If you’ve ever wondered how to make the perfect pie crust from scratch, you’re in the right place. Every good pie starts with a good crust, and this recipe will teach you how to make a flaky, buttery, foolproof homemade pie dough with simple ingredients you already have in your kitchen.

Whether you’re baking a classic pumpkin pie for Thanksgiving, an apple pie for Christmas, or a savory quiche for brunch, this easy pie crust recipe is one you’ll come back to again and again.

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Why This is the Only Pie Crust Recipe You’ll Ever Need

There are hundreds of pie crust recipes out there, but this one stands out because it’s:

• Flaky and tender thanks to cold butter and the right technique

• Beginner-friendly with step-by-step instructions and pro tips

• All-butter (no shortening!) for rich flavor and perfect golden color

• Make-ahead & freezer-friendly, saving you time during the holidays

• Versatile, works for sweet pies, savory pies, tarts, and quiches

When you learn how to make pie crust from scratch, you’ll never go back to store-bought dough.

The Flakiest Homemade Pie Crust | Easy All-Butter Recipe for Perfect Thanksgiving Pies

Step-by-Step Instructions for Perfect Pie Dough:

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together flour, sugar, and salt until well combined.

Step 2: Add the Cold Butter

Toss the cold butter cubes into the flour, coating them completely. Using your fingers, press each cube flat, then toss it back in. Keep going until your butter pieces are about the size of peas (or slightly bigger).

Why this matters: These butter chunks create steam in the oven, which leads to those irresistible flaky layers.

Step 3: Add Ice Water & Vinegar

Make a well in the center. Add 2–3 tablespoons of ice water plus vinegar, tossing gently with a fork. Add more water only if needed, 1 tablespoon at a time, until the dough holds together when squeezed.

Remember: the dough should look shaggy and crumbly, not smooth.

Step 4: Shape & Chill

Gather the dough into a disk, wrap it tightly in plastic, and chill for at least 1 hour. This allows the butter to firm back up and the gluten to relax.

You can chill it for up to 2 days or freeze for up to 3 months.

Step 5: Roll Out the Dough

On a floured surface, roll the dough from the center out, turning it as you go. Aim for about ⅛-inch thickness.

To check the size: flip your pie dish upside down. If the dough extends about 1.5 inches beyond the rim, it’s perfect.

Step 6: Fit the Dough into the Pie Dish

Transfer the dough carefully. Press it in without stretching (stretching = shrinking in the oven). Trim excess, fold edges under, and crimp for that classic scalloped look.

Step 7: Blind Bake (Optional but Recommended)

For pies with wet fillings like pumpkin or custard, blind baking prevents a soggy crust:

1. Poke the bottom with a fork.

2. Line with parchment, then fill with pie weights, rice, or beans.

3. Chill 30 minutes while preheating oven to 400°F.

4. Bake 20 minutes, then remove weights.

5. Brush with egg white to seal, reduce oven to 375°F, and bake another 15–20 minutes until golden brown.

Ingredients for Easy Homemade Pie Crust

To make this flaky pie dough recipe, you’ll only need a handful of pantry staples:

• 2 cups + 2 tbsp all-purpose flour (about 300g)

• 1 tbsp sugar (optional, but helps balance flavor for sweet pies)

• 1 tsp salt

• 2 sticks (225g) unsalted butter, very cold and cut into cubes

• 2–5 tbsp ice water (added gradually)

• 1 tbsp white vinegar (helps prevent a tough crust)

Pro Tip: The colder the butter, the flakier your crust. Always keep your butter chilled until the last minute.

Troubleshooting Your Pie Crust

• Why is my pie crust tough?
  You probably overmixed or added too much water. Handle the dough as little as possible.

• Why did my pie crust shrink in the oven?
  This happens if you stretched the dough while fitting it into the dish. Always press, never stretch.

• How do I keep pie crust from getting soggy?
  Blind bake, use an egg wash, or bake your pie on a preheated baking sheet.

Storage & Freezing Tips

One of the best parts of this make-ahead pie crust recipe is that it freezes beautifully:

• Refrigerator: Store wrapped dough for up to 2 days.

• Freezer: Wrap tightly in plastic + foil. Freeze for up to 3 months. Thaw overnight in the fridge before rolling.

• Pre-baked crusts: You can also blind bake and freeze crusts for faster holiday baking.

Perfect for Thanksgiving & Holiday Baking

This pie crust is the base for all your favorite holiday desserts:

• Pumpkin Pie (coming soon!)

• Classic Apple Pie

• Pecan Pie

• Sweet Potato Pie

• Savory Quiches & Pot Pies

Whether you’re hosting Thanksgiving dinner or bringing dessert to a holiday party, this recipe is your go-to.

🥧 The BEST Homemade Pie Crust Recipe (Easy, Flaky & Foolproof)

Frequently Asked Questions (Pie Crust FAQs)

Can I make pie crust without a food processor?
Yes! In fact, I prefer making it by hand—it gives you better control over the butter size for flakiness.

Can I use salted butter?
Yes, but reduce the added salt by half.

Can I use whole wheat flour?
You can substitute part of the flour, but the crust will be denser. For best results, stick to all-purpose.

Can I make this recipe vegan?
Yes! Substitute plant-based butter (the kind that comes in sticks) for the unsalted butter.

Final Thoughts: The Best Easy Pie Crust Recipe

Making pie crust at home might sound intimidating, but with the right method, it’s simple, quick, and worth every minute. This flaky, buttery homemade pie dough will transform your pies into bakery-level desserts.

Once you try it, you’ll never go back to store-bought pie shells again.

And don’t forget, next up, I’ll be sharing my Pumpkin Pie Recipe using this very crust. 🎃 Make sure you subscribe to my YouTube Channel so you don’t miss it!

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Flaky Pie Crust

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