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Learning how to make pie crust from scratch is easier than you think, and this all-butter pie crust recipe is the one I trust every Thanksgiving. It bakes up buttery, golden, and so flaky it shatters when you cut into it, and it never shrinks or gets a soggy bottom!! I’ll walk you through every step with photos, plus how to blind bake, how to flute the edges, and how to fix the most common pie dough problems.
Quick Look: How to Make Pie Crust
- 🥧 What it is: A flaky, all-butter pie crust for one 9-inch pie, made by hand with just 5 ingredients.
- ⭐ Why it works: Flattened butter pieces turn into steam pockets in the oven, and a quick fold adds even more layers.
- 💛 Why you’ll love it: It’s easy to roll, bakes up deep golden, and is sturdy enough for custards, fruit pies, and quiche.
- ⚠️ What to watch for: Warm butter. If the dough feels soft or greasy, pop it back in the fridge for 15 minutes.
- ❄️ Make ahead: Refrigerate the dough up to 2 days or freeze it up to 3 months, which is perfect for holiday baking.
Why This Recipe Works
I’ve made every kind of crust over the years, from French tart dough to pâte sucrée and pâte brisée, but I avoided classic American pie crust for a long time because I thought it was heavy and fussy. Then one Thanksgiving I finally tested my own method. I filled it with silky cranberry curd, topped it with toasted Swiss meringue, and three people asked for the recipe on the spot! Store-bought could never!! Once you learn how to make your own pie crust, you won’t go back either, and this is the flaky pie crust recipe I’ve used ever since.
- Pure butter, no shortening: all the flavor, and a crust that browns beautifully
- Flattened butter pieces: pressing the butter into thin sheets (a trick from my time at a French bakery) gives you more flaky layers than cutting it into crumbs
- An optional quick fold: folding the dough like a book after the first chill adds even more layers
- A double chill: chilling the dough and then freezing the shaped crust is what keeps it from shrinking
- An egg white seal: brushing the hot crust with egg white waterproofs it, so no soggy bottoms
Table of Contents
- Quick Look: How to Make Pie Crust
- Why This Recipe Works
- Key Ingredients
- Substitutions and Additions
- How to Make Pie Crust Step by Step
- How to Flute Pie Crust (Easy Method)
- Blind Bake vs. Par-Bake
- Best Pies for This Crust
- Expert Tips
- Troubleshooting Pie Dough
- Pie Crust FAQs
- Pies to Make With This Crust
- Easy Homemade Pie Crust Recipe
Key Ingredients
- All-purpose flour: gives the crust structure without making it tough. Spoon and level it, or weigh it (208g), since packed flour makes a dry, crumbly dough.
- Cold unsalted butter: the star of this all-butter pie crust. Cube it and keep it in the fridge until the second you need it. Cold butter means steam pockets, and steam pockets mean flaky layers.
- Ice water: fill a glass with ice and water, then measure from the glass. Colder water keeps the butter firm, and you only need 5 to 7 tablespoons.
- Egg white: brushed on the hot blind-baked crust to seal it so wet fillings don’t soak in.
A little salt and sugar round out the flavor (skip the sugar for savory pies). Full ingredient amounts are in the recipe card below.
Substitutions and Additions
- Shortening: this is a pie crust recipe without shortening, but if you like a more tender crust, you can swap up to 25% of the butter for shortening. You’ll lose a little buttery flavor.
- Salted butter: works fine. Just reduce the amount of salt slightly.
- Food processor: pulse the butter into the flour in short bursts and stop while you still see pea-size pieces. Mixing by hand with your fingers or a pastry blender gives you the most control, though.
- Double crust: double everything and divide the dough into two discs for a lattice or covered pie.
- Other crusts: try my sourdough discard pie crust, or go no-roll with an Oreo pie crust, Biscoff pie crust, or pretzel pie crust.
How to Make Pie Crust Step by Step
- Mix the dry ingredients. Whisk the flour, salt, and sugar in a large bowl, then add the cold cubed butter.
- Flatten the butter. Working quickly, press each butter cube flat between your fingers. You want a mix of flat sheets and pea-size pieces, not fine crumbs.
- Add the ice water. Drizzle in 4 tablespoons of ice water and toss with your hands. Add more, 1 tablespoon at a time, just until the dough holds together when you squeeze it. It should look shaggy, not smooth.
- Shape and chill. Press the dough into a flat disc, wrap it tightly, and refrigerate for at least 1 hour.
- Fold for extra layers (optional). Roll the chilled dough into a rough 10×6-inch rectangle, fold it in half, then in half again. Roll it out and repeat once more.
- Roll it out. On a lightly floured surface, roll the dough into a 12 to 13-inch circle, about ⅛ inch thick, turning it as you go so it doesn’t stick.
