Easy Homemade Pie Crust

Unbaked pie crust with fluted edges and fork docking in a pie dish, ready for blind baking.

5 from 5 votes

This super easy homemade pie crust is buttery, flaky, and perfect for any pie! The laminating technique creates beautiful layers, while the double-chill method ensures no shrinkage.

Prep Time10

Cook Time30

cooling30

Total Time1 10

Course: Dessert

Cuisine: American

Servings: pie crust

Equipment

Ingredients

1⅔ cups all-purpose flour plus more for dusting
½ tsp salt
½ Tbsp granulated sugar
12 Tbsp unsalted butter chilled and cut into ½-inch cubes
5-7 Tbsp ice cold water
1 egg white lightly beaten (for sealing)

US Customary - Metric

Instructions

Make the Dough

In a large bowl, whisk together flour, salt, and sugar.
1⅔ cups all-purpose flour, ½ tsp salt, ½ 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 5-6 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

Notes
Ice Water Tip: Use actual ice cubes in water, then measure from the glass. Colder water = flakier crust.
Keep Butter Cold: This is the secret! If your kitchen is warm, work quickly and consider chilling your bowl and flour for 15 minutes first.
Skip the Laminating? You can skip the folding step if you're in a hurry, you'll still get a good crust, just not quite as flaky.
Partially Baked Crust: For custard pies, bake 20 minutes with weights, then only 5-7 minutes without (until set but not browned). Skip the egg wash and add filling while warm.
Make Ahead: Refrigerate wrapped dough disc for up to 2 days, or freeze up to 3 months. Thaw frozen dough overnight in the fridge.
Double Crust: Double all ingredients and divide into two discs for lattice tops or covered pies.
Storage: Baked unfilled crust keeps at room temp 1 day, refrigerated 3 days, or frozen 1 month.

Nutrition