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Why I Love to Make My Own Pie Crust
Pie has gone from being the quintessential American dessert to a lost art. I believe that this is mostly due to many people being scared of pie crust. I hear so many people say how much work it is and how hard it can be to perfect. The crust is an important part, but a truly amazing pie is one where the crust doesn’t take center stage. Instead, it balances the filling perfectly, being not too sweet but oh so flaky.
This recipe is just that: the best pie crust. Slightly sweetened and with the perfect mix of ingredients, science takes over. During baking, the crust becomes oh-so flaky and tender. As a bonus, this is a cinch to make and rolls out like a breeze!
Here’s why this pie crust recipe is the best:
- Uses pantry ingredients that are easy to find.
- Buttery and flaky with the perfect structure.
- Rolls out smoothly, which means there’s no cracking or tearing.
- Freezer-friendly for make-ahead ease. I have a pie crust in my freezer most of the time!
- Perfect for fruit, custard, or even cream pies.
Pie Crust Ingredients
Each ingredient in pie crust matters, so here’s why I use what I do:
- All-purpose flour – The sturdy base of the dough, giving it structure while staying tender.
- Granulated sugar – Just a touch to balance the flavors (the sweetness should come from the filling!).
- Kosher salt – Brings out the buttery flavor and balances the sugar.
- Unsalted butter – Cold and cubed, it adds rich flavor and helps create those flaky layers.
- Ice water – Keeps the dough cold so the butter stays solid until it goes into the oven.
The full amount of each ingredient can be found in the recipe card below.
How to Make This Pie Crust Recipe
A few simple steps make for a perfect recipe of pie dough:
Combine dry ingredients – In a food processor or large bowl, mix together the flour, sugar, and salt.
Add cubed butter – Pulse (or cut in by hand) until the mixture looks like coarse meal, with some larger butter pieces about the size of peas or bigger. These uneven bits are what give the crust its flakiness.
Add ice water gradually – Start with a few tablespoons and pulse or stir until the dough just starts to hold together when pressed. Don’t overmix—it should be shaggy and slightly crumbly, but cohesive.
Form into a disc – Pour the dough onto plastic wrap. Use the wrap to gently press it together into a round, flat disc. Don’t knead—this isn’t bread dough!
Chill briefly – Pop the wrapped dough in the fridge for 10-15 minutes. Just long enough to firm it up, but not so long that it gets hard and cracks when rolling.
Roll it out – Flour your surface and rolling pin generously. Roll from the center out, rotating the dough as you go to keep a round shape. You’re aiming for a circle about 4 inches wider than your pie plate.
Transfer with care – Gently roll the dough onto your rolling pin, then unroll it over the pie plate. Don’t stretch the dough. Instead, lift and let it naturally fall into the corners.
Create a thick edge – For that big, beautiful crimp, don’t trim off the excess. Instead, fold it under itself all around the rim to create a thick, even edge.
Crimp it – Use your thumb and forefinger on one hand and the knuckle of your index finger on the other to press in and form big waves. For smaller crimps, just reverse your fingers.
Now the crust is ready to be used however you want.
Recipe Tips
- Start with cold ingredients – Cut your butter into cubes and keep it in the fridge or freezer while prepping the rest. You want everything cold so the fat stays solid until baking—that’s what creates the flaky texture of the crust.
- Measure flour correctly – Scoop and sweep your flour to avoid packing in too much. Too much flour means a tough crust. If you prefer, weigh it for precision.
- Visible butter means flaky layers – Don’t overmix! You want to see those butter streaks in the dough, and it is a good thing, not a sign for worry.
- Use a straight rolling pin rather than a tapered one – A straight pin helps keep the dough even.
- Use a glass pie plate – It conducts heat evenly and lets you take a peek at the bottom.
Follow These Tips
Serving & Storage
Make ahead – Wrap the dough in plastic before rolling it out and store it in the fridge for up to 3 days.
Freeze – You can either roll out the dough, form it in a pie dish, and then wrap it in plastic and freeze it for up to 3 months. Or, you can wrap up the dough before being rolled out and also store it in the freezer for up to 3 months. When ready to use, thaw overnight in the fridge.
Blind bake – Line the pie crust with parchment, fill with weights, and bake at 375°F for 15-20 minutes. Remove weights and bake 20-25 more until golden. If your recipe has specific instructions about how to bake, use those.
