Homemade Pie Crust

This Homemade Pie Crust is made with all butter and is light, flaky, and surprisingly easy to make.

This All-Butter Pie Crust is the perfect base for Homemade Quiche, Cherry Pie, or any recipe that calls for a pie crust.

The Perfect Crust

When it comes to pie crust, it must be flaky, it must be crisp, it must be tender, and it must be tasty.

And in my book, it must be made with all butter--no shortening!

It sounds like a daunting task, but it really is simple to make a homemade pie crust, especially if you follow my directions and tips.

Pro-Tips for Pie Crust

• Chill Everything! As crazy as this sounds, it is best to place not only the ingredients, but also the food processor, plastic dough blade, and pie dish in the refrigerator to chill thoroughly before preparing the pie crust. It makes a huge difference!
• Don't Overwork the Dough. The less you handle the dough, the better. Overworked pie dough is likely to shrink and be tough.
• Rest the Dough. You MUST refrigerate the pie dough after forming for at LEAST two hours before rolling out the dough. And once rolled out, I find it best to leave it alone for a couple of minutes before transferring it to the pie pan. That way any shrinkage will occur in that and you will be less likely to tear or stretch the dough when fitting to the pan.
• Chill AGAIN!!! Don't skip the final chilling. We want our pie crust to be super cold when it goes into the oven. That way the butter will slowly melt as the crust bakes, forming butter, flaky layers.

Notes on Ingredients

• Flour: I have made this successfully with all-purpose, whole wheat pastry, and whole white wheat flour.
• Butter: Be sure to use unsalted butter for the best flavor.
• Ice Water: It MUST be ice water. I fill a measuring cup with ice and then fill it with cold water and measure out the water.

Step-By-Step Directions

• Chill equipment and ingredients. This is SUCH a crucial step when it comes to making pie crust--don't skip the step of placing the bowl of the food processor, plastic dough blade, pie dish, and flour in the refrigerator to chill thoroughly.
• Grate butter. Using a box grater, grate the sticks of butter. Place grated butter into the freezer for 15-20 minutes.

• Pulse dry ingredients. In the chilled food processor, pulse the flour and salt together to evenly disperse the salt through the flour. 

• Add butter. Remove the butter from the freezer and add to the flour mixture. Pulse several times until the mixture resembles coarse crumbs, or the butter is distributed through the flour evenly.

• Add ice water. Drizzle the cold water in, 2 tablespoons at a time, and pulse the food processor once after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Drizzle the cold water in, 2 tablespoons at a time, and pulse the food processor once after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. I typically need 8 tablespoons of water to reach the perfect consistency.

• Form disks. Using floured hands, turn the dough out onto a floured workspace. Press the dough together to form a disk and cut that disk in half. Using floured hands, turn the dough out onto a floured workspace. Cut in half and then flatten each disk to about 1- inch thickness.

• Chill. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours.
• Roll. Remove the pie dough from the refrigerator and let sit out 3-5 minutes to make it easier to roll. Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward until the diameter crust is about 12 inches--slightly larger than your pie dish.

• Transfer dough to pie pan. Let the dough rest for a couple of minutes and then very carefully transfer the pie crust to the pie pan. Gently press the dough onto the sides of the pie plate and then fold under the overhanging crust so that the edge is even.
• Flute the edges. Use your knuckle from one finger to indent the pie crust and then two fingers from your other hand to pinch the crust, and form the fluted edge.

• Chill. Place the pie crust into the refrigerator for 1 hour before using it for your pie recipe.
• Before baking your pie crust, remove from the refrigerator for 5-10 minutes to take the chill off. This will help prevent the a glass or ceramic pie dish from cracking due to a drastic temperature change.

How to Blind Bake a Pie Crust

Oftentimes you will see a recipe that calls for a fully baked pie crust or a partially baked pie crust.

If your recipe calls for a pre-baked crust, you will need to do what is called a blind bake. If your recipe calls for a partially baked crust, as some pumpkin pie or some quiche recipes, you will want to do what is known as a partial blind bake.

