Homemade Pie Crust Recipe
A homemade pie crust recipe might sound intimidating, but it’s easier than you think—and so worth it.
With just a few simple ingredients and a little patience, you can create a flaky, buttery crust that tastes like it came straight from grandma’s kitchen.
This step-by-step guide will walk you through everything you need to know, even if you’re brand new to baking.
Once you master this cozy, foolproof method, you’ll be ready to fill it with your favorite pie recipes and bake something truly special.
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What ingredients do you need for pie crust?
These simple ingredients come together for big results. Here’s what you’ll need:
- Flour gives the crust structure and helps it hold its shape.
- Salt enhances flavor and balances sweetness.
- Sugar adds light sweetness and helps the crust brown nicely.
- Water brings the dough together and keeps it flaky when cold.
- Cold butter creates those irresistible flaky layers
- Cold water to bring the dough together
- Vodka keeps the dough flaky and tender without making it tough (it evaporates as it bakes!)
How to Make Homemade Pie Dough
Prepare your dough at least 30 minutes before using so it has time to chill.
- In a large bowl, whisk together the flour, salt, and sugar.
- Grate or cut in the cold butter until it’s fully coated in flour and forms pea-sized pieces.
- Gently mix in the vodka, then add cold water a tablespoon at a time until a shaggy dough forms.
- Press and knead the dough just until it holds together.
- Press it together into a smooth disk, wrap in plastic, and chill for 30 minutes.
- Roll out the chilled dough on a lightly floured surface until it’s about ⅛ inch thick.
- Gently lift and place it into your pie dish, pressing it into the corners without stretching.
- Trim any excess dough around the edges and crimp or decorate as desired. If your recipe calls for a prebaked (blind baked) crust, line the dough with parchment paper and fill it with pie weights—or use dry rice or beans, like shown in the photos—to help it hold its shape while baking.
- Follow your favorite pie recipe for baking times and temperatures.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
It’s pretty simple: 3 parts flour, 2 parts fat, and 1 part liquid. This ratio keeps the crust tender and flaky. The flour provides structure, the fat (usually butter) creates layers, and the liquid binds everything together just enough to form a smooth, workable dough.
The secret is keeping everything cold—especially the butter and water. Cold ingredients prevent the fat from melting too early, which is what gives the crust those delicate, flaky layers. Handle the dough as little as possible, chill it before rolling, and don’t overwork it. A light touch makes all the difference!
Yes! Wrap the dough tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months.
Work on a lightly floured surface and roll from the center outward, turning the dough often. Keep it cold for best results.
It depends on what you love most in a crust! Butter gives the best flavor and those beautiful, flaky layers thanks to its water content, which turns to steam while baking. Crisco (or shortening), on the other hand, makes the crust extra tender and easy to work with. Many bakers like to use a mix of both — butter for flavor and flakiness, and shortening for structure and softness.
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Fix baking fails fast with this handy troubleshooting guide.
Be sure to check out these great ideas too — they’re perfect for putting your new pie crust skills to good use!
- Try some fun Leftover Pie Crust Recipes such as Pie Crust Cookies for a sweet way to use every last bit of dough.
- Get inspired with cozy Fall Pie Recipes that fill your kitchen with the scent of cinnamon and butter.
- Or bake something classic and comforting with Apple Pie Recipes or Blueberry Pie Recipes that pair perfectly with your homemade crust.
Homemade Pie Crust Recipe
Ingredients
- 2 ½ cups all-purpose flour and more for rolling
- ¼ cup granulated sugar
- ¼ tsp kosher salt
- 1 cup unsalted butter cold
- 5 tablespoons of water cold
- 2 tbsp vodka
Instructions
- Make pie crust at minimum 30 mins before using it.
- Add the all purpose flour, salt and sugar to a large bowl
- Whisk or fluff the flour mixture with a fork to incorporate
- Cut or Grate cold (frozen) butter into the flour.
- For any pieces too small to grate, chop into pea sized pieces
- Mix with a fork or pastry blender – to avoid melting the butter with your hands.
- Once all of the butter is full coated in flour and well incorporated, add in vodka.
- Mix it in (this gives a flaky and tender crust).
- Add in 3 tbsp of ice cold water (omitting the ice).
- Mix with a fork until the dough comes together.
- Add more ice water by the tablespoon until a shaggy dough forms.
- Squeeze the dough together in your hand.
- Once it hold, its ready.
- Squeeze and knead the dough together.
- Form into a disk, wrap in plastic wrap and chill for at least 30 mins before using.
- Roll out the chilled dough on a floured surface to fit your pie dish.
- Follow your pie recipe for cooking time.
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