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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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Learn How to Make Pie Crust, perfectly, every time, and change your pie-life forever.

Hi Bold Bakers!

Fall is when we tend to make a lot of pies, so I wanted to share my master recipe for How to Make Pie Crust to ensure you know how to make it perfectly, every time.

This recipe is the best I have come across in all of my years of working as a pastry chef. It will be easy for you to recreate at home, too, so you don’t have to buy pre-made pie shells in the supermarkets anymore.

Please don’t buy pre-made pie shells. They make my heart sad.

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Tips for How To Make Pie Crust:

  • 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.

[ Get ready for Apple Pie by making your filling in your Crock Pot! ]

Why does my pastry shrink?

You are not alone here! This is a really common problem and, luckily, the solution is simple. The answer is too much WATER! Adding too much water to your pastry will cause your pastry to shrink. Think about it! When water heats up it evaporates. So in terms of pastry, that mean’s when you go into the oven, the heat makes the water in the crust evaporate, which in turn causes it to shrink. Makes sense now, right?

The solution is to just add the minimum amount of water that you need to pull your dough together into a ball. If it seems like it might be a tad dry don’t freak out and lash in water. A fun fact about pastry is that it expresses water once it rests, so it will actually get wetter as it sits in the fridge for its resting period.

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Why is my pie crust soggy?

This is not something you have done wrong, it just depends on what type of pie you are making. When it comes to How to Make Pie Crust, Quiche, Apple Pie, and pies with wetter filling can have a tendency to have soggy bottom. If you want to avoid this, you can blind bake your pie crust. This simply means laying parchment in your pie crust and filling with dried beans or lentils to weigh it down as it bakes. Bake it until partially good (or fully cooked depending on the pie you are making). This will give you a crisper pastry in the end.

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.

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4.43 from 69 votes
How to make the Best Ever Pie Crust - The only recipe you will ever need
Pie Crust Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course: Dessert
Cuisine: American
Servings: 1 pie crust
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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. Monika on March 16, 2019 at 8:41 am

    HI Gemma, what temp did you bake the pie crust and for how long?

    • Gemma Stafford on March 16, 2019 at 8:56 pm

      Hi Monika,

      Around 350oF for roughly 25 minutes but it really just depends on the pie you are making.

  2. Fran on March 13, 2019 at 9:20 am

    Gemna, have you seen the recipe that calls for flour, butter ,sugar,salt and sour cream? Have you tried it and do you like it?

    • Gemma Stafford on March 13, 2019 at 3:25 pm

      No, I haven’t even heard of that but it sounds awesome. I’ll have to keep an eye out for a recipe.


  3. Ruth on March 13, 2019 at 9:14 am

    Is “icing sugar” the same as powdered sugar?

    • Gemma Stafford on March 13, 2019 at 3:23 pm

      Hi Ruth,

      Yes it’s the exact same.


  4. Freya on March 3, 2019 at 5:50 pm

    Oh man! I loved this recipe, the remain of the dough, works perfectly for cookies. Keep doing this, U R great!

    • Gemma Stafford on March 5, 2019 at 12:41 pm

      THANK YOU, great job!

      • Karen on March 13, 2019 at 12:46 pm

        Hi Gemma,
        I don’t have a food processor .. what to do?

        • Gemma Stafford on March 13, 2019 at 3:04 pm

          Hi Karen,

          You can make it by hand no problem. All that info is in the recipe and in the video.


  5. Kinjal on March 1, 2019 at 10:23 am

    Hi Gema,
    Can you please make video for fruit pie ? I see you don’t have any recipes for pie with strawberry filling and fruits on top. Or if I miss it please share the link. Thanks.

    • Gemma Stafford on March 1, 2019 at 1:07 pm

      Hi there, ill have to work on that recipe, thank you!

  6. Moggiemama on February 21, 2019 at 10:49 am

    This was stellar for my pecan pie recipe. A question for Gemma: Do you think this recipe will hold up for savory hand pies?

    • Gemma Stafford on February 21, 2019 at 12:22 pm

      Hi, yes i use this for savory recipes too, i just leave out the powdered sugar. Enjoy!

  7. Vipsa on February 11, 2019 at 7:33 am

    What should be the size of pie tin to cover bottom as well as top? Also, once chilled for an hour, how long can we put it in fridge? And last one(I promise), how to proceed once it has been frozen rock solid? Thanks Gem!💗

    • Gemma Stafford on February 12, 2019 at 9:52 am

      Hi, this is great of a 9 inch pie pan. It can stay in the fridge for 1-2 days but after that i would suggest freezing it. From frozen, you can thaw it in the fridge and use as directed. I hope that helps, enjoy!

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