Easy Pie Crust Recipe (VIDEO)
This homemade pie crust recipe yields a flaky tender crust with rich buttery flavor. It has simple, natural ingredients and uses only butter (NO SHORTENING). Also, learn how to form a fluted pie rim and “blind bake” or pre-bake pie crust.
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This pie dough recipe yields 2 single crusts or 1 double crust. Homemade pies are irresistibly delicious. I’ve never been satisfied with a store-bought pie the same way. The taste and texture of an all-butter pie crust can’t be beat and knowing what went into it will make you feel like ‘Martha Stewart’ (or should I say ‘Natasha’s Kitchen’… I couldn’t resist) ;). Watch the VIDEO tutorial below and you will be a pro in no time!
We included Amazon affiliate links below to our favorite tools for making pie dough!
Ingredients for Butter Pie Crust Dough:
It doesn’t get any easier than this and you probably already have everything you need to make homemade pie dough: Flour, sugar, salt, butter and water. The butter should be chilled straight out of the fridge so you don’t have to plan ahead to make pie dough.
How to Make Homemade Pie Crust in 4 Easy Steps:
- Measure flour correctly then in a food processor, pulse together flour, sugar and salt.
- Add COLD diced butter and pulse until coarse crumbs and some pea-sized pieces form.
- Add 7 Tbsp ice water and pulse just until moist clumps/ small balls of dough form. Pinch a piece of dough between your fingers and if it sticks together, it’s done. If not add more ice water 1 tsp at a time.
- Transfer dough to a clean work surface, and gather together into a ball. Resist the urge to knead the dough – it should not be smooth. Divide dough in half and flatten into 2 disks. Cover with plastic wrap and refrigerate 1 hour before using.
Cook’s Tip: Do not add too much water or it will be sticky and difficult to roll.
How to Roll and Transfer Pie Dough:
Dust work surface with flour and roll a single crust into a 12″ circle. Wrap your pie dough around your rolling pin. If it sticks to the work surface use a food scraper or spatula to loosen it as you go.
Carefully transfer crust to 9″ pie dish and unroll it into the pan. Gently press dough down to line the pie dish. Tuck excess dough underneath itself to make a thick double layered edge (no waste!).
Do I need a Food Processor to Make Pie Dough?
You can use a pastry cutter to cut the butter into the flour/sugar/salt mixture by hand. Follow the same cues for when to add the water. After water is added, use a spatula to cut the water into the dough until evenly moistened.
Can I make Pie Dough in Advance?
You can prepare the crust and refrigerate up to 3 days ahead. Soften slightly at room temperature before rolling it out.
To freeze pie dough: wrap and seal airtight then freeze up to 3 months. Thaw completely prior to rolling.
What if my Pie Dough is Too Hard?
Refrigerating the pie dough for longer than an hour will cause it to firm up since it is butter based. Let it rest at room temperature for 10-20 minutes or until it is easy to roll out with a rolling pin.
How to Pre-bake Pie Crust (Blindbake):
Some recipes call for a pre-baked pie crust and this is how you blind bake:
1. Form your edge. The easiest methods are crimping the rim by pushing all around the edge with a fork, or forming a fluted rim (see tutorial below). Place pie crust in the freezer 30 minutes which will help the crust bake more evenly without sliding down.
2. Line the center with a 9-10″ ring of parchment paper and fill about 2/3 full with pie weights (*see below). Preheat oven to 425˚F and bake for 17 minutes until golden at the edges. Remove pie weights, prick the bottom of the crust all over with a fork and place back in the oven without weights for 5 minutes or until golden and the bottom is dried out.
3. Remove beans and let crust cool to room temperature.
How to Flute a Pie Crust:
To form a fluted pie rim, hold your thumb and index finger an inch apart on the outside edge of the crust and press between them with the index finger of the other hand. Move around the edges of the pan repeating the motion to create a fluted rim.
*What Can I use Instead of Pie Weights?
When you pre-bake an empty crust a.k.a. “blind-bake,” the dough tends to puff up and rise. Using pie weights solves this problem. Here are some alternative to store-bought pie weights.
