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.
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
- 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 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.
Divide dough into 2 rounds to get ready to chill in refrigerator.
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.
Once dough is chilled, it’s time to roll!
How to Roll Out Homemade Pie Crust Recipe
Roll dough into as round of a shape as possible.
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.
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Perfect Homemade Pie Crust
- parchment paper
- plastic wrap
- Rolling Pin
- measuring cups
- measuring spoons
- 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
- 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.
Pin the Perfect Pie Crust!
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What oven temperature do you bake the pie shell on? I didn’t see it stated. Thank you.
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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this certain info for a very lengthy time. Thank you and good luck.
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Also, thank you for allowing for me to comment!
Why doesn’t this website allow recipe to be copied and pasted?
On a computer you can press and hold the shift key and print screen button at the same time. The computer will screen shot. Then you can paste.
What oven temperature do you bake this pie shell?
What don’t you give an option of email so one can save it to their iPad or email to a friend? Not everyone is on Facebook, Twitter or other. Thank you.
Do you think crushed nuts could be incorporated into the crust before the butter is added? Thanks for a reply.
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!!!!!
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.
I made three pies today with this crust and it turned out really good! And it was my first pie crust from scratch! thanks!
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I am going to try this pie crust recipe this Christmas. I am sure my family will love it!! Happy Holiday, and thank you for this
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 !
How to keep refrigerate the upper layer (of flour) for pie that will use to cover the pie afterwards
All of my pie dishes are 10″ …how can I adjust this recipe so that I get a larger crust?
What is the suggested baking temperature? Looks like a great recipe.
did i miss it somewhere but what temp do we cook the crusts at?
I’d assume 350. c:
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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‘Tis the season for pies! 🙂
What temperature do I bake it at?
This is a great recipe!
I think this is the prettiest pie crust I’ve ever seen!
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.
That is a seriously great looking crust!
I’m with you…all butter crust is the way to go!!
Bookmarked!! This non-baker needs all the help I can get it! xoxo
It looks absolutely perfect! Merry Christmas!! XOXO
Wow, this looks so perfect, Jenny! My crusts never come out that way 😉 I should probably take some lessons from you! xoxo happy holidays!