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Easy Homemade Pie Crust Recipe
Ash Tyrrell

Easy Homemade Pie Crust Recipe

I still remember the first time I made pie crust completely by hand I was so sure I'd mess it up. Turns out, this easy pie crust recipe by hand is way more forgiving than I expected, and now it's the only one I use. I make it with real butter, cold water, and a little patience, and every single time it turns out flaky, tender, and golden.
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Total Time 1 hour 35 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour – the base of the dough; spoon and level it so you don't pack in extra flour
  • 1/2 tablespoon granulated sugar – just a touch to balance the flavor even in savory pies
  • 1/2 teaspoon sea salt – wakes up the flavor of the butter don't skip it
  • 1/2 lb 2 sticks cold unsalted butter, diced – the key to a flaky, buttery texture, so keep it ice-cold
  • 6 to 7 tablespoons ice water – binds the dough together without melting the butter

Method
 

  1. I start by whisking the flour, sugar, and salt together in a large bowl. This spreads the salt and sugar evenly through the flour so I don't get any bland or overly salty bites later. It only takes about 30 seconds, but it matters more than people think.
  2. Next, I add my diced cold butter and use a pastry cutter (or just my fingers) to work it into the flour. I stop once the mixture looks like coarse crumbs with some pea-sized butter chunks still visible. Those little butter pockets are exactly what create the flaky layers later.
  3. I sprinkle in the ice water one tablespoon at a time, tossing gently with a fork after each addition. I stop as soon as the dough starts holding together when I squeeze a handful. Adding water too fast is one of the easiest ways to end up with a tough crust.
  4. Once the dough comes together, I turn it onto my counter and divide it into two equal portions. I shape each one into a flat disc, wrap tightly in plastic wrap, and chill for at least one hour. This resting time lets the gluten relax and the butter firm back up.
  5. After chilling, I flour my counter and rolling pin, then roll one disc from the center outward, rotating a quarter turn after each pass. I keep rolling until it's about 1/8-inch thick and roughly 2 inches wider than my pie plate on all sides.
  6. I roll the dough loosely around my rolling pin, then unroll it gently over my pie plate. I press it into the corners without stretching it, trim the excess, and crimp the edges with my fingers or a fork for that classic finished look.
  7. I pop the shaped crust into the fridge or freezer for 15 minutes before baking this keeps the edges from slumping. For a blind-baked crust, I prick the bottom with a fork, line it with parchment and pie weights, then bake at 425°F until lightly golden.

Notes

  • I always keep my butter, water, and even my mixing bowl cold warm ingredients are the number one reason the crust turns out tough instead of flaky.
  • I never skip the chilling step, even when I'm in a hurry, because it makes the dough so much easier to roll without tearing.
  • I handle the dough as little as possible once the water goes in, since overworking it builds too much gluten.
  • If my kitchen is warm, I pop the dough back in the fridge for 10 minutes mid-process to keep the butter from softening.
  • I always use visible butter streaks as my guide instead of a timer. That's what tells me the dough is ready.