarts as well as apple pie bites. Haven’t actually made a pie yet. So many raves about this pastry though, I wont switch up. I substitute this for other recipes requiring a crust or shell. Flawless everytime I make it.

    I want to explore and make chocolate tarts. I dont want to switch recipes, I’d like to experiment with yours. Could I add a couple table spoons of cocoa to this? Seems that simple. Don’t want to assume though.

    Thanks!

    Reply

    • Natasha
      January 8, 2021

      Hi Greg, I haven’t tried that so I can’t say for sure how that would go. I would probably replace some of the flour with cocoa or it would be too dry. Maybe straight across, but it is a total guess as I haven’t tried it.

      Reply

      • Greg
        January 25, 2021

        2 tablespoons of cocoa did the trick. No substitutions. Left everything else the same. Surprisingly the dough never came out dry. Made a second batch today and it came out better. I recently got a food processor, helps huge!.

        Reply

        • Natashas Kitchen
          January 25, 2021

          That’s so great, Greg! Thank you for getting back to me with that update!

          Reply

  • Delilah Nathan
    January 5, 2021

    Hi Natasha,
    I love your smile and jovial demeanour. It’s so infectious and so are your recipes! You make them look sooo simple.
    I love cooking too.
    You have a flare for cooking and gifted hands. God bless you and your husband (lucky guy) and keep cooking!!

    Reply

    • Natasha's Kitchen
      January 5, 2021

      Hello Delilah, that is so sweet of you. Thank you so much for your kind words and support. I appreciate it!

      Reply

  • Kathy VonFeldt
    January 4, 2021

    Hi Natasha,
    I’ve been loving your recipes! Your website has become my new go-to. I made this crust for your apple pie recipe at Thanksgiving and it was fantastic! My question is about advanced preparation. I want to make the chicken pie later this week and I’m wondering how many days in advance I can make the crust. How long can I keep the discs in the fridge? Thank you!

    Reply

    • Natashas Kitchen
      January 4, 2021

      Hi Kathy, thank you for your awesome feedback! 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 before rolling. I hope that helps

      Reply

  • Jackie
    January 3, 2021

    Hi Natasha, Do you know what would have caused my crust to turn out tough and chewy? I used a pastry blender instead of food processor. I did have to add quite a bit more ice water, maybe 10 TBSP.

    Reply

    • Natasha
      January 4, 2021

      Hi Jackie, overmixing is the most likely culprit and adding too much water can also create a tough crust.

      Reply

  • Elnaz
    January 2, 2021

    Hey Natasha,happy new year! I have a question! I want to make a basket pie ( you may saw the way they decorate it on a bowl in a basket shape) and I’d like to know the temperature and the time it needs to bake in the oven! I baked the cherry pie with your wonderful recipe before and it turned out awesome! So I’d like to give it a try again but different!

    Reply

    • Natasha
      January 4, 2021

      Hi Elnaz, I haven’t tried making a basket pie, but I would stick with the baking instructions listed in the recipes on my site and make a ring of foil with a hole in the center to shield the top if it starts browning too much.

      Reply

  • ELLEN
    January 1, 2021

    I made this piecrust and your chicken pot pie. OMG! Delicious ad a thousand times better than any store bought products. The pie crust was so easy yo make in the food processor.

    Reply

    • Natashas Kitchen
      January 2, 2021

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

      Reply

  • Samantha Hall
    January 1, 2021

    This is the absolute best pie crust. I love how fast it can be made all while tasting delicious. My kids love to help make it, and I love that I don’t have to worry about a complicated recipe. Yummy every time!

    Reply

    • Natashas Kitchen
      January 2, 2021

      Aww, that’s the best! Thank you so much for sharing that with me, Samantha! I’m so glad you enjoyed it!

      Reply

      • Christine
        February 24, 2021

        I rarely have unsalted butter on hand. Can this be made with salted butter?

        Reply

        • Natasha's Kitchen
          February 24, 2021

          Hi Christine, yes that would also work and then you can reduce the salt in the recipe.

          Reply

  • Bob Chiskey
    December 31, 2020

    Always had issues with pastry despite years of failed attempts.

    This recipe is a MUST HAVE!
    I made 1/2 of the recioe and created 4 quiche lorraine tartlets for New Years Eve 2020.

