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How to make the Best Ever Pie Crust - The only recipe you will ever need

How to Make Pie Crust (Bold Baking Basics)

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Hi Bold Bakers!

Fall is when we tend to make a lot of pies so I wanted to share my Master Recipe for Pie Crust to ensure you know how to make pie crust perfectly every time.

This recipe is the best I have come across in all of my years of working as a pastry chef. So it will be easy for you to recreate at home so you don’t have to buy pre-made pie shells in the supermarkets. Please don’t buy pre-made pie shells. They make my heart sad.

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Tips for Making Pie Crust:

  • Adding in liquid – Add liquid bit by bit. All flour absorbs water differently so you might need less or more. You don’t want wet pastry.
  • Leaving the egg out – Replace the egg with 2 tablespoons of cold water. Egg makes it richer but if you don’t eat eggs, use water.
  • Don’t freak out – If you think you pastry is too dry, keep on bringing it together with your fingers. Take care not to add too much liquid.
  • Refrigerate before rolling – Wrap up and place in the fridge for a minimum of 30 minutes. This will help the gluten relax and it will be easier to roll.
  • Freeze the pie crust –  Freeze for up to 8 weeks.  Roll out your pie crust and place it in the tin. When ready to use take out of the oven and bake directly from frozen. If you are using it for a pie that normally needs to be baked blind just bake it as is, with no beads or beans. Just bake the crust from frozen eliminating the task of blind baking ever again. Yay!!!
  • Using for savory – Leave out the sugar and this pie works great for savory pies also.

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Once you master this Homemade Pie Crust your holiday season will become much easier. Use this Homemade Pie Crust for my Homemade Pumpkin Pie and my Pecan Fudge Pie.

4.74 from 19 votes
How to make the Best Ever Pie Crust - The only recipe you will ever need
Pie Crust Recipe
Author: Gemma Stafford
  • 1 ⅓ cups (7½oz/213g) all purpose flour
  • Pinch of salt
  • 1 tablespoon icing sugar
  • 7 tablespoons (3 ½ oz/100g) cold unsalted butter, cubed
  • 1 egg yolk*
  • 2- 3 tablespoons cold water
  1. Put flour, butter, icing sugar and salt in a food processor. Pulse until fine crumbs form.
  2. Mix together the egg yolks and water and add to the dry ingredients.
  3. Pulse until a dough forms, around 10 seconds.
  4. Wrap the pastry in cling wrap and refrigerate for 30 minutes to allow the gluten to relax before rolling
  5. Roll on a floured surface to fit your tin or pie dish. A good thickness is 1/4 inch
Recipe Notes

The pastry can be frozen for up to 8 weeks

if you don't eat eggs then leave the egg yolk out and add 2 tablespoons of cold water instead.


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. KathyM on August 4, 2018 at 10:47 am

    Thanks for this recipe Gemma. I’m not a fan of vegetable shortening, but love butter. I’ve never made a rolled crust with butter before, only one in a removable bottom tart pan. I’m just wondering if I could I use salted butter if I eliminated the pinch of salt? Now that it’s fruit season in Canada, I want to make some tiny hand pies. I can’t wait to try this recipe!

    • Gemma Stafford on August 5, 2018 at 4:18 am

      Hi Kathy,
      Yes, this is a great recipe for your tarts, it will hold up really well. Lucky you to have fresh fruits available to you.
      Do chill before filling and baking, this helps the pastry to keep its shape. Do not over wet, this prevents the pastry shrinking. Just sufficient water to bring it together.
      Do use salted butter, Kerrygold is always my choice, as it is what I grew up with. Add a pinch of salt too, but only if you choose, chefs are dangerous around salt, it goes in everything!
      happy baking,
      Gemma 🙂

  2. Sarbani on August 3, 2018 at 9:59 am

    Gemma, you are so kind and truly the best. I wait everyday to watch and learn a new recipe from you. Thank you for making me feel that i too can do this! Love and best wishes from India 😀

    • Gemma Stafford on August 3, 2018 at 3:01 pm

      Hi Sarbani,
      Thank you, you too are so kind, and supportive. That is so important for me too! I am lucky to have so many loyal followers,
      Gemma 🙂

  3. Ronda Smith on August 1, 2018 at 10:11 am

    Gemmas on your pie crust recipe you say use a food processor. I have one but I just really don’t understand how to use it. Is there another way I can do it.

    • Gemma Stafford on August 1, 2018 at 11:33 am

      Hi, great question! You can absolutely mix this by hand by rubbing the butter into the flour. Once you reach the texture of wet sand then add in the wet ingredients and mix until it forms a dough. I hope this helps. Enjoy!

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