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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

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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:

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 59 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

  • 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

    • 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

  • Laura
    November 6, 2020

    HI thanks for this great pie dough recipe. I always end up having to add about 10 T of cold water, the 6/7 is never enough.

    Reply

    • Natasha
      November 6, 2020

      Hi Laura, It can vary depending on how you measure flour and also the type of flour that is used I’m so glad you enjoy the pie dough!

      Reply

  • Eric
    November 6, 2020

    My wife wanted cherry pie for her bday rather than cake, but she couldn’t find crust when she went shopping, so I decided to try to make one for my first time. This was so easy and came out perfect. It was fun for my 5 year old daughter to help out too. Thanks, Natasha!

    Reply

    • Natashas Kitchen
      November 7, 2020

      Awww, that’s the best! Thank you so much for sharing that with me. I bet she loved it, even more, knowing it’s home-made!

      Reply

  • Anne
    November 6, 2020

    Never made my own pie crust before. You make it look so easy. Any suggestions for lower carb substitutions? Also, need to replace my food processor. What do you recommend?

    Reply

    • Natashas Kitchen
      November 6, 2020

      Hi Anne, I haven’t tried a lower-carb substitution for this recipe to advise but I do recommend reading through our recipe comments for reader advice. You can find our favorite tools including food processors in our Amazon Affiliate Shop HERE and our Blog Shop HERE.

      Reply

  • Rizna lmran
    November 3, 2020

    Hey natasha perfect ur recipe i try more so iask wts deffarent powder sugay& icing suger

    Reply

    • Natasha
      November 3, 2020

      Hi Rizna, powdered sugar and icing sugar are essentially the same thing.

      Reply

  • Betty Redmond
    November 1, 2020

    Recipe for pie crust. You didn’t give amounts of flour, or butter to be used.

    Reply

    • Natasha's Kitchen
      November 1, 2020

      Hello Better, everything is stated in the recipe. You may click this recipe directly to get the ingredients.

      Reply

  • Soo
    October 31, 2020

    allso” l Like you pie Dough👍❤️

    Reply

    • Natasha's Kitchen
      November 1, 2020

      Thank you!

      Reply

  • Maria
    October 31, 2020

    After making this pie crust for probably the 10th time today, I figured it is probably time to write a wonderful review! This is my absolute go-to recipe for pie crust! Its so buttery, flaky, and delicious! And best of all, its the most simple recipe you’ll ever make! Thank you so much Natasha for this amazing baking staple! My family and I LOVE it!!

    Reply

    • Natashas Kitchen
      October 31, 2020

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

      Reply

  • Mary
    October 30, 2020

    If I poke holes in the crust after blind baking won’t the pie juices seep out during baking ?

    Reply

    • Natasha
      November 2, 2020

      Hi Mary, since you poke the holes mid-way through baking, they will seal up again. Poking holes ensures that the pastry doesn’t puff up. We haven’t had an issue with juices seeping during baking.

      Reply

  • Debbie
    October 30, 2020

    I love your recipes, one of my favourites are your ‘smashed potatoes’

    I want to try your butter pie shell recipe. But I am gluten free. I recall a video you did of your new pantry, and I noticed you had some gluten free ingredients there. Do you have a go to gluten free pie crust recipe you could share with me?

    Reply

    • Natasha
      November 3, 2020

      Hi Debbie, I haven’t tested that 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

    • Amanda
      November 14, 2020

      Hi Debbie, I am also GF and made this pie crust recipe using a multi-purpose GF flour (I believe it was cup4cup) and it turned out amazing!

      Reply

  • Denise
    October 28, 2020

    I’ve been experimenting with several recipes since Covid hit. There’s something about pie. I’ve even made a 100 year old crust recipe but it didn’t hold a candle to yours. WOW! The only thing I did different is a did all the butter cutting in a stand mixer instead of the food processor because I wanted bigger chunks for bigger flakes. It turned out amazing. It’s my new go to.

    Reply

    • Natasha's Kitchen
      October 29, 2020

      That is awesome! So glad you enjoyed this pie crust recipe. I hope you love every recipe that you try, Denise!

      Reply

      • Sharon
        October 31, 2020

        Can you use Himalayan salt?

        Reply

        • Natashas Kitchen
          October 31, 2020

          Hi Sharon, I have not tested this with Himalayan salt to advise.