- Dry Raw Beans – beans should not be used for cooking following a blind bake but can be re-used to blind bake pie crust.
- Dry Raw Rice – If using rice, it becomes toasted and can be used for cooking in pilaf recipes after it is use to prebake a pie crust
Pie Recipes to Explore:
- Perfect Peach Pie – So juicy good and strikingly beautiful
- Plum Pie – with an unexpected crust that couldn’t be easier!
- Apple Pie Recipe – with the best filling
- How to Make a Lattice Pie– it’s surprisingly easy
Watch How to Make Butter Pie Crust:
See Natasha make her go-to pie crust recipe. If you enjoy our videos, please subscribe to our cooking channel on Youtube and click the bell icon so you will be the first to know when we post a new video!
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Easy Pie Crust Recipe
Ingredients
Ingredients for Butter Pie Crust Dough Recipe:
- 2 1/2 cups all-purpose flour, plus more to dust, *measured correctly
- 1/2 Tbsp granulated sugar
- 1/2 tsp sea salt
- 1/2 lb COLD unsalted butter, (2 sticks) diced into 1/4" pieces
- 7 Tbsp ice water, (7 to 8 Tbsp)
Instructions
- Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
- Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.
- Add 7 Tbsp ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
- Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This recipe was adapted from the Joy of Cooking and The Bon Appetit Cookbook. They are both amazing general reference books that I have had in my kitchen for years. Highly recommend!
Now go forth and make homemade pie. You can DO THIS!!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
i made a big boo boo, i used 1 lb of butter and got my crust chilling in the fridge, can i fix this ?
Hi Lori! Oh no! I am not sure how to save it now but you could try adding the remainder of the ingredients (basically double the recipe) and mix it all together to see if it comes together.
I’m confused – your recipe calls for 1/2 pound of butter but that after you wrote 2 sticks- which is it? I made it with 1/2 pound of butter and the crust was not flaky but hard-
Thank you! Still delicious and easy to follow!
Hi Sandra, 1/2 lb is 2 sticks of butter or 16 Tbsp of butter. If it wasn’t flaky, I suspect it might be because too much water was used or it was over processed. The bits of butter in the dough are what help the dough flake properly.
If my dough ends up being too crumbly to roll out, can I put it back into the food processor and add another tbsp of water? Or will I have to start over from scratch?
Hi Brooklyn, you should be able to add more water without starting over.
Hi Natasha, Can I use this dough on any kind of pie?? Like maybe lemon merengue pie?
Thanks.
Hi Maggie! I think that would work, this crust is so versatile. See my notes in the blog for “How to Pre-bake Pie Crust (Blind-bake).” This will give you instructions if you need to bake it to use it for your meringue pie. Let us know how it turns out. 🙂
Hello! What measurements would I need for a 9.5 inch pan? I have used this recipe before but my dough is always too small for my pan!
Hi Taylor, this recipe is for a 9” pan. You can increase the serving size in the recipe card by a couple of servings if you’d like to give yourself some extra crust. Just hover your cursor over the servings in red and slide right to increase. It will change the ingredient list quantities for you.
Love the this feature! Great add to your recipes. I wondered why the serving size was in red. Glad I read this reply.
Enjoyed the crusr’ Very much also. Thank you.
Hi JBT, Anything highlighted in red on the site usually links to something or has an action when hovering over it. Hovering over the number of servings highlighted in red allows you to slide it to adjust the recipe to how many servings you would like to make. I hope that helps!
Hello Natasha, I like this recipe very much, delicate and slightly salty, I made it twice, but I have a question, can I store raw dough in the refrigerator? and how long?
Hi Edith! So glad you love this crust. Yes, you can. See my notes above in the blog post for refrigerating and freezing instructions.
This was my first time making pie crust that wasn’t a crumb crust for things like cheesecake. I have only used my food processor one time before. So to say I’m amateur is not an understatement, haha… I followed the recipe very carefully and took extra steps to re-chill my butter after chopping it up. Seriously, this was unbelievably perfectly buttery and flakey and thick and shiny as the crust for my first-ever chicken pot pie (made from leftover stew). It was amazing. Thank you for making me look like a rockstar on a regular Monday evening. <3
You are very welcome and great job to you! I hope you’ll enjoy all the recipes that you will try from us.
