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
Keyword: buttery pie crust, easy homemade crust, flaky buttery crust, pie crust
Servings: 1 double pie crust
Calories: 1061kcal


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


  • 2 cups flour
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 11 tbsp chilled butter
  • 5-7 tbsp ice cold water
  • 1 egg white for brushing the dough


  • In a mixer fitted with a paddle attachment, combine the flour, salt, and sugar on low speed for about 30 seconds. If using a food processor, do the same thing and pulse a couple of times to get the dry ingredients combined
    Flour mixture for homemade easy pie crust
  • Cut the chilled butter into smaller cubed, then add all the butter to the flour mixture and combine on low speed for 1-1 1/2 minutes, until the mixture looks crumbly, with bits of dough the size of peas.
    Pea sized bits of fat for pie crust recipe
  • Add 5 tablespoons of ice cold water , 1 tablespoon at a time, mixing on low speed for 10 seconds after each addition. After the last addition, the dough should start coming together in a ball. If it doesn't, continue mixing about 10 seconds longer. If it still dry and somewhat crumbly, add an additional 1 tablespoon of ice water.
    disk of dough for buttery flaky easy crust
  • Once the dough comes together, gently pack it together into a ball. Cut the dough into two pieces the bottom crust will be about 2/3 of the dough and the top crust will be the leftover 1/3. Shape it into two discs. Wrap each disc individually in plastic wrap and refrigerate it for at least 1 hour.
    wrapped pie crust for pie recipe
  • After cooling your pie dough in the fridge for about an hour, unwrap it and transfer it to a lightly floured surface. Roll the large pie crust disc into a 1/8-inch-thick circle large enough to cover the bottom and sides of a 9-inch pie plate. Roll the smaller pie crust disc into a slightly smaller circle to top your pie with.
    rolled out pie crust 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.
    folded in over hang of pie crust
  • Cover the pie dough with parchment paper and fill the crust with dried beans or rice before baking.
    dry beans as pie weights of blind baking of pie crust
  • Bake the crust for 15 minutes then remove the parchment and weights. Place the crust back into the oven for 10-15 minutes or until the crust if golden brown.
    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


If you are making a double pie crust, follow the directions of the recipe you're using as you might not need to blind bake your pie. 


Calories: 1061kcal | Carbohydrates: 108g | Protein: 15g | Fat: 64g | Saturated Fat: 40g | Cholesterol: 166mg | Sodium: 1161mg | Potassium: 177mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1924IU | Calcium: 37mg | Iron: 6mg