Homemade Pie Crust Recipe

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.

How to Store Pie Dough

Your homemade pie crust dough can be stored in the fridge or in the freezer. Depending on the final recipe you plan on creating with the pie dough, its possible only half of this dough is needed.

My recipe makes enough for one large thick galette dough, plenty of dough for making hand pies, or two crusts for a top and bottom pie crust.

Heres how to store your homemade pie dough if you only plan on using half of this dough, or plan on making the final recipe the next day. Wrap dough in two layers of plastic wrap and place in fridge until ready to use for up to 3 days.

Not ready to bake just yet and want to freeze your pie dough? Double wrap in plastic wrap and place in a freezer safe ziplock back or air tight container for up to 3 months of freshness.

Remember to let your dough warm to almost room temperature before rolling out and proceeding with the recipe of your choice.

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