Perfect Homemade Pie Crust Recipe

Creating the perfect pie crust recipe at home might seem intimidating, but with the right guidance and simple ingredients, anyone can master this essential baking skill. Whether you’re aiming for an all-butter crust with rich flavor or a combination crust for a tender, flaky texture, this article walks you through every step with clarity. We’ll explore two types of crusts, how to prepare them, tips for rolling and fitting them into your pie dish, and how to blind bake like a pro.

From classic sweet pies to savory dishes, every great pie starts with a solid crust. Let’s break down the process with easy-to-follow steps and pro-level baking insights, making sure your next pie is a guaranteed success.

Essential Ingredients and Equipment for Pie Crust Recipe

All-Butter Pie Crust Ingredients

An all-butter crust delivers a rich, flaky bite and bold flavor. Here’s what you need:

• 2 1/2 cups all-purpose flour: Gives structure and texture
• 1 cup unsalted butter (very cold, cut into 1/2-inch cubes): Ensures flakiness
• 1 teaspoon salt: Enhances flavor
• 1 teaspoon sugar: Balances the savoriness
• 6 to 8 tablespoons ice water: Binds the dough and keeps it cold

Butter and Shortening Pie Crust Ingredients

Adding shortening helps increase tenderness and stability. This variation is great for decorative pies.

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 3/4 cup unsalted butter, chilled, cut into 1/4-inch cubes
• 1/2 cup vegetable shortening
• 8 tablespoons ice water

Egg Wash for a Glossy Finish

• 1 large egg yolk
• 1 tablespoon heavy cream, half and half, or milk

This simple mixture adds shine and beautiful color when brushed over the crust before baking.

Tools You’ll Need

The right tools make all the difference. Keep these handy for best results:

• Food Processor: Speeds up mixing and ensures even butter distribution
• Rolling Pin: To roll dough smoothly and evenly
• Plastic Wrap: For resting dough in the fridge
• Pastry Brush: To apply egg wash evenly
• Aluminum Foil: Essential for blind baking
• Pie Weights (or dry beans, rice, or sugar): Keeps the crust flat during pre-baking
• 9-inch Pie Dish: Standard size for most pies
• Kitchen Scissors or Sharp Knife: For trimming edges

Why Ingredients Must Be Cold

Cold butter and ice water prevent premature melting, helping the fat stay solid until it bakes. This allows the butter to melt while baking, creating steam pockets that result in a perfectly flaky texture.

Quick Prep Tips Before You Begin

• Chill your butter and shortening at least 30 minutes before starting
• Use ice water, not just cold water
• Prepare a clean, lightly floured surface for rolling the dough
• Have plastic wrap ready to wrap dough discs

Perfect Homemade Pie Crust Recipe

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• Author: Amelia
• Total Time: 75 mins
• Yield: 2 pie crusts
• Diet: Vegetarian

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Description

Learn how to make the perfect homemade pie crust with this easy, flaky, buttery pie crust recipe. Great for sweet or savory pies, and includes instructions for blind baking.

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Ingredients

All Butter Crust:

2 1/2 cups all-purpose flour (plus extra for rolling)

1 cup unsalted butter (cold, cut into 1/2 inch cubes)

1 teaspoon salt

1 teaspoon sugar

6 to 8 tablespoons ice water

Combination Butter and Shortening Crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

2 tablespoons sugar

3/4 cup unsalted butter (cold, cut into 1/4 inch cubes)

1/2 cup vegetable shortening

8 tablespoons ice water

Egg Wash:

1 large egg yolk

1 tablespoon heavy cream, half and half, or milk

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Instructions

1. Mix flour, sugar, and salt in a food processor.

2. Add half of the cold butter and pulse a few times.

3. Add the remaining butter and pulse until butter pieces are pea-sized.

4. Sprinkle with 4 tablespoons ice water and pulse. Add more water as needed until dough holds together.

5. Divide dough into two discs. Wrap in plastic wrap and refrigerate for at least 1 hour.

6. Roll out one disc to 12 inches wide and fit into a 9-inch pie plate.

7. Add pie filling.

8. Roll out second disc and place over the filling. Trim, seal, and crimp edges.

9. Score 4 vents in the top crust.

10. Brush with egg wash before baking.

11. For blind baking, freeze crust for 30 minutes, line with foil, and fill with pie weights.

12. Bake at 350°F for 45–50 minutes (or up to 75 minutes if baking fully).

13. Cool before filling if blind baked.

Notes

For a tender crust, avoid overmixing or over-kneading the dough.

