Homemade Pie Crust

Homemade pie crust always brings something extra special to any dessert. The flaky layers and buttery edges make every pie feel just a little more made with love. This crust comes together with just a few basic ingredients and can be used for sweet or savory pies.

Whether you’re preparing a cozy holiday dessert, sweet potato pie, a fruit-filled pie, or a classic cream pie, this dough rolls out beautifully and bakes up with that perfect balance of structure and tenderness.

If you’ve never made pie crust from scratch, don’t worry, this recipe is beginner friendly, easy to handle, and holds its shape well in the oven. You can make it ahead, freeze it, or keep it chilled in the fridge until you’re ready to use it. Once you get the hang of it, you may find yourself choosing homemade crust every time.

Notes & Tips

Keep everything cold: Cold butter and cold water are key to flaky layers.
Don’t overwork the dough: Handling it too much makes the crust tough. Mix just until the dough holds together when pressed.
Rotate while rolling: Turn the dough a quarter turn every few rolls to keep an even circle and avoid sticking.
Fix cracks easily: Patch cracks with small pieces of extra dough and press gently to seal.
Freeze for later: Homemade pie dough freezes beautifully. Wrap tightly and freeze for up to 3 months—thaw in the fridge overnight before using.
For a golden crust: Brush the edges with a little milk, cream, or an egg wash before baking.

Prep Time 20 mins

Rest Time 1 hr

Total Time 1 hr 20 mins

Cooking Method: Baking

Courses: Desert

Ingredients

1 1/4 cup all-purpose flour
2 teaspoons granulated sugar (optional)
1/2 teaspoon salt
1/2 cup cold unsalted butter (cut into 1/2 inch cubes)
4 tablespoons ice water (plus more as needed)

Instructions

1
In a medium bowl, whisk together the flour, salt, and sugar (if using).
2
Add the cold butter. Use a pastry cutter to work the butter into the flour until the mixture looks sandy with pea-sized bits of butter throughout.
3
Add two tablespoons of ice water and gently mix. Add two more tablespoons, 1 tablespoon at a time, just until the dough comes together when squeezed. Avoid overmixing.
If the dough is not sticking together you can add more water.
4
Shape the dough into a disk, wrap tightly in plastic wrap, and chill for at least 1 hour. This helps relax the gluten and firms the butter for flakier layers.
5
Lightly flour your surface and rolling pin. Roll the dough into a circle about 12 inches wide. Transfer it to your pie dish and trim or crimp the edges as desired.
6
Fill and bake according to your pie recipe. For recipes requiring a pre-baked crust, bake at 350°F for 12-15 minutes or until crust is firm and golden. Let cool completely before adding pie filling.