If you have 10 minutes, flour, and butter, you can make your own easy pie crust from scratch.
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(OK, can I take you behind the curtain for a minute? I’m using the phrase “pie crust homemade” on purpose. Not because it sounds normal or natural but because a bunch of people word their internet searches that way. Heck, you may have worded your search that way. And when you word your search that way and my post is worded that way you find my post. So… I know… it sounds a bit odd, but I’m gonna stick with it. Closing the curtain now and gently ushering you outside.)
Since I’m working on posting more recipes that need a pie crust, like my leek tart recipe. I thought I’d make a single post with just the recipe for my pie crust homemade.
Just so you know, most pie crust recipes will have you put your ball of dough in the fridge for an hour before rolling it.
I don’t do that!
The theory behind it is that the butter should be cold when rolling the dough. That way you get those little bits of butter in the dough which makes it rich and flaky.
Not only am I not patient enough for that, but when you refrigerate it, the dough becomes hard and it’s really tough to roll with my skinny, little arms.
Rolling dough shouldn’t be an alternative to your “arms” day at the gym.
So the key is to work fast and roll your dough before putting it in the fridge.
I use a Kitchen Aid stand-up mixer with a paddle attachment to make the dough super quick. I know some people use a food processor but I’ve never tried it.
Since the butter doesn’t have too much time to get warm, I can roll the dough right away and then cool it in the fridge while I make the filling.
Once baked, this recipe makes a flaky crust that’s rich and buttery. It’s the perfect pie crust for all those amazing homemade pies.
And it only requires simple ingredients, ones that you probably already have.
Pie Crust Homemade Recipe
- 2 1/2 cups all-purpose flour
- 1/2 salt
- 15 Tbsp unsalted butter VERY COLD
- 5 Tbsp ICE cold water
Keep the butter in the fridge as long as you can before use.
Combine flour and salt in a kitchen mixer bowl and stir with the paddle attachment at low speed.
Make sure you measure your flour exactly by scraping the top of your measuring cup with a knife.
Take the butter out of the fridge and cut it into small cubes.
Add the cold butter in small batches to the flour mixture, still mixing at low/medium speed until all the butter is in and the pie crust dough is crumbly.
You could work it by hand with a pastry cutter in a large bowl, but it will take more time.
Add the ice water one tablespoon at a time.
I keep my water icy in a small glass with plenty of ice before use.
Mix at low speed until the dough is somewhat smooth and sticks to the paddle.
Remove the dough from the bowl and transfer it in a ball to a flat clean surface.
Cut the dough in half and roll it quickly to your desired size.
I love this silicone pastry mat pictured below because I don’t need to use a floured surface. It also folds neatly in any kitchen drawer.
Place the dough in your buttered pie pan and place in the fridge until ready to use.
If you’re using the other half as a top crust, roll it flat and cover it in plastic wrap or parchment paper in the fridge until use.
You don’t want to keep your crust at room temperature while you make the filling.
The recipe makes enough dough for two 9″ single crust pies or one double crust pie.
Homemade Pie Crust w. butter
This pie crust homemade recipe takes less than 10 minutes when made in the kitchen mixer.
The result is a rich buttery dough.
It makes enough dough for two 9" single crust pies or 1 double crust.
- 2½ cups all purpose flour
- ½ tsp salt
- 15 Tbsp unsalted butter
- 5 Tbsp ice water
Stir flour and salt in a kitchen mixer bowl with the paddle attachment at low speed.
Cut the cold butter into small cubes.
Add the cold butter in small batches to the flour, still mixing at low/medium speed until all the butter is in and the mix is crumbly.
Add the ice water one tablespoon at a time. Mix at low speed until the dough is somewhat smooth and sticks to the paddle.
Remove the dough from the bowl and transfer it in a ball to a flat clean surface (dusted with flour if necessary).
Cut the dough in half and roll right away.
Place the dough in your buttered pie dish.
Place your pie dish with the dough in the fridge until ready to fill.
If you're using the other half for the pie top, roll it and wrap it in plastic wrap in the fridge until use.
Refer to your pie recipe directions for baking.
Most recipes say to place the ball of dough in the fridge for an hour and then roll it. I find that I have a hard time rolling hard dough so I roll it right away.
The key is to use very cold ingredients and work fast. Keep the butter in the fridge until you’re ready to use it.
Ideally you’ll still see little specks of butter in the dough. You want that.
With a little practice, you’ll be a pro at speedy pie crusts. So now that you can impress your guests with your own homemade pie crust recipe, there’s no more need for those frozen pre-made crusts.
This delicious pie crust has amazing flavor and since the dough has no sugar it’s great for sweet pies, like apple and cherry, as well as savory meat, veggie pies, tarts, and quiches.
Don’t forget to pin the pie crust homemade recipe: