Homemade Pie Crust Recipe
Flakiest-ever homemade pie crust recipe! With a rich, buttery taste. Easy to make, with a special technique you have to see to believe!
*Original post date: November 12, 2013. Updated: April 10, 2018, June 16, 2020.*
There is just nothing nicer than homemade pie!
It’s so comforting and old-fashioned. Such nostaglia, such tradition, and such a great way to take all that love that is just bursting out of your heart, put it in a dish, and feed it to the ones you love.
At this time of year, I especially love to make Dutch apple pie, chocolate pecan pie, and sweet potato pie.
But before you can make a really wonderful homemade pie, you need to have a great pie crust recipe.
This one is perfect. Thanks to a really special and unique method, it bakes up so unbelievably flaky and tender, with a rich, buttery taste.
Every time I make a pie using this special technique, people just can’t believe how flaky the crust is!
Table of Contents
- What is pie crust?
- What makes this the best pie crust recipe
- What does homemade pie crust taste like?
- Homemade pie crust ingredients
- Special equipment
- How to make this easy pie crust recipe
- How long to bake pie crust
- Expert tips
- FAQ’s
- A few more of my favorite pie recipes:
What is pie crust?
Here in the US, we just call it pie crust!
But in some other countries (and in the pastry world), it’s also known as pate brisee (pronounced “pat bree-ZAY”).
Even though we often use it in desserts, it’s actually a savory type of pastry. It does not contain any sugar.
Ideally, it bakes up tender and flaky, with a rich, buttery taste.
It’s different from a tart crust in that tart crust (aka: pate sucree or pate sablee) is sweeter and it’s not flaky. It has more of shortbread-like texture, which would be referred to as “short” or “tender.” This means it crumbles really easily and almost melts in your mouth.
Pie crust has some of that tenderness, but it’s also got the flaky factor. This literally looks like thousands of tissue-thin layers, similar to puff pastry.
When you take a bite, these layers are crisp and they shatter into countless buttery shards. It’s a really incredible food experience!
What makes this the best pie crust recipe
- The texture: The best thing that this recipe has going for it is the texture. I can’t stress it enough, it is SO FLAKY!
- Taste: Unlike some recipes that are made with shortening, this one has the most incredible, buttery rich flavor.
- Few ingredients: You only need 5 pantry staples to make it.
- Quick and easy: There’s only about 15 minutes of active time required, and it’s all made in just one bowl.
- Versatile: The possibilities are limitless with this easy pie crust recipe! You can fill it in an infinite number of ways.
What does homemade pie crust taste like?
It bakes up toasty and buttery, with just a hint of salt, so it will balance and complement the flavors of just about any type of pie filling.
There’s a little bit of oil in this recipe (for tenderness). I usually just use vegetable oil, but sometimes I’ll add something with a little more flavor, such as olive oil, coconut oil, or walnut oil. In those cases, the flavor of the oil also comes through.
Homemade pie crust ingredients
You only need 5 simple ingredients to make this. Here they are:
Flour: All-purpose flour works best, but if you need to make gluten-free pie crust, swap it out for a gluten-free flour blend that can sub 1:1 for regular flour.
Salt: Salt carries the flavors and intensifies them. The end result won’t taste salty, but it will make everything so much more flavorful! I like kosher salt best because it doesn’t have any additives (table salt usually contains iodine which can leave a bitter taste), so the flavor is pure. It’s also inexpensive and easy to find in a regular grocery store.
Oil: Oil makes it tender. I prefer oil over shortening because shortening is loaded with unhealthy trans-fats. Any kind of oil that’s liquid at room temp will work. I usually use vegetable oil but feel free to get creative.
Butter: I like to use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter can contain different amounts of salt, so this way you get a more consistent result. This recipe works best if you use cold butter. When cold pastry hits the hot oven, steam is released and that puffs up the pastry, creating a beautifully light, airy texture. For a vegan or dairy-free pie crust recipe, use a plant-based butter that can substitute for dairy butter 1:1.
