Valentina's Corner
The ultimate buttery and flaky homemade EASY Pie Crust Recipe! Follow along to get the perfect pie dough that you will use for all your pies, sweet or savory. Use this pie crust in a classic peach pie recipe, or use it for a savory pie like the chicken pot pie!
It may seem like a lot of work, but a homemade pie crust is a definition of a “labor of love.” You can taste all the effort put into making this flaky and delicious crust!
EASY PIE CRUST RECIPE-
Making homemade pie dough doesn’t have to feel intimidating or out of your reach. You likely already have all the ingredients needed to make the crust, and you’ll be surprised how quickly the dough comes together.
Once baked, the pie crust becomes oh-so flakey and crispy, and there is so much flavor in every bite! Use the dough for sweet pies like fresh peach pie, a classic strawberry pie, or our mouthwatering blackberry pie.
WHAT YOU NEED-
All you need for this simple and basic pie crust recipe is 5 staple ingredients! Just whip this pie crust up in under 10 minutes.
- FLOUR– You want good quality all-purpose flour for perfect pie dough.
- SALT– Salt gives the crust flavor!
- SUGAR– We love adding granulated sugar to the dough to give the crust a bit of sweetness, which helps the crust brown.
- BUTTER– You want to use COLD unsalted butter for this recipe. The butter is the key ingredient for this recipe; it gives that flaky crust. Using unsalted butter helps you control the salt in a recipe.
- COLD WATER– Use ICE cold water to achieve the perfect dough; the water holds all the other ingredients together. You want to add enough water so that your crust is not dry. If it seems like you need more water, add some more.
| Chef’s Tip: You also want to make sure you have a good pie dish so that your pies will always come out perfect. We love using THIS pie dish for all our pie-related recipes. |
HOW TO MAKE PIE CRUST-
This homemade pie dough recipe will make the perfect crust for your next pie!
- Dry ingredients – In a large bowl, stir together the sifted flour, salt, and sugar.
- Butter and Flour – Cube cold butter and add to the flour. With a pastry cutter, mix in the butter until crumbly. Don’t overmix, or the butter will melt; you want chunks.
- Add water – Mix in the cold water.
- Mix dough and divide – Transfer the dough onto a floured surface and continue mixing. Once the dough is smooth, divide the dough into 2 disks. Tightly cover the disks and refrigerate for at least an hour.
Roll Out & Shape Dough-
When you are ready to make the pie, allow the dough to rest at room temp for at least 10 minutes so it is easier to roll out.
- Roll out – Dust the work space with flour. With a rolling pin, roll each disk into a 12” circle.
- Transfer disk – Wrap the pie dough around your rolling pin, transfer the pie disk to a pie dish, and unroll the dough over the pan.
- Shape dough – Press the dough down to lay flat in the pie dish.
How to Flute Pie Crust-
If you won’t be adding a top layer, you can freeze the second disk for another time.
- After adding the pie dough to the pie dish, fold the excess overflowing dough underneath itself, creating a thicker edge.
- Using both hands, you want to pinch the edge of the crust to “flute the crust,” then with your index finger, push in to create a U shape. Repeat going all around the baking dish.
HOW TO LATTICE PIE DOUGH-
Once your first layer of pie is in the pie dish, it’s time to make the top lattice part!
- Roll out the second dough disk into a 12-inch circle.
- With kitchen scissors or a pizza cutter, cut the dough into even-sized strips. We cut ours about 1 inch thick. You want to have about 10-12 strips.
- After filling your pie with pie filling and ready for the lattice topping, lay 6 strips on top of the pie. Using the longer pieces in the center of the pie and shorter pieces on the ends of the pie allows the strips to hang out the edge if the strips are longer.
- Fold every other of the strips halfway over, then add one strip going the other way, and then unfold the strips back. Repeat again, and this time fold back every other of the strips you just used.
- Repeat this weaved look to create the lattice look.