- Fit it into the pan. Ease the dough into a 9-inch pie plate without stretching it. Trim the overhang to 1 inch and fold it under to make a thick rim.
- Flute, dock, and freeze. Flute the edges (see the tutorial below), prick the bottom all over with a fork, and freeze for 30 minutes while the oven preheats to 375°F.
- Blind bake with weights. Line the frozen crust with parchment, fill it with pie weights or dried beans, and bake for 20 minutes on the middle or lower rack.
- Finish baking and seal. Remove the weights and bake 12 to 15 minutes more, until deep golden all over. Brush the hot crust with beaten egg white, then let it cool completely before filling.
How to Flute Pie Crust (Easy Method)
A fluted pie crust looks fancy, but it only takes a couple of minutes. Once the overhang is tucked under for a thick rim:
- Make a guide: place your thumb and index finger about an inch apart on the outside edge of the crust.
- Press a ridge: with the knuckle of your other hand, push the dough from the inside out between your two fingers.
- Repeat: work your way around the whole rim, keeping the spacing even for clean, consistent pie crust edges.
If you have long nails like me, skip your fingertip and use your knuckle. It keeps the dough smooth and your nails out of it!
Blind Bake vs. Par-Bake
- Fully blind bake for no-bake fillings like cream pies, curds, or a chocolate meringue pie: 20 minutes with weights, then 12 to 15 minutes without, until deep golden. Seal with egg white.
- Par-bake for custard pies that bake again, like pumpkin pie or pecan pie: 20 minutes with weights, then just 5 to 7 minutes without, until set but not browned. Skip the egg white and add the filling while the crust is still warm.
- No blind bake for double-crust fruit pies, like an apple pie with my make-ahead apple pie filling. Fill the unbaked pie crust and bake according to your recipe.
Best Pies for This Crust
This easy homemade pie crust works for just about everything. Use it for my easy pumpkin pie from scratch, Thanksgiving pecan pie, Dutch apple pie with crumb topping, fudgy brownie pie, or a savory quiche or chicken pot pie. One batch of dough also makes twelve mini apple pies baked in a muffin tin.
Expert Tips
- Keep everything cold. If your kitchen is warm, chill the bowl and flour for 15 minutes before you start.
- Stop while it’s shaggy. The dough should barely hold together when squeezed. Smooth dough means too much water or too much mixing, and that makes a tough crust.
- Never stretch the dough into the pan. Lift and ease it in. Stretched dough shrinks back in the oven.
- Bake until deep golden. A pale crust tastes raw. Go for a rich golden brown on the edges and bottom.
- Shield the edges. If the rim browns before the bottom is done, cover it with foil or a pie shield.
Troubleshooting Pie Dough
- The crust shrank: the dough was stretched or didn’t freeze long enough. Ease it into the pan and freeze it for 30 minutes before baking.
- The crust is tough: too much water or too much mixing. Stop as soon as the dough clumps.
- The bottom is soggy: blind bake longer and brush the hot crust with egg white before filling.
- Butter leaked out of the pie crust: the dough got too warm. Work faster, chill it more often, and keep the butter in visible pieces.
- The dough cracks when rolling: it’s just too cold. Let it sit at room temperature for 2 to 5 minutes and try again.
Pie Crust FAQs
The secret to a flaky pie crust is cold butter pressed into flat pieces, ice water, and as little mixing as possible. Those butter pieces melt in the oven and release steam, which creates layers. Folding the dough once or twice after the first chill gives you even more flakes.
Butter gives pie crust the best flavor and the flakiest layers, so this recipe is all butter. Shortening makes a more tender, crumbly crust but tastes like nothing. If you want to use it, replace up to 25% of the butter.
For pumpkin pie and other custard pies, par-bake the pie crust: 20 minutes with pie weights, then 5 to 7 minutes without, until set but not browned. Add the filling while the crust is warm. This keeps the bottom from turning soggy under the wet filling. But at the end of the day follow the recipe you are using, some tell you to par-bake and others don’t, so make sure to follow those instructions.
You can refrigerate pie crust dough, wrapped tightly, for up to 2 days, or freeze it for up to 3 months and thaw it overnight in the fridge. A blind-baked pie crust keeps at room temperature for 1 day, in the fridge for 3 days, or in the freezer for 1 month.
Dried beans or uncooked rice work great as pie weights for blind baking pie crust. Line the crust with parchment first, then fill it to the top. Save the beans or rice in a jar and reuse them every time you bake.
Pies to Make With This Crust
If you tried this Homemade Pie Crust or any other recipe on my blog, please leave a ⭐ star rating and let me know how it goes in the comments! I love hearing from you!