I just find you on Facebook searched for the best apple pie recipe. I just tasted the sauce for the pie OMG its heavenly! I will roll the dough out and putting the rest of the pie together i can’t wait to taste the outcome
Hi Gabriella! Welcome! Thank you for trying my recipe. I’m glad you loved the apple pie filling and I hope the whole pie (when it’s done) will not disappoint! 🙂
Hi Natasha,
Thanks for the wonderful receipt. The video says 6 tbsp ice water, but the instruction says 7 tbsp. I used the introduction receipt ended up too much water. Maybe I will try 6 tbsp water next time.
Hi Louisa! I have been adding 6 Tbsp, but it can vary slightly depending on how things were measured, the temperature of the ingredients, etc. It’s best to keep an eye on visual cues and what the dough feels like to determine whether or not to add a little more cold water. But yes, it should be 6-8 tbsp.
Love all your recipes. Thank you!! I don’t have a food processor just having so many appliances so never bought one. Can I substitute with my kitchenaid mixer?
Hi Pauline. I have not tested it, but one of my readers shared that it worked great with an electric hand mixer so I think it could work.
I found this recipe along with her famous apple pie filling last year and I’ve been making the two ever since. My family absolutely loves apple pie now. Thanks Natasha!
That’s just awesome! Thank you for sharing your wonderful review, Anna!
Hi, would I be able to make this pie crust using a dough blender since I do not have a food processor?
Hi Rose, a pastry blender will work, but a food processor will make the process much faster and easier. I hope you love this recipe!
Why are recipes for so many people. It is almost impossible to pare them down for one or two people. So, I never use them.
Why not have a recipe for two people. Then, it can be halved or doubled or tripled with ease.
Hi! I have a tool in the recipe card to help with this. Hover your cursor over the number of servings in red, then slide to the left to decrease or to the right to increase the recipe. This will convert the ingredient list for you. I hope that helps.
Natasha,
I’ve made this crust about 4-5 times now, and each time I think I’m going to nail it! Although I haven’t been able to perfect it, and it’s not pretty by far, it does taste delicious.
I keep getting a crumbly mess that won’t bind or roll out. I end up piecing it together.
What can I be doing wrong time after time? I am using butter immediately out of refrigerator, and a bowl of ice water just as you show. Maybe the butter should be put into freezer for 5-10 minutes? Help!
Thanks,
Hi Patty, it sounds like maybe it just needs an extra Tablespoon of water if it’s very crumbly.
I know this has been asked but I can’t find your response now. Can you substitute Crisco butter flavour for the butter?
Hi Sharon, I have not tried that to advise. If you do an experiment, please share wth us how it goes.
Hi Natasha! This crust has become our absolute favourite in our family! I am baking pie for our niece soon and she has celiac disease so I need to make it gluten free. Do you think I could just substitute GF flour with the regular flour and it would turn out the same?
I’m happy to hear that, Julia! I haven’t tested this recipe as gluten-free so I can’t make a recommendation on that. I searched the comments and couldn’t find anyone who had written in about trying that either.
I made your chicken pot pie recipe and used 1:1 gluten free flour instead of regular flour, for a family member who is also gluten free.
It turned out fantastic! Much better than I expected.
That’s great, Dee! Thank you for sharing that with us.
Hi there!
Question. The pie dough recipe says to blind bake, but the directions here make it seem like you combine the raw dough and apple filling and bake them together. Are you still supposed to blind bake this crust and the. Put in the pie filling?
Thanks!
I am wondering the same thing. I searched the entire comment section for this answer and it doesn’t look like they’ve responded to the one question I want answers to. 🤣
For the apple pie and the fruit pies, we do not pre-bake. We use this same crust for our pumpkin pie, and we pre-bake it for that.
Outstanding recipe. Would you recommend leaving out the sugar for savory pies?
Thank you! Yes, you can omit the sugar for savory pie curst.
