Flaky, buttery Homemade Pie Crust made with cold butter, flour, salt, and sugar — a comforting, no-fuss recipe that never disappoints.
I’ll be honest — the first time I tried making pie crust, I thought I was some kind of baking prodigy. I had my flour measured, butter cubed, and my confidence way too high. Ten minutes in, my “beautiful dough” looked more like something that had gone through a paper shredder. I remember calling my mom, half-laughing, half-panicking, asking why my Homemade Pie Crust was falling apart like a bad relationship. She just said, “Did you keep the butter cold?” Nope. I definitely didn’t.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
There’s something humbling about pie dough. It’s simple, right? Just a few ingredients — flour, butter, salt, water — and yet it has this way of keeping you honest. My grandma used to make pies that could stop time. Her crust was flaky and golden, never too sweet, and somehow always perfect. She never wrote her recipe down. I can still picture her in her tiny kitchen, pressing the dough with her fingertips and saying, “You have to feel it, Scarlett. Don’t fight the dough.” I didn’t get it back then. But now, standing in my own kitchen, I think I finally do.
And the funny thing is — every time I make this Homemade Pie Crust, it’s a little different. Sometimes it’s extra flaky, sometimes a little rustic around the edges (okay, maybe a lot). But that’s part of its charm. It’s never perfect, and honestly, that’s why I love it.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Homemade Pie Crust Recipe?
There’s just something deeply comforting about making your own pie dough. It feels old-fashioned in the best possible way. You’re slowing down, doing something by hand, maybe dusting your counter with a little too much flour (been there).
This Homemade Pie Crust has all the things you want — buttery flavor, a tender, flaky texture, and just the right amount of salt to balance everything out. You can use it for sweet or savory pies, from classic apple to chicken pot pie. And the best part? You made it. No store-bought shortcuts, no weird aftertaste — just you, your dough, and maybe a little flour on your face.
If you’ve ever felt intimidated by pie crusts, I promise this one will change your mind. It’s forgiving, flexible, and honestly a little fun once you stop stressing about it. I used to think making pie crust was a test of skill. Now I think it’s more like therapy — messy, soothing, and worth every second.
Ingredient Notes:
You only need a few ingredients to make this Homemade Pie Crust, but each one matters. And trust me, you’ll notice when they’re just right.
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All-purpose flour: It’s the structure of your crust. Don’t overcomplicate it — just your regular bag from the pantry will do.
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Unsalted butter: Cold. Like icebox cold. The butter is what creates those beautiful flaky layers, so keep it firm until it hits the flour.
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Shortening (optional): If you like a crust that’s a bit more tender and easy to shape, add this. It’s like the reliable backup singer that makes the star (butter) shine.
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Salt and sugar: Tiny but mighty. They bring flavor and balance — salt sharpens, sugar softens.
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Ice water: The secret glue. Add it slowly, tablespoon by tablespoon. If you add too much, your dough goes from flaky to gummy in seconds.
And hey — don’t beat yourself up if it’s not perfect the first time. Some days the dough behaves, some days it doesn’t. That’s baking for you.
How To Make Homemade Pie Crust?
Making this Homemade Pie Crust is kind of like learning a dance — awkward the first few times, graceful once you get the rhythm.
Step 1: Mix the dry stuff
Combine your flour, salt, and sugar in a food processor and give it a few pulses. Nothing fancy, just enough to blend it all together.
Step 2: Add the butter
Toss in your cold butter cubes and pulse again. You want pea-sized bits — that’s where the magic happens later. Don’t blend it smooth; lumps are your friends here.
Step 3: Add the water
Now sprinkle in the ice water. Slowly. Like, slower than you think. Pulse after each addition until the dough starts to clump together. When you can pinch a bit between your fingers and it holds, you’re there.
Step 4: Form your discs
Dump that crumbly goodness onto a floured counter. Gather it together — gently, don’t knead like you’re angry at it — and divide into two discs. Wrap them in plastic wrap and chill. That cold rest? Non-negotiable. It’s where the butter firms up and gives you that flaky texture.
Step 5: Roll it out
Once chilled, roll one disc out on a lightly floured surface. You’re aiming for about 1/8 inch thick. Rotate as you roll so it doesn’t stick. And if it tears a little? Who cares — pie crusts are like people, a little patchwork just makes them more interesting.
Step 6: Assemble and bake
Want To Save This Recipe?
Lay the crust in your pie dish, trim the edges, and fill it with whatever your heart desires. If you’re doing a double crust, roll out the second one, cover the filling, and seal it with a fork or your fingertips. Make a few slits for steam (you don’t want an explosion).
Step 7: Optional blind bake
If your recipe needs a pre-baked crust (think cream or pudding pies), line it with foil, add pie weights or beans, and bake until golden. And yes, that smell? That’s happiness.
Storage Options:
Good news — this Homemade Pie Crust loves to chill. You can make it ahead, wrap the discs tightly, and refrigerate for up to 2 days. Or freeze for up to 3 months.
