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:
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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
- Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
- Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.
- Add 7 Tbsp ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
- Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.
Nutrition Per Serving
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…I want to be sure I understand that I would make the entire apple pie and place in the freezer if I want to prepare in advance for Thanksgiving. I should let it reach room temperature before backing. Is that correct?
Yes 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 would love to make this apple pie for thanksgiving. Can the dough be made a day before and be refrigerated for more then an hour?
Hi Aracely, yes you can make it even a couple of days ahead, just let it sit at room temperature for about 30 min to an hour or until it is easy to roll out. The butter in the dough will need to soften a bit or it will be difficult to roll.
I followed the recipe exactly it was hard as a rock when removed from frig, impossible to roll out just crumbled into pieces, had to throw it away!
Hi Brenda, no – don’t toss it! It sounds like it was refrigerated too long. If it is firm when you remove it from the refrigerator, simply let it sit at room temperature for a little while until it softens enough to roll out.
can I use this dough to make a pie then freeze the pie and cook it on thanksgiving? thank you
Hi Che-vonne, Yes it is best to freeze before baking vs after if you plan on doing that. Freezing after will cause the dough to be tougher.
Hi Natasha
If i want to make multiple pies can i freeze them? And is better to freeze them cooked or uncooked? Thank you
Hi Donna, Yes it is best to freeze before baking vs after if you plan on doing that. Freezing after will cause the dough to be tougher.
How long do you cook it for? I did 1.5 times the recipe and am planning to make a large shepherds pie using all the dough.
Easiest pie crust recipe ever! This is only my second “from scratch” crust, but was so easy that I don’t think I’ll ever buy store bought again. I made this crust for a pumpkin pie last night and the whole family loved it! Thank you for sharing!
I’m so happy to hear that! Thank you for sharing your great review!
Hello! I just watched your pie crust video and was so inspired by how easy you made it look (hopefully!) that I will finally (at age 64) make it for T-Day. Of course, it will be accompanied by your recipe for the scrumptious apple pie with filling. Due to health concerns, I have successfully used Splenda to replace white sugar in pie fillings, but are wondering if you’ve ever tried to use Splenda in the pie crust recipe?
Hi Sue, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
Hello. Can we replace the butter for a non dairy product?
Hi Loubna, I haven’t experimented with shortening in this specific recipe so I’m not sure what other modifications would need to be made. You might look for a shortening pie crust instead. I wish I could be more helpful with your question.
How long should this bake for? dont want to burn it
You can use this recipe here as a guide. I hope that helps.
I LOVE a good apple pie, but I love it in an alamode with a cinnamon sauce over it. Have you ever tried that….?
Carrow’s restaurant used to have this when they were around….loved it….
I love to cook n bake…..
I’m so happy to hear that, Carlos!
Natasha thank for this recipe, I saw the video an it doesn’t look difficult so it will be my next project. Only a suggestion, may I ask you to put the ingredients by weight?
Hi Anna, if you click “metric” in the print-friendly recipe card, you will see the metric weight measurements. I hope that helps!
Hey,natasha. Thanks so much for this recipe. The other day I made the pie it was so good,the dough is so simple to make. I’m for sure going to use only this recipe. God bless you natasha.
I’m so happy to hear that! Thank you for sharing your great review!
Hey,Natasha. How long do u wait to start rolling out the dough? Thanks for sharing this recipe.
1 hour ( I kept the dough in fridge )
Hi Natasha,
Would this be something that could be made and kept rolled up and on hand in the refrigerator until needed?
I sometimes get the hankering to make a Chicken Pot Pie or something and don’t have the extra time needed to chill the dough before using it.
I’m just wondering how long ahead of time it could be made and still turn out well?
Thanks,
Mike
Hi Mike, 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, I am trying your apple pie recipe tomorrow but wondering if instead of lattice I can put a full crust on top? My crusts are made and in the refrigerator…
Hi Becky! I don’t see why not. Be sure to cut a few slits on top.
Hi Natasha,
Love watching your videos on FACEBOOK. I am always hungery before, during and after seeing you having sooo much fun cooking!!!! Cooking is my also my passion.
Awww that’s the best! Thank you so much for sharing that with me.
we dont care
lol jk jk jk jk
Hey natasha, can we use this pie crust to make mince pie?
Hi Shirlin, I haven’t tested that with this pie crust but I imagine it should work! If you experiment please let me know how you like this recipe.
how could I replace a food processor? to something else.
Hi Angela, yes, I did this with a pastry blender the other day. Blend in the butter until you see pea-sized crumbles then add 6-8 Tbsp of ice-cold water (put ice cubes in a cup with water and measure out the water from there). Fold with a spatula between each Tablespoon of water added. It works really well!
Hi Natasha!
I used this recipe to make fruit filled empanadas! The recipe is so easy to follow and so easy to make! Each batch makes about 4 dozen 4 inch empanadas!
Thank you so much for putting this recipe out there, I am very grateful!
V
That’s a great idea, Vince! Thank you for sharing that with me.
Good morning from sunny Las Vegas. I recently bought a 9” springform pan and would love to make a deep dish “anything” in it. If making a meat pie or quiche should I use a short bread pastry dough or your pie crust? Also, would your two crust recipe be enough to cover the pan if I were to make a dessert in it? Thanks for any advice you can give me.
Hi Edie, I haven’t tested that in a 9″ pan but I think it could work. If you experiment, let me know how you liked the recipe
I would like to try your pie crust recipe. Am wondering if there is any change to the recipe for high altitude? I live in Colorado at 5,403 altitude.
Hi Linda, pies general bake well at high altitudes but I have not tested that my self to advise. If you experiment, let me know how you liked the recipe