I know you like to receive pictures, so I will try to send! Carole , Webster NY
Hi Carole! I’d love to see how this turns out. You can tag me on Instagram or facebook #natahaskitchen! 🙂
This crust is 10/10 perfect. I have always been horrible at making crusts. I accidentally used a 3/4 measuring cup instead of 1 and it STILL came out amazing! I can’t imagine how good it would be had I used the correct measurements. This will forever be my go to! And in case anyone doesn’t have a food processor, I used a ninja blender, pulsed it, and it worked just fine. Had to use a bit more water. Thank you for creating this delicious, user friendly recipe!
Hi Kelli! That’s wonderful. Thank you so much for sharing. I’m glad you loved this pie crust. 🙂
This recipe was outstanding! Super easy to make that I will not be doing store bought anytime soon. Thanks so much Natasha for sharing your cooking talents! You are amazing!
You are so welcome, it is my pleasure! I hope you’ll love all the recipes that you will try.
This pie crust is a must! I am amazed at how easy it was and have made a few pies. Thank you Natasha!
You’re very welcome!
I made your standard pastry and made two pies with tops only. I used your filling recipe except I was short on peaches and dragooned in three nectarines. Everyone is raving about the result. The hint of nutmeg takes the filling to another level.
Hi Pat, nice to know that it was a huge hit! Thank you for sharing that with us.
What size food processor is needed for this recipe? Will an 8 cup one work?
Hi Jodi, my food processor was 11 cups and it had extra room so I think that would be just fine.
This is go to recipe for pie crust and the apple pie is absolutely delicious that my family can’t stop eating. The apple pie I made only last a day and half. I wonder if this pie dough works for meat pies like empanadas? Natasha, can you please make a chicken empanada recipe and would greatly appreciate it. Thanks a lot for sharing your passion for cooking. Looking forward for my recipe request and more delish and easy recipes from you.😊
That’s wonderful! So glad to hear that, Danna! Thank you for the recipe suggestion. I have not tried to use this dough for empanada’s. If you experiment, let us know how it turns out! 🙂
Question, I have a ton of salted butter so I was thinking I would just use that, I know not ideal but if I do, do you suggest not putting in salt, of less salt?
Hi Natasha,Bob. Again.Thanks for your reply.I’ve made 5 or 6of your recipes and that poke crust was my only failure.I have recorded many of your recipes and am looking forward to trying all of them.I made your spaghetti and meatballs for a church potluck and it was a great hit.None left.I got many compliments on the meatballs,just the right amount of spiciness.
That’s wonderful Thank you for sharing, Bob!
Natasha , how did you know Blueberry Pie is my favorite ? Keep the recipes coming. I make quite a few of Yur recipes.
Hi Sandy! I hope you try and love my blueberry pie recipe! 🙂
Natasha
Do you need to sift the flour first before measuring or measure then sift.
Hi Doreen, I give it a quick stir to fluff it up but I do not sift it.
Hi,Natasha,I’ve made a blueberry pie and it came out great.Now I made the
Pie crust again and refrigerated bit over night,and when I went to use it it was rock hard.I’m sure I followed the recipe,however my butter was not very cold as it was out for a while.Is that the problem?
Hi Bob, if that’s the only change that you made from the first time you tried it – that could be the cause. The butter should be chilled straight out of the fridge to achieve great results
My pie dough has become like cookie dough what should I do.
How can I improve it. Can I use it to make cookies please elaborate. I have tried this dough 2-3 time before but this time wonder what happened. Please help me.
Hi Rehma, it’s hard to say what’s wrong without being there. I recommend reviewing your ingredients and the process/ video again to see if anything was altered. May it be too much flour was used? Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Hi Natasha
I love your recipes, however what may I use as I don’t have a food processor or pastry cutter and also I would need help with the measurements would not want to get it wrong with the 2 sticks of butter what is it in cups or ml?
Any suggestions
Hi Christina, this will be time-consuming, but a fork may be the next best option.
Hi Natasha
I don’t have a pastry cutter or food processor what method can I use?
Also the 2 sticks of butter is it equivalent to 1.60 ml would want to get the measurements rights
Hi, a pastry blender will work, but a food processor will make the process much faster and easier. You may refer to this Ingredient Weight Chart that I also use for measurements.
