Homemade Pie Crust

Homemade pie crust is something that definitely takes getting use to. The perfect crumble, the perfect thickness and creating the perfect “pinch”… all of it takes patience and many many times of making pie. This homemade pie crust dough is a cinch to make and yields a simple perfectly flaky crust… two crusts to be exact.


Really… this is a simply great way to make your homemade pie crust. The best is that you can use it for sweet or savory pies! Try it!

Here is what you’ll need.

Add the two and 1/4 cups of all purpose flour to a food processor.

Add in the teaspoon of salt.

Give it a quick pulse to mix it up. Next add in the cubed two sticks of ice cold butter. Ice cold butter and water is key to the flaky crust.

Give it a few more pulses until crumbly.

Mean while adding enough ice cold water until it resembles coarse wet sand. About 6 to 10 tablespoons.

Place dough crumbles on plastic wrap…

…and form in to a disk.

Cut the disk in half.

Form into disks again and wrap in plastic wrap. Let the dough rest in the refrigerator for at least thirty minutes before rolling it out.

Roll the dough out to fit a 9 inch pie plate with a one inch overhang.

Roll back onto the rolling pin.

Then unroll it carefully onto the pie plate. Adjust and trim any extra dough.

Fold the trimmed overhang under the pie crust forming a rim. Crimp with your fingertips. There you have it… perfect homemade pie crust.

Enjoy! And if you give this Homemade Pie Crust recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Perfect Pie Crust

Easy as pie... crust!

Yield: makes two 9 inch pie crusts

Prep Time: 20 minutes plus 30 minute rest time

Cook Time: depends

Total Time: about an hour


2 1/4 cups unbleached all purpose flour

1 teaspoon kosher salt

2 sticks cold unsalted butter, cut into pieces

6-8 tablespoons ice cold water


Combine the flour, salt and butter into a food processor and pulse until it's crumbly.

Next add one tablespoon at a time (6 works best for me), pulsing after each addition until it forms in to large clumps and resembles coarse wet sand. Divide in half, form into round disks and wrap into plastic wrap.

Refrigerate for 30 minutes to let it rest.

Roll out dough evenly and lay in to a 9 inch pie plate leaving an inch overhang. Fold the inch overhang underneath to form a rim, crimp with fingertips. Add desired filling and repeat with the second disk of dough.

If using the second disk as a top crust, fold top edge of dough under the bottom edge of dough and crimp. Remember to cut the steam vents in the center of the top dough to let the steam escape.

FREEZING PIE DOUGH: Pie dough does excellent in the freezer! Here are a couple of method options: 1: divide, wrap tightly in heavy-duty aluminum foil and freeze. You'll need to thaw this before rolling. Could take a hour or two to thaw. 2- Divide, roll out and fit in pie plate, wrap and freeze {as mentioned above in the first option}. The second option allows you to have a ready to use pie crust and can go directly in the oven frozen. Just increase the baking time by a few minutes or so to make up for it!

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25 Responses to “Homemade Pie Crust”

  1. #
    Mary — November 29, 2010 at 3:56 pm

    Your recipes and photos always make it easy to replicate your feature. I hope you are having a great day. Blessings…Mary

  2. #
    Laurie @simplyscratch — November 29, 2010 at 4:15 pm

    Thank you Mary, you are so kind! 🙂

  3. #
    Nichole — November 29, 2010 at 7:26 pm

    That pinch looks perfect! great post.

  4. #
    munchkin — July 2, 2013 at 2:39 pm

    you’re awesome for making this simple and showing step by step thanks a lot

  5. #
    CHRISTINA CALVO — October 11, 2013 at 12:08 pm

    I have my own catering company specializing in Italian and my husband really
    loves chicken pot pie which is so not Italian!…..after looking at so many recipes on the web including from my girl Barefoot Contessa, I felt they all lacked a little something! Hands down your recipe is the very best it really ROCKS! Keep up the amazing work and come visit me at gourmetitaliankitchen.com


    • simplyscratch replied: — October 11th, 2013 @ 3:38 pm

      Wow thank you so much Christina! I will 🙂

  6. #
    Allison — February 11, 2014 at 12:12 pm

    If you are using the dough recipe in tandem with your individual chicken pot pie recipe…do you use all the dough or should you halve the recipe? Once the dough is made would it keep in the freezer for a while? Thanks!!

  7. #
    Watt Now — April 2, 2014 at 10:04 pm

    If you substitute half the water with vodka you will have a flaker crust. The vodka does not activate the gluten in the flour like water does. Just a tip I learned and now I always have perfect pie crust.

  8. #
    Maddie — April 23, 2014 at 5:56 pm

    Can you make this crust without a food processor?

  9. #
    Gina — June 16, 2014 at 11:47 am

    Can you freeze this dough. Do you roll it out into sheets first and then freeze? Once frozen, do you just thaw and use? How long does it keep? Thanks!

    • Laurie McNamara replied: — July 14th, 2014 @ 9:45 am

      Hi Gina! Absolutely you can freeze this! There’s a couple of options: 1- divide, wrap tightly in heavy-duty aluminum foil or thick, freezer-safe plastic wrap and freeze for up to 6 or 8 months! OR 2- roll it out, line a pie plate and then wrap tightly in the foil or plastic wrap. If you do the second option you wont need to thaw, it can go directly in the oven, just increase the time in the oven a few minutes to make up for it! I hope this helps!

  10. #
    Nicole K — July 25, 2014 at 2:00 pm

    I am using this pie crust recipe for the second time now, and I felt compelled to comment. It is AWESOME. So easy and SUPER DELISH!! Thanks!

  11. #
    Ava — March 19, 2016 at 10:54 pm

    This recipe has restored my faith in pie crust making! So simple and very good. It will be my go-to pie crust recipe from here on! I ised it on mini cherry pies, chicken pot pie, amd pigs in a blanket already. Thanks!

    • Laurie McNamara replied: — March 21st, 2016 @ 7:39 am

      I’m so glad Ava!! Thanks for your lovely comment!

  12. #
    Shirley Waters — April 29, 2017 at 9:21 pm

    I don’t know if I have done anything wrong. Right now the disks are in the refrigerator. After I added the butter, flour, and salt, it didn’t really get coarse. I added 2T of water but it didn’t need any because it all stuck together. It was really soft and sticky. I sprinkled flour on the outside to be able to roll it. What happened? I added the exact ingredients the recipe called for up to the point of adding water.

  13. #
    John FAULKS — September 12, 2017 at 10:59 am

    I needed MUCH more water. we’ll see how it turns out


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