5.0 from 54 votes
Easy Pie Crust Recipe
Our go-to pie crust recipe requires only 5 ingredients and comes out perfect every time making it the best homemade pie crust.
Prep Time
10 mins
Cook Time
10 mins
Chill Time
2 hrs 30 mins
Total Time
3 hrs 10 mins
Servings: 2 crusts
Calories: 2475 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2¾ cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1½ cup unsalted butter (3 sticks)
- 6-9 tablespoons ice cold water
Instructions
- In a medium mixing bowl whisk together the flour, sugar, and salt.
- Cut butter into tablespoons. Add to the dry ingredients. Using a pastry blender, cut butter into pea-size pieces.
- Add 6 tablespoons of water, and using a fork, mix until combined. If too dry, continue adding water until the crust comes together and is clumpy. It should be shaggy and slightly dry.
- Turn the mixture onto a lightly floured surface. Fold the dough into itself (kneading lightly) until it comes together. Form it into a ball and divide it into two. Pat into flat discs and wrap tightly in plastic wrap. Refrigerate for 2 hours.
- On a lightly floured surface, using a rolling pin, roll the dough into a 13-inch circle. Place into a 9-inch pie dish. Flute the edges and dock the bottom of the crust with a fork.
- To blind bake the crust, line it with parchment paper or foil, and fill it with pie weights, beans, or rice to prevent bubbling while baking.
- Refrigerate the crust for 30 minutes.
- Preheat oven to 350°F.
- Bake for 13-15 minutes, then remove the foil and beans and continue baking for an additional 13-15 minutes or until the bottom is fully baked through.
- Let cool completely before filling.
Cup of Yum
Notes
- How to flute a pie crust. Use two hands to pinch the crust (create a "flute") by pressing the thumb on the inside of the crust between the pinched thumb and index finger on the outside. Continue this wavy pattern all the way around the crust.
- To freeze. If you are freezing the crust in a pie dish, we would suggest using a metal pie tin or a shock-proof glass pie dish. Many glass pie dishes will shatter if transferred directly from the freezer to the hot oven.
Nutrition Information
Serving
1crust
Calories
2475kcal
(124%)
Carbohydrates
253g
(84%)
Protein
35g
(70%)
Fat
147g
(226%)
Saturated Fat
92g
(460%)
Polyunsaturated Fat
7g
Monounsaturated Fat
38g
Trans Fat
6g
Cholesterol
382mg
(127%)
Sodium
981mg
(41%)
Potassium
391mg
(11%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
4434IU
(89%)
Calcium
92mg
(9%)
Iron
15mg
(83%)
Nutrition Facts
Serving: 2crusts
Amount Per Serving
Calories 2475
% Daily Value*
| Serving | 1crust | |
| Calories | 2475kcal | 124% |
| Carbohydrates | 253g | 84% |
| Protein | 35g | 70% |
| Fat | 147g | 226% |
| Saturated Fat | 92g | 460% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 38g | 190% |
| Trans Fat | 6g | 300% |
| Cholesterol | 382mg | 127% |
| Sodium | 981mg | 41% |
| Potassium | 391mg | 8% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 4434IU | 89% |
| Calcium | 92mg | 9% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.