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4.58 from 315 votes
The Perfect Homemade Pie Crust Recipe is assembled in a round pie pan with fluted edges and a buttery, smooth surface. There ingredients including eggs, powdered sugar, all purpose flour and butter around the pie dish.
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Pie Crust Recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

My Homemade Pie Crust is bakery-style, buttery, and flaky—foolproof every time with my step-by-step recipe for perfect pies year-round.

Course: Dessert
Cuisine: American
Servings: 1 pie crust
Author: Gemma Stafford
Ingredients
  • 1⅓ cups (6 ½ oz/185 g) all-purpose flour
  • 1 tablespoon powdered sugar
  • ⅛ teaspoon salt
  • 7 tablespoons (3 ½ oz/100 g) butter , cold and cubed
  • 1 large egg yolk*
  • 2 - 3 tablespoons water , cold
Instructions

  1. In a large bowl add the flour, powdered sugar and salt and mix together.

  2. Add the butter and rub in with your fingers until it resembles coarse breadcrumbs. (You can also do this in the food processor).

  3. In a small bowl, mix together the egg yolk and 2 tablespoons of water and add to the dry ingredients.

  4. Mix gently until your dough comes together. Then, using your hands, pull the dough together to incorporate any dry pieces. If your dough seems too dry, you can add some of your remaining water. (Be careful not to hastily add more liquid as this will not yield the best results).

  5. Wrap the pastry in cling wrap and refrigerate for a minimum of 30 minutes to allow the gluten to relax before rolling. (The dough will get a little wetter once it relaxes).

  6. Bake according to your recipe directions. Or store for up to 2 days in the fridge. (You can also freeze the dough for up to 8 weeks and defrost overnight in the fridge before using).

Watch the Recipe Video!

Recipe Notes
  • Add liquid gradually: All flour absorbs water differently, so you may need more or less. Avoid making the pastry too wet.
  • Don’t panic: If the dough seems too dry, keep bringing it together with your fingers. Avoid adding too much liquid.
  • Skip the egg if needed: Replace the egg with 2 tablespoons of cold water. Egg enriches the dough, but water works for egg-free crusts.
  • Chill before rolling: Wrap the dough and refrigerate for at least 30 minutes to relax gluten and make rolling easier.
  • Double-crust pies: For pies like The Perfect Classic Apple Pie Recipe, Delectable Caramel Apple Pie, or Apple Cheddar Pie, simply double the recipe to make two crusts.
  • Savory pies: Leave out the sugar, and this dough works perfectly for savory pies like pot pie.
  • Prevent crust shrinkage: Do not add too much water at once. Use the minimum water needed to form a dough ball. Line the dish, push pastry into edges, leave excess, dock the base with a fork, brush with egg white, and freeze until solid. Blind bake from frozen at 400°F for 10–15 minutes to seal, then continue with your filling.
  • Freeze the pie crust: Store in the freezer for up to 8 weeks. Roll pie crust out and fit into the tin, then bake directly from frozen. For pies that normally require blind baking, bake as-is—no weights or beans needed.
  • How to make a lattice crust: check out my 5 Impressive & Easy Pie Design Techniques.