    Everyone loved them. The pastry rolled perfectly, cooked like a dream and tasted SO perfecr

    Reply

    • Natashas Kitchen
      December 31, 2020

      I’m so glad you all enjoeyd that, Bob! Thank you for that great review.

      Reply

  • Mary
    December 30, 2020

    This is the best pie crust recipe! It’s so easy to make in your food processor. The pie crust is so flaky and delicious!

    Reply

    • Natashas Kitchen
      December 30, 2020

      I’m so glad you enjoyed it, Mary! Thank you for that great review.

      Reply

  • Suzie
    December 29, 2020

    Hi Natasha,

    I made your apple pie recipe and it was delicious. My only issue was I had too small of a food processor for the crust. I’m going to purchase a new one what is the minimum cup size I should buy? I would like to keep as small as possible because it is an appliance I will not use often. Thank-you for all recipes!

    Reply

    • Natasha's Kitchen
      December 29, 2020

      Hi Suzie, you can see the kitchen tools that I use here in my Amazon affiliate shop the one that I use is also listed there.

      Reply

  • Maria Saiz
    December 28, 2020

    Hi Natasha,

    I am planning to use this recipe
    but would like to substitute shortening for the butter. (I have lots of shortening in our pantry 🙂

    Is it a 1:1 substitution?

    Reply

    • Natashas Kitchen
      December 28, 2020

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

      Reply

  • Shelly
    December 28, 2020

    Can you make this without a food processor?

    Reply

    • Natasha
      December 28, 2020

      Hi Shelly, you could use a pastry blender but a food processor will make the process much faster and easier.

      Reply

  • terry thornton
    December 28, 2020

    what if you don’t have a food processor or stand mixer

    Reply

    • Natasha
      December 28, 2020

      Hi Terry, a pastry blender will work but a food processor will make the process much faster and easier.

      Reply

  • Jayne
    December 28, 2020

    Natasha, love your recipes.
    Re the chicken pot pie – where is the savoury pie crust recipe?
    The only one on you website adds sugar so this can’t be the one for chicken surely?
    Can you send me a link please?

    Reply

    • Natashas Kitchen
      December 28, 2020

      Hi Jayne, that is the pie crust recipe we used, and it is a perfect balance making this a savory pie. I recommend reading through the pot pie tips and recipe posts :).

      Reply

  • Debbie
    December 27, 2020

    Do you add sugar to the crust if it is for chicken pot pie?

    Reply

    • Natashas Kitchen
      December 28, 2020

      Hi Debbie, yes, we keep the ingredients the same.

      Reply

  • Birgit
    December 25, 2020

    Super easy and came out perfectly!

    Reply

    • Natasha's Kitchen
      December 26, 2020

      Thank you!

      Reply

  • Arlene Rumbaugh
    December 25, 2020

    Natasha,

    Merry Christmas!

    Thank you for this pie crust recipe; you always give such great and easy to follow instructions with images.

    I have always been intimidated making pie crusts; I could never get it right. But today I did it !!!!!!!! Fluting the edges and all. The crust did not break apart (had to use more water). Will send a pic later. Making a Coconut Cream Pie for my Hubby.

    During this time of Quarantine I took on making my own pizza (with your pizza crust recipe), as well. Everything perfect!

    Thank you, Natasha.

    Reply

    • Natasha's Kitchen
      December 26, 2020

      Yay, great job! I hope this becomes your favorite. Thanks for your awesome feedback and Merry Christmas too!

      Reply

  • Dennis Paulson
    December 24, 2020

    This recipe is stupid. The only measurements it gives you is the ice and butter. Doesn’t tell you how much flower sugar,or salt to use. Don’t do any good to use a recipe if you don’t have the amount of all the ingredients.

    Reply

    • Natasha
      December 24, 2020

      Hi Dennis, if you scroll down to the recipe card, all of the specific instructions and measurements are there. There is also a detailed video tutorial that includes measurements.

      Reply

  • Robin
    December 21, 2020

    I LOVE YOUR PIE CRUST!! It’s the best tasting crust, (very buttery) and is so easy to make and roll out!! Plus it’s thicker than most recipes I’ve used. I baked your apple pie recipe and it was amazing! Another one is going in the oven for Christmas! Love all the recipes I’ve tried of yours. Thank you!