Hey Natasha, I love this pie crust, but I resently bought whole wheat flour, could I substitute it for regular flour?
Hi Jane, I haven’t tried it with whole wheat flour, but I assume you would have to use less flour and it would end up more dense using all whole wheat flour.
Great Recipe! Your recipes are always accurate and delicious thanks alot Mrs Natasha.
You’re so nice! Thank you, Admed!
Omg I never comment on things but I had to for this because this is hands down the most delicious pie crust I have ever had in my life! OMG make it!!!! Now if only I could figure out how to make the pretty edges 🤣
I’m so happy you enjoyed this pie crust. Thank you for the review, Samantha! 🙂
Hi Natasha, what temp and how long should I bake this, as an empty shell, for a pie that won’t be baked? Thank you!
Hi Kate, for a pie that won’t be baked, I would probably do 10 minutes in the oven once the weights are removed or bake until beautifully golden brown all over.
Hi! I’m really excited to try this recipe. Instead of a food processor can I use a pastry blender?
Yes- you can use a pastry cutter to cut the butter into the flour/sugar/salt mixture by hand. Follow the same cues for when to add the water. After water is added, use a spatula to cut the water into the dough until evenly moistened.
Hello 🙂 I don’t have all purpose flour at the moment. If all I have is bread flour, would it still work?
Hi Elizabeth, I haven’t tried bread flour for pie crust so I can’t say for sure how it would change the texture, but I suspect it could work.
I tried making pie crusts numerous times, but they never turned out well. I couldn’t believe that this time, they came out beautifully. Thank you so much!
That’s awesome news and I’m so glad you love it!
Great recipe.
Usually, I use store bought fresh (NOT frozen) all butter pie crusts (pâte brisée) that are readily available in grocery shops in France from various brands and in different qualities. This time, I wanted to do it from scratch which did taste a better, but the ease of use of store bought is just a big advantage 🙂 Maybe the US store bought ones are of a lesser quality.
Hi Boris, we always prefer homemade but of course, buying store-bought has advantages too! It just really depends if you have the time to do homemade but if we do, we always use that.
Thank you for this recipe! It came out perfect! It’s a keeper. My husband wanted butter tarts for Father’s Day, and I have his mom’s filling recipe, but I needed a pie crust recipe. The first thing I thought about was your delicious recipes. I made this by hand, cutting the butter in, and it worked out great for the tarts, a very flaky and delicious crust! Thanks again!
That’s awesome and thank you for sharing that with us. So glad that you chose our recipe to try!
Hi! I am not an experienced bake but wanted to try this recipe. I did get stuck on the butter…. your recipe calls for 1/2 (two sticks), but when I was cubing up the first stick the wrapper said one stick was 1/2 a cup. I did complete the recipe and have my fingers crossed. I plan on baking your dutch apple pie tomorrow.
Hi Crystal! I hope the pie crust turned out well for you. The recipe calls for 1/2 lb of butter which is 2 sticks. Each stick is also 1/2 cup of butter so that was probably the confusion. 2 sticks are correct, each one weighs 1/4 lbs.
Do you have any suggestions on how to modify this crust with gluten free flour?
Hi Colleen, I haven’t tested this recipe as gluten-free so I can’t make a recommendation on that. I searched the comments and couldn’t find anyone who had written in about trying that either.
I read the note that said you can cut the butter in by hand, but be aware this will require waaaay more water. I think I ended up using close to 10 tbsp, if not more.
I have been adding 6 Tbsp, but it can vary slightly depending on how things were measured, the temperature of the ingredients, etc. It’s best to keep an eye on visual cues and what the dough feels like to determine whether or not to add a little more cold water. But it should be about 6-8 tbsp. View this tutorial on how to measure ingredientsfor guidance if needed.
Could you use a blender with the pulse option if you don’t have a pastry cutter or food processor?
Hi Georgia. I think that could work. Start with the dry ingredients, pulse a few times to combine then add in the butter and repeat to break up the pieces. After this, you can continue manually.
6 tablespoons of water is wayyyyy to much. My dough was so sticky. You mention near the end of the video that too much water can make it sticky, but don’t give instruction on how to fix this.
