Our Pie Crust recipe is buttery, flaky, and made with simple ingredients you already have in your pantry. Whether you’re baking a classic apple pie or a creamy pumpkin pie, this easy pie crust dough is the secret to a golden, flaky bottom crust every single time.
Every real pie deserves a real crust.

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Our homemade pie crust recipe is one I don’t even have to think about anymore; it’s just muscle memory at this point. I’ve used it for everything from Peach Blueberry Custard Pie in the summer to the total chaos of our Texas Trash Pie.
The butter gives it that golden edge that crackles when you cut in, and the egg keeps it tender without turning soft. A pinch of baking powder helps it stay light, even with rich custard fillings like Buttermilk Pie or Old Fashioned Egg Custard Pie.
It’s earned a permanent spot in my kitchen, and I think once you try it, it’ll do the same in yours.
It’s easy, fast, and won’t have you elbow-deep in flour for an hour.
This is the perfect pie crust recipe for holidays, bake sales, or just a lazy Sunday afternoon pie with the family.
We’ve used this flaky crust in everything from our Classic Pumpkin Pie to Banana Cream Pie, Chocolate Chess Pie, Sour Cream Raisin Pie, and our indulgent Bourbon Pecan Pie with Chocolate Ganache.
Can I Use Lard or Shortening for a Flakier Crust?
You sure can, but it’s all about what you’re after. Lard and shortening give you a lighter, flakier crust, no question. That fat stays solid longer, allowing it to create those beautiful layers when it comes into contact with heat. But they don’t bring the flavor the way butter does.
This recipe uses all butter, which is what I stick with most of the time. But you can mix in a little lard for something different with a bit more flakiness. I’d go with about 70 percent butter and 30 percent lard. You’ll still get that classic buttery pie crust taste, but it’ll have a little extra lift and tenderness.
Just make sure everything stays cold and don’t overwork the dough. You want that sweet spot where it’s flaky but still strong enough to hold whatever filling you’re throwing at it.
How to Make Pie Crust
Follow along with my simple step-by-step instructions to learn how to make pie crust in your home kitchen.
Sweet Pastry Dough for Single Pie Crust
- Add the flour, granulated sugar, baking powder, and salt to the bowl of a food processor.
- Pulse three times to combine.
- Add the very cold butter pieces to the bowl.
- Pulse at one-second intervals until the butter is mixed in.
- Add the egg to the bowl.
- Pulse until the dough forms on the blade of the processor.
Turn the dough out of the food processor onto a floured surface, and carefully remove the blade.
- Flatten the dough into a disc. Wrap it with plastic wrap and chill for 15-20 minutes.
- Remove the dough from the fridge and place it on a clean floured surface. Dust the top of the dough with flour.
- Use a rolling pin to roll out the dough into a circle that is 2 to 3 inches wider than the diameter of the pie pan.
- Carefully roll the dough onto the rolling pin and transfer it into your pie pan. Trim and crimp edges for a decorative finish.
- Refrigerate until needed.
Preheat oven to 375 degrees F.
- Separate one egg, placing the white and yolk into separate bowls.
- Beat the egg white, then brush the crust with beaten egg white.
- Place the pie crust on the center rack of a preheated oven and par-bake the crust for 7-8 minutes.
- Remove the crust from the oven and place it on a wire rack to cool for 10 minutes.
How to Blind Bake a Pie Crust
This recipe was used to make our Hoosier Sugar Cream Pie.
Use a rolling pin to roll out pie dough into a circle that is 2 to 3 inches wider than the pie pan.
Preheat the oven to 425°F.
- Carefully transfer the pie crust to a 9-inch pie plate. Trim and crimp edges for a decorative finish
*Refrigerate the prepared pie dough in the pan for 30 minutes. - Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans.
*Push the weights up against the sides of the pie crust to help ensure the sides don’t shrink down. - Place the pie pan on the center rack of the preheated oven and bake for 15 minutes, or until the edges are slightly golden brown. Remove the dough from the oven, and carefully remove the pie weights.
- Dock the crust by using the tines of a fork to prick holes all over the bottom, then brush the crust with an egg wash or beaten egg whites.
- Reduce the oven temperature to 375°f and return the pie to the oven. For blind bake, bake for 5-8 minutes or until the crust is evenly golden brown. For par-baked, bake for 2-3 minutes until set and barely golden.
- Remove from the oven and allow to cool completely.
How to Make the Top for a Double Pie Crust
This recipe was used to make our classic apple pie.
Double the amount of the ingredients in the recipe for the sweet pastry crust and follow the instructions to make the single pie crust. Divide the dough into two equal pieces, wrap both with plastic wrap, and refrigerate.
