Pie Crust
Pie crust is one of those classic recipes every home cook should have in their kitchen. Whether you plan to bake a cozy chicken pot pie for dinner or a sweet apple pie for dessert, a reliable crust brings everything together. This homemade pie crust recipe creates a rich buttery flavor and a perfectly flaky texture that works beautifully for so many different pies.
First, I have to share that this recipe comes from my Aunt Naomi. I remember the day I took a blurry picture of the recipe she wrote on a post-it note to save it and make it at home myself! She has used this same pie crust to make both sweet and savory pies. For example, she makes comforting pot pies, classic apple pies (My Recipe for Smothered Apple Pie linked here!), and so many other delicious creations with it. Because the dough holds its shape well, it works great for traditional top crusts and also for beautiful lattice pie crust designs.
Over the years, I have always admired how easily my Aunt cooks and bakes from what she has on hand. She can walk into the kitchen, pull a few simple ingredients from the fridge and pantry, and turn them into the most incredible meals and treats. Watching her cook inspired my own love for spending time in the kitchen.
Because of her influence, I continue to create and share recipes for this food blog. She reminds me that simple ingredients and a little creativity can lead to something truly special. Her love for cooking continues to inspire me to try new recipes and make even more delicious dishes.
I hope this pie crust recipe becomes a staple in your kitchen just like it has in ours. Whether you fill it with a sweet fruit filling or a savory pot pie mixture, I hope it helps you create many delicious meals and desserts for the people you love. From our family to yours, enjoy!
Jump to:
Ingredients
- All-Purpose Flour
- Sugar
- Kosher Salt
- Cold, Cubed Butter
- Water
See recipe card for quantities.
Instructions
- Step 1: First, make sure the butter is very cold and cut it into small cubes. Then add the butter and the remaining ingredients to a large food processor or blender and gently pulse about 10 times. Do not fully blend the mixture. The goal is to lightly combine the ingredients.
- Step 2: Next, transfer the dough to a lightly floured surface and use your hands to work the dough together. As you handle the dough, the butter will begin to soften slightly from the warmth of your hands. Continue working the dough until everything fully comes together, then shape it into a ball.
- Step 3: Wrap the dough tightly in plastic wrap and place it in the refrigerator for several hours. For best results, refrigerate the dough overnight.
- Step 4: When you are ready to make your pie, divide the dough ball into two equal portions. Use one half for the bottom crust and the other half for the top crust.
- Step 5: Roll the first portion of dough into a large circle. Carefully place it into a pie dish and pinch the edges along the top of the crust.
- Step 6: For a lattice top, roll the second portion of dough into a large circle. Then use a pizza cutter to cut several strips of dough and gently weave them back and forth across the top of the pie to create the lattice pattern.
- Step 7: Finally, bake the pie according to the temperature and baking time listed in your pie recipe. Enjoy! (Shown in photo: Smothered Apple Pie - linked here!)
Variations
You can use this Pie Crust for both savory and sweet pies. Here are some ideas!
- Savory: Chicken Pot Pie, Shepards Pie, etc
- Sweet: Apple Pie (try my recipe here!), Cherry Pie, Peach Pie, etc
Equipment
- Food processor or blender
- Large mixing bowl (optional for handling dough)
- Measuring cups and measuring spoons
- Knife and cutting board (for cubing the butter)
- Rolling pin
- Pie dish
- Pizza cutter (for lattice crust)
- Plastic wrap
- Clean work surface for rolling the dough
Storage
If you have extra unbaked pie crust dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. When you are ready to use it, allow the dough to sit at room temperature for a few minutes so it becomes easier to roll out.
Store leftover baked pie covered loosely with plastic wrap or foil at room temperature for up to 2 days, depending on the filling. For longer storage, place the pie in the refrigerator and cover it well to keep it fresh.
FAQ
Cold butter helps create the flaky layers that make a great pie crust. As the pie bakes, the small pieces of butter melt and release steam, which forms those light, flaky layers in the dough.
Yes, I actually recommend it! You can prepare the dough and store it wrapped tightly in the refrigerator for up to 3 days before using it. This actually helps the dough rest and makes it easier to roll out later.
Pie dough can crack if it is too cold or slightly dry. Let the dough sit at room temperature for a few minutes before rolling it out so it becomes more pliable and easier to work with. It should work easily in your hands when the butter gets warm again!
Desserts You Might Love:
Looking for other recipes like this? Try these:
Need Dinner to Go Along With Your Pie?
Try some of these ideas for your next dinner!
📖 Recipe
Pie Crust
Equipment
- Food processor or blender
- Measuring cups and measuring spoons
- Knife and cutting board (for cubing the butter)
- Rolling Pin
- Pie dish
- Pizza Cutter (for lattice crust)
- Plastic wrap
- Clean work surface for rolling the dough
Ingredients
- 2.5 cups All-Purpose Flour
- 2 tablespoon Sugar
- ½ teaspoon Kosher Salt
- 16 tablespoon Cold Butter cubed
- ½ cup + 2 tbsp Water
Instructions
- First, make sure the butter is very cold and cut it into small cubes. Then add the butter and the remaining ingredients to a large food processor or blender and gently pulse about 10 times. Do not fully blend the mixture. The goal is to lightly combine the ingredients.
- Next, transfer the dough to a lightly floured surface and use your hands to work the dough together. As you handle the dough, the butter will begin to soften slightly from the warmth of your hands. Continue working the dough until everything fully comes together, then shape it into a ball.
- Wrap the dough tightly in plastic wrap and place it in the refrigerator for several hours. For best results, refrigerate the dough overnight.
- When you are ready to make your pie, divide the dough ball into two equal portions. Use one half for the bottom crust and the other half for the top crust.
- Roll the first portion of dough into a large circle. Carefully place it into a pie dish and pinch the edges along the top of the crust.
- For a lattice top, roll the second portion of dough into a large circle. Then use a pizza cutter to cut several strips of dough and gently weave them back and forth across the top of the pie to create the lattice pattern.
- Finally, bake the pie according to the temperature and baking time listed in your pie recipe.
Comments
No Comments