• Prepare pie crust as directed.
• Refrigerate the pie crust in the pie pan for at least 1 hour before doing a blind bake.
• Remove the pie plate from the refrigerator and press parchment paper into the pie shell, folding over the edges so that the entire crust is covered, as best as possible. Fill to the top of the foil with pie weights or dried beans.
• Let pie rest at room temperature for 5-10 minutes to take the chill off. While we want the pie crust to be cold, it is important to not put cold glass or ceramic dish directly into the oven as the drastic temperature change can cause the pan to break.

• Place the pie crust into the oven and bake for 15-18 minutes, or until the crust begins to lightly brown.
• Take the pie plate out of the oven and carefully remove the parchment paper and pie weights by lifting up the corners of the parchment paper.
• Prick the bottom of the pie crust several times with a fork. This is known as docking the crust.
• Return to the oven, and bake for 8 more minutes for a partially baked crust OR for 15-18 more minutes for a fully baked crust. If you notice your edges are browning too quickly, use a pie crust shield or cover with foil.

No Food Processor?

While I find making pie crust and biscuits much easier in the food processor, you can certainly make homemade pastries without a food processor.

• In a large mixing bowl, whisk to combine the flour, sugar, baking powder, and salt.
• Add the cold butter and toss to coat the butter with flour.
• Use a fork or pastry cutter to cut butter into the flour mixture until all the flour is coated and crumbly.
• Pour 2 tablespoons of the ice water into the mixture and stir gently with a rubber spatula. Add additional water, 1 tablespoon at a time, stirring after each, until the dough comes together. Do not add too much water and do not overmix the dough.
• Turn dough out onto a floured workspace and form into a ball.
• Divide dough in half and flatten into two 1-inch thick disks.
• Tightly wrap both disks in plastic wrap and refrigerate as directed.

Make-Ahead Instructions

Homemade Pie Crust Dough can be made up to 5 days in advance and stored in the refrigerator. Alternatively, you can also opt to freeze the pie crust dough for up to 3 months.

To freeze the pie crust dough, wrap in several layers of plastic wrap and then place into a large freezer-safe storage bag. The pie dough will keep in the freezer for up to 3 months. To use the frozen dough, thaw completely in the refrigerator. This will take anywhere from 24-36 hours. And be sure after forming the pie crust using the thawed dough, that you chill again before baking.

FAQs about Homemade Pie Crust

Recipes Using Pie Crust

• Cherry Crumb Pie
• Ham and Cheese Quiche
• Quiche Lorraine

If you enjoyed this recipe for Homemade Pie Crust, I would love for you to leave a review below. And I would love to know what delicious pie you made using it!

Recipe

All Butter Pie Crust

This Homemade Pie Crust is made with all butter and is light, flaky, and surprisingly easy to make.

5 from 6 votes

Print Pin Rate

Course: Bread, Dessert

Cuisine: American

Prep Time: 30 minutes

Chilling: 3 hours 30 minutes

Total Time: 4 hours

Servings: 2 9-inch pie crusts.

Calories: 173kcal

Author: Kristen Chidsey

Ingredients

• ▢ 1 cup unsalted butter (2 sticks of butter)
• ▢ 2 ½ cups all-purpose flour
• ▢ 1 teaspoon salt
• ▢ 6-10 tablespoons ice water

Cook ModePrevents your screen from going dark while preparing the recipe.

