Homemade Pie Crust
A rich and buttery Homemade Pie Crust that’s flaky, tender, and versatile—perfect for both sweet and savory pies. This classic recipe uses simple ingredients and delivers bakery-quality results every time.
8 Servings
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
To make a gluten-free Homemade Pie Crust, substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. If your blend doesn’t contain xanthan gum, add 1/2 teaspoon to the dry ingredients. Handle the dough gently, as gluten-free crusts can be more delicate. Chill thoroughly before rolling to improve texture and prevent cracking.