Water: The water should be ice cold. Like, literally, put ice in it. The amount you will need can vary based on environmental factors. You may need slightly more if it’s a very dry day, or less if it’s humid. For me, it’s usually *around* 1/2 cup, but just stir it in a tablespoon at a time, continuing to add until the proper consistency is achieved. And err on the side of less! Too-wet dough can bake up tough and it can shrink as it bakes.
Special equipment
- Measuring cups and spoons: It’s important that the ingredients are measured out precisely. Follow this guide: How to Measure Ingredients for Baking.
- Mixing bowl: In which to mix up the pie dough.
- Whisk: To combine the dry ingredients and the oil.
- Sharp knife: We are going to cut the butter into thin slices.
- Plastic wrap: This will keep the dough from drying out while it chills in the fridge.
- Rolling pin: To flatten the dough into a thin sheet.
How to make this easy pie crust recipe
This dough is made in 4 easy steps.
Step 1: Combine the dry ingredients
So many great recipes start this way!
Flour and salt in a large bowl; whisk to combine.
Step 2: Work in the fats
Add the oil to the dry ingredients and stir with the whisk.
Already it’s creating that crumbly, short texture!
Now it’s time to add the butter. I use a special technique that creates the most unbelievably flaky result! (More on that below.)
For this technique, you want the pieces of butter to be relatively large, so just cut the butter into thin slices (about 1/8-inch).
Add the thin slices of butter and toss them around with your clean hands, so each slice is coated on every side and edge.
Step 4: Add water
Next comes cold water. Dribble in about a tablespoon at a time, while stirring.
You may need a little less or a little more water depending, so look carefully at your dough as it’s coming together to determine how much to add.
When it looks a bit crumbly, but you can squeeze a handful together and it holds its shape, you’re done!
Step 3: Chill
Tumble it out of the bowl and onto a big sheet of plastic wrap. Use the wrap to squeeze it into a flat disc, press down on it firmly to flatten and compress it even more, and pop it into the fridge to chill.
As the dough chills, it will become more hydrated. So keep that in mind when you’re adding your ice water, and err on the side of it being slightly dry. Many times, what goes in looking dry and crumbly can come out of the fridge just perfect.
Step 4: Laminate
This is the step that makes all the difference in the world!
You see, the reason this pie crust recipe has so many flaky layers like puff pastry, is because it’s laminated like puff pastry.
Laminating is just a chef-y trick to create layers of cold butter, sandwiched between thin sheets of dough. It’s done by flattening and folding the dough over a number of times.
Now let’s look at how it’s done.
Once the disc of dough has had a rest in the fridge, divide it in two and give each half a quick roll, to a thickness of about 1/4 inch.
Then fold into thirds, like a letter, give it a quarter turn and another fold, and roll again.
Repeat one more time, then refrigerate for another hour.
At first, the dough might seem really crumbly, but as you continue to roll and fold, the glutens will develop a bit and it will become more cohesive.
You can see exactly what this looks like when you watch the video embedded in the recipe card below. (Just be sure to turn off your adblocker because that could prevent it from displaying!)
As you roll, the butter flattens out into big streaks that are sandwiched in between layers of dough. When the cold butter hits the hot oven, the steam is released and that opens up the layers.
Just make sure the dough stays cold as you’re working it! If you notice it getting soft or melty, put it right into the fridge or freezer until it stiffens back up.
How to roll pie crust
Using a rolling pin and even pressure, start in the center of the disk of dough, and work your way outward.
Make sure to dust your work surface, rolling pin, and the dough with plenty of flour, to avoid sticking.
Every so often, give the dough a 90-degree turn so that it’s rolled to an even thickness.
If you notice the dough is warming up or the butter seems soft, pop it right back into the fridge or freezer for about 15 minutes.
Then, roll the dough out to about an inch larger than your pie pan, fold it into quarters, and transfer it to the dish, easing it down the sides and into the bottom. Be careful not to stretch the dough, or it could shrink as it bakes.
Trim off any excess, then fold the edge under and crimp it.
Ta-dah!
How long to bake pie crust
It all depends on what kind of pie you’re making. Some fillings need a longer bake time than others. While some pie recipes will direct you to par-bake the crust before filling, some fillings don’t get baked at all!
