Name: Pie Crust
Yield: 1

This is my forever Pie Crust Recipe! It’s straightforward, thanks to the food processor, and comes out flaky, tender, and buttery every time.

I’m also sharing a few pro tips from a French pastry chef!

Author’s Notes

The Only Pie Crust I’ll Ever Use!

If my husband had to pick one dessert for life, it would be this Apple Pie. He can take down the whole thing in two days flat.

This is the crust I use every single time. It’s buttery, flaky, and actually straightforward to roll out. No cracking or shrinking. Just a reliable pie crust that tastes amazing.

You only need a few pantry staples and all butter for the best flavor. No shortening here. I’m also sharing my best tips, like how to par-bake and avoid soggy bottoms.

Once you make this, store-bought crust won’t stand a chance!

All the ingredients prepped and ready: flour, butter, egg, salt, powdered sugar, and ice cold water for straightforward assembly.

Pie Crust Recipe Ingredients

Butter: Adds rich flavor and flakiness; use unsalted and keep it as cold as possible.
Ice Water: Helps bring the dough together; make sure it’s ice-cold!
Powdered Sugar: Feel free to use granulated sugar if that’s all you have on hand!
Egg Yolk: Adds richness and helps bind; save the whites for Meringue Cookies.
Flour & Salt: Forms the base of the crust. Salt balances and brings out flavors.

How To Make Pie Crust From Scratch

There are several different ways you can make this Pie Crust recipe, but I’ve found the most success with a 10 to 14-cup food processor. Similar to making this Biscuit Recipe, we want to handle the dough as little as possible, and the food processor helps pull the dough together with minimal handling.

No food processor? Use a pastry cutter or two knives to cut in the butter, then mix in the yolk and water with a spoon.

Pie crust dough being made by blending flour and butter, then adding egg yolk and powdered sugar, followed by water to form a thick dough.

Pastry Chef’s Tips For Rolling Out Dough

Rolling pie dough used to be my baking nemesis when I was growing up. Then a French exchange student moved in with us and changed my life. Her dad was a pastry chef, and she passed along all his best tips. One of them? Handle the dough as little as possible.

Use plastic wrap and parchment paper: It makes transferring the dough straightforward!
Lay out plastic wrap: Place two big sheets on your counter.
Add chilled dough: Put it in the center of the plastic wrap.
Top with parchment: Add one sheet of parchment paper over the dough.
Roll out dough: Make it slightly larger than your pie dish, then remove parchment.
Flip into pan: Lift and flip dough into pan using the plastic wrap.
Press gently: Fit the dough into the pan without pulling or stretching.
Peel off plastic wrap: Then finish shaping the edges and this pie crust recipe is ready!

Thick pie dough rolled out from the food processor onto plastic wrap, ready to chill before pressing into the pie pan.

How to Crimp Pie Edges

Crimped edges look pretty and help keep the filling from leaking. A thicker edge also bakes up better. Thin edges can shrink or burn.

To crimp: Trim excess dough, then fold the rest under to create a thick edge. Press it evenly around the pan without pulling.
Use your thumb and index fingers to pinch the dough into a crimped pattern. Short fingernails help.

Easier method: After sealing the edge, press a fork around the crust for a quick pattern.

How To Make A Lattice Pie Crust

Want to try a lattice top? Elise at Simply Recipes has a great step-by-step with photos. If not, a full top crust still looks and tastes amazing.

Use This Pie Crust In These Recipes:

Holding a plate with this ham pot pie recipe.

Pork

straightforward Ham Pot Pie

Slice of berry pie with ice cream on top.

Desserts

Berry Pie Recipe

from-scratch chicken pot pie recipe with a slice removed, showcasing a beautifully golden crust, ready to be savored.

Dinner

straightforward Chicken Pot Pie Recipe

How To Blind Bake This Pie Crust Recipe

Once your crust is in the pan, you can add filling (if cooled) or bake it first.

Two baking options:

Par-bake: Partially bake before adding filling. Great for custards, puddings, or no-bake pies. Only do this if the recipe says to.
Fully bake: For pies that won’t go back in the oven, like chocolate pudding pie, coconut cream pie, or an ice cream pie.

Blind baking tips:

Don’t stretch the dough or it will shrink.
Prick the base with a fork to stop bubbling.
Chill the crust, line with parchment, and fill with pie weights or beans.
Bake with weights, then remove and bake again to set the crust.

Top Recipe Tips

Keep it cold: Use cold butter, water, and egg yolk. Work fast and chill the dough often.
Touch it less: The less you handle it, the flakier and better this pie crust recipe tastes.
Don’t over-mix: Stop mixing when the dough is still crumbly.
Egg wash: Mix 1 egg with 1 tablespoon milk and brush on the edges for a golden finish.
Rustic is in: Don’t stress about perfection. Imperfect pies are beautiful!
Protect the edges: Use a pie shield or make one at home with a tutorial.