Hi. I have been adding 6 Tbsp, but it can vary slightly depending on how things were measured, the temperature of the ingredients, etc. It’s best to keep an eye on visual cues and what the dough feels like to determine whether or not to add a little more cold water. But yes, it should be 6-8 tbsp. In general, adding a little more flour would fix the “sticky” dough situation. View this tutorial on how to measure ingredients for guidance if needed.
With regard to the amount of water required: it can differ depending on the humidity of your location. We live in Napa, California with very low humidity in the summer so my flour is very dry (about 10%) so I need to use much more water than specified in pie crust.
Yes, thanks for sharing, Alicia.
Hi Natasha,
I followed your recipe step by step, but my dough turned out very crumbly, and hard to roll out and make a lattice with. Any suggestions for next time?
Thanks so much!
Hi Jessica. I have been adding 6 Tbsp of ice water but it can vary slightly depending on how things were measured, the temperature of the ingredients, etc. It’s best to keep an eye on visual cues and what the dough feels like to determine whether or not to add a little more cold water. Also, be sure to measure your flour correctly.
would love to try this recipe- any thoughts on whether a dairy free alternative would work well such as margarine?
Hi Susan, I haven’t tested that substitutions so I can’t say how it would affect the texture and bake of the crust.
Hi Susan, I’ve made this pie crust recipe using Earth’s Balance soy free butter sticks and it turned out great! Even my dairy eating family members loved it. I think margarine in a tub may too soft and not give as good of results.
How far in advance can u make this pie crust. If I make this how long can it stay in the fridge?
Hi Jodi, I haven’t kept it for longer than three days.
This crust is to DIE for! I can’t stand store bought crusts, they’re too thin and you can really taste the gunk they put in them. Not here, no nasty fillers in this stuff! I used a Ninja blender since we don’t have a food processor, and 8 tbsp of ice water. It came together perfectly! I varied Natasha’s pot pie recipe to use what I had handy, and even my picky kids went nuts for this dish. My husband asked if I could make a “crust pie” – he wants the crust on its own! Highest praise from my husband is a second helping, and he nearly went back for a third. This is my new go to!
Hello Heather, good to hear from you and thank you for your comments and feedback. I’m glad that you found your new go-to recipe!
Hi Natasha! I’ve been gluten free for eleven years and have been using a recipe that called for just 1/4 C less flour and only one stick of butter. My family and I were blown away by how much the texture and taste were improved upon with the extra butter from your recipe! I stuck to your flour measurements, but subbed a one-to-one gluten free flour, added my usual 1 egg and 2 t. apple cider vinegar from my old gluten free recipe, and adjusted the water accordingly. I have to cook dairy free and gluten free for my seven year old, and his crust with additional dairy free butter came out better as well. We all enjoyed the chicken pot pie recipe with this crust a few months ago, and I’m working on a dessert with it today. Thanks for sharing! Our family loves to watch your videos, btw! They’re so fun and take some of the intimidation out of making new recipes.
I’m so glad that worked out, Beth! Thank you so much for sharing that with me.
This is by far the best AND easiest pie crust I have ever made! So flaky and full of flavor! (Love that butter!) So easy to roll out and roll onto pin and place in pie plate. I have made pies off and on my whole 37 years of my adult life and struggled many times with the crust..too tough or something else wrong. But I’m 3/3 w this crust. 1st time with chicken pot pie and then 2 apple pies! Perfection! I love Natasha’s recipes and this one is the bomb!
Love it! Thanks a lot for your great comments and review, Peggy. So glad you loved this recipe!
I noticed that you use unsalted butter and add sea salt. Is it possible to just use salted butter?
Hi Norrobi! If you experiment, let me know how you liked the recipe.
Natasha , I’m making a Lemon 🍋 Meringue pie for my birthday 🥳. I just finished making your pie crust (single crust) how do I go about baking this crust ????
Love every recipe I’ve tried of yours 🥰
Hi Christine, see my notes in the blog for “How to Pre-bake Pie Crust (Blindbake).” This will give you instructions if you need to bake it to use it for your meringue pie.