Always use cold butter and ice water to maintain flakiness.

You can store wrapped dough discs in the refrigerator for up to 2 days or freeze for 3 months.

• Prep Time: 75 mins
• Cook Time: 0 mins
• Category: Pies
• Method: Food Processor
• Cuisine: American

How to Make an All-Butter Pie Crust from Scratch

Step 1: Mix Dry Ingredients in a Food Processor

Start by adding 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of sugar to the bowl of your food processor. Pulse it a couple of times to ensure everything is well mixed. This creates the base structure and balances flavor before adding fat.

Step 2: Cut In the Butter for Flaky Texture

Take 1 cup of unsalted butter, cut into 1/2-inch cubes. Make sure it’s very cold—this is key to flakiness.

• Add half of the butter cubes to the food processor and pulse a few times.
• Then, add the remaining butter and pulse about 6–8 more times.
  The mixture should now resemble coarse crumbs, with pea-sized chunks of butter still visible. These pockets of butter will melt during baking and form flaky layers.

Step 3: Gradually Add Ice Water

Sprinkle in 4 tablespoons of ice water (without any ice cubes) and pulse.

• Add more ice water, 1 tablespoon at a time, pulsing between each addition.
• Stop when the dough just begins to come together and holds its shape when pinched.

You don’t want to over-process here. The dough should still look a little crumbly, not like cookie dough. If it’s too wet, your crust will turn out tough instead of tender.

Step 4: Shape Into Two Dough Discs

Pour the crumbly mixture onto a clean, flat surface. Gently bring it together using your hands.

• Divide the dough into two equal mounds.
• Gently knead each one just until it forms a disc shape. Avoid over-kneading as it will activate gluten and toughen the crust.

The dough should have visible specks of butter throughout. This means your crust will bake up flaky.

Step 5: Chill the Dough Discs

Lightly dust each disc with flour and wrap in plastic wrap.

• Refrigerate for at least 1 hour, or up to 2 days.

This resting period is crucial. It lets the gluten relax and helps the dough firm up, making it easier to roll out.

Step 6: Let Dough Sit Before Rolling

Remove one dough disc from the fridge and let it sit at room temperature for 5 to 10 minutes. This softens it slightly, making it easier to roll without cracking.

Step 7: Roll Out the Bottom Crust

Lightly flour your surface and rolling pin. Roll the dough into a 12-inch circle, about 1/8 inch thick.

• Keep moving the dough as you roll to avoid sticking.
• Use a light hand to ensure even thickness.

Once rolled, gently place the dough into a 9-inch pie dish.

• Press the dough into the bottom and sides without stretching.
• Trim the edges using kitchen scissors, leaving about 1/2 inch overhang.

Step 8: Add Your Filling

Pour in your chosen pie filling. At this point, you can prepare the second disc for the top crust if you’re making a double-crust pie.

Step 9: Roll and Apply the Top Crust

Roll the second disc just like the first, and place it over the filling.

• Trim the edges to leave a 3/4-inch overhang.
• Fold the edge of the top crust under the bottom one and press to seal.

You can crimp the edges using your fingers or the tines of a fork for a decorative finish.

Step 10: Vent and Egg Wash

Use a sharp knife to score four 2-inch cuts in the top crust. This allows steam to escape during baking.
Brush the crust with an egg wash made by whisking 1 egg yolk with 1 tablespoon of cream or milk. This gives the pie a shiny, golden finish.

How to Blind Bake a Pie Crust for Custard and Cream Pies

When Should You Blind Bake a Pie Crust?

Blind baking is essential when your filling doesn’t require baking or is very moist. Think custard pies, cream pies, or quiches. Pre-baking the crust ensures a crisp bottom and prevents sogginess.

Step 1: Prepare and Chill the Dough in the Pie Dish

Follow the instructions for rolling out your bottom crust and placing it into a 9-inch pie plate.

• Do not add any filling.
• Trim and crimp the edges as usual.

Now, place the entire crust in the freezer for at least 30 minutes until it is firm and cold. This helps prevent shrinking during baking.

Step 2: Preheat the Oven

Set your oven to 350°F while the crust chills. A hot oven sets the crust quickly and prevents it from sliding down the sides of the dish.

Step 3: Line with Foil

Remove the pie crust from the freezer. Line the inside with aluminum foil, leaving a few inches of overhang on each side. This overhang will help you lift the foil easily after baking.

