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.
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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.
How to Make Homemade Pie Crust in 4 Easy Steps:
- Measure flour correctly then in a food processor, pulse together flour, sugar and salt.
- Add COLD diced butter and pulse until coarse crumbs and some pea-sized pieces form.
- 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.
- 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 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!).
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 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.
*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:
- Perfect Peach Pie – So juicy good and strikingly beautiful
- Plum Pie – with an unexpected crust that couldn’t be easier!
- Apple Pie Recipe – with the best filling
- How to Make a Lattice Pie– it’s surprisingly easy
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
Ingredients
Ingredients for Butter Pie Crust Dough Recipe:
- 2 1/2 cups all-purpose flour plus more to dust, *measured correctly
- 1/2 Tbsp granulated sugar
- 1/2 tsp sea salt
- 1/2 lb COLD unsalted butter (2 sticks) diced into 1/4" pieces
- 7 Tbsp ice water (7 to 8 Tbsp)
Instructions
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Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
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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.
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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.
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This recipe was adapted from the Joy of Cooking and The Bon Appetit Cookbook. They are both amazing general reference books that I have had in my kitchen for years. Highly recommend!
Now go forth and make homemade pie. You can DO THIS!!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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).
I’m so happy to hear you’re enjoying our recipes, Sanya!
Why do you need to put the pie crust in the refrigerator before rolling it out? Love your videos and recipes.
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
Would I leave out the sugar if I’m making a savory pie, like chicken pot pie?
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
Would the pie crust still be good if it’s been in the fridge for more than 3 days?
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.
How to cook pie crust ?
Hi Rick, you may check the How to Pre-bake Pie Crust (Blindbake) portion in the recipe.
how do I cook the crust?
Hi Rick, please check the tips on how to Pre-bake the crust, it is in the recipe.
What can I use if I do t have a good processor?
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.
Loved it! Great recipe! One of the best pie crusts I have made and tasted!! Thank you!
You’re welcome! I’m so happy you enjoyed it!
So it’s a 1/2 pound of butter not 1/2 cup? So four sticks of butter??
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!
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.
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!
You’re welcome! I’m so happy you enjoy our recipes!
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
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.
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.
I hope you love this recipe Keiba!!
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.
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!
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 😘😘😘
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!
What will happen if i did kneed the dough?
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.
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?
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.
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!
That’s just awesome Amber! Sounds like you found a family favorite!
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!
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!
I followed the pie crust directions but after refrigerating it, the dough is crumbly & falling apart – what I’m I doing wrong??
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.
Can you freeze the other pie crust that you don’t need right away?
Hi Melissa, yes you definitely can freeze the other pie crust for future use.
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?
Hi Sofia, please refer to the recipe as we sometimes amend and update it.
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?
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.
Thanks! I made your apple pie and this crust and it came out absolutely amazing!
Perfect! Thank you so much for your awesome feedback.
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?
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.
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?
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.
What size food processor should I use? Will a 8 cup food processor be too small?
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.
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
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.
In the food processor, do you use the sharp, medal blade or the dough blade?
Hi Elizabeth, I use the sharp metal blade to cut the butter into the flour.
Hi Natasha I love your recipes. I been coked especially lasagna.
Thank you, Ana. I hope that you will love every recipe that you will try from Natashas Kitchen.
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 🙂
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.
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!
You’re welcome and I’m glad you loved the pie!
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?
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.
I’m looking for recipe, Crescent Dough Cherry Pie/Cobbler…I hope you can help, Thank You in advance!!
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.
Thank You Natasha!!!
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
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.
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
Hi Debbie, I would go off of the written recipe.
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!
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.
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.
Thanks for sharing that with us, Lina. Useful tip!
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!
That’s so sweet of you. Thank you so much for your kind words and support. We appreciate it!
Making lemon meringue pie. How long do I bake for cooled baked crust at what temperature?
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.
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
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.
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!
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.
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?
HI Manana, it sounds like maybe there is too much flour added if it seems dry. I highly recommend reviewing our post on how we measure ingredients.
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!
I’m so happy you enjoyed that. Thank you for sharing that with us!
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??
Hi Regan, see the section above titled – “what if my dough is too hard?”
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.
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!
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!
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!
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?
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.
Hey natasha perfect ur recipe i try more so iask wts deffarent powder sugay& icing suger
Hi Rizna, powdered sugar and icing sugar are essentially the same thing.
Recipe for pie crust. You didn’t give amounts of flour, or butter to be used.
Hello Better, everything is stated in the recipe. You may click this recipe directly to get the ingredients.
allso” l Like you pie Dough👍❤️
Thank you!
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!!
That’s just awesome! Thank you for sharing your wonderful review!
If I poke holes in the crust after blind baking won’t the pie juices seep out during baking ?
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.
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?
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.
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!
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.
That is awesome! So glad you enjoyed this pie crust recipe. I hope you love every recipe that you try, Denise!
Can you use Himalayan salt?
Hi Sharon, I have not tested this with Himalayan salt to advise.
I so very much enjoy your videos and the receipts are wonderful. Thank you
I’m glad to hear that, Sue. Thank you for always watching!
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!!
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.
Can you use whole wheat pastry flour for pie crusts?
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.
Natasha,
Can you cut the recipe in half to make only one crust?
Hi Cathy, yes, you can halve or save the rest for another time in the freezer.
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?
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.
If I dont have a food processor do you have advise?
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.
I don’t have a pastry cutter, can I use a blender or do it by hand?
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.
Wish you had a cook book. I have cooked alt of your recipes. Everyone loves!
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.
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!
Thank you so much Gail for that thoughtful feedback.
