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Homemade Pie Crust
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Homemade Pie Crust

Homemade Pie Crust is the key to a perfectly flaky and buttery pie. With just a few simple ingredients, you can create a crust that’s crisp, tender, and melts in your mouth. Whether you're making a sweet fruit pie or a savory quiche, this foolproof recipe will take your baking to the next level!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1
Course: Dessert
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar optional, for sweet pies
  • 1 cup 2 sticks unsalted butter, cold and cubed
  • 6 –8 tablespoons ice water

Method
 

  1. In a large bowl, whisk together flour, salt, and sugar. This helps evenly distribute the ingredients for a consistent crust.
  2. Add cold, cubed butter to the flour mixture. Use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs with pea-sized butter bits.
  3. Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough holds together. Avoid overmixing to keep the crust tender.
  4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour. This helps relax the gluten and keeps the butter cold for a flaky texture.
  5. On a floured surface, roll out the dough to fit a 9-inch pie pan. Fill with your favorite pie filling, like Homemade Lemon Meringue Pie, and bake as directed.

Notes

  • Make-Ahead: Prepare the dough and refrigerate for up to 3 days.
  • Freezing: Wrap tightly and freeze for up to 3 months. Thaw in the fridge before rolling.
  • Storage: Store unbaked dough in the fridge for up to 3 days.
Reheating: If prebaking, let the crust cool completely before filling.