Recipes To Use With This Crust
If you’re looking for the perfect pie recipe to use with this crust, then I have you covered. Here are just a few of my favorite pie recipes that require this crust recipe:
- Classic apple pie – also make sure to check out my guide for the best apples for baking
- The perfect peach pie
- Oatmeal nut pie
- Butterscotch pie
- Blueberry pie with streusel topping
- Rhubarb pie
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
The Best Pie Crust
Ingredients
- 1 ½ cups all-purpose flour
- 2 tsp granulated sugar
- 1 tsp kosher salt
- 10 tbsp (1 ¼ sticks) unsalted butter cut into ¼-inch pieces and par frozen (see note)
- 5-6 tbsp water ice cold
Instructions
- Prepare the dough: In a food processor, place flour, sugar, and salt. Pulse just to combine dry ingredients. Sprinkle the butter pieces over the dry ingredients and pulse to form a very coarse cornmeal-like mixture. Transfer to a mixing bowl and sprinkle with water. Mix to combine. The dough will still be crumbly. Pour onto parchment or plastic wrap. Using the wrap, pull up the sides to create a cohesive dough. Form a disk and pat it into a flat round. Chill for 15-20 minutes.1 ½ cups all-purpose flour, 2 tsp granulated sugar, 1 tsp kosher salt, 10 tbsp (1 ¼ sticks) unsalted butter, 5-6 tbsp water
- Roll out the dough to fit a 9-inch pie pan. If the dough becomes too soft, place it back in the refrigerator to chill. Fill with your desired pie filling and bake according to the recipe.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
This pie crust is absolutely delicious but I did have to adjust the baking time due to the high fat content. I refrigerated the crust before baking it so it would be nice and cold. Even though the recipe didn’t say what temperature to bake it at, you can bake it in a hot oven at 400*. Remember, make it cold, bake it hot! I blind baked the crust using parchment paper and pie weights, removing the pie weights midway through baking so the pie crust wouldn’t “slump” or shrink. I kept an eye on it while baking until it reached the color I wanted, and it looked evenly baked throughout the crust. Sure enough, my crust baked perfectly just like Kaleb showed and I could even lift it gently out of the pie dish after it cooled. Success! It is a delicious pie crust and one I will definitely use again!
I am going to try this tomorrow, and, will do my mom’s recipe as well to compare. She insisted on using margarine, which I hate, yuk, but her crusts were always flaky and tasty! I see you use lard! My meme always used lard in her cooking and I have never been able to replicate her recipes. Looking for a tub of high-quality lard. A friend who makes incredible pies told me not to handle the dough, he used thin plastic gloves as he said the oils in your skin will react with the dough and make it tough when you knead it. Can’t wait to try this!!
What kind of shortening to use???
Do you ever double the recipe when making a two crusted pie? Or do you make two separate doughs, one for the bottom and one for the top?
From what I have seen, he says he makes each one separately.
Just have to thank you for this wonderful and o so simple recipe, it was perfection! I cannot tell you how many failed pie crusts I have had to deal with so much I just stopped trying. I really believe it was the simple technique of hand mixing flour, butter, shortening that kept me from clearly over mixing in food processor. This opens up many other possibilities when a proper pie crust has been mastered, so flaky n light delicious! Has always I love your videos and look forward to many more…well done Kaleb Thank you!
Can I freeze and or refrigerate before use?
I don’t need them until Sunday.
Thank you
JC
Hi Kaleb!!!
Im trying your recipe for your pie crust dough
What is the temperature i need to set the oven to bake my shell?
Please and thank you
Karen
Hello! If you are wanting to par-bake it, I would line it with parchment and fill it with weights or dry beans and bake it at 350 degrees for 15 minutes. Then remove the beans and continue to bake until slightly golden. Or if you want to fully bake the crust, continue baking until deep golden colored!
haha, me too… i watched the mustard pickles first and then the squash soup! I have been also hooked ever since.. he has so many interesting things to show us and Kip is fun
I just found you to watch about a week ago. I am enjoying everything about you and love your recipes. I made the crust tonight I deleted the sugar because I used it for chicken pot pie. Thank you please keep posting and inspiring ♥️Happy Holidays 💚
How do I bake it for a pie that doesn’t require baking? Temp/Time?
Omg this is my same question and I’m searching the comments for help.