I like keeping an emergency crust in the freezer — because you never know when a craving will hit. When you’re ready, thaw it overnight in the fridge and let it rest at room temperature for about 10 minutes before rolling. If you freeze a baked crust, just wrap it well and reheat when needed.
Variations and Substitutions:
Let’s be honest, not all kitchens (or moods) are the same. Luckily, this Homemade Pie Crust doesn’t mind a little improvising.
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All-butter crust: Flaky and full of flavor — it’s the go-to for fruit pies.
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Butter + shortening: Sturdy, smooth, and easier to shape.
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Whole wheat version: Earthy, nutty, and slightly heavier. Great for savory fillings.
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Gluten-free: Use a 1:1 gluten-free flour blend with a little xanthan gum. Still delicious.
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Vegan: Cold coconut oil or vegan butter works surprisingly well here.
It’s all about what you’ve got and what you love. There’s no “wrong” pie crust — only ones that tell a slightly different story.
What to Serve with Homemade Pie Crust?
You know what’s great about a Homemade Pie Crust? It goes with everything. Sweet or savory, it’s like that one friend who fits in everywhere.
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Sweet pies: Apple, peach, blueberry, pumpkin — all the classics.
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Savory pies: Chicken pot pie, veggie quiche, tomato galette — yes, please.
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Mini pies: Perfect for parties or when you just want to feel fancy on a Wednesday.
Frequently Asked Questions:
How do I get that super flaky texture?
Cold ingredients. Always. And don’t overwork the dough. Those little butter bits? They’re what make the crust puff and flake.
Can I make it without a food processor?
Yep! Use a pastry cutter or even your hands. Just work fast so your butter doesn’t melt into the flour.
Should I egg wash the top?
Definitely. It makes your pie crust shine like a bakery display. One egg yolk mixed with a splash of cream does the trick.
Every time I make this Homemade Pie Crust, I think about my grandma — her soft laugh, her hands dusted with flour, the smell of butter melting in the oven. There’s something almost sacred about that connection. And yet, every time I roll out my own dough, I add a little of me into it too — the messy counters, the impatient taste tests, the little imperfections that somehow make it all better.
So go ahead, make a mess, make a pie, make a memory. Your crust doesn’t have to be perfect — it just has to be yours.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Pie Crust
Ingredients
All-Butter Pie Crust
- 2 1/2 cups all-purpose flour plus extra for rolling
- 1 cup 8 oz unsalted butter, very cold cut into 1/2-inch cubes
- 1 tsp salt
- 1 tsp sugar
- 6 to 8 tbsp ice water
Butter and Shortening Crust (Optional Alternative)
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 2 tbsp sugar
- 3/4 cup 12 tbsp unsalted butter chilled, cut into 1/4-inch cubes
- 1/2 cup vegetable shortening
- 8 tbsp ice water
Egg Wash (Optional, for finishing)
- 1 tbsp heavy cream half-and-half, or milk
- 1 large egg yolk
Instructions
Prepare the Dry Ingredients:
- In a food processor, combine the flour, salt, and sugar. Pulse a few times to mix evenly.
Incorporate the Butter:
- Add half of the cold butter cubes to the flour mixture. Pulse several times, then add the remaining butter and pulse again until the largest pieces are about the size of peas.
Add Ice Water Gradually:
- Sprinkle 4 tablespoons of ice water over the mixture and pulse briefly. Continue adding one tablespoon of water at a time, pulsing after each addition, until the dough begins to clump together. The dough should hold its shape when gently pressed between your fingers.
Form the Dough Discs:
- Transfer the crumbly dough onto a clean, lightly floured surface. Gather it into a mound, then divide it into two equal portions. Gently shape each portion into a disc, being careful not to overwork the dough. Lightly dust with flour, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Prepare the Dough for Rolling:
- Remove one disc from the refrigerator and let it rest at room temperature for 5 to 10 minutes, allowing it to soften slightly.
Roll the Dough:
- On a lightly floured surface, roll the dough into a 12-inch circle, approximately 1/8-inch thick. Rotate occasionally to prevent sticking, sprinkling additional flour as needed.
Fit into Pie Dish:
- Carefully transfer the rolled dough into a 9-inch pie dish. Press gently into the bottom and sides without stretching the dough. Trim the edges, leaving a 1/2-inch overhang.
Add Filling and Top Crust (if applicable):
- Pour the desired filling into the prepared crust. Roll out the second disc and place it over the filling. Trim and seal the edges, folding the top crust under the bottom crust and crimping decoratively. Cut a few small vents in the top crust to allow steam to escape.
Apply Egg Wash (Optional):
- For a golden, glossy finish, whisk together the egg yolk and cream. Brush lightly over the crust surface before baking.
Bake or Blind Bake:
- For filled pies, bake according to the filling recipe instructions.
- To blind bake, preheat the oven to 350°F (175°C). Line the chilled crust with foil and fill with pie weights or dried beans. Bake for 45–50 minutes (for a partially baked crust) or 60–75 minutes (for a fully baked crust). Cool completely before filling.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
