If you love eating pie, then you need my Homemade Pie Crust Recipe! Its super easy, only a few ingredients, and works with any type of pie filling you can imagine. This all butter pie crust gives you a flaky rich flavored base for all your fruit, chocolate, and vegetable pie recipes. A store bought crust will never come close to the deliciousness of home made. Trust me, I’ve taste tested many:)
What ingredients do you need for this Homemade Pie Crust Recipe?
Flour: My ‘go to’ flour for pies is All Purpose Flour. Make sure to measure your flour correctly by weighing it with a scale. I prefer to place the measuring cup on the scale and spoon flour into the cup from the flour container.
Salt : Salt helps to enhance the flavor of the pie crust. I choose to use unsalted butter and then add salt in based to enhance the flavor.
Fat: Butter is my favorite form of fat to use for pies. All that buttery flavor tastes like a homemade pie crust. Make sure your butter is cold when you mix it with the flour. I also like to chill my crust again prior to baking, as working with your hands will warm the dough. The small pieces of butter melt and create air pockets while baking. Hence the final result of a flaky crust!
Egg: A beaten egg in pie crust acts a binder for the dough. It enriches the flavor and replaces some of the water used in most crust recipes. Using the egg also makes a sturdier crust, which is great for holding the shape of lattice, decorative cut pie crust toppings, and folded edges.
Ice Water: Cold water helps the dough to come together. Just add a few ice cube to 1/4 cup of water and spoon from that cup. I prefer to add a tbsp of ice water at a time, while shaping the dough with my hands. Be careful not to add too much water or you will have a sticky sloppy mess. Not enough water and the dough will be crumbly and not form into a ball.
Tips for Homemade Pie Crust Recipe
- Measure everything and have your ingredients set out on the counter before you begin.
- Use very cold unsalted butter, cut into small pieces.
- Whisk you salt into the flour before adding butter.
- Use a pastry cutter to work the butter into the flour and then switch to working the butter with your fingers.
- Shape your pie dough into a ball with your hands.
- Always chill your dough to firm before rolling out on the counter.
- Place pie dough on a floured surface, flour the rolling pin and roll out to desired thickness.
- Place dough into prepared pan and trim away excess overhang.
- If you are pre-baking the pie crust, prick a few holes across the bottom with a fork before baking.
- Follow directions of the recipe you are using for how to shape or bake your crust.
Can You Freeze an Unbaked Pie Crust?
Yes! To freeze your pie crust dough, prepare the dough, shape into a ball and wrap twice with plastic wrap. Then put the wrapped pie dough in a freeze ziplock bag. Frozen unbaked pie crust will last for up to 3 months. Before preparing to bake, allow dough to sit on counter and come to room temperature. Then roll out and proceed with desired recipe.
How to Blind Bake a Pie Crust:
When you blind bake a pie crust it is important to weigh down the dough! First, roll out your pie crust, transfer to pie pan, line the dough with parchment paper and then fill with pie weights. Pie weights can be purchased or you can substitute for dry whole beans or dry rice.
Pre-baking or blind baking means the crust does not have a filling. If you choose to bake without weighing down the dough, the crust may shrivel or bubble changing its shape. A misshaped pie crust will not properly hold its filling and may bake unevenly.
For a fulling baled crust, heat oven to 375 F (190 C) for 15-20 minutes. Remove pie from oven, lift parchment paper filled with pie weights from the crust. Lightly prick the crust with a fork to allow air to release. Return crust to oven and bake for an additional 15-20 minutes until golden brown. Allow crust to completely cool before adding filling.
Favorite Recipes Using Homemade Pie Crust
- Lemon Thyme Peach Galette
- Blueberry Rhubarb Pie
- Tomato Savory Hand Pies
- Peach Blueberry Pie
- Rustic Raspberry Tarts
- Raspberry Lemon Cheesecake
- Ultimate Homemade Pumpkin Pie
- Oh My Sweet Potato Pie
Homemade Pie Crust Recipe
Homemade Pie Crust Recipe made with butter for a flaky buttery pie crust.
- 2 1/2 Cups (320 grams) All Purpose Flour
- 1 tsp Kosher Salt
- 16 Tbsp Unsalted Butter, Cold cut into small cubes
- 1 Large Egg lightly beaten
- 4-5 Tbsp Ice Water
In a large mixing bowl, whisk together flour and salt.
Add cold butter cubes and work into flour with a pastry cutter. Work additional pieces in by rubbing butter into flour with finger tips until mixture resembles coarse corn meal. (Small pebbles of butter left in mixture is fine.)
Add beaten egg and stir into mixture with a spoon.
Next, add a tablespoon of cold water at a time, while shaping mixture into a dough ball.
Once dough is formed, either cut into two pieces for two small 9 inch thin pie crusts or leave whole for a large deep pie dish. (I choose to leave whole and make two crust recipes, one for bottom of pie and one for making a lattice with thick pieces.)
Cover dough with plastic wrap and refrigerate for 1-2 hours.
Place chilled dough onto a lightly floured surface.
Dust your rolling pin and hands with flour. Flatten and shape dough into a disk with your hands then place the rolling pin in the center of the disk.
Roll your dough by starting from the center and working outwards in all directions
Dough should be around 1/8 inch thickness and at least 1/2 inch larger than your pie pan.
Lift pie crust from counter by gently folding onto rolling pin and transferring to pan.
Let dough gently drop into bottom and sides of pan.
Help smooth out any wrinkles with finger tips.
Take a sharp knife and trip away any overhanging dough from pan.
Crimp or fold edges as desired.
Follow directions from desired pie recipe for filling and baking your pie crust.
OR, blind bake crust for a non baked filling recipe. (such as chocolate mousse or ganache)