My Favorite Pie Crust Recipe

This post was updated on 10/18/2014 to include new images and a recipe video.

Pie Crust Recipe

In several of my posts, you may have noticed I refer to my favorite pie crust recipe.  I have come to depend on this wonderful little dough recipe, as it has yet to disappoint me.   Seriously.

And, when things never dissapoint me, I like to keep them around.

And eat them.  A Lot.

Pie Crust Recipe - Cutting the Butter

So, I figured I should devote an entire post to this dough because, well, it’s just that good.

Now, you know I’m definitely not a baker. But, I do bake my own pie crusts!

Pie Crust Recipe - Adding The Butter


Because this is pretty much a “no-fail” recipe and it is totally worth the little bit of extra work.  And it really is just a little bit.

Pie Crust Recipe - Forming The Dough

Pie Crust Recipe - Rolling The Dough

Also, I use an all-butter crust for my pie crust recipe. Not only does this make the pie crust simple and easy to make, but I think it just tastes so darn good. Plus, I’m really not a big fan of shortening.  And butter is…butter, really.  Whats not to love?

Pie Crust Recipe - Cutting The Edges

{By the way, in case you’re getting TOTALLY confused about the images in this post, some have my hands and some have Dustin’s hands.  There are often times when it’s just a better shot when I can get him to help me out and be my model.  Sorry for any confusion!}

This recipe makes a flaky, tender crust that compliments anything you throw in it. I use this recipe for both sweet and savory pies.  Check out my posts on blueberry crumble pie, sweet cherry pie and chicken pot pie for some awesome fillings, if you’d like.

Pie Crust Recipe - Crimping The EdgesPie Crust Recipe - Ready To Bake

Pie Crust Recipe - Baking Beans

I usually use my food processor for combining the butter and the dough, but it’s not essential. Feel free to use some elbow grease and combine by hand.  If you need to allow the butter to soften just a tad in order to cut by hand, feel free.

Pie Crust Recipe

Pie Crust Recipe

A big tip for making pie crust with butter is to always keep the butter as cold as possible.  That way, when the butter melts in the oven, it produces little pockets of goodness which turn into delicate, buttery flakiness when the pie crust bakes.  On that note, I also totally recommend pre-baking the pie crust.  That way, you avoid over-cooking the crust or under-cooking the filling later.

Pie Crust Recipe

Pie Crust Recipe

Such goodness, people.  Such goodness.

Watch how super easy this pie crust is to make in the video below:

My Favorite Pie Crust Recipe

ASPC on Instagram

If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Pie Crust Recipe
Prep time
Cook time
Total time
This is my no-fail, tender, flaky, and perfect pie crust recipe. Works great for sweet and savory pies! Recipe yields enough for a bottom and top pie crust or two bottom crusts.
Serves: 2 pie crusts or 1 top/bottom crust
  • 2 sticks unsalted butter
  • 2½ cups all-purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. granulated sugar
  • 8-10 tbsp. ice water, plus more if needed
  1. Cut the butter into ½-inch cubes and place on a baking sheet in the freezer for at least 20 minutes.
  2. Combine flour, kosher salt and sugar in a food processor (or a large bowl if mixing by hand). Pulse food processor a few times to mix. Slowly add the frozen butter, pulsing just as much as necessary to break the butter pieces into pea-size lumps. Add water, 1 tablespoon at a time, pulsing in between, until dough sticks to itself when pinched.
  3. Remove flour mixture from the food processor and place onto a clean, dry, flat surface. Gently shape into 2 disks. If the dough is too crumbly and refuses to cooperate, add more water, tablespoon by tablespoon, as needed. I always need more water, but I start with just 2 tbsp. to be safe. The goal is to use as little water as possible to make it stay together. You will be able to see little specs of butter within the dough. These bits of butter, as they melt in the oven, will help make the crust flaky and delicious.
  4. Sprinkle each disk lightly with flour and wrap individually in plastic wrap. Place in fridge for at least 20 minutes.
  5. Remove one disk from the refrigerator and let sit at room temperature for about 5 minutes to make it easier to roll out. Using a well-floured rolling pin on a lightly-floured surface, roll out dough to form an approximate 12-inch circle. Be sure to continue to flip the dough over and lightly flour each side so as not to have the rolled-out dough stick to the surface.
  6. Place the rolled-out dough onto a 9-inch pie plate. Gently press the pie dough down so that it meets the bottom and sides of the pie dish. Using the back of a knife, trim the dough around the top edge of the pie dish, leaving about a ¼-inch to ½-inch overlap.
  7. If just filling your pie without pre-baking the bottom crust, do this now. (If pre-baking, instructions follow).
  8. To make the top to the pie, remove the second disk from the refrigerator. Roll out the second disk of dough, just as before. Gently place the top crust over the pie dish. Pinch top and bottom of dough crusts firmly together. Trim excess dough again with the back of a knife, leaving a ½-inch overlap. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. To seal the crust, you can either crimp the edges using your thumb and forefinger or press with a fork. Make 3 1-inch slits on the top of the pie with a sharp knife to allow for steam to escape during baking.
  9. If pre-baking, follow these instructions:
  10. *Depending on your recipe, you may need to pre-bake your crust prior to filling it.
  11. Preheat the oven to 350 degrees.
  12. Butter and flour a 9-inch pie plate and then set aside.
  13. On a lightly floured surface, roll out the dough. Place the dough in the pie plate and trim off excess and then crimp the edges. Use a fork to poke holes around the sides and bottom of the crust and chill until firm, about 20 min.
  14. Cover the dough with a sheet of parchment paper and fill it with dried or baking beans. Bake until the crimped edges are firm, about 10-15 min. Remove the parchment paper and beans and bake until the bottom is firm, about another 10-15 min.
  15. Fill the crust with the pie filling, spreading evenly. Place on a parchment paper-lined baking sheet and bake depending on your oven and the filling's recipe. Remove from the oven and cool on a wire rack.


    • says

      yikes?!? did I write that somewhere? lol. I can’t find where I wrote that, but I was trying to say it never disappoints AND never fails 😉

      please let me know where I say it never fails to disappoint and I’d gladly fix that typo.

  1. Katherine says

    Congrats on your move to Texas! I’m a Californian born and raised, so I tend to be a tad partial to this place, but hey I’ve heard good things about Texas. Love the pie crust recipe. Will definitely have to give it go. Made your cranberry and stuffing for our Thanksgiving. Cranberry was out of this world..I think I stuffed the stuffing into my pan too much because I ended up with crunchy on top and soggy mess on the bottom. Didn’t go over so well, but the flavors were delicious. Thanks!

    • says

      Hi Katherine! I am California born and raised as well…which gets a lot of weird looks when I say I want to leave and try something new. Here’s hoping it all works out!

      I’m so glad the cranberry sauce turned out well…sorry to hear about the stuffing, though.

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