This easy homemade pie crust recipe is simple to make with easy-to-follow steps, is super flaky, and will melt in your mouth! The perfect pie crust for any pie dessert, for any holiday or occasion!
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This is my go-to pie recipe when I want to make a from-scratch homemade pie! I use it in my apple pie with canned apple filling recipe and my easy peach pie with canned peaches recipe and they both have positive reviews on the blog and social media!
Ingredients
- Flour
- Sugar
- Salt
- Butter
- Water
- Egg
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
Step 1 - Pie crust: In a bowl, mix the flour, sugar, and salt. Add the cold butter and use your hands to break apart the butter until a crumbly, sand-like texture is formed. Add the cold water, and form the dough into a rough ball shape. Use a knife to split the dough in half, and form each dough section into a burger patty shape and size. Place them on a plate in the fridge.
Step 2 - Start your oven: Preheat the oven to 350° F.
Step 3 - Pie filling: In a separate bowl, prepare your pie filling and then set it aside while you finish making the crust.
Step 4 - Roll the dough: Sprinkle flour over a flat kitchen surface and place one of the dough patties on it. Sprinkle a little more flour over the dough and the rolling pin. Roll the dough out into a circle that's about 14-15 inches and about a ¼ inch thick. Gently fold the dough in four quarters without pressing/sealing it, and transfer it to your ungreased pie dish. If there are any holes, pull off some access dough and fill in the gaps! Pour the pie filling into the pie dish.
Step 5 - Bake: Repeat step 4 for rolling out the final dough patty and lay it over the top of the pie, pinching the edges and poking holes or cutting a few slits into the top of the pie so it can breathe while it bakes. Brush the dough with the egg and bake the pie uncovered on the middle rack for 30-40 minutes, until golden and cooked through.
Helpful Tips
- Poking holes or slicing the top of the pie will help it breathe and cook through properly.
- This recipe uses a 9-inch pie dish, but if you are using a larger pie dish, cook it for slightly less time (approx. 5-10 mins).
- It's important to chill the dough because it needs to be cold when you roll it out.
- There are many ways to crimp a pie crust and this video on crimping pie dough will show you how!
Frequently Asked Questions
While not necessary, it makes the pie shiny (from the whites) and golden (from the yolks) while it bakes.
If it hasn't been chilled long enough and isn't cold enough, it will be challenging to roll out.
If the pie dough starts cracking along the edges when rolling out the dough, just tear a few pieces of an area with excess dough and fill in the cracks with it.
If you're looking for ways to use this pie crust recipe, check out my apple pie with canned apple filling and easy peach pie with canned peaches (both which use this pie crust recipe)!
Print📖 Recipe
Easy Homemade Pie Crust Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12
- Diet: Vegetarian
Description
This easy homemade pie crust recipe is the flakiest pie crust and perfect for any type of pie!
Ingredients
- Flour: 2 cups
- Granulated Sugar: 1 and ½ tablespoons
- Salt: ½ teaspoon
- Cold Butter, Cut Into Small Cubes: 1 cup
- Cold Water: ¼ cup
- Egg, Whisked: 1
Instructions
- Pie crust: In a bowl, mix the flour, sugar, and salt. Add the cold butter and use your hands to break apart the butter until a crumbly, sand-like texture is formed. Add the cold water, and form the dough into a rough ball shape. Use a knife to split the dough in half, and form each dough section into a burger patty shape and size. Place them on a plate in the fridge.
- Start your oven: Preheat the oven to 350° F.
- Pie filling: In a separate bowl, prepare your pie filling and then set it aside while you finish making the crust.
- Roll the dough: Sprinkle flour over a flat kitchen surface and place one of the dough patties on it. Sprinkle a little more flour over the dough and the rolling pin. Roll the dough out into a circle that's about 14-15 inches and about a ¼ inch thick. Gently fold the dough in four quarters without pressing/sealing it, and transfer it to your ungreased pie dish. If there are any holes, pull off some access dough and fill in the gaps! Pour the pie filling into the pie dish.
- Bake: Repeat step 4 for rolling out the final dough patty and lay it over the top of the pie, pinching the edges and poking holes or cutting a few slits into the top of the pie so it can breathe while it bakes. Brush the dough with the egg and bake the pie uncovered on the middle rack for 30-40 minutes, until golden and cooked through.
Notes
Poking holes or slicing the top of the pie will help it breathe and cook through properly.
This recipe uses a 9-inch pie dish, but if you are using a larger pie dish, cook it for slightly less time (approx. 5-10 mins).
It's important to chill the dough because it needs to be cold when you roll it out.
If the pie dough starts cracking along the edges when rolling out the dough, just tear a few pieces of an area with excess dough and fill in the cracks with it.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: dessert, pie
- Method: bake
- Cuisine: american
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