Easy Homemade Pie Crust
Ingredients
- 1 2/3 cups all-purpose flour plus more for dusting
- 1/2 tsp salt
- 1/2 Tbsp granulated sugar
- 12 Tbsp unsalted butter chilled and cut into 1/2-inch cubes
- 5-7 Tbsp ice cold water
- 1 egg white lightly beaten (for sealing)
Instructions
Make the Dough
- In a large bowl, whisk together flour, salt, and sugar.1 2/3 cups all-purpose flour, 1/2 tsp salt, 1/2 Tbsp granulated sugar
- Add chilled butter cubes. Working quickly, flatten each piece between your fingers until the mixture looks like coarse crumbs with some pea-sized butter pieces. Work fast to keep butter cold, this creates flakiness.12 Tbsp unsalted butter
- Add 4 Tbsp ice water and toss with your hands. Add more water 1 Tbsp at a time until dough just barely holds together when squeezed (usually 5-7 Tbsp total). It should look shaggy, not smooth.5-7 Tbsp ice cold water
- Press dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
- Laminate for Extra Flakiness (Optional but Worth It!)
- After chilling, roll dough into a rough 10×6-inch rectangle on a floured surface.
- Fold in half like a book, then fold in half again (you've folded it in quarters). Roll out and repeat once more. This creates those beautiful flaky layers.
Roll and Shape
- Roll dough into a 12-13 inch circle, about ⅛ inch thick.
- Transfer to ungreased 9-inch pie plate. Press gently into bottom and sides without stretching.
- Trim overhang to 1 inch, fold under to create a thick edge, and crimp decoratively.
- Prick bottom all over with a fork, then freeze for 30 minutes while oven preheats to 375°F.
Blind Bake (if your recipe requires this)
- Line frozen crust with parchment paper and fill with pie weights, beans, or rice.
- Bake 20 minutes on middle or lower rack.
- Remove parchment and weights. Bake another 12-15 minutes until golden brown all over.
- Immediately brush hot crust with beaten egg white to seal. Let cool completely, then fill according to your pie recipe!1 egg white
Notes
- Keep Butter Cold: This is the secret to a flaky crust! If your kitchen is warm, work quickly and chill your bowl and flour for 15 minutes first. Measure your water from a glass of ice water so it stays ice cold.
- Partially Baked Crust: For custard pies like pumpkin or pecan, bake 20 minutes with weights, then only 5-7 minutes without (until set but not browned). Skip the egg wash and add the filling while warm.
- Make Ahead and Storage: Refrigerate the wrapped dough disc up to 2 days, or freeze up to 3 months and thaw overnight in the fridge. A baked, unfilled crust keeps 1 day at room temp, 3 days refrigerated, or 1 month frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am searching for that perfect pie crust and your recipe has intrigued me but I need clarification on the cooking temperature. In your step-by-step instructions it says 425 and in your recipe it says 375. I’m guessing 425 is correct but wondering.
Thanks in advance!
Sorry for the confusion! 425 can work but 375 is safer to ensure an even bake throughout without burning the edges.
Looking forwardTo making this flaky pastry. Sounds easy easy Peasy.🥮
It’s super easy, you got this!
thank you for the recipe..
You’re so welcome!
how can I sign up for the cook book
Hi Mary!! Sign up here
https://lifestyle-of-a-foodie.kit.com/68435f058c
I want to use this pie crust for my great grandmother’s apricot turnover recipe. We usually add the filling prior to baking anything. I do one layer of crust on the bottom, add filling and one layer of crust on top then crimp two piecrust together. Could I do that with this recipe
Yes you can 🙂
This recipe has been a really special recipe for me. Those who haven’t tried the recipe should try it now.
That’s what I like to hear!!! Thanks!
Can I bake the pie crust, then add the filling and bake again
Absolutely! You can partially blind bake the crust first if your filling also needs to bake (like pumpkin, pecan, or custard pies). For that, bake the crust with pie weights for about 20 minutes, remove them, then bake another 5–7 minutes until it’s just set but still pale, not fully golden. Then, pour in your filling and continue baking according to your pie recipe.
If your filling doesn’t need baking (like chocolate cream or lemon curd), go for a fully blind-baked crust, bake until golden brown, brush with egg white to seal it, and let it cool completely before adding your filling. That keeps the bottom flaky and crisp instead of soggy.
Thanks for getting us ready for the holidays. I was just talking with my daughter if I should make some pies now and freeze so we have more time hanging out with family and less stress in the kitchen. I am thinking either apple or pumpkin will freeze best. But the pecan pie cookies at Crumbl this week look so tempting and maybe I have to make pecan pie since I can’t buy their cookies. One pie and one chocolate caramel tart are planned within the next two weeks.