Best Pie Crust Recipe (With Step By Step Video!) (2024)

Honey, let me tell you, a fab pie begins with a homemade, flaky crust! Easy-peasy, scrumptious, and oh-so-flaky, this all-butter Pie Crust Recipe is about to be your new go-to for all your pie dreams. It’s made with just a few simple baking ingredients and is so straightforward, any baker, no matter your skill level, can nail it. Seriously, y’all, it’s the best pie crust recipe ever!

The heart and soul of an amazing pie? It’s all about that crust, y’all! You just can’t have a top-notch pie without a crust that’s flaky, buttery, and melts right in your mouth. This pie crust recipe is your golden ticket to pie perfection, all year round! From summer favorites like lemon meringue to holiday classics like pecan pie with ice cream, you’re guaranteed a hit!

If you’re looking to make the best pies for rave reviews at your next cookout, holiday party, or dinner for company, use this pie recipe! It makes the best pies your guests will have ever tasted!

You can also use this base crust to make amazing pies like mySouthern Buttermilk Pie,Sweet Potato Pie, orChess Pie!

Why You’ll Love This Flaky Pie Crust Recipe

• Your Crust Can Make or Break Your Pie. If you are looking for everyone to sing your praises this holiday season over the quality of your desserts, use this perfect pie crust recipe.
• Great Flavor. My recipe uses all butter for a rich, tasty pie crust that enhances any pie it encases. It’s simply delightful!
• Perfectly Flaky and Tender. Nothing ruins a pie more than a tough crust. Follow my recipe and tips and you are certain to get a pie crust that’s as close to perfect as it can be!
• Great for a Single Crust or Double Crust Pie. If you just need one pie crust, you can easily freeze the rest to use up later on.
• Versatile Pie Dough. You can make it sweeter, enjoy it in savory preparations, or even use it to make hand pies! One dough, so many ways to use it.

Ingredients to Make a buttery flaky Pie Crust

This is the flaky pie crust recipe to end all pie crusts, and it only has a few ingredients.

• Flour: Regular all-purpose flour works perfectly!
• Butter: This recipe uses all butter. I go back and forth between all butter and a mix of butter and shortening. But I really like the texture and flakiness of an all butter pie crust. More than that, the flavor is undeniable.Use the very best butter you can get! A high-fat butter is necessary!
• Sugar: I prefer a hint of sugar when making this pie crust for sweet pies but you can adjust this if you want to use this crust for savory pies.
• Salt: Salt is crucial whenever you are baking.
• Water: Moistens the flour and brings all the ingredients together. It’s essential to use cold water.

How to Make The best Pie Crust

Let’s get started making our pie crust! Here’s a look at the main steps but you can find all the details in the recipe card.

Mix the Pie dough

1. Combine the flour, sugar, and salt in a medium-sized bowl. Whisk them together just to combine.
2. Add your butter cubes to the flour.
3. Cut the butter using a pastry cutter into the flour mixture until various-sized crumbs appear.
4. Add the cold water to the flour until a ball of dough forms. Remove the dough from the bowl and shape it into 3-4 round balls. Cover each ball tightly with plastic wrap and place it in the refrigerator to rest.

PRO TIP: Start with ONLY a half of water and add more if you need it. Knead the dough quickly to bring it together. Don’t worry if there is any flour left in the bowl.

Roll Out the Pie Crust

1. Roll out the dough on a floured work surface or clean counter until the pie dough is about 1/4-1/3 inch thick.
2. Place the crust in your pie plate and bake or fill with fillings of your choice.

Tips for Making the Best Pie Crust Recipe

• Cold Butter, Cold Water, & Cold Hands: To make a FLAKY pie crust recipe, you must have super cold ingredients. Incredible pie dough requires cold everything. The air pockets that the cold crumbs of butter form in the flour are irresistible when they interact with the heat of the oven.
• Butter Getting Warm. If you sense it’s warming up as you work with it, then return the bowl to the fridge and let it cool back down. This may vary depending on the weather when you’re baking. The summertime can be a bit of an issue when it’s warmer in your home.
• Add Water Slowly. This ensures you get the right texture. You need just enough for the dough to moisten and come together. The water is also variable depending on the brand of flour you’re using and the temperature and moisture in the air.
• Avoid Overworking the Dough. Mix just long enough to form the dough. If you knead or handle it too much it can end up a bit tough rather than flaky and tender.
• Let the Dough Rest. Giving it time to rest in the fridge for about thirty minutes chills back down the butter but also allows the gluten time to relax so it rolls out easily and cooks up with the best texture.

Popular Substitutions & Additions

• Shortening In Place of Butter. If you prefer you can swap half or all of the butter and use shortening instead. This is a terrific option if you need to make a dairy-free crust. The shortening likely yields a nice tender and flaky crust but you will be missing the flavors the brings.
• Whole Wheat Pie Crust. I recommend substituting no more than half the all-purpose flour for whole wheat flour for the best outcome. For even better results you should use whole wheat pastry flour.
• Savory Crust. Leave out or reduce the sugar and add some chopped fresh herbs to the pie crust. this makes a great option for quiche or other savory pies.
• Incorporate Spices. I love this idea, especially for fall-inspired pies. Add any combination of cinnamon, nutmeg, ginger, and spice blends to add a hint of warming spices to your crust.
• Add Some Citrus Zest: Orange, lemon, or lime will work depending on the type of pie you’re making.

How to Use a Flaky Pie Crust

• Use a Single Pie Crust. I love seasonal pies like this strawberry rhubarb pie, a brown sugar chess pie, or peppermint French silk pie.
• Use a Double Crust. Try this amazing fresh peach pie or apple pie.
• Great Pie Crust for Your Favorite Holiday Pies. From classics like pumpkin pie and pecan pie to more complex pies such as bourbon pecan pie.
• Make Some Mini Pies. I love these strawberry hand pies or blueberry hand pies.

How to Store Pie Crust

Make sure to wrap your pie dough up tightly in plastic wrap before storing it. If you’re freezing it, I definitely recommend putting it inside a freezer bag as well for better protection. If your pie dough is cold it may be difficult to roll, so I suggest letting it sit on the counter for 10-15 minutes before rolling it out.

How long will a pie crust or pie dough last in the fridge?

Store it in the fridge for up to three days.

Can I freeze pie dough or a pie crust?

Yep you sure can boo! You have two options when it comes to freezing it! You can make the dough ahead of time. Freeze the wrapped dough balls and then remove the night before you want to make your pie and thaw it out overnight in the fridge. Then you’re ready the next day to roll out your pie and bake it! Another option is to make your pie crust and then freeze it until you’re ready to use. It’s a bit fragile so for this method it’s essential that you have a container that will protect it. I would also avoid stacking other items on top of it. Pie dough will last up to three months in the freezer while I don’t recommend freezing a pie crust for more than a month.

Frequently Asked Questions

Up your pie baking skills this year with my perfect pie crust recipe! Mixing it takes just minutes and the recipe uses simple, easy-to-find ingredients. Even if you’re new to baking, it ain’t nothing to throw it together!

More Baking Basic Recipes and Tips

• Baking Tips For Beginners
• Tips for High Altitude Baking
• Egg Substitutes in Baking
• How to Make a Graham Cracker Crust
• American Buttercream Recipe
• How to Make Perfect Pizza Dough