If you’ve ever wondered How to Make the Perfect Homemade Pie Crust, then you’ve come to the right place. After many years of baking, I’ve finally figured out a foolproof way to make the best tasting and easy to work with crust for any pie you can dream of.
It’s October 3rd as I write this post and the air has turned cooler. Thankfully, the sun is still shining though. Since we are approaching everyone’s favorite baking season, I wanted to share this extremely good homemade pie crust recipe. It’s so great that you might just want to memorize it because it’s the beginning to an endless number of pie creations.
What I Love About This Pie Crust Recipe
It’s made in a food processor.
Comes out perfect every time.
The dough is soft and easy to work with.
Tastes slightly sweet, buttery and flaky.
A delicious base to your favorite pie filling.
How to Make the Perfect Homemade Pie Crust
Add the dry ingredients (flour, salt and sugar) to your food processor.
Put the lid on and pulse a few times to combine.
Then turn it on and add the cold butter through the opening at the top.
Add the cold water and keep the food processor going until a ball forms. This should take less than a minute.
Turn the dough out onto a floured surface and roll out as instructed in recipe.
Note: This recipe makes two 9-inch pie crusts, good for pies that have a crust on the bottom and the top.
What if I Don’t Have a Food Processor
First of all, if you don’t have a food processor, you need to buy one. It’s so useful!!
If that’s not possible, don’t worry, you can do this by hand.
Start with a large bowl. Add your dry ingredients and whisk together.
Add the cold, cubed butter and “cut in” with a fork and knife until you have pea sized crumbs.
Another way to cut it in is to use a pastry blender. I really like this one.
Sprinkle the cold water over your crumb mixture and stir until a dough forms. You might need to use your hands to form it together.
Ingredients You Need for Homemade Pie Crust
All Purpose Flour – I used King Arthur Unbleached (Not an ad).
Salt – Use your favorite.
Granulated Sugar – Not powdered sugar or brown sugar.
Unsalted Butter – Must be cold.
Ice Water – Make sure it’s ice water, not tap.
Tools for success
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Perfect Homemade Pie Crust
- 3 cups all purpose flour (I used King Arthur unbleached)
- 3/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup unsalted butter, cold and cubed
- 8 tablespoons ice water
- Preheat oven to 450°F. Place the flour, sugar and salt in a food processor. Close lid and pulse a few times. With the processor on, gradually add the cubed butter. Then add the ice water. As soon as a dough ball forms, turn off the machine. (If you don't have a food processor, you can cut the butter into the flour mixture in a bowl with a pastry blender or a fork. Then stir in the water until completely combined. Knead with hands to form the dough.)
- Roll out half of the dough on a lightly floured surface to create a 12-inch disk, about 1/8" thick. Gently lift dough and place in a 9" pie pan or glass dish. Press down in the middle and up sides. Fold edges under, then crimp edges with fingers or use a fork, pressing down all around the edge. Use a fork to prick the bottom and sides of dough. Depending on what kind of pie you're making, you can either fill it, then bake or bake it now for a pie that has a no-bake filling.
For a no-bake pie
- Bake the pie shell in preheated oven for 10-12 minutes or until light golden brown on edges. Let cool. It's ready for your no-bake filling.
For a baked pie (like apple or berry)
- If you're making a filled and baked pie (like apple or berry) with a double crust, pour filling into pie shell, then top with latticed pie dough strips (using the remaining half of the dough). Place pie on a cookie sheet with raised edges in case it bubbles over (I used a half sheet pan) and put in preheated 450°F oven for 10 minutes. Turn oven down to 350°F and continue baking for 40 minutes. Times may vary depending on the pie recipe you're using.
- Note: If you're making just one pie crust, reserve the other half of the dough by wrapping in plastic wrap and storing in an airtight container in the refrigerator for a few days or in the freezer for up to two months.
Looking for pie recipes? You might like these…
Or if you prefer a graham cracker crust, try my favorite Classic Key Lime Pie.
I also wanted to share these Pie Recipes from some fantastic food bloggers on the internet:
Triple Berry Pie from Tastes Better From Scratch
Strawberry Rhubarb Pie from Self Proclaimed Foodie
The Best Pumpkin Pie Recipe from Modern Honey
Pecan Pie from Just So Tasty
Coconut Cream Pie with Meringue from Delightful E Made
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.