          Reply

  • sue
    October 28, 2020

    I so very much enjoy your videos and the receipts are wonderful. Thank you

    Reply

    • Natasha's Kitchen
      October 28, 2020

      I’m glad to hear that, Sue. Thank you for always watching!

      Reply

  • Karen Henderson
    October 27, 2020

    Natasha,

    I’ve failed at pie crusts my entire life. I’d given up- just stuck to store bought. However, I now live in Italy where store bought pie crusts aren’t so good. Yesterday I tried your recipe and it was delicious! The crimping was a bit wonky on one area, but otherwise it was crimped. My husband is raving. I bet there will be more pies in our house soon. Thanks!!

    Reply

    • Natasha's Kitchen
      October 27, 2020

      So wonderful to hear that, Karen! Yay! I’m so glad you and your husband loved this pie crust recipe. Thank you for your awesome feedback.

      Reply

  • Patricia
    October 26, 2020

    Can you use whole wheat pastry flour for pie crusts?

    Reply

    • Natasha
      October 26, 2020

      Hi Patricia, 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

  • Cathy Jackson
    October 26, 2020

    Natasha,

    Can you cut the recipe in half to make only one crust?

    Reply

    • Natashas Kitchen
      October 26, 2020

      Hi Cathy, yes, you can halve or save the rest for another time in the freezer.

      Reply

  • Sandra Schaaf
    October 26, 2020

    Hi Natasha I do not have a large food processor (just a small one) so could I use a countertop mixer or make in small batches in the small food processor?

    Reply

    • Natashas Kitchen
      October 26, 2020

      Hi Sandra, small batches may work, You can use a pastry cutter also 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

  • Julie Kirsebom
    October 26, 2020

    If I dont have a food processor do you have advise?

    Reply

    • Natashas Kitchen
      October 26, 2020

      Hi Julie, 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

      • Hannah
        November 4, 2020

        I don’t have a pastry cutter, can I use a blender or do it by hand?

        Reply

        • Natasha
          November 4, 2020

          Hi Hannah, we use a food processor which is the easiest way, but you can also use two knives to cut the butter into the flour – it just takes a little more time and effort.

          Reply

  • Donna Haley
    October 25, 2020

    Wish you had a cook book. I have cooked alt of your recipes. Everyone loves!

    Reply

    • Natasha's Kitchen
      October 25, 2020

      That’s so nice of you to share that with us, thank you, Donna. I am currently working on a cookbook so watch out for it.

      Reply

      • Gail Scher
        November 13, 2020

        Can’t wait for your cook book.. Love your videos. I have been cooking and saving recipes for over fifty years from family, friends, etc. Yours are an excellent addition!

        Reply

  • Fred St Pierre
    October 25, 2020

    how can you make your easy pie recipe without a food processor? I NEVER REALLY NEEDED ONE. DONT WANT TO BUY ONE JUST FOR THE CRUST BUT I REALLY WANT TO TRY IT.

    Reply

    • Natasha's Kitchen
      October 25, 2020

      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

  • Kat
    October 24, 2020

    Is there a certain amount of time I have to wait after taking the crust out of the fridge to roll it out? Thanks,

    Reply

    • Natasha
      October 26, 2020

      Hi Kat, we usually take it out about 30 minutes before rolling to allow it to soften up a little bit for easier rolling.

      Reply

  • Hilary André
    October 24, 2020

    I’m in Yorkshire in the UK. I’ve just watched your chicken pot pie recipe and followed the link for the crust. Do you add sugar to the pie pastry for a savoury pie? It looks very flaky – can’t wait to try it.

    Reply

    • Natashas Kitchen
      October 24, 2020

      Hi Hilary, we did not add sugar to this recipe.

      Reply

  • Caroline
    October 21, 2020

    Hi Natasha,

    Is your all purpose flour the same as our plain flour here in England? We have self raising flour as well for cakes etc. Usually you say in some of your recipes that you add baking soda to your all purpose flour but very confused to which one this refers to in the UK. By the way, just made a batch of your chocolate chip cookies and they are yummy. They did come out a little too large probably down to my ice-cream scoop being too big. Will have to get a smaller one.

