Easy Homemade Pie Crust

Great pies start with a great pie crust. Now, I’m not going to lie, to make things simpler, I will use a ready-to-bake pie crust by Pillsbury. There is no shame in it! But as I mentioned, the secret to a great pie is the buttery, flaky goodness of its crust. This easy homemade pie crust will become your next go to recipe.

Making Pie Crust

Prep Time: 15 minutes

Chill Time: 1 hour

Total Time: 1 hour 15 minutes

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Nutritional Information (Per serving, based on 10 servings)

Calories: 270 kcal

Carbs: 43g

Sugar: 28g

Fat: 9g

Protein: 2g

Fiber: 2 g

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Ingredients (double crust)

• 2½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar (optional, but adds nice flavor)
• 1 cup (2 sticks) unsalted butter, cold and cut into cubes
• 6–8 tbsp ice water

Mix the Pie dough

1. Combine the flour, sugar, and salt in a medium-sized bowl. Whisk them together just to combine.
2. Add your butter cubes to the flour.
3. Cut the butter using a pastry cutter into the flour mixture until various-sized crumbs appear.
4. Add Ice Water: Start with 6 tablespoons and gently mix until the dough starts to come together. Add more water, a tablespoon at a time, just until the dough holds when pinched.
5. Form the Dough: Turn it out onto a lightly floured surface. Divide in half and shape each into a disk. Wrap in plastic wrap and chill for at least an hour (or overnight).
6. Roll & Bake: When ready to use, let the dough sit at room temperature for a few minutes. Roll out on a floured surface and use as needed for your favorite pie—fruit, cream, or savory.

Tips for the Perfect Crust:

• Cold Butter Is Key: If your butter starts to melt while mixing, pop the bowl in the fridge for 10 minutes before adding water.
• Start with half of the water and add more if needed.
• Knead the dough quickly to bring it together. Don’t Overwork It: A light hand makes a tender crust. Don’t worry if there is any flour left in the bowl.
• Freeze It Ahead: This dough freezes beautifully. Just wrap tightly and freeze for up to 3 months. Let thaw in the fridge overnight before using.

Store Pie Crust for Later Use

One thing I like about this pie crust recipe—besides how good it tastes—is that you can make it ahead and keep it on hand for when the pie mood strikes. Here’s how I store mine to keep it fresh and ready to roll:

In the Fridge

Once you’ve shaped the dough into discs and wrapped them up tight in plastic wrap, you can store them in the fridge for up to 3 days. I like to put mine in a zip-top bag too, just for extra protection.

Before using, let the dough sit out for about 10–15 minutes so it softens enough to roll. If it cracks a bit on the edges, don’t worry simply pinch it back together and keep going.

In the Freezer

If you want to store it longer, pie dough freezes beautifully. Just wrap your dough discs in plastic wrap, then place them in a freezer-safe bag. Label with the date and you’re good to go for up to 3 months.

To use frozen dough, let it thaw in the fridge overnight. Then, give it a few minutes at room temp before rolling it out.

Bonus Tips

If you have leftover scraps after trimming your pie edges? Don’t toss ‘em! Roll them out, sprinkle with cinnamon sugar, and bake for a few minutes. Instant pie crust cookies—just like Grandma used to make.

Uses in other Recipes

• Southern Style Peach Pie
• Use the lower shell in this recipe for Lemon Meringue Pie
• Chicken Pot Pie

If you’ve ever been nervous about making your own pie crust, don’t be. This recipe is forgiving, flavorful, and full of old-fashioned charm. Once you taste it, you’ll wonder why you ever settled for store-bought. Whether it’s filled with peaches, apples, or chicken pot pie filling, this crust’s the kind that brings folks back for seconds.

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