Making a pie crust at home is easier than you think! This is a beginner-friendly recipe that’s simple, flaky, and perfect for all your pie needs. Whether you’re making a sweet pie or a savory one, this recipe is a reliable base. As Erica, I’m excited to share this, because I truly believe that a homemade pie crust is the heart of any pie.
This recipe has been my go-to for years. It’s perfect for holidays or just a casual family dinner. I love how versatile and forgiving it is, making it ideal even for first-time bakers.
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Pie Crust Recipe
This pie crust recipe is simple, buttery, and perfect for beginners. With just a few ingredients, you can create a flaky crust that elevates any pie. It’s versatile enough for both sweet and savory pies, making it a kitchen staple. You'll love how it bakes into golden perfection every time. Perfect for holidays, family gatherings, or just a cozy evening at home.
Ingredients
- 2 ½ Cups All-Purpose Flour
- 1 Tsp Salt
- 1 Tbsp Sugar Optional, for sweet pies
- 1 Cup Cold Unsalted Butter Cut into Cubes
- 6-8 Tbsp Ice Water
Optional Toppings (if applicable):
- Dash Of Sugar For Dusting For Sweet Pies
- A Drop Of Milk For Glazing
Instructions
- Combine Dry Ingredients: In a large mixing bowl, mix the flour, salt, and sugar (if using).
- Add Butter: Add the cold butter cubes into the dry ingredients. Use a pastry cutter or your hands to work the butter until the mixture resembles coarse crumbs.
- Add Water: Gradually add ice water, 1 tablespoon at a time. Mix until the dough comes together but is not sticky.
- Chill the Dough: Form the dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll Out: On a floured surface, roll the dough to fit your pie pan. Trim the edges and use as needed.
- Bake or Use: For pre-baking, poke holes in the crust with a fork, add pie weights, and bake at 375°F for 15 minutes.
Video
Notes
- Cold ingredients are key! Keep the butter and water cold for a flaky crust.
- If you don’t have a pastry cutter, use two forks or your hands, but work quickly to avoid melting the butter.
- You can freeze the dough for up to 3 months. Wrap it tightly in plastic wrap and thaw in the refrigerator before using.
- If the dough cracks while rolling, patch it gently with a bit of cold water.