Easy Pie Crust Recipe – Homemade Baking Essential
Flaky, buttery, and foolproof—this easy pie crust recipe is the foundation for all your favorite baked goods. Whether you’re making a sweet fruit pie, a savory quiche, or a holiday dessert, this crust is simple to prepare and always delicious.
Equipment
- Mixing bowl
- Pastry cutter or fork
- Rolling Pin
- Pie dish
- Plastic wrap
Ingredients
Core Ingredients:
- 1 ¼ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, very cold and cubed
- ½ tsp salt
- 3–4 tbsp ice water
Optional Additions:
- 1 tbsp sugar (for sweet pies)
- 1 tsp vinegar or lemon juice (for tenderness)
- Pro Tip: Use very cold butter to create those signature flaky layers.
Instructions
- Mix Dry Ingredients: Combine flour and salt in a mixing bowl.
- Cut in Butter: Add cold butter cubes. Use a pastry cutter or fork to work butter into flour until mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, 1 tablespoon at a time, mixing gently until dough just comes together.
- Form Dough: Shape dough into a disc.
- Chill Dough: Wrap in plastic and refrigerate for at least 30 minutes.
- Roll Out Dough: On a lightly floured surface, roll evenly into a circle about 12 inches wide.
- Transfer to Pie Dish: Gently place dough into dish, pressing lightly.
- Trim & Shape Edges: Trim excess and crimp edges as desired.
- Chill Again (Optional): Refrigerate 10 minutes before baking to prevent shrinking.
Notes
- Keep Everything Cold: Butter and water should be chilled for best results.
- Light Hands: Mix gently to avoid tough dough.
- Don’t Add Too Much Water: Dough should just hold together.
- Make-Ahead Friendly: Dough can be refrigerated for 2 days or frozen for 2 months.
- Butter vs Shortening: Butter gives best flavor and flakiness; shortening yields extra tenderness.
- Rolling Tip: Roll from center outward, rotating dough frequently to maintain shape.