    Reply

    • Natashas Kitchen
      October 21, 2020

      Hi Caroline, I can’t say for sure but it sounds like it would be plain flour. I hope that is helpful.

      Reply

  • Robin
    October 19, 2020

    I made the apple pie yesterday! It tastes amazing!! I rarely make my own crust because it’s just easier to buy ready made crust. BUT…I am now hooked on this recipe and will always make my own crust! What a difference it makes. The filling is absolutely delicious! A bit time consuming to make this pie, but worth it. Love your recipes and videos!!! Thank you!

    Reply

    • Natashas Kitchen
      October 19, 2020

      You’re welcome, Robin! I’m so happy you enjoyed this recipe!

      Reply

  • Ilo
    October 16, 2020

    This crust looks so easy and delicious. Do you think it would work with a gluten free flour (1 for 1 mix)?

    Reply

    • Natasha
      October 16, 2020

      Hi, I honestly haven’t experimented with that substation so I’m not sure.

      Reply

  • Jan
    October 12, 2020

    This is the first time to make pie crust and I am 68 years old. I bake alot of Cream Cheese cakes, cookies but never a pie. Today is our Thanksgiving and my partner wanted pumpkin pie , not bought but made. She was the one that gave me your recipe. I have nothing but good things to say about this. The recipe was easy to follow, easy to prepare and was not as hard as I thought. The pie crust turned out amazing and was easy to roll out. I can’t thank you enough. We will try the apple pie next. We love your videos, and find them easy to follow… Thanks again !! Jan

    Reply

    • Natashas Kitchen
      October 12, 2020

      That’s so great! Thank you so much for sharing that with me Jan!

      Reply

  • Anna Paola
    October 11, 2020

    I just found your videos on Youtube. I am so happy I found this recipe and can’t wait to try it. I just have one question: the recipe states to keep the dough in the fridge one hour before putting together the pie of your choice. From the comments I gather this is to firm up the dough and that this is at least one hour before we add the pie filling. I was wondering, how long can we keep this dough in the fridge for and is it freezable? or just best to make fresh when needed?

    Reply

    • Natasha
      October 12, 2020

      Hi Anna, see the section above titled: “Can I make Pie Dough in Advance?”

      Reply

  • Tara
    October 8, 2020

    Hi Natasha,

    We love your recipes and look forward to your videos! We made this recipe with the your apple pie. It was a big hit!!!
    A suggestion – pumpkin pie…

    Thanks!

    Reply

    • Natasha's Kitchen
      October 9, 2020

      That is so awesome! Thank you so much for sharing your wonderful feedback with us. Noted on your suggestion too, I’ll add that to the list.

      Reply

  • Lorie Walker
    October 8, 2020

    Hello Natasha!
    I love your videos and recipes!!
    I look forward to trying this pastry recipe. My Mom always made pastry for us when she visited and we were always afraid to try to make ourselves! I have tried unsuccessfully but am ready to again!!

    One question I wondered about was the salt. I read where you said you could use regular salt instead of Sea Salt. I have both fine ground Celtic sea salt (grey) and a courser grey sea salt. Are these the same as you use. I honestly don’t use it for much so not sure about baking with it. Why do you prefer to use Sea salt to regular? Thank you!

    Reply

    • Natasha
      October 8, 2020

      Hi Lorie, I haven’t tried grey salt. I assume it would work. Regular white fine Sea salt is just what we like to buy and use in all of our cooking.

      Reply

  • Diana Yarusinski
    October 4, 2020

    Your presentation is enjoyable to watch and the recipes are great. Thank you for all the details too!

    Reply

    • Natashas Kitchen
      October 5, 2020

      Thank you for that wonderful compliment!

      Reply

  • Karen Carson
    October 4, 2020

    Can you make this recipe if you don’t have a food processor?

    Reply

    • Natashas Kitchen
      October 5, 2020

      Hi Karen, a food processor works best because it cuts the butter into the flour without overmixing. If you mix in a blender, it will more than likely over mix and the result would not be the same. Another thing you can use is a pastry blender but other than that I’m not sure how you would do it.

      Reply

  • Tiffany
    October 2, 2020

    Hi Natasha, this looks awesome! How can I adjust the recipe for a 10.4 in pie dish?

