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The best pie crust recipe
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5 from 1 vote

Perfect Homemade Pie Crust

A foolproof way to make the best tasting and easy to work with crust for any pie you can dream of.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 14 servings
Calories 220kcal


  • 3 cups all purpose flour I used King Arthur unbleached
  • ¾ 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 ⅛" 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.


Note: This recipe makes two 9-inch pie crusts, good for pies that have a crust on the bottom and the top. It also freezes well.


Calories: 220kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 127mg | Potassium: 33mg | Fiber: 1g | Sugar: 2g | Vitamin A: 405IU | Calcium: 8mg | Iron: 1mg