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Homemade pie crust in a pie pan.

Homemade Pie Crust Recipe

Homemade Pie Crust Recipe made with butter for a flaky buttery pie crust.
Course Breakfast, Dessert, pastry
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 40 minutes
Servings 1 Large Crust


  • 2 1/2 Cups (320 grams) All Purpose Flour
  • 1 Tablespoon Granulated Sugar
  • 1 tsp Kosher Salt
  • 16 Tbsp ( 1 Cup| 227 grams) 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, sugar, 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)