Step 4: Add Pie Weights

Fill the foil-lined crust completely with pie weights. You can use dry beans, rice, or sugar as alternatives. Sugar distributes weight most evenly.

• Fill it to the top so that the dough doesn’t puff up or slump.

Step 5: Bake the Crust

Place the crust on the center rack of the oven and bake at 350°F.

Keep an eye on the crust’s edges. If they begin to brown too quickly, loosely tent the edges with foil to protect them.

Step 6: Cool the Crust

Remove the foil and weights carefully once baking is complete. Let the crust cool completely before adding your custard or cream filling.

Blind baking gives you that crisp, golden base that can hold any type of non-baked or semi-liquid filling without becoming soggy. This technique is a cornerstone in pastry baking and elevates any pie that requires a pre-baked shell.

How to Make a Butter and Shortening Pie Crust

Why Use Both Butter and Shortening?

Combining butter and shortening in a pie crust gives you the best of both worlds.

• Butter brings bold flavor and flakiness
• Shortening adds tenderness and helps maintain shape during baking

This method is ideal for pies that need decorative elements or crisp definition, like lattice tops and crimps.

Step 1: Mix the Dry Ingredients

In a food processor, add:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar

Pulse a few times to combine evenly.

Step 2: Add Cold Butter

Cut 3/4 cup unsalted butter into 1/4-inch cubes and add them to the processor.

• Pulse 4 times to break the butter into small chunks. The texture should start to resemble cornmeal, with some visible butter bits.

Step 3: Add Shortening

Add 1/2 cup vegetable shortening in tablespoon-sized chunks.

• Pulse 4 more times to blend.

At this stage, the mixture should be crumbly with both pea-sized butter bits and finer crumbs from the shortening.

Step 4: Add Ice Water

Sprinkle in 6 tablespoons of ice water, then pulse briefly.

• Check the texture by pinching some dough. If it holds together, stop.
• If still dry, add more ice water, 1 teaspoon at a time, pulsing after each until it just clumps.

You don’t want a wet dough—only enough moisture to bind it.

Step 5: Form the Dough Discs

Transfer the mixture to a clean surface and gently gather into a mound.

• Divide into two equal portions
• Press each portion into a 4-inch disc, working just enough to shape it.

Over-kneading at this point will make the crust dense and chewy instead of light and flaky.

Step 6: Chill the Dough

Dust each disc with flour, wrap them in plastic, and refrigerate for at least 1 hour or up to 2 days. This step helps hydrate the flour and makes rolling easier.

Step 7: Roll Out the Dough

Remove a disc from the fridge and let it rest at room temperature for 5–10 minutes.

• Lightly flour your rolling surface and rolling pin.
• Roll the dough from the center outward, turning as needed to prevent sticking.

Your goal is a 12-inch round, about 1/8 inch thick.

Step 8: Fit the Crust Into the Dish

To transfer the dough, fold it gently in half and lift it into a 9-inch pie dish. Unfold and adjust without stretching the dough.

• For a single crust pie, trim to 1/2 inch overhang and tuck the edges under. Crimp with fingers or fork.
• For a double crust, follow up by rolling and adding the second disc of dough.

Step 9: Seal and Crimp the Edges

Once the top crust is in place:

• Trim excess dough, leaving a 1-inch overhang
• Fold the top edge over the bottom and press gently
• Crimp using your thumb and forefinger, or press with a fork

Step 10: Add Vents and Egg Wash

Use a sharp knife to cut vents in the top crust to let steam escape during baking.
Before baking, brush the crust with an egg wash made by whisking 1 egg yolk with 1 tablespoon of cream or milk. This will give your pie a beautiful, glossy golden finish.

Expert Tips for Rolling, Crimping, and Troubleshooting Pie Crusts

Rolling Out Dough Without Cracks or Sticking

Rolling pie dough can be tricky, especially if it’s too cold or warm. To make it easier:

• Let refrigerated dough rest at room temperature for 5–10 minutes
• Use a lightly floured surface and rolling pin to prevent sticking
• Always roll from the center outward, rotating the dough a quarter turn after every few rolls

If your dough cracks at the edges, press it back together gently or patch with a bit of trimmed dough moistened with water. Cracking usually means the dough is too cold or dry.

Maintaining an Even Thickness

Uneven dough leads to uneven baking. Aim for 1/8-inch thickness all around. Use pie mats with circle guides or even the bottom of a pie plate to check your sizing as you go.