Hey Natasha..Excited to try this.However,I don’t have a good processor.Is it still possible for me to make it?Thanks
Hi Bupe, it works best with one, and I haven’t tested this, but one of my readers shared that it worked great with an electric hand mixer. Also, you can use a pastry cutter to cut the butter into the flour/sugar/salt mixture by hand. Follow the same cues for when to add the water. After adding the water, use a spatula to cut the water into the dough until evenly moistened.
I use a blender. It works just as fine. If it gets stuck I just shake it or mix it with a spoon.
Hi Natasha so excited to try this, you make it look so easy. Can I ask does the crust come out cooked on the inside even when you don’t bear bake it first? Mine always shrinks so much when I do so happy you dont bear bake.
Hi Leila, it depends on the pie you are making, it isn’t necessary to blind bake for the cherry pie example. The crust works out great without blind baking for most pie recipes.
Thank you for this totally awesome recipe! Over the years I have tried and tried to make a good rolled pie crust but never succeeded and gave up. I had apples to use up this week and decided to try it once again. This recipe is definitely a keeper! I am so glad I came across it! My granddaughter enjoyed cutting shapes for the crust topper rather than the lattice top and absolutely loved eating the remaining crust baked with butter, cinnamon and sugar. We will enjoy this recipe for years to come!! 🙂
That’s just awesome! Thank you for sharing your wonderful review, Carol!
Hi Natasha I think you are lovely and bubbly I love to watch your videos but I wish you could voice UK MEASURMENTS FOR INGREDIENTS PLEASE .
THANK YOU MARY XX
Hi Mary, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
Hi!! got a ques, is it okay if I don’t refrigerate the dough before using it?
Hi Isha, I recommend following the instructions which is to refrigerate before using it.
What temp and time do you bake the crust ? I want to make an open strawberry pie like they used to serve at Big Boy restaurants.
I pre-bake the crust at 425˚F for 17 minutes until golden at the edges.
I normally shy away from home-made crusts but I tried yours and got compliments from my expert pie-baking sister! Thank you for the confidence to give it a try!
You’re so welcome, Jennifer! I’m so happy you gave this a try!
I love this recipe! The pie crust is the easiest that I’ve made. It’s also easy to halve the recipe.
Question – how would you recommend using this dough for open face muffins/mini pies? I’ve been using this recipe ( https://honestlyyum.com/14597/open-face-apple-pie/ ) for making pies with this dough, but I’d like to make them as muffins. Any suggestions?
Hi Nora, Check out our post on mini pumpkin pies where I used this dough for mini pies.
Hi Natasha,
This is Tasneem from India, want to let you know, we loveeee your recipes , my girls are your bigg fan.
Thank You for such amazing Recipes!!!
Yay, that’s awesome! I’m glad you’re enjoying my recipes.
I’m going to make this short and sweet. I’ve made pie crust for years with flour salt vinegar eggs and water. It always turned out very well. I decided to try yours this time and it was perfect! Thank you so much! And not nearly as messy 🙂
You’re welcome! I’m so happy you enjoyed it, Rosemary!
This pie crust recipe is excellent! Easy to put together, easy to handle, and bakes up flaky, light, and beautiful! Thank you for my new favorite pie crust recipe!
I’m glad you found your new go-to recipe!
Hi Natasha,
I have made your apple pie plenty of times. Always turns out very delicious. I also use the pie crust recipe for multiple dishes!
That’s just awesome! Thank you for sharing your wonderful review, Darina!
I have a question, please :). This recipe is ideal for 24 cm cake form? How can I recalculate this recipe if I have 26 cm cake form? Thank you for advice.♥
Hi Kate, we use it in a pie pan, but I imagine it may work in a cake form. If you happen to test that out, I’d love to know how you like that.
Thank you very much.♥ And you use 24 cm pie pan or bigger?
I use this 9″ pan HERE. Which is about 22.6cm. A 24 or 26cm pan may work but you may have a thinner crust or need to make more.
Hi Natasha,
How many days in advance can I make the dough?
Hi Sharon, I haven’t kept it for longer than three days.
Oh my word – this pie crust is delicious!!! I used this recipe to make chicken pot pie with my leftover roast chicken. Honestly – best. pie. crust. EVER.
