Step 4: Add Cold Water
Drizzle in the cold water, one tablespoon at a time, mixing gently until the dough just begins to come together.
💡 Do not overmix—the dough should look shaggy but hold when pressed.
Step 5: Form & Chill
Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 24 hours).
This resting time relaxes the gluten and ensures a tender crust.
Step 6: Roll Out the Dough
On a lightly floured surface, roll the dough into a 12-inch circle.
Carefully transfer it to your pie dish, pressing gently into the bottom and sides.
Trim excess dough and crimp the edges as desired.
Step 7: Use or Bake
-
For filled pies: add your filling and bake according to your recipe
-
For pre-baked crusts: dock with a fork and bake at 375°F (190°C) for 15–20 minutes
🧁 Best Uses for This Easy Pie Crust
This versatile crust works beautifully for:
-
Apple pie
-
Pumpkin pie
-
Pecan pie
-
Lemon pie
-
Quiche
-
Custard or cream pies
💡 Pro Tips for Perfect Pie Crust
-
Keep all ingredients cold
-
Handle dough as little as possible
-
Chill the crust again before baking for sharp edges
-
Use pie weights when blind baking
-
Bake on the lower oven rack for a crisp bottom
🧊 Make-Ahead & Storage Tips
-
Dough can be refrigerated for up to 2 days
-
Freeze dough for up to 3 months
-
Rolled crust can be frozen directly in the pie dish
❤️ Final Thoughts
This Easy Pie Crust recipe proves that homemade pie doesn’t have to be complicated. With minimal ingredients and a smart butter technique, you’ll get a perfectly flaky, golden crust every time—whether it’s for a festive holiday pie or a simple weeknight dessert.
Once you try this method, you’ll never go back to store-bought crust again 🥧✨