It’s best to follow the instructions for whatever pie recipe you are making, but just for reference, the blind-baked crust you see here was baked for 35 minutes at 375 degrees F.
Expert tips
What kind of oil to use
I’ve yet to find an oil that I don’t like in my homemade pie crust. The options are truly limitless, and I would recommend you start by thinking about what kind of filling your pie will have, and then choosing something that would compliment it well.
Here are a few ideas:
For the step-by-step pictures you see here, I chose to use a light, floral olive oil. If you can get your hands on a fruitier olive oil, the subtle flavor can complement even a sweeter pie in a really nice way.
Make it a little dry
When you’re adding ice water, add only as much as is needed for the dough to hold together when squeezed.
If you add too much, your pie crust could come out tough and it could shrink in the pan as it bakes. Remember that it will moisten up a lot as it chills.
Keep it cold
The best tip I can give you is to keep the dough cold at all times.
Not only will it make the it easier to work with, but it makes for a flakier crust.
When cold butter hits a hot oven, steam is released. This steam will open up all those gorgeous flaky layers.
If you are working and you start to notice that the dough is becoming softer, immediately pop it into the fridge or freezer until it stiffens back up.
FAQ’s
There are a lot of pie crust recipes out there that do this, but for this one, I wouldn’t recommend it.
You need a lighter touch to keep those chunks of butter nice and big.
Again, I’ve seen recipes like that and it’s an interesting technique but it’s probably not right for this method. We want big pieces of butter.
As you roll and fold these will flatten out into large streaks that create those flaky layers.
It absolutely can.
The dough will keep in the fridge (tightly wrapped) for several days.
You can also make the pie dough a few weeks beforehand and freeze, just to make the prep a little easier on yourself. The laminated disks of dough can be thawed in the refrigerator a day or two before you’re ready to roll them out.
Or, if you have room in your freezer, you can roll it and place in the pie pan, and freeze it that way.
You could even roll it into a large circle, place a sheet of parchment paper on top, then roll it into a tight cylinder, just the same way store-bought pie crust is sold. Place this in a plastic bag to keep it from drying out.
There are 2 main causes of pie crust shrinkage:
1) Too much water in the dough: When you’re mixing up your dough, add the ice water just a tablespoon or so at a time. Depending upon the humidity levels in your kitchen, you may need slightly more or less water. You’ll know you’ve got enough water in when you can take a handful of dough and squeeze it together, and it holds its shape. In the bowl, it may look really crumbly or scrappy, but as it chills in the refrigerator, the particles of flour will continue to hydrate. What seems overly dry at first will become surprisingly wet after a nap in the fridge!
2) Overworking the dough: If you overwork the dough, it will develop the glutens in the flour too much, and cause things to become elastic. This is good for yeast bread recipes, but bad for pie crust! When the dough is baked it might shrink away from the sides of the pan. So be sure to stop stirring/kneading just as soon as everything comes together!
Same idea as above. Overworked pie dough will yield a tough pie crust.
You also want to be careful not to add too much liquid. Add the ice water just a tablespoon at a time, and stop just as soon as your ingredients are moistened enough to hold the shape of a ball when squeezed together. Bear in mind that the pie dough will become more hydrated as it chills.
If you are baking a homemade pie with a wet filling, your pie crust may absorb some of that moisture. A good way to avoid this is to par-bake the crust (before filling) for about 15 minutes at 375 degrees.
You can also brush it with egg wash (one large egg beaten with about 2 tablespoons of water) before par-baking, to create a barrier between the crust and the filling. This is also a great way to give your double-crust or lattice-top pies a gorgeous sheen and golden brown color.
During the cooking process, any air that may be trapped between the pie dough and the bottom of the dish will expand. Try to press out any air bubbles, and use the tines of a fork to “dock” (or pierce little holes) into the bottom, to release the steam.
You can also use pie weights or dry beans to hold everything down while baking.
If you notice that the edges of your crust are browning more quickly than the rest, you can cover them with foil or use a pie shield. This will help everything to bake more evenly.
