Easy Homemade Pie Crust

I had a reader send me a note over the weekend asking for an easy homemade pie crust recipe.  One that would be fail proof, and that she could use for both savory and sweet pies.   I thought I had shared my favorite homemade pie crust many moons ago, and after poking around, I realized that I had not done so.  Sorry about that oversight.  Guess, it is time to start kicking up the Back to the Basics posts again, with this easy crust recipe.

Homemade Pie Crust

This is going to be down and dirty, quick and easy recipe for a homemade pie crust.  In addition to sharing the recipe, I am going to share the tips that have helped me make it fail proof.  In a nutshell, this is the best pie crust recipe, and I have been making for many years.

Why do I love this homemade pie recipe?  I love it as it is light and flaky.  Perfect with savory fillings or summer time fruits.  I even mix things up when making a savory crust, at times I may use lard or toss in fresh herbs when making a dinner time quiche or tart.  I gingerly roll it out and place it into a tart pan or maybe a pie pan.  Or free form it into a tomato tart or apple galette.  It all depends on my mood ….

A couple key points when making this crust recipe are:

  • Use very cold butter.  I place the butter in the freezer about 30 – 45 minutes before making.  Then I slice it into chunks.  If using lard do the same.
  • Use icy cold water.  Even before getting my ingredients together, I fill a large measuring cup with water and ice.
  • Use a food processor, unless you aren’t lazy like I am when it comes to crust.  Or if you have time make it by using using a pastry cutter.  It can be relaxing.
  • Whirl the flour and salt together in the food processor before adding any ingredients.  Seems to lighten the crust up a bit.
  • This recipe makes a single crust as I normally make single crust pies.  Just double it up if your pie needs a top.

Let’s make pie, or at least crust!







  1. I think so many people are intimidated by crusts, this is a great walk through :)

  2. This sounds super simple – I love the tips about freezing the butter and whizzing the salt and flour first. Maybe this is where I’ve gone wrong before. (My pastry has always been a bit hit and miss.) Will try this method out. Thank you!


  1. [...] couple key points when making a quiche, you can make your own pie crust or to save time pick one from the frozen food section.  Just be sure to pre-bake it (and let it [...]

  2. […] then I saw this Easy Homemade Pie Crust recipe from Chez […]

Speak Your Mind