    Reply

    • Natashas Kitchen
      October 3, 2020

      Hi Tiffany, I haven’ tested this in a 10.4 pie dish but I bet that could work! You would need to roll the dough out slightly more. I hope you love this recipe!

      Reply

  • Roberta Kline
    September 28, 2020

    i WILL BE TRYING THIS RECIPE TOMORROW , GOING TO MAKE A COUPLE OF MEAT PIES. THANK YOU.

    Reply

    • Natashas Kitchen
      September 28, 2020

      I hope you love this recipe, Roberta! We look forward to your feedback!

      Reply

  • Loren
    September 28, 2020

    Hi Natasha

    Thank you for your amazing recipes

    In the videos I don’t see you blind bake your pie crust.
    Is this step necessary for your apple pie ?

    Also, if you blind bake it, would you flute the base before hand and would the lattice still stick the the partially baked base ?

    Reply

    • Natashas Kitchen
      September 28, 2020

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

      Reply

  • Analise
    September 26, 2020

    Hi Natasha 🙂 I’m made your pie crust but while in the food processor it came together with just the butter. Was afraid to add water because it was too soft. Does it harden in the refrigerator ? Thanks

    Reply

    • Natasha
      September 26, 2020

      Hi Analise, if it came together with just butter that usually indicates overmixing. You want to stop mixing when you see pea-sized crumbles. It does firm up in the fridge. Also see our post on how we measure ingredients for baking which may help.

      Reply

  • Lena
    September 21, 2020

    Hey Natasha would it work with margarine or does it have to be butter?

    Reply

    • Natashas Kitchen
      September 21, 2020

      Hi Lena, I haven’t tested this with margarine to advise. If you experiment I would love to know how you like that.

      Reply

  • Kathy
    September 18, 2020

    How much flour?

    Reply

    • Natasha
      September 18, 2020

      Hi Kathy, please see the exact measurements in the print-friendly recipe card.

      Reply

  • Brian Young
    September 17, 2020

    I made the apple pie with best filling ever. When rolling the butter crust, it was difficult to move outwards with the rolling pin without the edges cracking and spreading apart. What can I add more off while mixing to prevent this from occurring? More Butter?

    Reply

    • Natashas Kitchen
      September 17, 2020

      Hi Brain, without being there it is hard to say. I do recommend checking our post on measuring to be sure the dry ingredients were measured accurately. Also, make sure to follow our tips and steps. If anything was altered in this recipe that could cause things like this also.

      Reply

  • Elizabeth Miracola
    September 15, 2020

    Hi Natasha, I made an apple pie with this pie crust, the flavors were amazing!! However the crust started to burn on top not even halfway through cooking so i covered with foil until cooked. after it cooled the crust broke every time I sliced a piece. Why is this?

    Reply

    • Natashas Kitchen
      September 16, 2020

      Hi Elizabeth, I haven’t had that experience but it could be due to over baking.. I’m glad you thought of the foil idea but I’m curious if your oven needs to be calibrated or if the pie was too close to the top of the oven?

      Reply

  • Krizzia Garcia
    September 11, 2020

    can i use salted butter?will it affect the texture of the pie crust?

    Reply

    • Natasha's Kitchen
      September 11, 2020

      Hi Krizzia, I use unsalted butter for baking not only because I can control the salt content but salted butter has additional moisture in it compared to unsalted. I think this would still work with salted butter but you would want to omit the salt. I hope you love this pie crust recipe!

      Reply

  • Summer
    September 10, 2020

    Hi! I would like to make your apple pie. Is this crust better or the cream cheese crust recipe you posted? What is better suited for apple pie? Whats thhe difference in texture and taste between both crusts? Thanks!!

    Reply

    • Natasha
      September 11, 2020

      HI Summer, this is the one that I use most (the all-butter crust). I find it easier to work with and this is my go-to for apple pie.

      Reply

  • Trina
    September 9, 2020

    Would this work well with cup for cup gluten free flour?

    Reply

  • Margaret Robinson
    September 8, 2020

    I love all your recipes Natasha .! WEveryone I have made …a success esp. the pastry .However have asked for the the ” freebie” to no avail.So I will try once more An hopefully be successful

    Reply

    • Natasha's Kitchen
      September 8, 2020

      Thanks for your great feedback, Margaret. What freebie are you referring to?