- Fold the extra dough hanging over the edges and flute the edge of the pie.
| We love using THIS pie dough cutter with ridges for a pretty effect on the strips! |
HOW TO BLIND BAKE A PIE CRUST-
If you want to make a pie that calls for a pre-baked pie crust, you want to “blind-bake” your pie crust. This is how you pre-bake or blind-bake your crust:
- Roll out the dough and transfer it to a pie dish.
- Create a fluted rim or crimp the edges.
- Line the pie dough with parchment paper and fill with pie weights or with dried beans, making sure they are evenly spread out.
- Bake the pie at 400°F for about 18-20 minutes, until the edges brown. Remove the pie from the oven and remove the parchment paper and weights.
- Prick the dough button with a fork and add it to the oven. Bake for about 5-8 minutes or until the dough is golden.
| Chef’s Tip: For no-bake pies, you want to fully cool your pie before you add the filling. |
FREQUENTLY ASKED QUESTIONS-
Yes! You can make this recipe ahead of time and store it in the fridge for up to a week or freezer for up to 3 months.
You want to let your dough rest at room temp for a couple of minutes before using it so that the dough rests and isn’t so hard.
The cold water is KEY! You want to make sure your water is extra cold, we add ice cubes to get our water cold then measure it from there.
If you do not use some form of weight the dough tends to rise and puff. You want a nice flat pie bottom so using pie weights, dried beans or rice will help you achieve the flat bottom.
Yes, to freeze the pie dough, place tightly wrapped pie dough in the freezer for up to 3 months. Thaw overnight in the refrigerator.
I hope this pie crust becomes a new family favorite!
More Homemade Dough Recipes-
Easy Pie Crust Recipe
Ingredients
- 2 1/3 cup all-purpose flour, measured then sifted
- 1 tsp salt
- 2 Tbsp granulated sugar
- 1 cup unsalted butter, cold
- 1/3 cup water, cold
Instructions
How to Make Pie Crust-
- In a large bowl, combine sifted flour, salt and sugar.
- Using a pastry cutter, mix in the cold cubed butter into the flour mixture until crumbly.
- Add in ice water and continue to mix with the pastry cutter. Don’t overmix, it should be crumbly.
- Transfer onto working surface and shape into 2 disks. Cover the disks with plastic wrap and refrigerate for at least an hour (or overnight).
How to Roll Out & Shape Dough-
- Dust the work space with flour. With a rolling pin roll each disk into a 12” circle.
- Wrap the pie dough around your rolling pin and transfer the pie disk to a pie dish and unroll the dough over the pan.Gently press the dough down to lay flat in the pie dish.
How to Flute Pie Crust-
- After adding the pie dough into the pie dish, fold the excess overflowing dough underneath itself creating a thicker edge.
- Using both hands you want to pinch the edge of the crust to “flute the crust”, then with your index finger push in to create a U shape. Repeat going all around the baking dish.
How to Lattice Pie Dough-
- Roll out the second dough disk into a 12-inch circle.
- With kitchen sears or with a pizza cutter cut the dough into even-sized strips. We cut ours about 1-inch thick. You want to have about 10-12 strips.
- After your pie is filled with pie filling and ready for the lattice topping, layout 6 strips on top of the pie. Using the longer pieces in the center of the pie and shorter pieces on the ends of the pie, allowing the strips to hang out the edge if the strips are longer.
- Fold every other of the strips halfway over, then add one strip going the other way, and then unfold the strips back. Repeat again and this time fold back every other of the strips you just used. Repeat this weaved look created the lattice look.
- Fold the extra dough that is hanging over the edges and flute the edge of the pie.
How to Blind Bake Pie Crust-
- Line the pie dough with parchment paper and fill with pie weights or with dried beans, making sure they are evenly spread out.
- Bake the pie at 400°F for about 18-20 minutes, until the edges begin to brown. Remove the pie from the oven and take out the parchment paper and weights.
- Prick the button of the dough with a fork all over and add back to the oven. Bake for about 5-8 minutes or until the dough is golden.