A few more of my favorite pie recipes:
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Perfect Homemade Pie Crust
Ingredients
- 2 1/2 cups (312.5 g) all-purpose flour
- 1 teaspoon (6 g) kosher salt
- 5 tablespoons (70 g) oil
- 1/2 cup (113.5 g) unsalted butter, cold
- 1/2 cup (118.29 g) ice water, (approximately)
Instructions
- Place the flour and salt in a large bowl, and whisk to combine.
- Add the oil, stirring until the mixture resembles coarse crumbs.
- Cut the butter into thin slices and toss in the flour mixture to coat.
- Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold it’s shape. (You may need slightly more or less water.)
- Tumble the dough out of the bowl and onto a large sheet of plastic wrap.
- Use the plastic wrap to gather the dough into a disc shape, then wrap the dough tightly and press down on it firmly to compact it.
- Chill the dough in the refrigerator for 1 hour.
- Flour the work surface, rolling pin, and the chilled dough lightly, then divide the dough into 2 equal portions.
- Roll each portion out to ¼” thickness, and fold into thirds. Fold into thirds again, then one more time.
- Refrigerate for one more hour, or freeze for later use.
- If frozen, thaw the dough in the refrigerator overnight.
- Unwrap the dough and roll to about two inches larger than the diameter of your pie plate.
- Slip the dough into the ungreased pie plate, and prick the bottom with a fork. Refrigerate while preparing the filling.
- Baking time will vary according to pie filling (see notes above, under the heading "How Long to Bake Pie Crust). Crust should be a deep golden color, and flaky.
Well, Allie, I’ve officially just found my new favorite blog. So far, I’ve seen like 20 recipes I can’t wait to try
Aw, thank you Margaret Anne! I’m so happy you found your way here! Thanks for saying hello and I’ll do my best to come up with at least 20 more for ya 😉
I do a crust very similar to this one – mine is all-butter, but the way I get it super flaky is by freezing the butter and grating it in with a cheese grater! I also smash and fold it a bit the way you do here. For the longest time I didn’t like pie, until I realized that what I really didn’t like was the storebought crust! Here’s to simple, gorgeous homemade crust. 🙂
Here, here! Ha! A good crust makes all the difference 😉 I’ve heard of the grating method; I’ll have to give that a try too. The folding is magic though, right?
Hello,
You can always learn too much by going through comments :). I do use 100% extra virgin oil for my cooking, actually we have the oil from olive trees in our land so you can tell it’s REAL.
I am wondering now, can I use this type of oil in the recipe or shall I purchase a bottle from he supermarket (of course it wouldn’t be extra virgin)? I can’t tell if I can find the lighter version but it will definitely look for it.
Thank you in advance and yes.. this recipe looks gorgeous.
My pleasure, Hala! You know, I’ve been adding olive oil in place of shortening with several of my favorite recipes lately. I’ve tried light olive oils and extra virgin olive oils too, with a stronger flavor, and I have to say, I cannot detect the olive flavor at all. Maybe my palate is just dull, or maybe because the amount is so small and the other ingredients have a bolder flavor that outshines it. I really think that any kind of oil would work equally well, so unless you really have an aversion to a strongly flavored oil, I say go for it!
Allie, not only am I going to feature you with this recipe this weekend at the Show Stopper Saturday link part…but I am printing this off and putting it in my Thanksgiving menu planner. I can’t wait to start making the crusts for all of my pies this coming week. Always about trying to make everything from scratch…and this crust recipe is going to rock! (It’s already rockin!) Thank you for sharing with all of us!
Oh, wow, Gloria! Thank you so much for the feature and I wish you lots of success with your scratch-made pies! Happy Thanksgiving! xoxo
I’m so glad that you are feeling better Allie, that all just sounds horrible! 🙁 I just started making pie crusts and had no idea about, shortening = flaky, transfats = worse for you than we than we thought!! I am happy to say that my crust has only butter (no transfats) but I love how flaky your crust is with the olive oil!! That is now on my list of things to try, since I have finally figured out how to even make a crust. 🙂
Oh and I totally agree, I hate what they have done to Food Network. I just want to watch nice sweet shows about cooking and learn something. I do not need to be entertained, and watching people scream at each other is NOT entertaining!! Have a wonderful weekend, Lisa
Gah, I’m so glad I’m not the only one who feels this way about Food Network! Who wants to get all stressed out at the end of a long day??? I just want to zone out and watch something lighthearted at night!