      Reply

  • Darla McGuire
    August 20, 2020

    I stopped making pie crust along time ago, but I love your recipes and can’t wait to try this with your apple pie recipe.
    Would using Irish butter be okay for this pie crust?

    Reply

    • Natashas Kitchen
      August 20, 2020

      Hi Darla, I haven’t tested this with Irish Butter specifically but I bet that could work!

      Reply

  • EMILIE FEDOROV
    August 3, 2020

    I swore off making any pie crusts for 30+ years due to an epic fail in my younger years. Now, finally….I’m ready to try this one…no shortening, no vodka (as some recipes suggest), etc. I’ll let you know! Thanks for the inspiration!

    Reply

    • Natashas Kitchen
      August 3, 2020

      I hope you love this recipe, Emilie!! We look forward to your feedback!

      Reply

      • Jeni
        August 29, 2020

        Hi Natasha, can i use the pie crust the next day?

        Reply

        • Natashas Kitchen
          August 29, 2020

          Hi Jeni, yes this does refrigerate well and that should work. I usually keep it refrigerated as a disk until needed and it does work well for savory pies as well. It refrigerates well for about 3 days.

          Reply

  • ALYSSA BRENNAN
    August 1, 2020

    I always have a hard time with pie crusts, but i followed this receipe to a T and it was amazing!

    Reply

    • Natashas Kitchen
      August 1, 2020

      I’m so glad Alyssa! Thank you for that great review!

      Reply

  • Akash
    July 25, 2020

    Thank you. The crust came out perfect – the texture, crisp everything.

    Reply

  • Riya Mathew
    July 14, 2020

    Are there any substitutes for sea salt?

    Reply

    • Natasha
      July 14, 2020

      Just regular salt will work. We always use sea salt so it shows up in my recipes.

      Reply

  • Rose
    July 10, 2020

    I don’t have a pie pan. Can I use a cast iron to make it.

    Reply

    • Natashas Kitchen
      July 10, 2020

      Hi Rose, I have not tested this in a pie pan to advise. If you experiment please let me know how you like that.

      Reply

  • Jessica
    July 8, 2020

    Hi, Natasha! I’ve tried a lot of your recipes and they are absolutely amazing. I just wanted to ask: can I use 1 1/2 sticks of butter instead of 2? I want to reduce the amount of fat. Also, I don’t own a food processor so is it possible to do it by hand? I didn’t try the recipe but I just wanted to make sure it works.

    Reply

    • Natasha
      July 9, 2020

      Hi Jessica, I would not recommend modifying the butter without reducing the entire recipe otherwise it won’t form correctly. You can use a pastry cutter to cut the butter into the flour.

      Reply

  • Lynda
    July 5, 2020

    Hi Natasha in your pie crust why do you use all butter instead of shortening and butter mix, lynda thank you I have always use a blend wonder if this is just as flakey suggestion welcomed please

    Reply

    • Natashas Kitchen
      July 6, 2020

      Hi Lynda, I haven’t experimented with shortening in this specific recipe so I’m not sure what other modifications would need to be made. I wish I could be more helpful with your question.

      Reply

  • Julianne
    July 3, 2020

    We made the apricot pie last night and it was so delicious! I lean towards more tart desserts and this was spot on. Some of our apricots also weren’t super ripe so that could be part of it too. Clearly I am more than ok with that! The recipe was super easy. I love the simplicity of the ingredients. With our apricot tree we will be making this again!

    Reply

    • Natashas Kitchen
      July 3, 2020

      I’m so glad you enjoyed this recipe, Julianne!

      Reply

  • bridgette wood
    July 2, 2020

    Natasha, If I don’t have a food processor can I use a pastry cutter for the butter crust for the cherry pie? Thank you for sharing!

    Reply

    • Natashas Kitchen
      July 2, 2020

      Hi Bridgette! That should work! It will take longer but will work well.

      Reply

  • Julio
    June 30, 2020

    Hello Ma’am,
    We dont have a food processor we only have a ninja blender. Any advice on how to do it right with a blender? Also also, we only have half the cherries right now as we are doing it. Could it still work with only half the amount? Thank you kindly 🙂

    Reply

    • Natasha
      June 30, 2020

      Hi Julio, if you are looking to make a cherry pie, I would suggest swapping out the fruit with a different berry or sliced stone fruit (like apricots for example). The flavor combination of our Apricot Cherry Galette was great.

