Easy Pie Crust

This Easy Pie Crust is buttery, flaky, and comes together in just a few minutes with simple ingredients. Perfect for sweet or savory pies, this foolproof homemade crust is so much better than store-bought and makes your pies taste extra special.

Why You’ll Love This Recipe

• Quick and simple — no fancy equipment needed.
• Uses basic pantry ingredients.
• Turns out tender and flaky every time.
• Works for sweet and savory pies.
• Freezer-friendly so you can prep ahead.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar (optional, for sweet pies)
• 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
• 6–8 tablespoons ice water

directions

1. In a large bowl, whisk together the flour, salt, and sugar (if using).
2. Add the cold butter cubes. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
3. Drizzle in ice water, 1 tablespoon at a time, mixing gently with a fork after each addition until the dough just comes together.
4. Divide the dough in half, shape each half into a disk, and wrap tightly in plastic wrap. Chill for at least 1 hour (or up to 2 days).
5. When ready to use, roll out the dough on a lightly floured surface to fit your pie dish. Proceed with your favorite pie recipe!

Servings and timing

Servings: Makes two 9-inch pie crusts
Prep time: 10 minutes
Chill time: 1 hour or more

Variations

• Use a food processor for faster mixing — pulse the butter into the flour until crumbly, then add water just until combined.
• Swap half the butter for shortening for an ultra-flaky crust.
• Add a teaspoon of vinegar or vodka with the water to help prevent gluten formation for extra tenderness.
• For savory pies, skip the sugar and add a pinch of dried herbs.

storage/reheating

Wrap pie dough disks tightly in plastic wrap and store in the refrigerator for up to 2 days. For longer storage, freeze the wrapped dough for up to 3 months. Thaw overnight in the fridge before rolling out.

FAQs

What makes this pie crust so easy?

It uses basic ingredients, simple steps, and comes together without special tools.

Why does the butter need to be cold?

Cold butter creates steam pockets in the oven, which makes the crust flaky.

Can I make this crust ahead of time?

Yes! It keeps well in the fridge or freezer.

How do I keep my crust from shrinking?

Chill the dough before baking and avoid stretching it when placing it in the pan.

Can I use this crust for savory pies?

Absolutely — just omit the sugar.

Should I blind bake this crust?

For pies with wet fillings like custard, blind baking helps prevent a soggy bottom.

Can I use salted butter?

Yes, just reduce the added salt to ½ teaspoon.

What if I don’t have a pastry cutter?

Use two forks or your fingertips to cut in the butter.

How do I make the crust extra flaky?

Keep everything as cold as possible and don’t overwork the dough.

Can I double this recipe?

Yes — just divide the dough into individual disks for each pie.

Conclusion

This Easy Pie Crust recipe is your new go-to for perfectly flaky, buttery pies every time. Whether you’re baking a sweet fruit pie or a savory quiche, this simple homemade crust adds the delicious, tender texture that makes every bite unforgettable. Happy baking!

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