Introduction

Making a homemade pie crust might seem intimidating, but it’s simpler than you think and much tastier than store-bought. This recipe yields a flaky, buttery crust perfect for any pie, whether sweet or savory. With just a few basic ingredients, you’ll have a reliable crust ready for your favorite fillings.

A white pie dish is filled with raw pie dough, neatly pressed with a fluted edge all around the top, smooth and pale beige in color. The dish is on a white marbled surface with a soft blue cloth partially under it to the left side. To the top right of the dish is a wooden rolling pin dusted with flour. Below the rolling pin is a small white bowl filled with coarse salt. At the bottom right is a metal measuring cup full of flour, and near the bottom center are small cubes of butter on a partially visible blue and white wrapper. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup flour (gluten-free 1-to-1 blend)
6 Tbsp. butter (cold, cubed)

¼ cup cold water
1 Tbsp. sugar (optional)

Pinch of salt (optional)

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit.

Step 2: In the bowl of a large food processor, combine the flour, cold cubed butter, sugar, and salt. Pulse 20-25 times until the mixture resembles coarse crumbs.
Step 3: Pour in the cold water and pulse again until the dough sticks together and forms a ball.
Step 4: Shape the dough into a round disc, place it between two sheets of wax paper, and refrigerate for 20-30 minutes or overnight for best results.

Step 5: Keeping the wax paper on, roll out the dough into an 11 to 12-inch diameter circle.
Step 6: Remove the top sheet of wax paper and carefully flip the dough into a lightly sprayed 9-inch ceramic or glass pie dish.
Step 7: Gently press the dough so it fits snugly into the pie plate.

Step 8: To crimp the edges, form a “V” with your thumb and forefinger on one hand, and push the dough edge with the thumb of your other hand to create a decorative pattern.
Step 9: Use a fork to poke holes evenly in the bottom of the crust to prevent bubbling.
Step 10: For a partially baked (blind baked) crust, bake at 375 degrees for 10-15 minutes until the bottom starts drying.

Step 11: For a fully baked crust, cover with parchment paper or foil and fill with pie weights or dried beans. Bake at 375 degrees for 20 minutes, then remove the weights and bake an additional 15-20 minutes until golden.
Step 12: Use your prepared crust in any baked or no-bake pie recipes.

Tips & Variations

Keep all ingredients cold to ensure a flaky crust.

Use gluten-free 1-to-1 flour blend to make this recipe gluten-free without altering the texture.
Adding sugar is optional but can enhance the flavor for sweet pies.
For an extra flaky crust, avoid over-processing the butter; small pea-sized pieces add flakiness.

Storage

Wrap leftover dough tightly in plastic wrap and refrigerate for up to 2 days. You can also freeze it for up to 3 months; thaw overnight in the fridge before rolling out. Baked pie crust can be stored at room temperature, covered loosely, for 1-2 days. Reheat gently in a low oven to crisp before filling.

How to Serve

A white pie dish holds an unbaked pie crust with a fluted edge that forms a wavy pattern around the dish. The pale cream crust surface is evenly pierced with small holes arranged in zigzag lines. The dish rests on a white marbled surface, accompanied by a dark blue cloth partially underneath it. To the right, a metal measuring cup filled with flour and a wooden rolling pin with a light brown handle are visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie crust without a food processor?

Yes, you can use a pastry cutter or two forks to cut the cold butter into the flour until the mixture resembles coarse crumbs, then add cold water gradually to bring it together.

Can I use regular all-purpose flour instead of gluten-free?

Absolutely. This recipe works well with all-purpose flour if gluten is not a concern. The texture may be slightly different but still delicious.