      Reply

  • Lorraine Leventis
    June 23, 2020

    Can I use the crust dough immediately without refrigerating it.?

    Reply

    • Natasha's Kitchen
      June 24, 2020

      I would recommend you to refrigerate it for at least 1 hour.

      Reply

  • Andrea
    June 10, 2020

    is using wax paper instead of plastic wrap okay ?

    Reply

    • Natasha
      June 11, 2020

      Hi Andrea, I typically avoid wax paper because it can melt at higher temperatures and even catch fire. I would stick with parchment.

      Reply

  • Laurie Crisp
    June 6, 2020

    I have just read your piecrust recipe and am going to try but wish you had included the cooking temperature and time for single crust. Can’t wait to try it.

    Reply

  • kaaylasids
    May 28, 2020

    hi i just wanted to ask, in my dough 4 tbsp was making them already sticky should i be worried?

    Reply

    • Natasha
      May 29, 2020

      Hi, if the dough stays together when you pull it into a disk, I would stop adding water. It depends on how things are measured but the texture of the dough is the best indicator.

      Reply

      • Sumbul
        August 29, 2020

        Dear Natasha I followed the exact recipe but maybe due to climate difference my dough came out of the processor looking smooth and kneaded! So it looks like my butter is fully mixed in the dough already. I have put it in the fridge but I am worried about the difference in texture! What can I do to ensure the perfect flaky crust?

        Reply

        • Natasha
          August 29, 2020

          Hi, overprocessing will incorporate the butter too much. The dough should still work, but make sure to process until you see the visual cues as shown in the recipe video next time for the best flaky crust results.

          Reply

  • Alesya
    May 24, 2020

    Hi when you say two sticks of butter, do you mean the regular sticks that are 8 tablespoons? Your sticks of butter look bigger. Thanks

    Reply

    • Natasha's Kitchen
      May 25, 2020

      Hello Alesya, here’s the measurement in grams 226.8 g COLD unsalted butter (2 sticks)

      Reply

  • Tina Silvey
    May 22, 2020

    I love your fb videos. Your cooking looks clean, simple, on hand ingredients, fun, and delicious. I will be making your apple pie, (My husbands fav). Thank you so much for sharing your recipes. #4everfan!

    Reply

    • Natashas Kitchen
      May 23, 2020

      Hi Tina, that’s just awesome!! Thank you for sharing your wonderful review with us!

      Reply

      • Sophia
        June 10, 2020

        Hi there! I just made the apricot pie using the flaky pie recipe and did everything as instructed, however the bottom of my pie was soggy and seemed undercooked. How can I avoid this for my next pie? I have peaches almost ready to be picked and want to make a peach pie! I was hoping for that crunchy flaky bite. I did the lattice topping and it came out perfect! Than you!

        Reply

        • Natashas Kitchen
          June 10, 2020

          Hi Sophia, did you pre-cook the pie crust for 15 mins before adding filling? That is best to avoid a soggy crust from the fillings added to it.

          Reply

          • Janet Johnson
            June 11, 2020

            What temp and for how long do you cook the crust before you put the apricots in?

          • Natasha
            June 11, 2020

            I would go with the pre-bake instructions above.

  • Rose
    May 22, 2020

    Hi Natasha

    can I make the pie and freeze it to bake it at a later date?

    Reply

    • Natashas Kitchen
      May 22, 2020

      Hi Rose, you can freeze this recipe, it is best to freeze before baking vs after if you plan on doing that. Freezing after will cause the dough to be tougher.

      Reply

  • McKenna
    May 21, 2020

    I have a question: is there any way to make this pie crust without a food processor or pastry blender?

    Reply

    • Natasha's Kitchen
      May 21, 2020

      Hi a food processor works best because it cuts the butter into the flour without overmixing. If you mix in a blender, it will more than likely over mix and the result would not be the same. Another thing you can use is a pastry blender but other than that I’m not sure how you would do it.

