Homemade pie crust. Buttery, flaky crust is what makes the perfect pie and these step by step direction for how to make homemade pie crust will give you the BEST one ever! Seriously once you make this you will never grab a pie crust at the grocery store again!
How to Make Pie Crust
Homemade Pie Crust
For years I grabbed the store bought crust from the refrigerator section of the grocery store. Then I learned how to make my own and it has now been years since I have bought any at the grocery store. I wish I had done this sooner, but I refuse to beat myself up over how silly I was for thinking that I could not make my own.
To be honest I was totally intimated about making my own. I don’t know exactly why, but I had it in my head that it was super hard to make and that I would mess it up. Yes I know that sounds totally silly as someone who bakes and cooks all the time and makes so many things from scratch but the idea that it was scary was stuck in my head.
Then I forgot to grab a pie crust, I called a friend of mine who was like ok here are the ingredients, here are the steps and I promise you that you are going to be just fine. She was right. I made my crust, perfectly fine and I haven’t looked back since!
What to make with Homemade Pie Crust
Making your own pie crust might be a scary thought, but once you learn the basics it is very simple to make your own at home and you will never go back to the store bought.
I use this recipe for all of my pies, it makes 2 crusts. If you are making an open pie then this will make enough for 2. If you are making a closed pie then you will be able to make 1 with this recipe.
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Be sure to also check out the tips on how to make the perfect pie!
You can use this recipe in place of ANY crust recipe when you are making a homemade pie. If a recipe tells you to use a store bought crust, this recipe is perfect for replacing it and making a homemade crust.
How to Store Homemade Pie Crust
Once you have made the pie crust you can store it in the fridge for up to 3 days or in the freezer for up to 3 months.
Can I Make Pie crust ahead of time and Freeze?
Yes! One of the great things about making homemade pie crust is that you can make multiple pie crusts, and then freeze them to use when you need them.
I like to do this when I know that I am going to be making multiple pies, it saves me a lot of time when I am making a lot of pies at once. It also makes it much easier for me to have less mess to clean up on the days that I am making pie crust.
How to Freeze homemade Pie Crust
Make your pie crust following the directions up until the rolling the pie crust in to a ball.
After rolling each one into a ball, wrap the pie dough tightly with plastic freezer wrap or heavy-duty aluminum foil.
Then place the dough into a heavy-duty freezer bag and zip closed making sure to remove any air from the bag.
You can also freeze the pie crust in the pie pan. I suggest using the tinfoil pie tins if you are going to freeze pie crusts this way.
Follow all of the steps for how to make a pie crust and then shape the pie crust in the tin foil pie pan.
Then wrap the unbaked pie crust tightly with plastic wrap and place into a heavy-duty freezer bag and zip closed making sure to remove any air from the bag.
How to use Frozen Pie Dough
If you are using a premed pie crust that you froze in a ball shape defrost it by placing it in the fridge for a few hours. Once it is defrosted roll out the dough and use it as usual.
It will take a few hours to defrost in the fridge, but you do not want to use anything to help it along or you will not end up with a flaky crust.
Tips for making This Recipe
Do not overwork the dough. This will add extra warmth to the butter that is in it and will make for a runny dough.
Make sure the ingredients are very cold. Using warm ingredients will give you a very unstable crust that will also not bake properly in the oven.
Always roll out the chilled dough on a floured surface. If you do not use a floured surface then you will end up with a doughy mess when it sticks to the surface you are rolling it out on.
Use a pastry cutter. If you don’t own a pastry cutter you can use your hands however I suggest spending the money on one. It makes life so much easier.
Butter or Shortening?
I know there are some recipes out there that call for using shortening, this recipe is for how to make pie crust without shortening, we only use butter in our easy pie crust recipe.
What is Blind Baking?
Blind baking is when you are baking the crust without the filling. Not all pie recipes call for blind baking but some do.
If a recipe calls for blind baking the crust you will want to weigh down the crust with either pie weights or dried beans.
Homemade Pie Crust Ingredients
- 2 1/2 cups all purpose flours
- 1 teaspoon sugar
- 1/4 cup all purpose flour (for rolling out the pie dough)
- 1 teaspoons salt
- 1 cup of butter, cut into 16 tablespoon sized pieces
- 1/4 cup to 1/2 cup ice water
How to Make Homemade Pie Crust
In a large bowl whisk together the flour, sugar and salt.
With the pastry cutter work the butter and flour mixture together until it looks like small pebbles.
Add the water little by little and mix with your hands until the dough comes together.
Divide the dough into two equal balls and press flat onto plastic wrap.
Chill the dough for at lease an hour. Lightly flour your working surface and roll out your dough, turn it a few inches after a few rolls to achieve a round shape. If it starts to stick add a little extra flour.
It should be a little larger than your pie plate. Roll the dough around your rolling pin to easily place the dough into the pan.
Using a pairing knife or kitchen shears to trim the dough to a one inch over hang.
Fold the dough under and seal to for an edge. Using your finger tips and knuckles crimp the edges.
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How to Make a Pie Crust
- In a large bowl whisk together the flour, sugar and salt.
- With the pastry cutter work the butter and flour mixture together until it looks like small pebbles.
- Add the water little by little and mix with your hands until the dough comes together.
- Divide the dough into two equal balls and press flat onto plastic wrap.
- Chill the dough for at lease an hour.
- Lightly flour your working surface and roll out your dough, turn it a few inches after a few rolls to achieve a round shape.
- If it starts to stick add a little extra flour. It should be a little larger than your pie plate.
- Roll the dough around your rolling pin to easily place the dough into the pan.
- Using a pairing knife or kitchen shears to trim the dough to a one inch over hang.
- Fold the dough under and seal to for an edge.
- Using your finger tips and knuckles crimp the edges.
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