I’m so happy you like my pie crust post! I love the taste of the butter in the pie crust, but I don’t know, maybe I’ve done something wrong but I always felt like it needed a little shortening to keep it tender. Now that I’ve tried it with olive oil though, there’s no going back. It tasted every bit as good as always, but I felt so much better about avoiding all the partially hydrogenated gunk.
Thanks so much for the sweet message and I hope you’re enjoying the weekend, Lisa! 🙂
Poor Allie! Nothing’s worse than getting sick, especially when you’re already not feeling well! I hope you’re feeling better! I feel the same way about the Food Network. I’m never home during the day to watch so I miss out on all the shows that actually talk about cooking. While I do enjoy a good competition show every now ‘n then that’s all there is in the evenings, other than endless episodes of Diners Drive-ins and Dives. This post was made for me – I’m such a pie crust novice. Yours looks absolutely perfect and I’m excited that you used olive oil. I wouldn’t touch shortening with a ten inch pole. I can’t wait to try this over the holidays!
Lol – I meant a ten foot pole! My brain’s turned off already. Time to leave work and go home!
ha ha I didn’t even catch that! Ten inch, ten foot, whatever it takes 😉
I was terrified of pie crust for the longest time. About 2 years ago I saw a post on Bake at 350 where she folded the dough before rolling it out, and from there it just clicked. I started with her recipe and then over time it evolved. It never fails me now. The olive oil worked great and the flavor was barely perceptible.
I’m so glad you are in agreement with me about the cooking shows! We need to start a movement! 😉
This pie crust looks amazing Allie! What a great recipe and tutorial and so perfect for this time of year:) Take care Allie – hoping you get better and an easier recovery *hugs*
Thanks Kelly! I’m so happy you like the tutorial, and thanks so much for the virtual hugs! All of your caring and concern has meant so much these last few weeks! Hugs to you too <3
So glad to see you back in action Allie- I missed you there! And omg, I so agree with you about the game shows. The world does NOT need another cooking competition, contrary to what these channels believe!
Let’s start a petition! Lol… Thanks so much for the sweet and encouraging words, dear! I’m so happy to (finally!) be doing better 😉
I hope you’re feeling better now, Allie!
This pie crust looks so flaky it’s unreal! I love the tutorial, it will be so so helpful for me. Thanks! xx
I think I am finally back on track now! Hooray! I know I said that a few times over the last couple weeks but now I really think I am. Isn’t the pie crust so flaky? I love that! This method works so well for me. Thanks so much Consuelo!
Hi Allie. So glad you’re feeling better.
Pie crust is one of the things that strikes terror in my heart. Your step-by-step instructions make me want to give it a try. The finished product looks gorgeous, and I’ll bet it tastes delicious as well.
I agree with you 100% about the Food Network. I love watching the cooks. I’m not so fond of the competition. I’ll tune into Iron Chef America and Chopped, but those nasty shows like Cutthroat Kitchen turn me right off. It upsets me when people are arrogant and mean. Nothing wrong with some kindness in the kitchen.
Please take care of yourself and stay well. Remember to take a little extra rest in between all of your tasks. It will help you heal completely.
Hi Joanne! Thank you so much for being so sweet and encouraging! I’m feeling so much better and looking forward to getting caught up on things, and back into my normal schedule.
Pie crust scared me too, for a long time. Once I finally mastered it, it felt so good! It’s a little intuitive, as far as how much water to add, but I do think that slicing the butter instead of cutting it in, and the folding technique, really help to make it goof-proof. And make sure it’s super cold before it goes into the hot oven. I hope you have a lot of success with it!
My guess is, the Food Network is trying to cater to men. But I tend to think that if a man is into food, and willing to watch a channel devoted to it, then he can get into a recipe show without it having to be like a big mean fight.