    Reply

    • Natashas Kitchen
      December 21, 2020

      I’m so glad you enjoeyd that, Robin! Thank you for that wonderful review!

      Reply

  • Marina Koelber
    December 20, 2020

    This is the best pie crust ever. I made the crust and the apple pie and it was absolutely scrumptious. How long will the dough last in the refrigerator before going bad? Can the dough be frozen?

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Hello Marina, thank you for your awesome feedback! 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.

      Reply

  • v
    December 20, 2020

    Can I use a stand mixer instead of food processor?

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Hi there, I saw a comment that someone used a stand mixer and it worked too. Please share with us how it goes if you try it!

      Reply

  • Diana Urgo
    December 16, 2020

    Thank you Natasha loyal fan really enjoy watching you recipes you’re very thorough and enjoyable to watch. Your recipes are also very delicious I have passed on your website and videos to friends and family. God bless you and your family in this difficult times. Keep on cooking!

    Reply

    • Natasha's Kitchen
      December 16, 2020

      Hello Diana, thank you so much for your good comments and feedback. We appreciate it and thanks too for passing on my website to your friends and family!

      Reply

  • Janice
    December 15, 2020

    Though the final crust was delicious, it was not pretty at all. It kept falling apart while I tried putting it into the rolling pin, no matter how much flour I put on it, and the boardjani e

    Reply

  • Alesia
    December 15, 2020

    I rated 4 stars only because I’m sure I did something wrong. I followed the recipe…but the dough came out of the processor like sand. I followed your directions on how to measure flour but it was like dust. Lol. What size is the food processor you used? Mine is 8 cups. I wonder if it was too small. What else could I have done wrong?

    Reply

    • Natasha
      December 15, 2020

      Hi Alesia, it sounds like maybe the butter was over-processed. You should stop mixing when you see pea-sized crumbles form. Also, make sure to add enough water. I suggest watching the video to see where it started looking different.

      Reply

  • Sanya
    December 10, 2020

    I’m 71 and made my first apple pie. I made your Dutch apple or apple with crumb topping and it turned out fantastic! I also love your beef stroganoff recipe (I make it quite often).

    Reply

    • Natashas Kitchen
      December 10, 2020

      I’m so happy to hear you’re enjoying our recipes, Sanya!

      Reply

  • PHYLLIS WELLING
    December 6, 2020

    Why do you need to put the pie crust in the refrigerator before rolling it out? Love your videos and recipes.

    Reply

    • Natasha's Kitchen
      December 6, 2020

      By chilling the dough before rolling it out, we allow the present gluten strands time to settle down and relax. This actually makes your pastry dough easier to roll out and cuts down on any shrinking during the baking process. Chilling also lets the available moisture find its way back into all parts of the dough

      Reply

  • Cindy A
    December 6, 2020

    Would I leave out the sugar if I’m making a savory pie, like chicken pot pie?

    Reply

    • Natashas Kitchen
      December 7, 2020

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

      Reply

  • Vanessa
    December 1, 2020

    Would the pie crust still be good if it’s been in the fridge for more than 3 days?

    Reply

    • Natasha
      December 1, 2020

      Hi Vanessa, if it starts to change color (turn greyish), which it usually does after a few days, then it would be time to toss the crust. If not using within a few days, I usually freeze the crust for future use.

      Reply

  • Rick
    November 30, 2020

    How to cook pie crust ?

    Reply

    • Natasha's Kitchen
      November 30, 2020

      Hi Rick, you may check the How to Pre-bake Pie Crust (Blindbake) portion in the recipe.

      Reply

  • Rick
    November 30, 2020

    how do I cook the crust?

    Reply

    • Natasha's Kitchen
      December 1, 2020

      Hi Rick, please check the tips on how to Pre-bake the crust, it is in the recipe.

      Reply

  • Carrie Lee
    November 29, 2020

    What can I use if I do t have a good processor?

    Reply

    • Natasha's Kitchen
      November 29, 2020

      Hello Carrie, please see the portion in the recipe Do I need a Food Processor to Make Pie Dough? and check out the comments section as well for more tips. I hope this helps.

      Reply

  • Julie a Porter
    November 27, 2020

    Loved it! Great recipe! One of the best pie crusts I have made and tasted!! Thank you!

