Here’s the best easy pie crust recipe! This pie dough is simple to make and comes out flaky, puffed, and golden.
There’s nothing better than a homemade pie, is there? We’re unabashed pie lovers here, and would choose it over cake any day. It’s definitely a project, but there’s nothing more fun than pulling a gorgeous, golden brown pie out of the oven. So here are all our tips and tricks for the very best easy pie crust recipe! It comes out golden brown and flaky: the perfect basis for pies of all kinds! (Want it vegan? Try this Vegan Pie Crust.)
Ingredients for this easy pie crust recipe
There are a few ways to make pie crust, and the most important ingredient is the fat. There are two options for fat in pie crust: butter and shortening. Some recipes use a combination of the two! This is an all butter pie crust recipe, because we prefer using butter to shortening for health reasons. If you don’t mind shortening, it does hold the definition in the pie shape a bit better. However, butter works beautifully and it’s our preference for texture and flavor! The ingredients you’ll need for pie crust are:
- All-purpose flour
- Fine salt
- Baking powder
- Granulated sugar
- Cold unsalted butter, preferably Irish-style (like Kerrygold brand)
- 8 to 10 tablespoons ice cold water
For the butter
The best type of butter for pie crust is Irish butter. You can use any style of butter you like here. However, Irish butter has a higher fat and lower water than American butter. It gives baked goods a richer flavor and flakier texture: the absolute best for pie crust! The most popular brand of Irish butter is Kerrygold, which is easy to find at most grocery stores.
Keeping the pie crust cold is key
The best tip for making homemade pie crust? Keeping pie crust cold is essential. You’ll add ice cold water to the crust when making the dough to make sure the butter doesn’t melt.
Then, it’s important to refrigerate the pie crust for 1 hour before rolling it out. This allows the gluten to relax and the fat to firm up, which makes an extra flaky and helps it hold its shape.
Use a food processor or pastry blender
For the most consistent pie crust recipe, it’s helpful to use a large food processor. This helps to evenly incorporate the butter without it getting too hot. When the pie crust comes together, it looks very crumbly: simply turn it out onto a work surface and use your hands to form it into a ball of dough.
Don’t have a food processor? Use a pastry blender to work the butter into the dough until it’s mostly incorporated but chunks about 1/4-inch across remain. Then stir in the ice cold water with a fork until it’s incorporated. Follow the instructions below!
Tips for rolling out pie crust
The trickiest part of a pie crust recipe is rolling it out. The dough can be crumbly or stick to the work surface. Here are a few tips to keep in mind for rolling out the dough:
- Liberally flour the work surface and the rolling pin. This will help to keep the dough from sticking.
- Roll gently but press firmly, until the dough is about 1/8-inch thick circle.
- Pick up the dough and rotate it occasionally as you work, keeping as perfect of a circle as possible and making sure it’s not sticking to the work surface. If it starts to stick, dust with a bit more flour.
- Visible chunks of butter are expected! That’s what makes the flaky crust.
- Use kitchen shears to trim the dough inside the pan. We’ve found it’s easiest to transfer the pie crust to a pie plate and trim it to an even circle in the pan.
Troubleshooting tips: If the dough is very crumbly, you can add a ½ teaspoon or so water and reform it into a ball to try again. However, this can overwork the dough and heat up the butter: so try to avoid this if at all possible. You may want to let the dough rest again for 30 minutes refrigerated.
Crimping, double crust or lattice
Finishing the pie dough depends on the type of pie you’re making. If you’re making pie crust for quiche, you’ll need to blind bake the dough before adding the filling: go to Quiche Crust. Otherwise, you can finish the pie with a single crust, double crust, or lattice.
- For a single pie crust, fold the 1-inch of overhanging dough backwards and seal it to form a rim. Using your index finger and thumb from one hand and a knuckle from your other hand, crimp the edges of the crust. Or, you can press the tines of a fork into the crust to flatten it.
- For a double pie crust, roll out the second crust in the same manner as the first. Add the filling to the pie, then gently place it on top of the filling. Use kitchen shears to trim excess dough from both crusts at the same time so that there is 1 inch of overhanging dough all around the pan. Fold both crusts under so they rest on the rim of the pan and then use your fingers to crimp the crust. Slice several vents in the crust with a sharp knife.
- For a lattice crust, use a pizza or pastry cutter to cut the dough into 1 inch strips. Weave a lattice pattern using the strips (see this video for a demonstration). Use kitchen scissors to cut off excess from the strips, then fold the draped dough over the top. Crimp the edges with a fork.
