simple homemade pie crust recipe

Written ByJenny Smyth Posted on
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The Best simple homemade pie crust recipe

I’m so excited to share with you my simple homemade pie crust recipe, which has been a staple in our household for years. This recipe is a classic American tradition that’s easy to make and always a crowd-pleaser. I love how it brings people together, whether it’s for a family dinner or a special occasion.

My kids have grown up helping me in the kitchen, learning the art of making a perfect pie crust from scratch. It’s a skill that’s been passed down through generations, and I’m happy to share it with you today. Making this pie crust from scratch is not only fun, but it’s also healthier than using store-bought crusts.

You can control the ingredients and ensure that they’re fresh and wholesome. Plus, the process of making your own pie crust is therapeutic and relaxing – it’s a great way to unwind after a long day. The key to making a great pie crust is to keep it simple and not overwork the dough.

Use cold butter and ice-cold water to help the dough come together without becoming tough or dense. Don’t overmix it – just let it rest for a bit before rolling it out into shape. It’s really quite straightforward, but trust me when I say that practice makes perfect.

One of the things I love most about this recipe is how versatile it is. You can use it for any type of pie you like – sweet or savory, fruit or meat. It’s also great for quiches, tartes, and even as a base for veggie pot pies.

The possibilities are endless!

Simple Homemade Pie Crust

4.5 from 755 votes

A versatile and flaky pie crust recipe that is perfect for both sweet and savory pies. This easy-to-make crust requires just a few basic ingredients and minimal effort.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 8Cuisine: InternationalCalories: 200 kcal

🥘Ingredients

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

👨‍🍳Directions

1Combine flour, salt, and sugar in a large mixing bowl.
2Add the cold cubed butter to the dry ingredients.
3Use a pastry blender or fork to cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4Gradually add ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
5Be careful not to add too much water.
6The dough should be slightly crumbly but hold together when pressed.
7If the dough is too dry, add a bit more water; if it is too sticky, add a bit more flour.
8Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
9Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
10This step is crucial for developing the gluten and allowing the butter to firm up, which helps create a flaky crust.
11Preheat the oven to 425°F (220°C).
12On a lightly floured surface, roll out the chilled dough into a circle about 1/8-inch thick, using a rolling pin.
13The dough should be large enough to fit your pie dish with some overhang.
14Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the sides and bottom.
15Trim the excess dough from the edges, leaving about 1/2 inch of overhang.
16Fold the overhang under itself to create a thicker edge, and crimp the edges with your fingers or a fork to create a decorative border.
17Poke the bottom of the crust with a fork several times to prevent bubbles from forming.
18Line the crust with aluminum foil or parchment paper, making sure the foil covers the sides and bottom completely.
19Fill the foil-lined crust with pie weights or dried beans to prevent the crust from puffing up during baking.
20This step is called blind baking.
21Bake the crust in the preheated oven for 15-20 minutes, or until the edges start to turn golden brown.
22Remove the foil and weights, and continue baking for an additional 5-10 minutes, or until the bottom of the crust is lightly golden.
23This ensures that the crust is fully cooked and has a nice color.
24Allow the pie crust to cool completely on a wire rack before filling it with your desired pie filling.
25This step helps prevent the crust from becoming soggy.
26Once cooled, you can fill the crust with your favorite pie filling and bake according to the filling’s instructions.
27Enjoy your homemade pie crust.

🔧Equipment

Large mixing bowl
Pastry blender or fork
Measuring cups and spoons
Rolling pin
Pie dish
Aluminum foil or parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 200 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 30mg🧂Sodium: 250mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 2g

📝Notes

Tips: For a flakier crust, use very cold butter and water. You can also substitute half of the all-purpose flour with whole wheat flour for a healthier option. To make an egg wash, whisk together 1 egg and 1 tablespoon of water, then brush it onto the crust before baking for a golden-brown finish.

Watch Video Of How Simple Homemade Pie Crust Works

This simple homemade pie crust recipe has become a staple in our household over the years – not just because of its delicious taste but also because of its convenience and versatility. Whether you’re planning a family gathering or just need something quick and easy for weeknight dinner, this recipe fits perfectly into any occasion.

My kids love helping me make pies from scratch, learning new skills along the way – so why not give them some independence with this easy-to-follow recipe? And when serving leftovers?

Simply slice them up and enjoy with your favorite toppings!

❓ Frequently Asked Questions About Pie Crust

Q: What type of flour should I use for this pie crust?

A: For this recipe, I recommend using all-purpose flour as it provides the right balance of strength and tenderness to the crust. However, if you prefer a more delicate crust, you can try using cake flour or pastry flour instead.

Q: Why do I need to keep my butter cold?

A: Cold butter helps to create a flaky texture in the crust by preventing the butter from melting into the dough as you mix it. This keeps the layers separate, resulting in a more tender crumb.

Q: Can I use pre-made pie crusts instead of making my own?

A: Of course! While homemade pie crust is always delicious, pre-made options can be convenient and still yield great results. Look for ones that are made with wholesome ingredients and don’t contain artificial preservatives.

Q: How do I store leftover pie crust?

A: Once cooled completely, you can store leftover pie crust in an airtight container at room temperature for up to 2 days or freeze it for up to 2 months.

Q: Can I reheat leftover pie crust?

A: Yes! To reheat leftover pie crust, simply thaw it at room temperature or reheat it in the oven at 350°F (175°C) for about 10 minutes until warm and flaky.

Q: What’s the best way to serve my homemade pie crust?

A: The beauty of homemade pie crust lies in its versatility – you can serve it as is, topped with your favorite fillings or toppings!

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