    Reply

    • Natashas Kitchen
      November 27, 2020

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

      Reply

  • Jennifer
    November 26, 2020

    So it’s a 1/2 pound of butter not 1/2 cup? So four sticks of butter??

    Reply

    • Natasha
      November 26, 2020

      Hi Jennifer, yes it is 1/2 pound or 2 sticks. I have that specified in the recipe card. I’m not seeing anywhere in the recipe where it says 1/2 cup of butter – please let me know if you spotted that somewhere and I will correct it. Happy Thanksgiving!

      Reply

      • Peg
        December 10, 2020

        I used two sticks of butter. I was pretty horrified when the pies were baking to find that the butter was bubbling up out of the crusts and made a horrendous mess on the bottom of my oven. The worst of my long life. Would love to know what I did wrong. All other measurements were carefully made.

        Reply

        • Natasha
          December 11, 2020

          Hi Peg, it could be a couple of things – if the pie dish is too small, the crust and filling would overwhelm it and cause drips. Also, make sure the pie crusts aren’t too warm when baking or the butter will be more likely to melt rather than bake into a flaky textured crust.

          Reply

    • Natashas Kitchen
      November 26, 2020

      Hi Jennifer, we have it listed in the ingredient list: “1/2 lb COLD unsalted butter (2 sticks)” 1/2 lb would be 2 sticks of butter, not 4.

      Reply

  • Ashley P.
    November 26, 2020

    Good morning! Happy Thanksgiving to you and your family! I’ve been watching, cooking, and baking your recipes for a couple months now and LOVE everything! Just baked your pumpkin pie with your homemade crust last night and the apple pie is baking now! Thank you so much for sharing wonderful made with love recipes!

    Reply

    • Natashas Kitchen
      November 26, 2020

      You’re welcome! I’m so happy you enjoy our recipes!

      Reply

    • Linda Pagel
      November 26, 2020

      I love to watch your videos. It appears that I don’t read well though. Where is the temp to bake and how long. Happy Thanksgiving
      Linda

      Reply

      • Natasha's Kitchen
        November 26, 2020

        Thanks for watching my videos, Linda. You may check this portion How to Pre-bake Pie Crust in the recipe to help with your question.

        Reply

  • Keiba Nimmons
    November 25, 2020

    Hi. I made the chicken pot pie recipe using your pie crust recipe and everything came out perfectly. I was afraid that I would mess up the pie crust and bought a ready-made made pie crust as back-up. Needless to say, it is still in the fridge…smile.

    I plan to attempt the apple pie recipe this weekend.

    Reply

    • Natashas Kitchen
      November 25, 2020

      I hope you love this recipe Keiba!!

      Reply

  • Lori Buckner
    November 25, 2020

    Hi Natasha,
    I thought I would share our pie crust making experience! You’re going to get a kick out of this…
    I have an injury so my husband is my hands for the butter pie crust. He gets the container out and rethinks it’s flour. Well let me just say it was powdered sugar.. When he went to form it into disks to refrigerate I noticed it was liquifying and he looks at me and says uh oh. Needless to say we remade it and it’s in the fridge. We absolutelylove every one of your recipes we have made and enjoy watching your videos. We’re making your apple pie & pumpkin pie. I wish you had a pecan pie recipe too.Wishing you and your family a very happy thanksgiving.

    Reply

    • Natasha's Kitchen
      November 25, 2020

      Hello Lori, that sounds fun lol! I’m sure it was a great bonding experience although there were some slight issues there. I’m glad you were able to remake it and you all loved it! Thank you so much for sharing that with us and Happy Thanksgiving too!

      Reply

  • Adelene kho
    November 25, 2020

    Hi Beautiful Natasha, I greatly appreciate your sharing with the whole world all your mouth-watering dishes & pies, cakes, etc etc. Seems every thing u cook is absolutely very
    delicious… How I wish I m your daughter so that I can enjoy all your wonderful sumptuous food😋😋😋🍲👍👏😀. Your family is very lucky to have such a great chef… God bless u all. Once again, tqvm for your unselfish sharing of all those great great great recipes… U r well blessed by many food lovers out there. And I m no exception… Once again, Tqvm, love u 😘😘😘

    Reply

    • Natasha's Kitchen
      November 25, 2020

      Hello Adelene, so great to hear from you. Thank you so much for your good comments and for appreciating what we do here. I hope that you will love all the recipes that you will try from us!