Egg wash is optional but recommended
For the best golden finish to a pie crust, we recommend an egg wash. It makes a golden laminated exterior and gives a nice golden sheen to the surface. Whisk together 1 egg, then brush it onto the exposed crust with a pastry brush.
Ways to use this pie crust recipe
You can use this pie crust recipe in so many ways! It’s perfect for fruit pies, but it also works for quiche. Here are a few of our top pie recipes:
- Go for Fresh Strawberry Pie
- Try Classic Rhubarb Pie
- When it’s the season, go for The Best Fresh Peach Pie
- Go savory with a Classic Quiche Recipe, Easy Spinach Quiche or Broccoli Cheddar Quiche
This pie crust recipe is…
Vegetarian.
Pie Crust Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: Varies
- Total Time: 26 minute
- Yield: 2 pie crusts 1x
Description
Here’s the best easy pie crust recipe! This pie dough is simple to make and comes out flaky, puffed, and golden.
Ingredients
- 2 ½ cups [350g] all-purpose flour
- 1 ¼ teaspoons fine salt
- ¼ teaspoon baking powder
- 2 teaspoons granulated sugar
- 1 cup [2 sticks] cold unsalted butter, preferably Irish-style (like Kerrygold or other), cut into ½ tablespoon-sized pieces
- 8 tablespoons ice cold water
Instructions
- Add the flour, salt, baking powder, and sugar to a food processor and pulse several times. (If you don’t have a food processor, use a pastry blender to cut in the butter in the same manner.) Add about a quarter of the butter in pieces and pulse 2 to 3 times until it is incorporated, but visible chunks about 1/4-inch across remain. Continue adding the remaining butter, one quarter at a time.
- When the butter is incorporated, add the water 2 tablespoons at a time, pulsing 2 to 3 times in between. (If you don’t have a food processor, you can use a fork to stir in the water.) The dough is ready when it appears very crumbly but sticks together when pinched. If the dough seems too dry, add up to 1 additional tablespoon ice water. Transfer to a counter and use your hands to press it into a uniform dough (don’t knead or overwork it). Divide it into two even balls and flatten them into discs. Place each disc in a separate covered container and chill for 1 hour. (If only using 1 dough for your pie, you can freeze the second: tightly wrap it in plastic wrap and freeze for up to 3 months. Thaw it overnight in the refrigerator before rolling out.)
- Butter the inside and rim of a glass standard 9-inch pie pan (not deep dish).
- Dust flour over a clean work surface. (Or if you have a pastry cloth, set it up and dust it with flour.)
- Dust a rolling pin in flour. Place one ball of dough on the work surface and gently roll it evenly from the center to the edge, until the dough is about ⅛-inch thick. Pick up the dough and rotate it occasionally as you work, keeping as perfect of a circle as possible and making sure it’s not sticking to the work surface. If it’s sticking, dust with a bit more flour. Roll the dough to a 12-inch wide circle (which corresponds to the 9-inch circle on a pastry cloth). Visible chunks of butter are expected: that’s what makes it flaky!
- Gently drape the dough over then rolling pin, then transfer it the prepared pie pan. Gently center and push the pastry towards the bottom of the pan. For a single crust, use kitchen shears to trim excess dough so that there is 1 inch of overhanging dough all around the pan. Fold the 1-inch of overhanging dough backwards and seal it to form a rim. Using your index finger and thumb from one hand and a knuckle from your other hand, crimp the edges of the crust.
- If making a double pie crust, roll out the second crust in the same manner as the first. Add the filling to the pie, then gently place it on top of the filling. Use kitchen shears to trim excess dough from both crusts at the same time so that there is 1 inch of overhanging dough all around the pan. Fold both crusts under so they rest on the rim of the pan and then use your fingers to crimp the crust. Slice several vents in the crust with a sharp knife. Alternatively, you can make a lattice: use a pizza or pastry cutter to cut the dough into 1 inch strips. Remove the pie from the freezer and weave a lattice pattern using the strips (see this video for a demonstration). Use kitchen scissors to cut off excess from the strips, then fold the draped dough over the top. Crimp the edges with a fork.
- For the best golden brown color on the pie crust, add an egg wash. Beat one egg and use a pastry brush to brush it all over the crust. If desired, sprinkle with turbinado sugar.
- Bake the pie according to your pie recipe. For the best firm bottom crust, we recommend placing a baking sheet in the oven while preheating, then placing the pie on top to bake.
Notes
*Method adapted from Zoe Francois
- Category: Essentials
- Method: Baking
- Cuisine: Baked
- Diet: Vegetarian
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Let us know if you have any questions!
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