Delish editors handpick every product we feature. We may earn commission from the links on this page.
Easy Pie Crust
Making a top crust? This perfect pie crust is easy to double!
At Delish, we know pie is so much better with a homemade crust, specifically this one! Our perfect pie crust is super easy to make, super flaky, and SO buttery without the use of shortening. We know that buying crust from the freezer aisle is the easiest option, but we promise this recipe is not intimidating and can be done quickly and on a budget.
The recipe creates enough for one bottom pie crust, so if you want to create a lattice or a full-on top crust (like for our perfect apple pie), simply double this recipe.
Five things you need to keep in mind when making pie crust:
1. Your butter needs to be SUPER COLD. This is not an overstatement—softened butter or butter that's beginning to warm up will make the dough tough to work with. Don't remove the butter from the fridge until you're ready to start.
2. Break down the butter...but not too much. Most recipes call for breaking down the butter into pea-sized clumps, which is true, but you'll want to keep some bigger pieces, too. These will ultimately help create a crust with flaky layering.
3. Mix with your hands. Yes, you can totally transfer the butter-flour mixture to a food processor, but it's not necessary. Working with your hands will ensure control over the dough.
4. Apple cider vinegar is a secret. Pie crust recipes often call for a bit of vinegar or vodka as a secret ingredient for creating even flakier dough. We love apple cider vinegar—it will prevent the formation of gluten, which can create a tougher crust.
5. Yes, you need to add your ice water by the tablespoon. After working the flour and butter, you'll need a little bit of water to help bring together the dough. Make sure it's ice cold; otherwise, the butter will begin to melt and you'll miss out on flakiness. Simply fill a bowl with ice and add water, then scoop water out by the tablespoon as needed, working the dough after each tablespoon until the dough comes together nicely.
Can I make the crust ahead of time? Refrigerator? Freezer?
Absolutely, pie crust is a great thing to make ahead, especially since the dough needs to rest for an hour or two before rolling it out. Wrap the dough tightly in plastic wrap, and roll into a thin disk with a rolling pin, about ½-inch thick. Then refrigerate for up to 2 days or freeze for up to 3 months. If frozen, thaw the disk in the refrigerator before rolling out.
Another great make ahead for pie crust is to roll the crust and fit it into the pie dish, then refrigerate or freeze, tightly wrapped. It’ll be ready to bake and fill straight from the freezer or the refrigerator.
What about graham cracker crust?
We absolutely love graham cracker crusts and it can be perfect for those who might be a little intimidated by a traditional pie crust. Our is only three ingredients (four if you count a pinch of salt) and will be serve as the perfect base for something like a no-bake peanut butter pie.
What’s the best way to roll out the dough?
Lightly flour the work surface and your rolling pin to prevent the dough from sticking. Start light so you don’t work too much flour into the dough, then add more as you roll if things start to stick.
Start with a cold disk of pie dough, since warm dough sticks to the countertop and won’t bake up flaky. After resting the dough in the refrigerator, remove it to the floured work surface. If the dough is too chilled and won’t roll out, give it 5 minutes and then try again, but don’t let it sit too long. If the dough gets too warm, put it back in the refrigerator for 30 minutes to re-firm.
Roll with the around the clock method to keep it round. Place the disk in front of you and roll a few times from 6 o'clock up to 12 o’clock. Then turn the dough 90 degrees (sprinkling a dash of flour underneath as you turn to prevent sticking, if necessary) and roll from 6 o'clock up to 12 o’clock a few times again. Continue rolling and turning until at the thickness and size the recipe calls for.
My crust isn’t rolling out round. What do I do?
While it doesn’t have to be perfect, we do want to aim for a round shape. To do this, start with a round disk of dough. To make the disk, place the dough in a large piece of plastic wrap, and roll out into a disk. Then using your hands or a bench scraper, push the dough in around the edges to form a circle. Then when you roll it out, follow the around the clock method (see above).
How big should I roll out the pie dough?
Follow the recipe instructions. However, an 11-inch circle that’s about ¼” thick is just right for standard 9-inch pie dishes.
What is the best way to move the pie dough from the counter to the pie dish?
With the pie dish right next to you, place the rolling pin at one end of the rolled out dough. Then gently and loosely wrap the pie dough over the rolling pin. Lift and unravel the dough over the pie dish. Voila – pie from counter to dish.
What kind of pie can I make with this crust?
Any pie that calls for pie crust! Our Best Homemade Apple Pie, Creamiest Homemade Pumpkin Pie, and Best Blueberry Pie are some test kitchen faves that use this recipe.
Tried using this crust recipe in one of your pies? Let us know how it came out in the comments below!
(1 stick) butter, cut into 1/2" pieces
all-purpose flour, plus more for surface
apple cider vinegar
ice water (or more, if needed)
- Place butter and flour into freezer for 30 minutes before starting crust process. (You want them SUPER cold.)
- In a large bowl, whisk together flour, sugar, and salt. (Alternately, you can do this in a food processor.) Add butter and, using your hands, mix together until pea-sized and some slightly larger pieces form. Add vinegar and then ice water, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
- Turn dough onto a lightly floured surface and form into a ball. Flatten into a disk (making sure there are no/minimal cracks).
- Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight. (Making a top crust? This recipe doubles easily!)
Nutrition (per serving): 199 calories, 3 g protein, 21 g carbohydrates, .7 g fiber, 1.6 g sugar, 12 g fat, 7 g saturated fat, 152 mg sodium
You can make this recipe in a large bowl mixing with your hands (our preferred method) or in a food processor.