      Reply

  • Tara
    November 25, 2020

    What will happen if i did kneed the dough?

    Reply

    • Natasha
      November 25, 2020

      Hi Tara, the dough won’t be as flaky. Kneading the dough blends the butter into it and we don’t want that – this is why it’s important to cut the butter into the flour verses blending it in.

      Reply

      • Jasmin
        November 25, 2020

        Hey Natasha I just made the dough and it became smooth! (I think I added either too much water or pulsed it too many times) any advice on what I should do?

        Reply

        • Natasha
          November 25, 2020

          Hi Jasmin, the crust may not be quite the same texture, but I would still use it. I have had that happen when I got distracted and it was still ok.

          Reply

  • Amber Zimmerman
    November 25, 2020

    I’ve made many pies using this recipe and they are a hit every time! I always get the “you made that?!” I do not mention how easy it is 😛

    Your apple pie was a huge hit last year, this year we’re trying raspberry. Happy Thanksgiving!

    Reply

    • Natashas Kitchen
      November 25, 2020

      That’s just awesome Amber! Sounds like you found a family favorite!

      Reply

  • Deana Huntley
    November 24, 2020

    Natasha, I love watching your videos, including your family and friends makes me feel as though I am part of it. Delish recipes, always mouth watering! I can’t wait to try your easy crust and pumpkin pie this year. My hubby’s favorite!! Thanks for easy to follow recipes and nothing too fancy, easy ingredients on hand in the pantry/fridge already!

    Reply

    • Natasha's Kitchen
      November 24, 2020

      Hello Deana, thank you for always watching my videos and I’m glad you’re enjoying them. I can’t wait for you to try those recipes, it’s an all-time favorite and I hope you will both love it too!

      Reply

  • Pat Giusti
    November 24, 2020

    I followed the pie crust directions but after refrigerating it, the dough is crumbly & falling apart – what I’m I doing wrong??

    Reply

    • Natasha
      November 24, 2020

      Hi Pat, it sounds like maybe too much flour was added. Check out our post on how we measure. Also, if it is due to being too cold, you can let it rest at room temperature for 15-30 minutes until it is easier to roll out. I hope that helps.

      Reply

  • Melissa
    November 24, 2020

    Can you freeze the other pie crust that you don’t need right away?

    Reply

    • Natasha
      November 24, 2020

      Hi Melissa, yes you definitely can freeze the other pie crust for future use.

      Reply

  • Sofia
    November 23, 2020

    Hey Natasha! On the recipe you say to use 7 – 8 tablespoons of water, but in the video, you say to use 6 tablespoons of water. How many should I use?

    Reply

    • Natasha's Kitchen
      November 23, 2020

      Hi Sofia, please refer to the recipe as we sometimes amend and update it.

      Reply

  • haley
    November 21, 2020

    i have not used this recipe yet but do i have to use a food processor of can i use my hands or a spoon?

    Reply

    • Natashas Kitchen
      November 21, 2020

      Hi Haley, 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 the water is added, use a spatula to cut the water into the dough until evenly moistened.

      Reply

      • Haley
        November 22, 2020

        Thanks! I made your apple pie and this crust and it came out absolutely amazing!

        Reply

        • Natasha's Kitchen
          November 22, 2020

          Perfect! Thank you so much for your awesome feedback.

          Reply

  • Alexis Simoneaux
    November 21, 2020

    Hi Natasha! This pie sounds great just thinking about it, and I can’t wait to make it! I do have a question though. So, I have a really small food processor, and and worried that all of the ingredients won’t work. Do you think if I used a mixer it would still come out the same?

    Reply

    • Natashas Kitchen
      November 21, 2020

      Hi Alexis, I don’t think the mixed will be the same since it requires a metal blade of sorts. 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 the water is added, use a spatula to cut the water into the dough until evenly moistened.

      Reply

  • Rosie Bonesteel
    November 18, 2020

    Natasha, you are so darn cute. I love to watch you cook and eat the food. I made some spag. sauce and meatballs with your recipe and they were delicious. I would like a recipe book. Do yu have one out on the market for sale?

