Homemade Pie Crust

There’s just nothing like a homemade pie crust. Buttery, flakey and light — it’s the perfect complement to all kinds of sweet fillings — Chocolate Cream, Bourbon Pecan, Classic Pumpkin, Dutch Apple, Key Lime, Peach & Blueberry and more!

If you’ve never made a homemade pie crust, I’d suggest watching this video first. The video will give you a good overview of the process, and also provide some helpful visuals to go along with the recipe instructions below.

As I say in the video, there are two things to remember when you’re making a homemade pie crust: (1) Don’t over mix the dough; and (2) Keep the butter cold. Both of these guidelines are intended to keep the butter from combining too much with the flour, which will keep your crust flakey and light.

If you have questions or need help troubleshooting, feel free to email me at Marie@MarieSaba.com. I personally respond to all emails and would love to help!

And one additional note: Don’t expect perfection! No two pie crusts are ever alike, and just when you think your crust is the ultimate failure, it may turn out to be your best one yet. It’s happened to me many times! Happy baking!

Homemade Pie Crust

Ingredients

Ingredients:

1 ¼ cup all-purpose flour (plus extra for rolling out the dough)
1 tablespoon sugar
1/8 teaspoon salt
½ cup unsalted butter (cold), cut into cubes
5 tablespoons ice-cold water

Instructions

Place flour, sugar and salt in the bowl of a food processor. Pulse a few times to combine.
Add butter. Process on low until the butter and flour start to combine.
Add 5 tablespoons very cold water. Pulse about 8 to 10 times. The dough should feel dry when you run your fingers through it, but should hold together in a ball when you squeeze it in your hand.
Spread a large piece of plastic wrap on the counter (approximately 1 1/2 feet long). Gently dump the dough (it will be crumbly) onto plastic wrap. Pull plastic wrap together around the dough and mold it with your hands so the dough forms a disc inside the wrap. Refrigerate dough for at least 30 minutes.
When you are ready to roll out the crust, remove dough from refrigerator, unwrap and let sit at room temperature for about 5 or 10 minutes.
Use your hands to flatten the dough slightly so it will be easier to roll out. Toss some flour on your countertop. Place the flattened dough in the center. Using a rolling pin, roll out the dough into a circular shape that has about the same thickness all the way around. After each roll, turn the dough ¼ turn clockwise in order to keep it from sticking. Continue rolling and turning until the circle is evenly rolled out. Once the dough is large enough to fit your pie plate, gently place in the pie plate with edges hanging over. Gently press the dough into the bottom of the plate. Using your hands, tuck any dough that overhangs the plate into an even edge.
Use your hands to even the edge if needed. Finally, crimp the edges with your fingers for a decorative scalloped shape. Wrap in saran wrap and store crust in freezer for up to 1 month. When you are ready to bake a pie, simply remove the pie crust and pie plate from the freezer, let sit at room temperature for 5 minutes, add the filling and bake. Baking the crust from frozen will help the pie crust keep its shape as it bakes.

*I use affiliate links for my favorite products. If you click and purchase, I may receive a small commission at no extra cost to you. Thanks so much for helping me keep this website up and running!

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Welcome!

Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author.

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!

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6 Responses

Vicki Parkhurst says:

November 16, 2022 at 4:18 pm

Marie,

Where do I find the printed version of your blind bake pie crust recipe? Fabulous video!

Reply
1. Marie Saba says:
  
  November 18, 2022 at 1:07 am
  
  Hi Vicki! Thanks so much of your comment! And I’m so glad you liked the video. I am a little behind on posting recipes but will get to that asap. Hopefully this weekend! Thanks for your patience. The crust recipe is the same as posted here, I’ll just add directions for the blind bake. Big hugs, Marie
  
  Reply
Barbara Grant says:

June 27, 2023 at 10:41 pm

What a terrific tutorial! I had just about given up on making pie crust, but you provided new and valuable steps that give me hope and I’ll try again! Great instructions. Thank you.

Reply
1. Marie Saba says:
  
  August 11, 2023 at 1:17 pm
  
  Hi Barbara! Thanks so much for watching and for taking time to leave a comment! I always love to hear from viewers 🙂 I’m excited for you to try a homemade crust! Stay tuned for more new pie recipes this fall. Hugs, Marie
  
  Reply
Jane Bradford says:

July 18, 2023 at 4:52 pm

Thanks so much. Very clear video. I’m making it now. Was fun and easy☺️😘

Reply
1. Marie Saba says:
  
  August 11, 2023 at 1:14 pm
  
  Hi Jane! Thanks so much for watching and for taking time to leave a comment! I always love to hear from viewers 🙂 Please let me know if you have any questions or requests, and stay tuned for new recipes this fall. Hugs, Marie
  
  Reply

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