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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.
Sugar: The addition of sugar to the dough interferes with gluten development, which makes the crust more tender. I also like to sprinkle sparkling sugar on the top of all my sweet pie crusts for a little crunch.
Salt : Salt helps to enhance the flavor of the pie crust. I choose to use unsalted butter and then add in a teaspoon of salt.
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! Go with high quality European brand butter like Plugra if you can.
Egg: A beaten egg in pie crust acts as 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 a lattice, decorative cut pie crust toppings, and folded edges.
Ice Water: Cold water helps the dough come together. Just add a few ice cubes to ¼ cup of water and spoon from that cup. I prefer to add a tablespoon 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. This can vary depending on the brand of flour and brand of butter that you are using. I find that 4-5 tablespoons is a great place to start, then add a tablespoon of water at a time until the dough comes together.
Tips for a Successful All Butter Dough
- Measure everything and have your ingredients set out on the counter before you begin.
- Use high quality, very cold unsalted butter, cut into small pieces.
- Whisk the sugar and 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.
- Add cold water a tablespoon at a time until while forming teh dough together with your hands. It should be crumbly not sticky to the touch, but smooth.
- Shape your pie dough into a ball with your hands.
- Always chill your dough for a minimum of 30 minutes before rolling it out on the counter.
- Place the pie dough on a lightly floured surface, lightly flour the rolling pin and roll dough out ¼ inch in thickness. Fold the dough in half and then in half again. Shape the dough into a disc and let it chill in the fridge for a second 30 minute resting time.
- Remove dough from the fridge, and roll out to ⅛ inch to ¼ inch in thickness.
- Place dough into prepared pan by gently lowering it into the pan.
- Fit dough to pie pan with your fingers. Trim away excess dough, leaving a ½ inch overhang from the lip of the pan. Tuck excess dough underneath itself, then crimp edges.
- If you are pre-baking the pie crust, prick a few holes across the bottom and sides with a fork before chilling.
- 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.
Storing Pie Dough
Weigh and divide the dough in half. Shape the two halves into flatter round discs. Cover each disc in plastic wrap and place in fridge until ready to use for up to 3 days.
Let your dough rest for 30 minutes to an hour before rolling out. If the dough has been in the fridge longer than an hour, let it sit on the counter for about 15-20 minutes to warm slightly to room temperature before rolling out.
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.
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 and transfer to the pie pan. Press the edges of the dough into the pan, almost like sinking the dough down. Tuck under any excess overhanging dough. Crimp the edges of the dough between your thumb and fingertips. Prick the bottom and sides of the dough a few times with a fork. Place the pie in the fridge or freezer for 30 minutes until firm.
Remove the frozen pie crust and line with overhanging aluminum foil or parchment paper. Fill with pie weights, dried rice or uncooked beans. Make sure to fill with weights all the way to the crimped edges to help weigh down the crust.
For a Par-Baked or Partial Baked Crust
A par-baked or partial baked crust is used for custard pies like pumpkin or sweet potato. Preheat the heat oven to 425 F(190 C) and place the prepared pie on a cookie sheet. Transfer to the lowest rack of the oven and bake for 15-17 minutes.
Carefully lift the paper or foil filled with weights from the pie and place it back in the oven for 2-3 more minutes of baking. Let par-baked crust cool for about 10 minutes. Add filling and bake pie according to recipe.
Blind Baked or Fully Baked Pie Crust
A blind-baked or fully baked crust is used for pies that have a cold set filling. Preheat the heat oven to 425 F(190 C) and place the prepared pie on a cookie sheet. Transfer to the lowest rack of the oven and bake for 15-17 minutes.
Carefully lift the paper or foil filled with weights from the pie and place it back in the oven for 10-12 more minutes of baking. The crust should be golden brown all over and completely baked. Let blind-baked crust cool completely before adding filling.
Favorite All Butter Pie Crust Recipes
- Homemade Sweet Potato Pie
- Pumpkin Pie with Fresh Pumpkin
- Chocolate Espresso Pie
- Lemon Thyme Peach Galette
- Mushroom Pies
Homemade Pie Crust Recipe
Homemade Pie Crust Recipe made with butter for a flaky buttery pie crust.
5 from 9 votes
Print Pin Rate
Course: Breakfast, Dessert, pastry
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Chilling Time: 1 hour hour
Total Time: 40 minutes minutes
Servings: 1 Large Crust
Author: Jenn
Ingredients
- 2 ½ Cups (320 grams) All Purpose Flour
- 1 tablespoon granulated sugar
- 1 teaspoon Kosher Salt
- 16 tablespoons ( 1 Cup| 227 grams) Unsalted Butter, Cold cut into small cubes
- 1 Large Egg lightly beaten
- 4-5 tablespoons Ice Water more as needed
Instructions
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 a minimum of 30 minutes and maximum of 1 hr if you plan on using right away. Any longer and you will need to let the dough rest on the counter for about 45 minutes before rolling out.
Place chilled dough onto a lightly floured surface. Roll out to ¼ inch in thickness. Fold dough in half, then fold in half again. Shape dough back into a round disc, cover in plastic wrap and chill for 30 minutes.
Now its time to roll dough out for lining the pie pan. Roll your dough by starting from the center and working outwards in all directions, rotating dough clockwise as you go.
Dough should be around ⅛ inch -¼ inch thickness and at least 1 inch larger than your pie pan.
Lift pie crust from counter by gently folding onto the rolling pin and lowering in down to line the pan.
Let dough gently sink into the bottom and sides of the pie dish.
Help smooth out any wrinkles with finger tips. Press dough into the bottom and side of the pan.
Take a sharp knife or scissors and trip away any overhanging dough from the lip of the pan, leaving a ½ inch overhang of pie dough.
Tuck overhanging dough under neath itself and crimp the edges in desired shape.
Follow directions from desired pie recipe for filling and baking your pie crust.
OR, you can choose to par bake for a custard pie or blind bake the crust for a non baked filling recipe. (such as chocolate mousse or ganache)
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