Easy Homemade Pie Crust: Flaky & Simple (Print Version)

Easy Homemade Pie Crust recipe that's flaky and simple. Learn my secrets for a tender, buttery crust with helpful tips and personal stories.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 1 (9-inch) double crust or 2 single crusts
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 2 ½ cups (300g) all-purpose flour
02 - 1 cup (226g) unsalted butter, very cold, cut into ½-inch cubes
03 - 6-8 tablespoons ice water

→ Flavor Boosters

04 - 1 teaspoon salt
05 - 1 tablespoon granulated sugar

→ Optional Extras

06 - 1 teaspoon apple cider vinegar (helps tenderize the dough)

# Instructions:

01 - Honestly, this step is so important for an Easy Homemade Pie Crust. Get your butter out of the fridge, cut it into small cubes, and pop it back in the freezer for about 15 minutes. While it's chilling, grab a large bowl, your pastry blender (or your hands, if you're brave!), and even your flour, and stick them in the fridge too. Cold ingredients mean a flaky crust, and a flaky crust means happy pie eaters. Trust me, I've skipped this, and it was not a good look.
02 - In your chilled bowl, whisk together the flour, salt, and granulated sugar. Give it a good mix to distribute everything evenly. This is where I sometimes get a little flour dust on my nose, a real sign that baking is happening! You want to see a light, airy mixture, no lumps. This is the foundation for your beautiful Easy Homemade Pie Crust, so treat it right.
03 - Now for the fun part: adding that super cold butter. Toss the butter cubes into the flour mixture. Using your pastry blender (or your fingertips, working quickly!), cut the butter into the flour until you have a mix that looks like coarse meal with some pea-sized pieces of butter still visible. Don't overdo it! You want those butter bits to melt and create steam in the oven. I've definitely over-mixed here and ended up with a less flaky crust.
04 - This is where things get delicate. Start adding the ice water, one tablespoon at a time, mixing gently after each addition. You're looking for the dough to just come together when you pinch it. It might not look like enough water, but resist the urge to add too much! Too much water makes for a tough crust. I usually use about 6-8 tablespoons, but it varies. You'll feel the dough transform, becoming just moist enough to hold its shape.
05 - Once the dough barely comes together, gently gather it into a ball. Don't knead it! Divide it in half, flatten each half into a disc, wrap them tightly in plastic wrap, and pop them into the fridge for at least 30 minutes, or even overnight. This chilling time is non-negotiable for a tender, easy-to-roll Easy Homemade Pie Crust. It lets the gluten relax and the butter firm up. I've tried to rush this step, and rolling was a nightmare!
06 - When you're ready to bake, take one disc out of the fridge and let it sit for a few minutes to soften slightly. On a lightly floured surface, roll it out from the center outwards, turning it often, until it's about 1/8 inch thick. Carefully transfer it to your pie plate. Trim and crimp the edges. If blind baking, prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake at 400°F (200°C) for 15 minutes, then remove weights and bake for another 5-10 minutes until lightly golden. This Easy Homemade Pie Crust smells so good when it bakes!

# Notes:

01 - Always use COLD butter and ice water; it’s the secret to flakiness, I learned that the hard way.
02 - Unbaked dough discs, wrapped tightly, can be frozen for up to 3 months-just thaw in the fridge.
03 - If your dough cracks while rolling, don't panic! Just pinch it back together or patch it with a small piece of dough.
04 - For a savory pie, reduce the sugar to ½ teaspoon and maybe add a pinch of dried herbs to the flour.

# Equipment Needed:

01 - Large mixing bowl
02 - pastry blender (or forks/fingertips)
03 - plastic wrap
04 - rolling pin
05 - 9-inch pie plate
06 - parchment paper
07 - pie weights (optional)

# Nutrition (Per Serving):

Calories: 350
Total Fat: 22g
Total Carbohydrate: 35g
Protein: 4g

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