Keep moving the dough gently while rolling to prevent sticking, and avoid pressing too hard. Let the rolling pin do the work.

Preventing Dough Shrinkage in the Oven

Dough that hasn’t rested enough tends to shrink when it bakes. To avoid this:

• Chill the dough after fitting it into the pie dish
• Avoid stretching the dough to fit—stretching causes snapping back
• Use pie weights or sugar when blind baking to anchor the dough

Creating Perfect Crimped Edges

Once your dough is trimmed with a 1/2 to 1-inch overhang, fold it under itself to create a thick edge. From here, you can:

• Use your thumb and forefinger to flute the edge
• Press with a fork for a traditional crimped look

Consistent edges help the pie bake evenly and look polished.

Fixing Tears or Holes

If your crust tears while transferring it to the dish, don’t panic. Patch it using:

• A small scrap of extra dough
• A touch of water as “glue”

Press gently to smooth it in. If it’s a large tear, remove the dough, chill it again, and re-roll.

Preventing a Soggy Bottom

For fruit pies or juicy fillings, sogginess is a common issue. Try these solutions:

• Blind bake the crust for 15 minutes before filling
• Sprinkle a thin layer of flour or breadcrumbs on the crust before adding filling
• Use a metal or ceramic pie dish to help conduct heat better

Keeping Crust from Overbaking

During baking, the crust edges often brown too quickly. Prevent burning by:

• Covering the edges with aluminum foil or a pie shield partway through baking
• Checking frequently during the final 15 minutes of bake time

Finishing Touches for a Professional Pie Crust

Applying the Perfect Egg Wash

The secret to a golden, glossy finish is a simple egg wash. Use:

• 1 large egg yolk
• 1 tablespoon of heavy cream, milk, or half-and-half

Whisk the two together until fully blended. Then, use a pastry brush to lightly coat the surface of your pie crust, especially the top and crimped edges.

Apply just enough to coat the dough—too much can pool and lead to uneven browning. This step is typically done right before placing the pie in the oven.

Scoring the Top Crust

Scoring creates steam vents, preventing your pie from bubbling over or turning soggy underneath the top crust. Using a sharp paring knife, cut four 2-inch slits in a star pattern on top.

These vents not only serve a functional purpose, but they also enhance your pie’s presentation. If you’re using decorative dough cutouts, you can also poke smaller holes between them for extra ventilation.

Freezing Pie Dough for Later

If you want to prep ahead or save extra dough, pie crust freezes beautifully. Here’s how:

• After shaping the dough into discs, wrap tightly in plastic wrap
• Place in a freezer-safe bag or airtight container
• Label with the date and type of dough

Storage time:

• In the fridge: Up to 2 days
• In the freezer: Up to 3 months

When you’re ready to use frozen dough, let it thaw overnight in the refrigerator. Then allow it to sit at room temperature for about 10 minutes before rolling.

Storing Baked Pie Crust

If you’ve blind-baked your crust and need to store it before filling, allow it to cool completely. Then:

• Cover loosely with plastic wrap
• Keep at room temperature for up to 24 hours
• For longer storage, freeze it in the pie plate wrapped tightly in plastic and foil

Avoid refrigerating baked crusts, as this can cause them to become soft or absorb moisture.

How to Know Your Crust is Perfectly Baked

Whether it’s blind baked or part of a filled pie, a fully cooked crust should be:

• Golden brown around the edges
• Evenly browned on the bottom
• Firm to the touch, not soft or greasy

If your edges brown too quickly, use a foil tent or edge shield for the remainder of the bake time.

Conclusion: Mastering the Art of Homemade Pie Crust

A flawless pie starts with a great crust, and now you have every skill and secret needed to make your own from scratch. Whether you’re going with the rich, flaky texture of an all-butter crust or the tender structure of a butter and shortening blend, the key is staying patient, keeping your ingredients cold, and following each step with care.

From mixing dry ingredients and cutting in fat, to rolling, crimping, and baking, you’ve learned to navigate each step with precision. You now know how to blind bake for custard-based pies, apply the perfect egg wash for a bakery-style finish, and store your dough for later use without compromising texture or flavor.

Don’t forget the importance of chilling, handling dough gently, and venting the crust for steam. All these small, consistent details add up to one thing—a crisp, golden, flaky crust that holds its shape, flavor, and style.

Whether you’re baking a sweet apple pie, a savory quiche, or a seasonal creation, your homemade pie crust will be the foundation that brings it all together. Keep practicing, and soon, making pie crust from scratch will feel like second nature.