I actually used half plain (all purpose flour) and half wholemeal flour – even more delicious with a nutty flavour! Thank you so much for the recipe – we absolutely loved our chicken pot pie!!
That’s so great! It sounds like you have a new favorite!
Hi,
First off, the flavor of this crust was delicious! I used it for your chicken pot pie recipe, which was also delicious. The only issue I had was that the pie crust didn’t bake all the way through. I baked it at 425 F for 35 minutes, and the crust was golden brown on top, but doughy on the inside. Any tips? Should I bake it for longer and if so, will that have any affect on the filling? Thanks in advance!
Hi Jackie, depending on the pie you make, you want to make sure to pre-bake your crust before adding the filling or the filling will make the base seem doughy and underbaked.
Absolutely delicious crust! I halved the recipe for a single crust to make your quiche Lorraine, three times already! Incredibly easy, and the taste is way better than store bought. I’ll be making your chicken pot pie this weekend! Thank you for all of the great recipes!
Easy recipes are the best! I’m so glad you loved this one, Jay!
Hi ! I want to make the crust , can you please tell me how much 2 1/2 cups all-purpose flour weights in kg ? I’m from Tunisia and we can’t buy the cups from amazon .Thank you !
Hi there, I usually refer to this Ingredient Weight Chart for a guide. I hope that helps.
I have struggled with pie crust for over 20 years. It’s become an ongoing joke in my family to the point I can’t bring a pie for dessert. WELL, No more thanks to this amazing recipe that I then used to make your chicken pot pie. Delicious and perfect in every way. Thank you and my family thanks you too!!!
I’m so glad you discovered my pie crust recipe, Michelle! Thank you for sharing your superb review with me!
Hi Natasha,
I mixed my dough too long. Is there any way to fix it I’ve made it before and it turned out perfect but I left it running too long this time.
Hi Linda, it may still work but won’t have the same flaky pastry texture. There really isn’t a way to reverse it if it’s overmixed that I know of, but it may still be ok if you can get it rolled out.
I was always afraid of making pie crust from scratch until I found this recipe. I can’t even count the number of times I’ve used this recipe even for turnovers and pot pies. I do have a question about keeping in the fridge before using, although I have frozen and refrigerated it before….do you think it would be a bad idea to use if I’ve had it in the fridge for 7 days before using although you say it’s good for 3 days in the fridge? Thanks for the easy recipe and tutorials that you share
Hi Hannah, I haven’t kept it for longer than three days, and without being there, I can’t say that it will or will not work. I would use your best judgment on that and maybe do a Google search to see if there are any recommendations. I hope it works out!
Thank you so much for this recipe. 1st time making homemade crust turned out perfectly. My picky grandchild who loves pie but never eats the crust said it was so good flakey crisp. Christmas pies were a big hit.
You’re very welcome, Kelly. Great to hear that it was a success and a huge hit!
I love this recipe! I have used it multiple times, however each time i roll it up into a disk to put it in the fridge there are cracks. Then when i start to roll it out I cant roll it out into a circle because there are a lot of cracks/long cracks. What am I doing wrong?
Hi Candice, make sure that you have measured the ingredients correctly, I’m curious if there is too much flour? Check out our post on how to measureing which may help for next time.
Hi
I do have problem with pie dough. How much water do you really put in since on your video you say 6 tbs, but in the recipe it says 7 or 8.
I know it depends but is it between 6 and 8.
Thank you
Hi Elaine, I have been adding 6 Tbsp, but it can vary slightly depending on how things were measured, the temperature of the ingredients, etc. It’s best to keep an eye on visual cues and what the dough feels like to determine whether or not to add a little more cold water. But yes, it should be 6-8 tbsp.
About how thick do you recommend rolling out the crust? *Im making your pot pie recipe
I Austin, I recommend watching the video for my method and the photos in the post for a guide. I hope that’s helpful!
Very easy pie crust. I like it because it is durable, and doesn’t fall apart when transferring to pie dish. Used for Pumpkin Pie, and I never eat the crust….ate every bite!
Thank you so much for sharing that with me, Eemarie! I’m so glad you enjoyed it!