Go Back
+ servings
Pie crust filled with cranberry custard before baking
Print Recipe
5 from 1 vote

Easy homemade pie crust

This super easy and homemade pie crust is the best buttery and flaky crust for your pies!
Prep Time10 mins
Cook Time30 mins
cooling30 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 1 double pie crust
Calories: 2152Calories


  • A food processor or a stand mixer
  • Pie weights or dry beans or rice


  • 1 & ⅔ cup AP flour
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 9 tablespoon butter chilled
  • 7-8 tablespoon ice cold water
  • 1 egg white for brushing the dough


  • Mix the flour, salt, and sugar together with a whisk.
    Pie dough ingredients in a bowl
  • Cut the chilled butter into smaller cubes, then add all the butter to the flour mixture and quickly mix with your hands. The method here is to press each cube of butter between your fingers to flatten it and make it easier to combine with the flour.
    Hand holding floured butter
  • Add 5 tablespoons of ice-cold water, and toss with your hands again. Continue adding 1 tablespoon of water at a time. You shouldn't have to go over 8 tablespoons. You'll know the dough is ready when it holds together.
    Pie dough in a bowl
  • Once the dough comes together, gently pack it into a ball. Shape it into a disc, then wrap it in plastic wrap and refrigerate it for at least 1 hour.
    plastic wrapped pie crust
  • After cooling your pie dough in the fridge for about an hour, unwrap it and transfer it to a lightly floured surface. Roll the crust into a rectangle (don't worry about it being perfect), fold that crust in half, then fold it in quarters again.
    Folding pie dough
  • After folding the dough a few times, roll it into a ⅛-inch-thick circle large enough to cover the bottom and sides of a 9-inch pie plate.
    Rolled out pie dough
  • Gently wrap your pie dough over the rolling pin and set it in the un-greased pie plate.
    pie dough wrapped around the rolling pin
  • Set it in place and gently crimp the outside edges with your fingers. Prick the bottom of the pie dough using a fork. then freeze the crust again for 30 minutes before baking. While the pie crust is cooling, start preheating the oven to 425F.
    Pie crust in a pie plate
  • Cover the pie dough with parchment paper and fill the crust with dried beans, rice, or pie weights.
    dry beans as pie weights of blind baking of pie crust
  • Bake the crust for 17 minutes in the middle or lower rack then remove the parchment and weights. Place the crust back into the oven for 10-15 minutes or until the crust is golden brown. Brush the hot pie crust with the egg whites to seal.
    Easy homemade pie crust
  • Fill the pie crust with whatever mixture your pie recipe calls for and follow the recipe instructions! I made a delicious cranberry pie for thanksgiving using this pie crust recipe.
    Cranberry meringue pie recipe using the homemade pie crust


Making ahead and freezing. 
You can make this pie crust ahead of time. Follow this recipe through step 4 then tightly wrap the dough and freeze for up to 3 months. Once you're ready to use, thaw in the fridge overnight. 


Calories: 2152Calories | Carbohydrates: 214g | Protein: 36g | Fat: 129g | Saturated Fat: 71g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 40g | Trans Fat: 4g | Cholesterol: 271mg | Sodium: 4823mg | Potassium: 683mg | Fiber: 9g | Sugar: 30g | Vitamin A: 3149IU | Calcium: 454mg | Iron: 13mg