This simple and easy Homemade Pie Crust recipe is a must-have baking staple! Even beginner bakers will love how easy it is to make and work with this flaky pie crust.
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Store-bought pie crusts can be convenient, but nothing beats a flaky crust made by hand. Whether it’s a sweet dessert or for a chicken pot pie, this homemade dough will be a huge hit!
Why this Recipe Works
Thanks to just 4 simple ingredients, making your own pie crust has never been easier. With flaky layers and a light and subtle sweetness, this is great for both desserts and savory homemade pies.
Best of all, you probably have the ingredients on hand already! Learn how to make this perfect pie crust recipe and never be caught without a nostalgic and comforting crust for any dish you might need.
Whether you’re making a Strawberry Slab Pie or this classic Sweet Potato Pie with Marshmallow Whipped Cream, this from-scratch pie crust recipe will get the job done every time.
Ingredients Needed
- Unsalted Butter: I prefer using unsalted butter so I can choose how much salt goes into the dough.
- All Purpose Flour: Acts as the base of the dough.
- Salt: Gives your pie crust just a bit of salty flavor.
- Honey: Adds a touch of natural sweetness.
- Ice Water: Using cold water is important for ensuring a flaky and light crust.
How to Make this Homemade Pie Crust
- Step 1: Use a cheese grater to grate the frozen butter into small pieces.
- Step 2: In a food processor, combine flour and salt.
- Step 3: Add the grated butter to the flour mixture and pulse for 10 to 15 seconds until coarse crumbs form.
- Step 4: Pour in honey and 5 tablespoons of ice water to the dry ingredients and pulse to combine. Add more water if needed.
- Step 5: Sprinkle a butting board or silicon mat with flour and turn out the dough onto the lightly floured surface.
- Step 6: Gather all of the dough into one solid ball.
- Step 7: Use a bench scraper or pastry cutter to slice the ball of dough in half.
- Step 8: Flatten each smaller ball of dough into flatter discs, then cover with plastic wrap and store in the fridge for at least an hour.
- Step 9: When it comes time to bake, let your disc of dough rest at room temperature for 15 minutes and roll it out.
- Step 10: To transfer pie crust dough into a pie dish, loosely wrap it around your rolling pin and unravel in the pie plate.
Recipe Tips
- A food processor is the fastest and most reliable way to mix ingredients for a pie crust. If it leaves your dough with spots of unmixed flour, feel free to press those in with your hands later.
- If working by hand, a pastry blender is also helpful to make the perfect crust.
- You may not need as much water as you think, so start with less and add more if needed.
- Chill the dough for at least an hour (longer is better) before using it. This will allow all of the ingredients to properly develop.
- If small cracks do appear, try to cover them up with excess dough or mold the dough back together.