      Reply

      • Carol
        May 22, 2020

        You can use two knives in a crisscross manner to cut the fat into the flour

        Reply

  • Salvina Debono
    May 21, 2020

    Hi Natasha
    Never put a comment before but I make a lot of your recipes. Can I use this dough for a ricotta pie, and since I am going to put another layer of dough on top, do I bake the bottom layer before the filling. Thank you

    Reply

    • Natashas Kitchen
      May 22, 2020

      Hi Salvina, I have not tested that to advise. If you experiment, please let me know how you like this recipe.

      Reply

  • Dave Shepherd
    May 15, 2020

    Your recipe looks scrumptious however I like to add about half as much nutmeg as cinnamon to my pies because I simply love the slight flavor variation. What do you think about that and would it change the preparation and timing to do this? Also I sometimes add a few drops of almond extract.

    Reply

    • Natashas Kitchen
      May 15, 2020

      HI Dave, that may work, If you experiment, let me know how you liked the recipe.

      Reply

  • Dominique Mondragon
    May 13, 2020

    Hi Natasha, Can i put this in the freezer to shorten the resting time?

    Reply

    • Natasha
      May 14, 2020

      Hi, I would still recommend refrigerating so it chills evenly all the way through otherwise the edges will be difficult to roll out while the inside won’t be as firm if you freeze.

      Reply

  • Gale Melton
    May 13, 2020

    If you do t have a food processor can you u a fork or your hands?

    Reply

    • Natashas Kitchen
      May 13, 2020

      Hi Gale, a food processor works best because it cuts the butter into the flour without overmixing. If you mix in a blender, it will more than likely overmix and the result would not be the same. Another thing you can use is a pastry blender.

      Reply

  • Simone
    May 7, 2020

    Can this pie crust stay in the fridge overnight?

    Reply

    • Natasha's Kitchen
      May 8, 2020

      Hi Simone, yes this does refrigerate well. I usually keep it refrigerated as a disk until needed and it does work well for savory pies as well. It refrigerates well for about 3 days.

      Reply

  • HEIDY DELGADO
    April 26, 2020

    NATASHA, YOU´VE BEEN A REAL BLESSING THIS DAYS OF SOCIAL DISTANCING, I HAVE COOKED MANY OF YOUR RECIPES AND I HAVE EVEN OVERCOME MY FEAR OF ATTEMPTING MAKING PIE CRUST…SO FAR, I´VE MADE 3 APPLE PIES (WITH YOUR CRUST AND FILLING) AND 1 APRICOT PIE WITH IT´S OWN CREAM CHEESE CRUST!!! THANK YOU FOR MAKING EVERYTHING LOOK SO YUMMY AND EASY…SALUDOS DESDE GUATEMALA.

    Reply

    • Natasha's Kitchen
      April 27, 2020

      Wow that is awesome! I am happy that you loved the pies that you tried.

      Reply

      • beth ragland
        May 24, 2020

        Hi Natasha and Greetings.You have saved my life. I am a law student and I accidently ran into your page. I have used a lot of your receipes and love all of them.My fiancée said I did not know you knew how to cook.(Our Secret, Natasha.} When I have time I go back and watch your shows. Thank you for sharing. Blessings to you and your family.

        Reply

        • Natasha's Kitchen
          May 24, 2020

          Hello Beth, that is so inspiring thank you so much for sharing that with us. I’m glad that you have learned a lot from my recipes!

          Reply

  • Noelene Cooper
    April 26, 2020

    Would really like a recipe for a meat pie. Plus dough.🤗

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Hello Noeleene, I don’t have that recipe yet but thanks for your suggestion!

      Reply

      • CARIDAD SALES
        May 7, 2020

        Yes, Natasha, please…Empanada dough for baking, pls!! Thank you. You are a great teacher. Love all your recipes.

        Reply

        • Natashas Kitchen
          May 7, 2020

          Thank you for that suggestion Caridad!

          Reply

  • N. Law
    April 21, 2020

    Hi Natasha, Thank you for your wonderful recipes. I don’t usually leave reviews but this time I think it is a must. My family and I love your pie recipe. The crust and the filling is by far the best. Its flaky and not over sweet. I have been trying out other recipes for the past 3 weeks and yours in my opinion is the BEST. This will be the one and only pie recipe I will be using from now on. Thanks for sharing.

    Reply

    • Natasha's Kitchen
      April 21, 2020

      You are very welcome. Thank you also for leaving a wonderful review about this recipe, I am so happy to know that you loved it so much!

