If you’re wondering how to make an easy pie crust recipe, then I’ve got just the recipe for you! This is the Perfect Homemade Pie Crust for all your pie baking needs! It’s simple, flaky, buttery, and it makes a good base for all sorts of yummy pies.
The Perfect Homemade Pie Crust Recipe
Don’t we all need a perfect pie crust recipe? Yes! With baking season in full swing, you’ll want to bookmark this tried and true recipe.
Why You’ll Love This Recipe
- This is the only homemade pie crust recipe you need!
- This pie crust recipe is buttery, flaky and great for any pie filling.
- Easy to make and tastes amazing!
Baking pies this time of year is one of my favorite things to do! You can give them as gifts or get creative making your own original filling. Makes baking pies this season a delicious experience!
Try my Oreo Pie Crust recipe too! Be sure to follow Picky Palate on Instagram for daily recipe inspiration.
Ingredients For All Butter Pie Crust Recipe
Here are the ingredients you’ll need to make pie crust at home. See the recipe card located at the bottom of the post for full instructions.
- all-purpose flour– All-purpose flour is the main dry ingredient for pie crust.
- granulated sugar– Just a touch of this fine sugar to sweeten it slightly.
- kosher salt– Kosher salt is a coarse salt. I prefer using it for my cooking and baking.
- salted butter– For most of my recipes I use salted butter, unsalted works just fine too.
- ice water– Ice water keeps the butter together to create a flaky crust.
How to Make Pie Crust from Scratch
Add Dry Ingredients To Stand Mixer. Add the flour, sugar and salt to a stand mixer with paddle attachment or whisk attachment. Beat on low to combine.
Add Butter. Add cold butter, beat until most of the butter is the size of small peas with the flour mixture.
Ice Water. With the mixer on, slowly add the ice water until dough forms and is combined.
Knead Dough. Transfer dough to a lightly floured countertop, kneading a couple times to combine. Divide dough in half, flatten slightly and wrap tightly with plastic wrap.
Roll Dough. When ready to use, roll out round large enough to fit your pie plate. Transfer to pie dish and crimp the edges as desired.
Poke holes at the bottom of pie.
Bake at 375 degrees F. for 25-30 minutes until baked through and slightly golden. Remove and let cool before filling. If using a pie filling recipe that needs baked, bake according to that particular recipe.
Store dough wrapped in plastic wrap for up to 1 week in the refrigerator or 2 months in the freezer.How To Roll Out Homemade Pie Crust Recipe
You have a couple options here. You can trim edges before transferring to your pie plate as I’ve done here, or trim edges once you transfer to pie plate.
Carefully transfer dough to your pie plate.
Crimp edges and you’re ready to fill your pie crust!
Tips For Making The Perfect Pie Crust
- Prepare the dough in a stand mixer
- Make sure your butter is VERY cold
- Beat pie crust until butter is the size of small peas with the flour mixture
- Add ice water to mixture until dough forms
- When you transfer dough make sure you transfer to a clean floured counter top.
- Only knead your dough a couple times to combine.
- Over kneading can make crust tough.
- Divide dough in half and flatten slightly.
- Wrap each piece of dough tightly with plastic wrap.
- Refrigerate dough for 2-3 hours before using for best results.
- Store dough wrapped in plastic wrap for up to 1 week in refrigerator or 2 months in the freezer.
How To Serve
Serve pie crust with your favorite pie fillings.
Leftovers
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Try More Delicious Pie Recipes
Perfect Homemade Pie Crust
Equipment
- Oven
- parchment paper
- plastic wrap
- Rolling Pin
- measuring cups
- measuring spoons
Ingredients
- 2 3/4 cups All Purpose Gold Medal Flour
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 2 sticks cold unsalted butter cubed
- 1/2 cup ice water
Instructions
- Add the flour, sugar and salt to a stand mixer with paddle attachment or whisk attachment. Beat on low to combine. Add cold butter, beat until most of the butter is the size of small peas with the flour mixture.
- With the mixer on, slowly add the ice water until dough forms and is combined.
- Transfer dough to a lightly floured countertop, kneading a couple times to combine. Divide dough in half, flatten slightly and wrap tightly with plastic wrap. Refrigerate for 2-3 hours before using. When ready to use, roll out round large enough to fit your pie plate. Transfer to pie dish and crimp the edges as desired.
- Poke holes at the bottom of pie. Bake at 375 degrees F. for 25-30 minutes until baked through and slightly golden. Remove and let cool before filling. If using a pie filling recipe that needs baked, bake according to that particular recipe.
- Store dough wrapped in plastic wrap for up to 1 week in the refrigerator or 2 months in the freezer.