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Our Homemade Pie Crust Recipe includes all the tips and tricks you will need to make flakey, buttery, delicious pie crust from scratch just like Mom and Grandma did.



Homemade Pie Crust used to scare us.  We spent a good portion of our life buying the pre-made crust you can get in the freezer section of the grocery store and made many yummy desserts with that.  But a few years ago we decided to take the plunge and learn how to make a flakey, buttery pie crust from scratch just like Mom and Grandma did.  We will never use store-bought again.  Actually, now that we know a couple of tips and tricks we aren’t sure what we were so worried about.  This is the Pie Crust Recipe we use exclusively now and we hope you join us on Team Homemade Pie Crust!

Ingredients you will need

Ingredients needed to make a Homemade Pie Crust including flour, salt, sugar, butter and ice water.

Preparing the Dough

Collage image showing the steps for making the pie crust dough including using ice cold water.

Step 1: Add the Flour, Sugar, and Salt into a medium-sized mixing bowl and mix until combined.
Step 2: Cut your ice-cold butter into cubes and then add them to the bowl.
Step 3: Using a pastry cutter (or a fork or your fingers in an emergency) mix the butter into the dry ingredients.  The mixture will still be dry and loose and there will be tiny specs of butter that have not been mixed. That is good!
Step 4: Add the ice water (just the water, not the ice) into the flour/butter mixture a tablespoon at a time. 

Collage image showing how to prepare the pie crust dough for rolling out.

Step 5: Stir with a spoon.
Step 6: Continue to add water just until the dough comes together into a ball and is cleanly pulling away from the bowl.
Step 7: Pour the dough onto a floured surface. There may be some flour that is still not incorporated.  Knead the dough a few times to make sure all the flour is mixed in. If you are making a double-crust pie, split the dough into two equal portions. 
Step 8: Form the dough into a ball and then push down the ball to create a disc. Cover the dough disc with plastic wrap and refrigerate for at least two hours.

Rolling out the Pie Crust

Collage image showing how to roll out the dough for our homemade pie crust recipe.

Step 9: Remove the dough discs from the refrigerator.
Step 10: Roll out with a rolling pin on a floured surface. The dough needs to stay cold so you will have to apply some pressure to the rolling pin, in the beginning, to get it to start rolling out flat.
Step 11: Roll the flattened pie dough onto the rolling pin to transfer it to the pie pan.
Step 12: Bake the crust according to the directions of the pie you are making.

How to make a quick and easy Pretty Pie Edge

Collage image showing how to make a pretty edge on the pie crust.

Step 13: Trim the excess pie crust about 1/2″ around the edge of the pie pan.  Fold that 1/2″ piece of crust under the edge so you have a smooth edge.
Step 14: Using your thumb and index fingers on the outside edge and the index finger from your other hand on the inside edge, make a pinch into the pie crust edge.  Do this all the way around the edge of the pie.  Easy peasy!

What kind of Pie Plate Should you use?

Picture of a metal pie plate and a rolling pin.

Our Grandma swore by metal pie plates.  We know it is nice to peek in the oven to see how a crust is looking when you use a glass pie pan but Grandma said that metal is the way to go if you want to avoid soggy, uncooked pie crust.  We listen to Grandma and we’ve rarely had a problem with uncooked crust.

Picture of a pie crust reading to be filled and go in the oven.

Other Pie Recipes you will love

Did you Make This Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!

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Homemade Pie Crust RecipePrint

Homemade Pie Crust Recipe

Yield Double crust
Prep Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 15 minutes

Our Homemade Pie Crust Recipe includes all the tips and tricks you will need to make flakey, buttery, delicious pie crust from scratch just like mom and grandma did.

Ingredients

Double Crust Pie

  • 2 1/2 cups All-Purpose Flour
  • 2 teaspoons Granulated Sugar
  • 1 teaspoon Salt
  • 1 cup Butter  (Ice Cold) (Sweet Cream Salted)
  • 1/2 cup Ice Water (approximately)

Single Crust Pie

  • 1 1/4 cups All-Purpose Flour
  • 1 teaspoon Granulated Sugar
  • 1/2 teaspoon Salt
  • 1/2 cup Butter (Ice Cold) (Sweet Cream Salted)
  • 3-4 tablespoons Ice Water (approximately)

Instructions

  1. Add the Flour, Sugar and Salt into a medium sized mixing bowl and mix until combined.
  2. Cut your ice cold butter into cubes and then add them to the bowl.
  3. Using a pastry cutter (or a fork or your fingers in an emergency) mix the butter into the dry ingredients.  The mixture will still be dry and loose and there will be tiny specs of butter that have not been mixed. That is good!
  4. Add the ice water (just the water, not the ice) into the flour/butter mixture a tablespoon at a time.  Stir with a spoon.  Continue to add water just until the dough comes together into a ball and is cleanly pulling away from the bowl.
  5. Pour the dough onto a floured surface. There may be some flour that is still not incorporated. Knead the dough a few times to make sure all the flour is mixed in and then form the dough into a ball.  Push down the ball to create a disc.
  6. Cover the dough disc with plastic wrap and refrigerate for at least two hours.
  7. If you are making a double crust pie, split the dough into two equal portions before you refrigerate it.
  8. Remove the dough discs from the refrigerator and roll out with a rolling pin on a floured surface.
  9. Bake according to the directions of the pie you are making.

Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!

© Two Sisters Crafting
Cuisine: American / Category: Pies