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.
If you love good pie crust recipes like we do, try our Oreo Pie Crust recipe too!

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
- Perfect Pie Crust Recipe. This is the only homemade pie crust recipe you need!
- The Perfect Texture. This pie crust recipe is buttery, flaky and great for any pie filling.
- Nice and Easy To Make. 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!
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.
Refrigerate For 2-3 Hours before using.
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.
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.
You say to use a paddle attachment but your post shows a whisk attachment.
I love your recipes.
Opps I missed your saying “or whisk.” Sorry
How long should you take to defrost the crust if you freeze it?
I would imagine a couple hours.
Hello Jenny, this recipe looks very yummy! Your tips and advice look so easy, I can not wait to make at home!
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.
Hope you enjoy!
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.
There is no oven temp for baking the empty crust.
Thank you very much for sharing this article.
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!
Wow this looks so yummy. can’t wait to make this
Can I leave out the salt and use salted butter?
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
A “stick” of butter weighs 113 grams.
I love that it’s pie season!!!
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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Thanks for your post. I will make for my family on this weekend!
I dont have a stand mixer i can used my hand mixer
What temp do you bake the pie crust 25-30 minutes?
Weight of tube of butter please?
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.
Weight of tie of butter please?
A stick of butter equals 1/2 cup or 4 ounces or 113 grams.
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.
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. 🙁
Doing this in the mixer is not good. Food processor with the dough blade is much better. Great crust though❤