    Reply

    • Natasha's Kitchen
      November 18, 2020

      Thank you so much for your compliments, Rosie. I currently don’t have a cookbook ready yet but I am working on one so watch out for it.

      Reply

      • Amy
        November 20, 2020

        What size food processor should I use? Will a 8 cup food processor be too small?

        Reply

        • Natasha
          November 20, 2020

          Hi Amy, I have tried with a 14 cup and an 11 cup. I haven’t tested it in an 8 cup, but it might be tight.

          Reply

  • Adrienne Tishko
    November 18, 2020

    Hi Natasha,
    How far in advance can I make the pie crust and keep in the refrigerator? I really love your recipes and make them all the time!!!!
    Thank you,
    Adrienne

    Reply

    • Natasha's Kitchen
      November 18, 2020

      Hi Adrienne, you can prepare the crust and refrigerate up to 3 days ahead. Soften slightly at room temperature before rolling it out. There’s a portion in the recipe that says more on how to make this dough in advance. I hope that helps.

      Reply

  • Elizabeth White
    November 18, 2020

    In the food processor, do you use the sharp, medal blade or the dough blade?

    Reply

    • Natasha
      November 19, 2020

      Hi Elizabeth, I use the sharp metal blade to cut the butter into the flour.

      Reply

  • Ana Pacheco
    November 18, 2020

    Hi Natasha I love your recipes. I been coked especially lasagna.

    Reply

    • Natasha's Kitchen
      November 18, 2020

      Thank you, Ana. I hope that you will love every recipe that you will try from Natashas Kitchen.

      Reply

  • Jonathan
    November 17, 2020

    Hello from France,

    We love your recipents but could you please help us for flour? Whats 2 1/2 cup in grams?
    Thanks a lot 🙂

    Reply

    • Natasha's Kitchen
      November 17, 2020

      Hi Jonathan, Most of our new recipes have already conversion to grams. If you’re at the recipe, click Jump to recipe then click Metric. This Ingredient Wight Chart can also help.

      Reply

      • Jonathan
        November 18, 2020

        Hello,
        It was helpful i did not see this function on your website
        Thanks very much WE tasted your pie and it was si delicious!

        Reply

        • Natasha's Kitchen
          November 18, 2020

          You’re welcome and I’m glad you loved the pie!

          Reply

  • Jessica Bass
    November 15, 2020

    Thanks for the recipe! I love the idea of an all butter crust (shortening is yuck), but even after leaving the crust in the fridge to cool, it just melts down and doesn’t hold its shape once I put it in the oven. ☹️ I’ve read this tends to be a downfall of all butter crusts. Thoughts?

    Reply

    • Natasha
      November 16, 2020

      HI Jessica, the tricks I found that help with that is to build up the crust at the top of the rim (a heavy border can help prevent scooting down), also adding pie weights is critical and lastly to bake at the correct temperature and time (which is why I do 17 minutes) to give it enough time to set up properly. Blind baking a crust is something I worked tirelessly to conquer and I shared all of our best tips also in our Pumpkin Pie recipe where you have to blind bake for success.

      Reply

  • Alex G.
    November 15, 2020

    I’m looking for recipe, Crescent Dough Cherry Pie/Cobbler…I hope you can help, Thank You in advance!!

    Reply

    • Natasha's Kitchen
      November 15, 2020

      Hi Alex, I don’t think I have that exact recipe that you need. In the meantime, check out these cherry recipes available on my website.

      Reply

      • Alex G.
        November 18, 2020

        Thank You Natasha!!!

        Reply

  • Ingrid
    November 14, 2020

    Hi,
    Just a quick question : in your video you mention 6 Tbsp of water, in your imperial measurements it’s 7-8 Tbsp water and in your metric measurements it’s indicated 6 Tbsp. So could you please clarify. Thanks

    Reply

    • Natasha
      November 16, 2020

      Hi Ingrid, I didn’t realize it was showing something different in the metric measurements. Thank you so much for pointing that out. I start with 7 Tbsp.

      Reply

  • Debbie Campos
    November 14, 2020

    In your video about the pie crust you use with the apple pie you say 6 Tbl of water. However, in your written recipe it says 7-8 Tbl of water. Which is correct?
    Thank you.
    Debbie

    Reply

    • Natashas Kitchen
      November 14, 2020

      Hi Debbie, I would go off of the written recipe.

