Perfect Homemade Pie Crust

If you’re wondering how to make pie crust, then you have to try this easy pie crust recipe! 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.

pie crust recipe

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.

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!

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pie crust recipe

How to Make Pie Crust from Scratch

  1. 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.

  2. With the mixer on, slowly add the ice water until dough forms and is combined.
  3. 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.

  4. 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.

  5. Store dough wrapped in plastic wrap for up to 1 week in the refrigerator or 2 months in the freezer.

pie crust recipe

Transfer dough to a lightly floured counter top or parchment paper.

pie crust recipe

Divide dough into 2 rounds to get ready to chill in refrigerator.

pie crust recipe

Wrap each dough round in plastic wrap and chill in refrigerator 2 hours before rolling. You can freeze for 30-45 minutes as another option.

pie crust recipe

Once dough is chilled, it’s time to roll!

How to Roll Out Homemade Pie Crust

pie crust recipe

Roll dough into as round of a shape as possible.

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.

pie crust recipe

Carefully transfer dough to your pie plate.

pie crust recipe

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.
The Perfect Homemade All Butter Pie Crust

Perfect Homemade Pie Crust

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.
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 30 mins
Chill Time 1 hr
Total Time 40 mins
Servings: 2 9 inch pie crusts
Calories: 1505kcal
Print Pin Rate

Equipment

  • Oven

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.

Nutrition

Calories: 1505kcal | Carbohydrates: 149g | Protein: 19g | Fat: 93g | Saturated Fat: 58g | Cholesterol: 243mg | Sodium: 1182mg | Potassium: 211mg | Fiber: 5g | Sugar: 19g | Vitamin A: 2824IU | Calcium: 53mg | Iron: 8mg
Keywords: best pie crust recipe, easy pie crust recipe, homemade pie crust, homemade pie crust recipe, how to make homemade pie crust, how to make pie crust

Pin the Perfect Pie Crust!

 

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62 Responses
  1. Dear Jenny, I just love your perfect homemade butter pie crust. It’s a delightful recipe and looks yummy.

    We are having a lockdown situation here for the last 7 days due to COVID 19. I’m looking forward to giving this easy pie crust recipe try during my lazy time.

    Thanks for an awesome share.

  2. MMP

    Seriously people! She said in the actual recipe section at what temperature you should bake the crust! 375! Perhaps some of you should have taken the time to read all of the directions in the recipe BEFORE responding like a jerk to this woman! Maybe that is why she didn’t respond to some of you!
    If you can’t conduct yourself like a nice human being, then don’t get on the internet.

  3. I used this recipe for a quiche today. I blind baked the shell at 375 for about 25 minutes (per Melissa Clark’s accompanying video), then filled in with the quiche filling and baked. I had outstanding results on the crust: crisp, not soggy on the bottom. I must now bake an apple pie!

  4. Margaret

    Can somebody please tell me how much does a stick of butter weigh? our butter comes in 250gr or 500gr. Thanks and to all our American friends Happy Thanksgiving. Margaret

  5. Lynn, Ohio

    This is a good recipe, although if you desire a more flakier crust then ALL ingredients should be kept in the refrigerator, including the mixing bowls and the beater attachments.

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  7. Please could you tell me how much a tube of butter weighs? We only have butter in 500gm and 1000gm packs. I really want to make this beautiful pie crust. Thank you.

  8. Pat

    People have been asking about the temp. Please reply. I too made this for a dinner I had. Totally disappointed in the shrinking of the crust.

  9. Angela

    A total disaster. My crusts shrank into the bottom of the pan into flat discs. Totally disappointing as I was making multiple pies for Valentine’s day. i’m no beginner in the kitchen, either, so extra disappointed in myself.
    Did I over process the dough in the mixer? Followed your recipe quite closely.
    Helped my mom make pies for years using Crisco, maybe I should go back to her methods. 🙁

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    1. Jamie

      I always start out with a temperature of 400 and after 10 min., lowering it to 375… for about 50 min or until filling starts to bubble..might have to cut out foil for outer edges if it starts to burn

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  12. Jessica

    I used this to make pot pie and apple pie. I got compliments that this was the best pie crust people ever ate. Thanks for the recipe!!!!!

  13. Amy

    This pie crust was fabulous…yesterday. Followed instructions to refrigerate, and now it’s hard as a rock. Can’t even roll it out. I’m so upset as I was planning on using this crust for my apple pie today. Not sure it’s going to work now.

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  15. Sue

    Made 3 batches of this recipe yesterday to get into the freezer for Thanksgiving pies. With each batch I decreased the salt significantly …. 1 tsp. Kosher salt was way too much. I ended up making the last batch with a pinch of salt and it was perfect ! This will be my go-to pie crust recipe !

  16. Erin

    I started making this recipe in hopes of making an apple pie today, the only problem I’m having is that I don’t know what temperature I’m supposed to be baking this at. I’ve read, and re-read this page and either I’m missing something or the information isn’t available. Help!!

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  21. Donna Oliphint

    Thanks for the piecrust recipe. I use one from Southern Living that is similar but made in a food processor. Because the dough is a bit hard after being refrigerated, I experimented with preparing half of the dough the traditional way (refrigeration and then rolling) and rolling out the other half of the dough immediately and then refrigerating the prepared crust for at least 30 minutes before baking. I couldn’t tell any difference between the two in taste, texture, or appearance, leading me to believe that the important step is refrigeration before baking so the butter will harden again and make the little steam pockets that make for a flaky crust.

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