Pie Crust Recipe

This Pie Crust Recipe delivers a flaky, buttery foundation for any homemade pie you dream up—no fancy tools required, just simple ingredients and a sprinkle of love.

Imagine tucking into a slice of your favorite fruit pie, the crust whispering crisp layers with every bite. That’s exactly what makes this DIY pastry dough stand out: it’s easy, reliable, and perfect for every season—from summer berry gatherings to cozy holiday feasts. I grew up watching my mom roll out crust on our old oak table, and over the years I’ve tweaked her method so that even busy bakers can nail a tender butter crust without stress. Whether you’re baking for Thanksgiving or simply craving a slice of nostalgia, this Pie Crust Recipe has you covered.

Why You’ll Love This Pie Crust Recipe

• Super flaky—thanks to cold butter layers that puff up beautifully
• Foolproof technique—no pastry chef diploma needed
• Ready in under an hour, including chill time
• Perfect blank canvas for sweet or savory pies
• Works in a food processor or by hand—your call
• Adaptable for gluten-free and whole-wheat swaps
• Great for blind baking or filling raw
• Consistent results even if you’re a novice

Ingredients for Pie Crust Recipe

• 2¼ cups (280 g) King Arthur All-Purpose Flour (or Bob’s Red Mill for a nuttier taste)
• 1 tsp fine sea salt
• 2 Tbsp granulated sugar (optional, for sweet pies)
• 1 cup (2 sticks, 226 g) unsalted butter (Kerrygold or Land O’Lakes), cold and cubed
• 4–6 Tbsp ice water (keep it icy cold!)
• 1 tsp apple cider vinegar or lemon juice (helps tenderize)

Tip: For an ultra-flaky crust, chill your mixing bowl and flour in the fridge for 15 minutes before you begin.

Directions for Pie Crust Recipe

1. In a large bowl or the bowl of a Cuisinart food processor, whisk flour, salt, and sugar.
Let me explain: this dry mix ensures even seasoning and a balanced crumb.
2. Add cold, cubed butter. Pulse 6–8 times in the processor—or use a pastry cutter by hand—until peas-ized bits remain.
Pro tip: Butter pieces about the size of peas yield maximum flakiness.
3. Drizzle in ice water and vinegar, one tablespoon at a time. Pulse (or gently stir) until the dough clumps but still looks shaggy.
Watch the edges: you want it just cohesive, not a sticky blob.
4. Turn the dough onto a lightly floured surface. Gather into a ball; split in half and flatten into two disks.
A quick knead—just two turns—will help with structure but not overwork the gluten.
5. Wrap disks in plastic wrap and chill for at least 30 minutes (up to 2 hours). Chilling firms the butter and relaxes the dough.
6. When you’re ready, roll each disk on a lightly floured board, rotating 90° every few rolls to keep it even. Aim for a 12-inch circle.
7. Transfer to a 9-inch pie pan: gently lift and ease it in, letting excess hang over the edge. Trim, then flute or crimp as you like.
8. For a raw-filled pie, fill and bake according to your filling’s recipe. For blind baking, dock the crust with a fork, line with parchment, weigh down with pie weights, and bake at 375°F for 20 minutes—remove weights and bake another 5–7 minutes until golden.

Servings & Timing for Pie Crust Recipe

Yield: Enough for one double-crust 9-inch pie (top and bottom)
Prep Time: 20 minutes active (plus 30 minutes chilling)
Total Time: 50 minutes (35 minutes baking for blind-bake; adjust if filled)

Variations on the Pie Crust Recipe

• Replace half the butter with cold lard or shortening for an ultra-tender crust.
• Swap ¼ cup flour for almond flour to add a nutty twist.
• Add 1 tsp ground cinnamon or cardamom for spiced dessert pies.
• Use whole wheat pastry flour for a hearty, fiber-rich base.
• Stir in 2 Tbsp finely chopped fresh herbs (rosemary, thyme) for savory pies.
• Brush the crust with egg wash and sprinkle coarse sugar for a glistening finish.

Storage & Reheating for Pie Crust Recipe

• Refrigerate raw dough disks (wrapped) up to 3 days—press out air to avoid freezer burn.
• Freeze dough up to 2 months; thaw overnight in the fridge before rolling.
• Baked crust: store at room temperature, covered, for 2 days, or refrigerate up to 4 days.
• To refresh a baked crust, pop in a 350°F oven for 5 minutes to crisp it back up.

Notes on the Pie Crust Recipe

I learned that over-handling the dough is the fastest way to a tough crust—so I cut my kneads to two quick folds. Also, vinegar or lemon juice may sound odd, but it really tames gluten and boosts flakiness. If your kitchen is warm, try chilling your rolling pin too. Once, I forgot the sugar and my apple pie was just fine, but if you crave a hint of sweetness, don’t skip it.

FAQs About Pie Crust Recipe

Q: Why is my crust shrinking in the pan?
A: Likely overworked dough or too warm when baked—chill thoroughly and avoid stretching.

Q: Can I make this gluten-free?
A: Yes—use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum for structure.

Q: How do I prevent soggy bottom crusts?
A: Blind bake with weights, brush the crust with beaten egg white, or bake on a preheated baking steel.

Q: What’s the best way to roll out pastry dough?
A: Lightly flour the surface, turn the dough often, and roll from the center outward.

Q: Can I bake two crusts at once?
A: Absolutely—just rotate pans halfway through baking for even browning.

Q: Why add vinegar to pie dough?
A: Acid slows gluten formation, giving you a more tender, flaky crust.

Q: Is a food processor required?
A: Not at all—pastry cutters or two forks work fine, though a processor speeds things up.

Q: How do I store leftover baked crust?
A: Crumble it into topping or freeze whole slices wrapped tightly for 2 weeks.

Conclusion

This easy Pie Crust Recipe gives you a reliably flaky, buttery base every time—perfect for sweet fruit pies, savory quiches, and everything in between. Give it a whirl, then drop a comment below to let me know how your crust turned out. And if you loved this, hop over to our Classic Apple Pie Recipe or check out tips in our Blind Baking Guide—happy baking!