      Reply

  • Nina
    November 13, 2020

    this pie crust is AMAZING! I made it and the chicken pot pie recipe and it was a HIT! I am planning to use this for a pecan pie. do you recommend pre-baking for pecan? i noticed you didnt pre-bake for the apple pie but did for pumpkin. Thanks!

    Reply

    • Natasha
      November 13, 2020

      Hi Nina, pecan pie crusts are typically prebaked where it is not necessary to pre-bake a crust for apple pie since it bakes up sufficiently with the filling and the filling doesn’t make it soggy with apple pie.

      Reply

      • Linda G Segraves
        November 16, 2020

        Years ago my Mama told me it is best to prepare all pies @350 for 10 minutes. This keeps your pie from being soggy and it works.

        Reply

        • Natasha's Kitchen
          November 16, 2020

          Thanks for sharing that with us, Lina. Useful tip!

          Reply

  • Barbara
    November 12, 2020

    I just love your recipes..so easy and delicious. I also enjoy your videos..you make them very entertaining!! I always look forward to your e-mails!! Thank you bunches!

    Reply

    • Natasha's Kitchen
      November 12, 2020

      That’s so sweet of you. Thank you so much for your kind words and support. We appreciate it!

      Reply

  • Nancy Westfall
    November 12, 2020

    Making lemon meringue pie. How long do I bake for cooled baked crust at what temperature?

    Reply

    • Natasha
      November 13, 2020

      Hi Nancy, I would recommend following the blind baking instructions listed above. If you pie isn’t going to be baked again after pre-baking the crust, you might bake the crust an extra 2-3 minutes to make sure it is crisp and golden throughout.

      Reply

  • Yvonne DPenha
    November 12, 2020

    Natasha love watching you and your videos. Have tried some of your recipes, loved the Plum Jam amazing how it gets it’s colour.

    Would love to know how to make pie dough not using butter perhaps extra light olive oil/vegetable oil or any other alternative to give me the same texture.

    YVONNE

    Reply

    • Natashas Kitchen
      November 12, 2020

      Hi Yvonne, I’m so glad you’re enjoying our recipes! I haven’t tested this with oil or margarine to advise. If you experiment, I would love to know how you like that.

      Reply

  • pattyf
    November 11, 2020

    I made your chicken pot pie recipe using this crust and ended up having to add 2 additional tablespoons of water and it was still so dry that I could barely get it rolled out. Flavor was great though!

    Reply

    • Natashas Kitchen
      November 11, 2020

      I’m so glad you enjoeyd this recipe, Patty! I recommend watching our post on measuring dry ingredients just in case. Quick tip – make sure you are not scooping the flour (for example) with your measuring cup as it will give you 25% more flour than needed and, as a result, may alter the crust.

      Reply

  • Manana
    November 9, 2020

    Good evening Natasha, please tell me, for the second time, it seems, I’m doing everything according to your instructions (I want to note that I made your apple pie with the best filling and Dutch apple pie, they are very delicious, thank you very much for the recipe), but when I lift the dough off the board, it breaks, I can’t pick it up with hardening, it is clear that we have different butter, different flour, can I fix something?

    Reply

  • Lisa
    November 9, 2020

    I was cursing this dough! It would not stay together. I made the error of dipping my measuring cup in the flour bin, not carefully measuring! But I still used it. Literally I “formed” the pie crust “dust” in the pie dish, threw in the apple mixture, then dumped the remaining pie crust dust on top. Baked it hoping for the best and the BEST APPLE PIE is what I got! This by far is the best apple pie recipe my family said. I will do it again and this time measure the flour carefully. You know the recipe is great when you make a mistake and the brilliant taste is still there. Thank you so much Natasha!

    Reply

    • Natashas Kitchen
      November 9, 2020

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

      Reply

  • Regan Thompson
    November 7, 2020

    I tried to make this today and it did not work- I followed your recipe to a T. Not sure what I did wrong. When I took it out of the fridge it was hard and crumbly and I couldn’t even roll it out. What did I do wrong? Was I supposed to take it out of fridge before rolling it??

    Reply

    • Natasha
      November 8, 2020

      Hi Regan, see the section above titled – “what if my dough is too hard?”

      Reply

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