      Reply

      • Yasmin Kapur
        May 6, 2020

        Do v need to bake the pie crust for 15 mins before adding filling

        Reply

        • Natashas Kitchen
          May 6, 2020

          Hi Yasmin, yes, that is best to avoid a soggy crust from the fillings added to it.

          Reply

  • Eleni
    April 19, 2020

    I made this last night along with your apple pie recipe. It was REALLY good! The crust was buttery and flaky, way better than store bought!
    I did really struggle though. When I took out my crusts they were really hard and when I tried to roll them, they came apart and were just a pile of crumbs. I had to patch it all together. Luckily this recipe is really forgiving. Any tips? Do I have to thaw the crust a bit when it comes out the refrigerator or did I use too much flour?

    Reply

    • Natasha
      April 19, 2020

      Hi Eleni, thank you for sharing the details of the issue. It sounds like it either needed a little more time on the counter before rolling (or it was refrigerated too long), but you can leave it on the counter a little longer until it is easier to roll out. Also, it could just have needed slightly more liquid (especially if the disk wasn’t holding together well when you refrigerated it initially).

      Reply

  • Bob Smith
    April 19, 2020

    Can I use my hands instead of a food processor?

    Reply

    • Natasha
      April 19, 2020

      Hi Bob, using your hands isn’t ideal because it warms up the dough where you want the butter to remain cold. The butter should be cut into the flour so it is best to use either a food processor or a pastry cutter.

      Reply

  • Jen
    April 18, 2020

    Hi Natasha,
    Can i use this recipe for a chicken pot pie crust?

    Reply

    • Natasha
      April 19, 2020

      Hi Jen, I haven’t tested it for a chicken pot pie but I imagine it would work fine since it’s not a sweet crust.

      Reply

      • Rebecca
        April 21, 2020

        How long should i put the pie in for?

        Reply

        • Natashas Kitchen
          April 21, 2020

          Hi Rebecca, we have the notes for the pie crust in the recipe. The timing for a full pie depends on what kind of filling you are using.

          Reply

      • Susan
        April 26, 2020

        Hi..
        I use this recipe regularly for chicken pot pie and the only change I make is I decrease the sugar to 1 teaspoon. It comes out fabulous every time! I just made it last week and the other half of the dough I will use for a quiche. It really is the best!

        Reply

        • Natasha's Kitchen
          April 27, 2020

          Thanks for sharing that with us, Susan. It’s lovely to know that you really loved this recipe!

          Reply

  • Jenna
    April 18, 2020

    Can this recipe be halved?

    Reply

    • Natashas Kitchen
      April 18, 2020

      Hi Jenna, you can always halve or save the rest for another time in the freezer.

      Reply

  • Marie Torget
    April 13, 2020

    I live at 5000 feet elevation in AZ. Baking has been a challenge. My current pie crust recipe is hit or miss ; dry out making it difficult to roll it out. If I add more water it get tough. Would I use the same proportions of ingredients for this lovely looking pie crust?

    Reply

    • Natasha's Kitchen
      April 13, 2020

      Hello Marie, you can check out some of the tips that we use here for High Altitude Baking.

      Reply

  • Julija
    April 1, 2020

    Hello, can you post measurements in grams and milliliters for your European fans. Greetings from Croatia

    Reply

    • Natashas Kitchen
      April 1, 2020

      Hi Julija! We are doing our best to add that to all of our recipes as you can imagine it is a time-consuming process. You may find this post on measuring helpful meanwhile.

      Reply

      • Julijana
        April 2, 2020

        Thank you ! Your recipe is perfect, i try it and everybody LOVED the apple pie.

        Reply

        • Natasha's Kitchen
          April 2, 2020

          So great to hear that everyone loved it!

          Reply

          • Julijana Ruzic
            May 23, 2020

            Thank you for metric measurement

          • Natashas Kitchen
            May 23, 2020

            You’re welcome!

  • James Craw
    March 30, 2020

    I’m looking to make hand pies and the recipe says to use 1lbs prepared pie dough. About how much does this make?

    Reply

    • Natashas Kitchen
      March 31, 2020

      Hi James. I wish I chad measured it that way. It does make enough for a regular-sized pie.

      Reply

      • rob
        May 18, 2020

        This recipe made enough for 3 crusts.

        Reply

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