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. Guess it is time to share the best easy homemade pie crust recipe with you.

Best Easy Homemade Pie Crust Ever

This is going to be a down and dirty, quick and easy recipe for the best 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 only pie crust recipe you ever need, and I have been making years!

Why do I love this homemade pie recipe?  I love because it is light and flaky.  Perfect with savory fillings or summertime 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 dinnertime 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.

Best Easy Homemade Pie Crust Ever

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, if you are feeling lazy or pressed on time.  Or if you have time make it by hand;  it can be relaxing.
  • Whirl the flour and salt (and sugar if using) together in the food processor or whisk together in a bowl, before adding any ingredients.  Lightens up 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 a pie or at least crust!

Homemade Pie Crust

Easy Homemade Pie Crust


Makes one 9” pie shell, with extra for garnish.  If your pie is a two-crust pie, just double the recipe.

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cut into tablespoon pieces

1/3 cup ice water

1 tablespoon sugar (only if this is for a sweet pie – not a savory one – then add with the flour and salt)

 How To:

Food-Processor Method or KitchenAid Mixer Method

Combine flour and salt (and salt if a sweet pie recipe) in the food processor or your KitchenAid Mix;  give a couple whirls to mix.

Add the butter a tablespoon at a time. Pulse, then continue adding the butter until the mixture is crumbly.

Add the water, one tablespoon at a time.  YOU MAY NOT NEED ALL THE WATER.

Keep mixing until the dough comes together, about 1 minute.

Remove from the food processor or the mixer, and form into a disk.

Wrap in plastic wrap and place in the fridge for at least 1 hour or overnight.

Remove from the refrigerator about 30 – 45 minutes before rolling.  Timing will depend on how long the dough has been in the refrigerator.  If overnight, then 45 minutes.

To line the pie dish, place disk of dough on a lightly floured surface and roll until 1/8” thick, rolling from the center toward the edge in all directions.

Lightly dust the work surface with extra flour as needed to prevent sticking.

Carefully transfer the dough to the pie dish, easing it into the bottom and sides and gently pressing into place.

Trim the extra dough from the rim of the pan.

Use extra dough to cut out garnishes if desired.

Bake your favorite pie or quiche according to the recipe directions.  Your recipe may or may not need to be blind baked first.



By Hand Method

Combine flour and salt (and salt if a sweet pie recipe) in a large mixing bowl.  Whisk to combine.

Add the butter a tablespoon at a time using a pastry cutter until the butter and flour are crumbly.

Add the water, one tablespoon at a time.  YOU MAY NOT NEED ALL THE WATER.

Using your hands mix the dough until it comes together;  about a minute.

Pick up the instructions above at #5


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