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.
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.
Is there a certain amount of time I have to wait after taking the crust out of the fridge to roll it out? Thanks,
Hi Kat, we usually take it out about 30 minutes before rolling to allow it to soften up a little bit for easier rolling.
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.
Hi Hilary, we did not add sugar to this recipe.
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.
Hi Caroline, I can’t say for sure but it sounds like it would be plain flour. I hope that is helpful.
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!
You’re welcome, Robin! I’m so happy you enjoyed this recipe!
This crust looks so easy and delicious. Do you think it would work with a gluten free flour (1 for 1 mix)?
Hi, I honestly haven’t experimented with that substation so I’m not sure.
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
That’s so great! Thank you so much for sharing that with me Jan!
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?
Hi Anna, see the section above titled: “Can I make Pie Dough in Advance?”
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!
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.
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!
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.
Your presentation is enjoyable to watch and the recipes are great. Thank you for all the details too!
Thank you for that wonderful compliment!
Can you make this recipe if you don’t have a food processor?
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.
Hi Natasha, this looks awesome! How can I adjust the recipe for a 10.4 in pie dish?
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!
i WILL BE TRYING THIS RECIPE TOMORROW , GOING TO MAKE A COUPLE OF MEAT PIES. THANK YOU.
I hope you love this recipe, Roberta! We look forward to your feedback!
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 ?
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.
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
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.
Hey Natasha would it work with margarine or does it have to be butter?
Hi Lena, I haven’t tested this with margarine to advise. If you experiment I would love to know how you like that.
How much flour?
Hi Kathy, please see the exact measurements in the print-friendly recipe card.
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?
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.
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?
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?
can i use salted butter?will it affect the texture of the pie crust?
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!
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!!
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.
Would this work well with cup for cup gluten free flour?
Hi Trina, I haven’t tested this using gluten-free flour.
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
Thanks for your great feedback, Margaret. What freebie are you referring to?
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?
Hi Darla, I haven’t tested this with Irish Butter specifically but I bet that could work!
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!
I hope you love this recipe, Emilie!! We look forward to your feedback!
Hi Natasha, can i use the pie crust the next day?
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.
I always have a hard time with pie crusts, but i followed this receipe to a T and it was amazing!
I’m so glad Alyssa! Thank you for that great review!
Thank you. The crust came out perfect – the texture, crisp everything.
I’m so happy you loved the pie crust recipe!
Are there any substitutes for sea salt?
Just regular salt will work. We always use sea salt so it shows up in my recipes.
I don’t have a pie pan. Can I use a cast iron to make it.
Hi Rose, I have not tested this in a pie pan to advise. If you experiment please let me know how you like that.
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.
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.
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
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.
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!
I’m so glad you enjoyed this recipe, Julianne!
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!
Hi Bridgette! That should work! It will take longer but will work well.
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 🙂
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.
Can I use the crust dough immediately without refrigerating it.?
I would recommend you to refrigerate it for at least 1 hour.
is using wax paper instead of plastic wrap okay ?
Hi Andrea, I typically avoid wax paper because it can melt at higher temperatures and even catch fire. I would stick with parchment.
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.
hi i just wanted to ask, in my dough 4 tbsp was making them already sticky should i be worried?
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.
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?
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.
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
Hello Alesya, here’s the measurement in grams 226.8 g COLD unsalted butter (2 sticks)
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!
Hi Tina, that’s just awesome!! Thank you for sharing your wonderful review with us!
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!
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.
What temp and for how long do you cook the crust before you put the apricots in?
I would go with the pre-bake instructions above.
Hi Natasha
can I make the pie and freeze it to bake it at a later date?
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.
I have a question: is there any way to make this pie crust without a food processor or pastry blender?
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.
You can use two knives in a crisscross manner to cut the fat into the flour
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
Hi Salvina, I have not tested that to advise. If you experiment, please let me know how you like this recipe.
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.
HI Dave, that may work, If you experiment, let me know how you liked the recipe.
Hi Natasha, Can i put this in the freezer to shorten the resting time?
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.
If you do t have a food processor can you u a fork or your hands?
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.
Can this pie crust stay in the fridge overnight?
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.
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.
Wow that is awesome! I am happy that you loved the pies that you tried.
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.
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!
Would really like a recipe for a meat pie. Plus dough.🤗
Hello Noeleene, I don’t have that recipe yet but thanks for your suggestion!
Yes, Natasha, please…Empanada dough for baking, pls!! Thank you. You are a great teacher. Love all your recipes.
Thank you for that suggestion Caridad!
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.
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!
Do v need to bake the pie crust for 15 mins before adding filling
Hi Yasmin, yes, that is best to avoid a soggy crust from the fillings added to it.
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?
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).
Can I use my hands instead of a food processor?
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.
Hi Natasha,
Can i use this recipe for a chicken pot pie crust?
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.
How long should i put the pie in for?
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.
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!
Thanks for sharing that with us, Susan. It’s lovely to know that you really loved this recipe!
Can this recipe be halved?
Hi Jenna, you can always halve or save the rest for another time in the freezer.
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?
Hello Marie, you can check out some of the tips that we use here for High Altitude Baking.
Hello, can you post measurements in grams and milliliters for your European fans. Greetings from Croatia
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.
Thank you ! Your recipe is perfect, i try it and everybody LOVED the apple pie.
So great to hear that everyone loved it!
Thank you for metric measurement
You’re welcome!
I’m looking to make hand pies and the recipe says to use 1lbs prepared pie dough. About how much does this make?
Hi James. I wish I chad measured it that way. It does make enough for a regular-sized pie.
This recipe made enough for 3 crusts.