Instructions

• Place food processor, plastic dough blade, flour, and pie dish in the refrigerator to chill thoroughly.
• Using a box grater, grate the sticks of butter. Place grated butter into the freezer for 15-20 minutes.
• Remove food processor from the refrigerator. Place the flour and salt in the food processor, fitted with a dough hook. Pulse once to mix.
• Add the frozen grated butter to the food processor and pulse until it resembles coarse crumbs, or the butter is distributed through the flour evenly.
• Drizzle the cold water in, 2 tablespoons at a time, and pulse the food processor once after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. For me, I typically need 8 tablespoons of water to reach the perfect consistency.
• Using floured hands, turn the dough out onto a floured workspace. Press the dough together until evenly combined and form it into a disk. Cut in half and then flatten each disk to about 1- inch thickness.
• Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using.
• Remove the dough from the refrigerator a couple of minutes ahead before rolling out the crust so that it is easier to work with.
• Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward in all directions until dough is even and the diameter of the circle is about 12 inches--a couple of inches larger than your pie pan.
• Let the dough rest for a couple of minutes and then very carefully transfer the pie crust to the pie pan. Gently press the dough onto the sides of the pie plate and then fold under the overhanging crust so that the edge is thick and even.
• To flute the edges of the pie crust, use your knuckle from one finger to indent the pie crust and then two fingers from your other hand to pinch the crust, and form the fluted edge.
• Place the pie crust into the refrigerator for 1 hour before using it for your pie recipe. But plant to remove from the refrigerator 5 to 10 minutes before baking to take the chill off. This will prevent your pie dish from breaking due to too drastic of a temperature change.

To Pre-Bake/Blind Bake Pie Crust

• Position an oven rack in the lower-middle portion of your oven and preheat to 375 degrees Fahrenheit.
• Remove the pie plate from the refrigerator and press parchment paper into the pie shell, folding over the edges so that the entire crust is covered, as best as possible. Fill to the top of the foil with pie weights or dried beans.
• Place the pie crust into the oven and bake for 15-18 minutes, or until the crust begins to lightly brown..
• Take the pie plate out of the oven and carefully remove the parchment paper and pie weights by lifting up the corners of the parchment paper.
• Dock the bottom of the pie crust by pricking the bottom of the empty crust with a fork several times.
• Return to the oven, and bake for 8 more minutes for a partially baked crust OR for 15-18 more minutes for a fully baked crust. If you notice your edges are browning too quickly, use a pie crust shield or cover with foil.
• Chill the crust completely if using for a no-bake pie.
• Before baking your pie crust, let the pie pan sit at room temperature for 5-10 minutes (no longer) to take the chill off. This will help prevent a glass or ceramic pie dish from cracking due to a drastic temperature change.

Equipment Needed

• Food Processor
• Rolling Pin
• 9-inch pie pan
• box grater
• pie weights
• pie shield

Notes

Storage: Homemade Pie Crust Dough can be made up to 5 days in advance and stored in the refrigerator. Alternatively, you can also opt to freeze the pie crust dough for up to 3 months.

Freezing Instructions: To freeze the pie crust dough, wrap in several layers of plastic wrap and then place into a large freezer-safe storage bag. The pie dough will keep in the freezer for up to 3 months. To use the frozen dough, thaw completely in the refrigerator. This will take anywhere from 24-36 hours. And be sure after forming the pie crust using the thawed dough, that you chill again before baking.

For the ice-cold water. Fill a glass with ½ cup of water and then add ice. Scoop out the water directly from the glass of ice water.

Chill the pie dough for at least 2 hours before rolling out. This step is non-negotiable; it’s the most crucial in the entire pie crust recipe.

Fluted Edges: If you are in a hurry or it overwhelms you to flute the edges of the pie crust, simply make sure your crust is even and thick around the edges and proceed with the recipe.

To Make Without a Food Processor: In a large mixing bowl, whisk to combine the flour, sugar, baking powder, and salt. Add the cold butter and toss to coat the butter with flour. Use a fork or pastry cutter to cut butter into the flour mixture until all the flour is coated and crumbly. Pour 2 tablespoons of the ice water into the mixture and stir gently with a rubber spatula. Add additional water, 1 tablespoon at a time, stirring after each, until the dough comes together. Do not add too much water and do not overmix the dough. Turn dough out onto a floured workspace and form into a ball. Divide dough in half and flatten into two 1-inch thick disks. Tightly wrap both disks in plastic wrap and refrigerate as directed. 

This recipe makes the equivalent of two 9-inch pie crusts. 

Nutrition values are estimates and are based on ⅛ of one 9-inch pie crust. 

Nutrition

Calories: 173kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 148mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Calcium: 7mg | Iron: 1mg

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