Buttery, golden, and tender with just the right amount of flake—this pie crust is a tried-and-true classic that elevates any filling, sweet or savory. Whether you’re baking pecan pie, apple pie, or quiche, this crust gives that irresistible homemade touch from the very first bite.
Best of all? It’s easier than you think, with only a few pantry staples.
⏱ Prep Time 15 minutes + 1 hour chill ｜ 🔥 Cook Time Varies by filling ｜ 🍽 Yields 1 (9-inch) pie crust ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Wrap tightly and refrigerate for 3 days or freeze up to 2 months
Ingredients List
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter (cold, cut into cubes)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar (optional, for sweet pies)
- 3–5 tablespoons ice water
Instructions
- In a mixing bowl, whisk together flour, salt, and sugar (if using).
- Add cold butter cubes. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs—pea-sized bits of butter are perfect.
- Drizzle in ice water, 1 tablespoon at a time, mixing gently with a fork until the dough holds together when pressed. Avoid overmixing.
- Gather the dough into a ball, flatten into a disc, wrap in plastic wrap, and chill in the fridge for at least 1 hour.
- When ready to use, roll the dough on a floured surface into a 12-inch circle.
- Transfer to a 9-inch pie pan, press gently into the bottom and sides, and trim or crimp the edges.
- Chill for 15 minutes before baking to prevent shrinkage.
Recipe Notes / Tips
- For extra flakiness, freeze butter for 10 minutes before using.
- Use vodka instead of water for a foolproof tender crust—it evaporates as it bakes!
- If pre-baking: prick with a fork, line with parchment, fill with pie weights, and bake at 375°F (190°C) for 15 minutes.
Nutrition Info (per slice, approx., crust only)
- Calories: 160
- Carbs: 13g
- Fat: 11g
- Protein: 2g
- Fiber: 1g
FAQs
- Q: Can I make this crust ahead of time?
A: Yes, refrigerate up to 3 days or freeze the wrapped dough for 2 months. - Q: Can I use a food processor?
A: Absolutely—just pulse to avoid overmixing. - Q: Does this work for savory pies?
A: Yes! Just skip the sugar.
Rolled out a buttery masterpiece? Show off your golden pie base and tag #the_food_pedia on Instagram! 🥧💛🍴