- Use a rolling pin to roll out the dough for the top crust into a circle that is about one inch wider than the diameter of the pie pan.
- Carefully roll the dough onto the rolling pin and transfer it to the top of the pie.
- Trim and crimp edges for a decorative finish.
- Brush the top of the pie with the beaten egg yolk, then sprinkle raw sugar on top.
- Cut four slits into the top of the pie to let the steam escape.
Wouldn’t you love to show up to Thanksgiving with a golden, flaky pie crust that looks like it came from a bakery?
It’s impressive, and after one bite, they’ll think you’ve been making pies like this for years.
How to Store and Freeze
If you’re making the pie crust ahead of time, don’t bake it. Wrap the disc of dough tightly in plastic wrap and store it in the fridge for up to 3 days.
You can also freeze it. Just pop the wrapped dough into a freezer-safe bag and store it for up to 2 months.
When you’re ready to bake, thaw it overnight in the fridge, then roll it out on a clean, lightly floured surface.
Par-baked crusts can also be wrapped and frozen once they’ve cooled completely. Store them in a freezer-safe bag for up to 1 month.
If your crust is already filled and baked into a pie, storage will depend on the type of filling you used. Check the storage info on that specific pie recipe to know whether it should be refrigerated, frozen, or left at room temperature.
Recipe FAQ’s
Start by blind-baking the crust to help it hold its shape. You can also thicken the filling slightly before adding it. Bake on the bottom rack with a hot baking sheet underneath, so the heat hits the bottom of the pie immediately.
It usually means the dough was overworked or didn’t chill long enough. Let it rest in the fridge after shaping, and try not to stretch it when pressing it into the pan.
Yes, and it works great. Pulse the dry ingredients and butter just until you see coarse crumbs, then add the water a little at a time. Stop as soon as it starts to come together.
More Recipes You’ll Love!
Easy Pie Crust Recipe
Ingredients
- 1 cup all-purpose flour
- 3 tablespoon granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon table salt
- 4 tablespoon unsalted butter ½ stick cut into small pieces kept very cold
- 1 large egg
- 1 large egg white separated – save the yolk for the custard.
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Instructions
Sweet Pastry Dough
- Add the flour, granulated sugar, baking powder, and salt to the bowl of a food processor and pulse three times to combine.
- Add the very cold butter pieces and pulse at one-second intervals until the butter is mixed in.
- Add the egg and pulse until the dough forms on the blade of the processor.
- Turn the dough out of the food processor onto a floured surface, and carefully remove the blade.
- Flatten the dough into a disc. Wrap it with plastic wrap and chill for 15-20 minutes.
- Use a rolling pin to roll out pie dough into a circle that is 2 to 3 inches wider than the pie pan.
- Carefully roll the dough onto the rolling pin and transfer it into your pie pan. Trim and crimp edges for a decorative finish.
- Refrigerate until needed.
- Preheat oven to 375 degrees.
- Separate one egg, placing the white and yolk into separate bowls.
- Beat the egg white, then brush the crust with beaten egg white.
- Place the pie crust on the center rack of a preheated oven and par-bake the crust for 7-8 minutes.
- Remove the crust from the oven and place it on a wire rack to cool for 10 minutes.
How to Blind Bake or Par Bake a Pie Crust
- Carefully transfer the pie crust to a 9-inch pie plate. Trim and crimp edges for a decorative finish*Refrigerate the prepared pie dough in the pan for 30 minutes
- Place the pie pan on the center rack of the preheated oven and bake for 15 minutes, or until the edges are slightly golden brown.
- Remove the pan from the oven, and carefully remove the pie weights.
- Dock the crust by using the tines of a fork to prick holes all over the bottom, then brush the crust with an egg wash or beaten egg whites.
- Reduce the oven temperature to 375°f and return the pie to the oven. For blind bake, bake for 5-8 minutes or until the crust is evenly golden brown. For par-baked, bake for 2-3 minutes until set and barely golden.
- Remove from the oven and allow to cool completely.
How to Make a Double Pie Crust
- Double the amount of the ingredients in the recipe for the sweet pastry crust and follow the instructions to make the single pie crust. Divide the dough into two equal pieces, wrap both with plastic wrap, and refrigerate.
- Use a rolling pin to roll out the dough into a circle that is about 1 inch wider than the diameter of the pie pan..
- Carefully roll the dough onto the rolling pin and transfer it to the top of the pie. Trim and crimp edges for a decorative finish.
- Brush the top of the pie with the beaten egg yolk, then sprinkle raw sugar on top.
- Cut four slits into the top of the pie to let the steam escape.
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