Thanks again for the kind well-wishes! I love hearing from nice readers like you 🙂
SUCH a gorgeous pie crust!!!! Tis the season 😀
So true, Kayle! Thanks dear 😉
I’ve been thinking about you and the surgery thing, Allie. The flu absolutely and utterly sucks, and I’ve only had it once in my lifetime. I got your message on Facebook too, but I keep going to type a reply then deleting it! I guess I’ll email you instead of going through FB.
Anyhoo, your pie crust looks amazing. Those flakey layers have me salivating. How much sugar would you normally add to turn your shortcrust pastry into a sweet version? Either way, I have been planning on making [for years, literally] some homemade cauliflower cheese pies that would be a great way to try your version of pastry. 🙂
I also keep meaning to buy some of those foil pastry cases to make my own pie crusts since I can’t stand to buy ready-made.
It’s great to see you back and posting again. I’ve missed all my blogging buddies on this hiatus I’m on.
Hey, Lisa! It’s so great to hear from you! I was worried, but I’m glad to see you’re still around 😉
I’m thinking about 3 tablespoons of sugar should get you the result you’re hoping for. If I were wanting a sweeter crust for a tart or something, I’d probably go the pate sucre route, a la Martha Stewart (http://www.marthastewart.com/336048/pate-sucree). Cauliflower cheese pies sound amazing! I love the way cauliflower brings out the best in a nice sharp cheese. And foil cases are a great idea! I used to use ready made all the time, until I tried my hand at making my own. After that there was no going back!
Thanks so much for reading Lisa! I’ve missed you too but it’s good to know you’re still popping over for a read every now and again. Take care, dear, and I hope to see an email from you soon. <3
Allie I love your experimentation with olive oil in your crust. I’ve always used a little bit of shortening for that extra flakiness but Robin Roberts is right and I’m glad you have come up with a great alternative. I can’t wait to try your version the next time I make a pie, which is as soon as I get back to end up Pie Fridays.
Hey Zainab! I’m so happy you liked the post. Believe me, I was all set to post the recipe with shortening. I literally froze when I heard that report on GMA! Back to the drawing board, lol! Loving your Pie Fridays, I hope you have lots of success with this method!
Thanks for sharing this recipe. I never would have thought to use olive oil in a pie crust. I’ll have to try this out.
My pleasure, Jann! I hope you enjoy the subtle flavor of the olive oil. Really though, I think the sliced butter and the folding and chilling are what make this method so great. Thanks so much for reading and good luck! 🙂
Hi Allie,
I do have a question about the olive oil. Would you use a lighter tasting oil? We have this kind in Canada but I don’t think we have the brand you mentioned in your post. I’m wondering if I use the regular kind if I would get a strong olive flavour?
http://bertolli.ca/our-products/bertolli-olive-oils/bertolli-delicato-extra-light-tasting-olive-oil/
Hope you’re on the mend. Surgery and then getting the flu must have been rough. Sending lots of healing vibes your way.
Hi Jann! I think a lighter tasting oil would be perfect in this pie crust! You’ve got great instincts 😉 That being said, the variety I used was the lightest tasting one in the sampler, but it still did have a pronounced flavor, and once the pie was baked, it was barely perceptible. Honestly, I never would have known the difference from the way I’ve made it in the past (with shortening).
Thank you so much for the kind words and thoughts! It’s been a tough few weeks, and the hardest part was having to shelve the blog. I love keeping in touch with you and my other readers and bloggy friends, and it was killing me that I couldn’t! I’m so happy to be doing so much better now, and the sweet words and prayers and thoughts from people like you have kept my spirits up through it all 🙂
The most beautiful pie crust ever!!!!
Hope you are feeling better, Allie! xoxo
Thanks, Anna! It tastes really buttery and rich too, just like pie crust should! I just love those delicate, flaky layers 😉
Oh Allie this pie crust looks AMAZING!!! What a great recipe! I will definitely bookmark this for my (hopefully soon to come out of my oven) apple pie 🙂
xox and I hope you are getting better every day a little bit more
Amy
Thanks, Amy! I am getting better (finally!) It felt so good to finish up this post. Hopefully now I can get caught up and back to my regular schedule. Thanks so much for the sweet thoughts, and I’m so happy you like the recipe!