Pie Crust Recipe and Tutorial

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Pie crust recipe using 4 staple kitchen ingredients. Easy step by step tutorial for a delicious traditional homemade crust.

Pie crust recipe using 4 staple kitchen ingredients. Easy step by step tutorial for how to make a delicious traditional homemade pie crust.

Pie crust recipe cards probably make up a good portion of many a grandmother’s recipe box. While I used to wonder at the variety of pie crusts in my own grandma’s recipe box, I think I understand now why she had so many.

Pie crust is an art form in and of itself. It’s a talent to be mastered. And there are so many different ways you can make a pie crust. You can make it with oil, with lard, or with butter. You can make it flaky. You can make it crumbly. You can make a press in pie crust, or you can roll it out. You can even make a pie crust with pecans.

I think I understand now why Grandma had so many pie crust recipes. Maybe like me, it took her awhile to find or come up with just the right recipe. Or maybe it was the thrill of the hunt for an even more delicious recipe. Or maybe it was just her love for trying new recipes.

For far too long, I’ve let pie crust intimidate me to the point that I hardly ever made pie… And if I did, I didn’t roll it out, I lazily pressed it into the pie plate.

So this recipe has 3 purposes…

  1. I want to help you kick intimidation in the butt and learn how to make a darn good pie crust.
  2. We need to give pie crust its dues (because it really is an art form).
  3. To kick off a new series of scrumptious pie recipes.

I have another crust up my sleeve too, but it’s more of a lazy day crust with a little sweetness. So, stay tuned.

How to make a deliciously flaky pie crust using 4 ingredients. Simple and easy step by step pie crust recipe.

Now… My pie crust may not look perfect, and it may have taken a few tries to figure out what the heck I was doing wrong… But it sure is tasty. And it felt darn good to kick intimidation to the curb and master this pie crust recipe once and for all (still working on my fluting skills, though).

Tips for How to Make a Simple Pie Crust

  • Set a small cup of ice water aside.
  • Mix together the flour and salt. You can sift the flour, but it’s not absolutely necessary.
  • Here’s where I veer a different direction with my recipe. Instead of cold butter, add melted butter to the flour mixture, and blend together with a pastry blender until the mixture is crumbly. I’ve tried it both ways experimenting with the recipe development, but I like using melted butter the best. I feel like it gives the crust more of a flaky texture. My resident baker in training, Jacob, agrees with me.
Simple pie crust recipe and tutorial. Use a pastry blender to mix the flour and butter.
  • Add ice water, tablespoon by tablespoon.
  • Use a fork and then your hands to form the mixture into a ball. When the mixture forms together but is still a bit crumbly, it’s ready to roll out.
  • Sprinkle flour on a clean surface, and roll out your dough, constantly flouring your rolling pin.
Pie crust recipe using a rolling pin to roll out the dough.
  • Roll the dough out until it’s at least 2-3 inches more in diameter than your pie plate.
  • Carefully fold the dough in quarters, and place it in your pie pan.
  • Then unfold the dough, smoothing it out inside the pie plate and letting the edges overhang.
  • Cut the overhanging edges with scissors, but leave at least an inch or so overlapping the rim of your pie plate.
  • If you want a fluted edge, use your fingers to flute the edge of the dough all around the pie plate. Alternatively, you can press the dough to the rim of the pie plate, or you can add decorative pieces of crust you’ve cut out with a cookie cutter or other tool (like leaves for fall and Thanksgiving).
  • If this is a single crust and you’re baking it without filling, use a fork to prick holes all around the inside of the crust. A lot of people mention using pie weights for this step, but you really don’t need them. My mom taught me this little trick with the fork instead to keep the crust from bubbling up during baking.
  • If you want a double crust, you’ll need to double the recipe. And you’ll flute the edges after you add the top crust over your filling. You’ll also need to vent the top crust by cutting slits in it.
  • To keep your crust from burning while baking, you can use a pie shield to protect it (affiliate link below).

Looking for more pie recipes? 

Looking for more crust recipes for your favorite desserts?

If you’d love more holiday recipe inspiration, you may enjoy my lists of The Best Thanksgiving Recipes for Your Holiday Menu and The Best Christmas Recipes for Your Holiday Celebrations.

Simple pie crust recipe and how to tutorial using only 4 staple kitchen and pantry ingredients.

Tools I used to make this pie crust recipe

Glass Pie Plates – This pie plate is my old faithful pie plate. I’ve had it forever, probably since we got married. Mine actually has the fluted edge sorta built in too, so you can press it in and get somewhat of a decorative edge without a lot of handiwork on your part.
Adjustable Pie Shield – Protects your pie crust from burning.
Pastry Blender – Great for mixing together the flour mixture and butter. I use mine for biscuits too.
Measuring Spoons – I mean, measuring spoons. Every kitchen needs them.
Rolling Pin – A rolling pin is, to a baker, what a saw is to a carpenter.
Kitchen Shears – Handy for trimming dough.
Leaf Cutters, Leaves and Acorn Cutters, Assorted Shapes Cutters, etc. – Give your pies a more decorative look.
All-Purpose Flour – You’ll need 2 cups for a single pie crust, 4 cups for a double crust.
Salt – Don’t forget to add salt when mixing up your crust.

Print the pie crust recipe.

Pie Crust Recipe and Tutorial

Pie crust recipe using 4 staple kitchen ingredients. Easy step by step tutorial for a delicious traditional homemade crust.
Course Dessert
Servings 1 pie crust
Author Mel Lockcuff

Ingredients

Instructions

  1. First things first, if you’re making a double crust, double the ingredients.
  2. Pre-heat the oven to 400°.
  3. Set a small cup of ice water aside.
  4. Mix together the flour and salt. You can sift the flour, but it’s not absolutely necessary.
  5. Add melted butter to the flour mixture, and blend together with a pastry blender until the mixture is crumbly.
  6. Add ice water, tablespoon by tablespoon.
  7. Use a fork and then your hands to form the mixture into a ball. When the mixture forms together but is still a bit crumbly, it’s ready to roll out.
  8. Sprinkle flour on a clean surface, and roll out your dough, constantly flouring your rolling pin.
  9. Roll the dough out until it’s at least 2-3 inches more in diameter than your pie plate.
  10. Carefully fold the dough in quarters, and place it in your pie plate.
  11. Then unfold the dough, smoothing it out inside the pie plate and letting the edges overhang.
  12. Cut the overhanging edges with scissors, but leave at least an inch or so overlapping the rim of your pie plate.
  13. If you want a fluted edge, use your fingers to flute the edge of the dough all around the pie plate. Alternatively, you can press the dough to the rim of the pie plate, or you can add decorative pieces of crust you’ve cut out with a cookie cutter or other tool (like leaves for fall and Thanksgiving).
  14. For a single crust without filling, use a fork to prick holes all around the inside of the crust. A lot of people mention using pie weights for this step, but you really don’t need them. My mom taught me this little trick with the fork instead to keep the crust from bubbling up during baking. Then bake at 400° for about 20 to 30 minutes, or until the crust begins to turn golden. To keep your crust from burning while baking, you can use a pie shield to protect it. Remove from the oven and allow to cool.
  15. For a single crust with filling, bake according to the recipe instructions.
  16. If you’re making a double crust pie, you’ll wait and flute the edges after you add the top crust over your filling. You’ll also need to vent the top crust by cutting slits or decorative holes in it; then bake according to the recipe instructions.
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