Easy pie crust recipe – love and lemons

Learn how to make pie crust with this easy pie dough recipe! It yields a flaky, buttery crust that’s perfect to use in your favorite homemade pies.


Homemade pie crust


If the prospect of making homemade pie dough intimidates you, you must try this easy pie crust recipe. As a lover of basically any kind of pie, I have experimented over the years with different techniques to make pie dough. I’ve had quite a few successes, near successes and total failures. But ever since I started making this pie crust recipe, it has worked flawlessly every time. Made in a food processor using a technique that: J. Kenji Lopez-Alto pioneered for Cook’s Illustrated in 2007 it is much more pliable than a traditional pie dough, making it much easier to roll out. It is also made with 100% butter, which gives it an AMAZING taste and wonderful flaky texture. What more could you want in a homemade pie crust?


Ingredients for easy pie crust recipes


Ingredients Cake Crust Recipe

Here’s what you’ll need to make this easy pie crust recipe:

  • Flower for all purposes – I use 2 2/3 cups to make two crusts, enough for a 9- or 9.5-inch double-crust pie or two single-crust pies. Scoop and even out your flour to avoid putting too much in your measuring cup!
  • Cold butter – Pie crust recipes often call for a mix of butter and shortening (or even lard), but I prefer to make a pie crust with butter. The flavor is much richer and the crust has a nice flaky texture.
  • ice water – It helps the dough come together and it aids the essential gluten development in some of the flour.
  • apple cider vinegar – It makes the dough a bit more flavorful, and if you overwork the dough, the vinegar will keep it from getting too chewy.
  • And sea salt – To bring out the rich, buttery flavor of the crust.

Find the full recipe with measurements below.


Blobs of butter on flour in food processor


How do you make pie dough?

In a traditional pie dough recipe, you would cut the fat into the flour by hand or with a pastry cutter and then gradually add water until the dough comes together. While you can make great pie crusts with this method, it’s less foolproof than the one we’re using here. It’s easy to add too much or too little water or to overload the dough and make it tough.

In this method, which J. Kenji Lopez-Alto developed at Cook’s Illustrated, use a food processor to thoroughly combine the butter with some of the flour. Then pulse in the rest of the flour until the dough becomes crumbly. At that point, transfer the dough to a bowl and add the liquid. The major advantages of this method are that, because the butter is well mixed with part of the flour, the dough is flexible and easy to roll out. It also remains tender, because the gluten only develops with the second addition of flour.

Here’s how it goes:

First, beat the butter through some of the flour. Place 1 2/3 cups flour and the salt in a food processor and pulse to combine. Spread the butter over it.


Butter pulsed with flour in a food processor


Pulse until the butter is well incorporated with the flour and the dough begins to form lumps.

The mixture pictured above is almost to that point, but not quite. It needs a few more pulses in the food processor. Before moving to the next step, there should be no more dry flour.


Flour covering butter/flour mixture in food processor


Then add the remaining flour. Evenly distribute the flour/butter mixture in the food processor and sprinkle over the remaining flour.


Flour dough in food processor


Pulse briefly until the dough becomes crumbly.


Hand with spatula to press homemade pie dough into a ball in the mixing bowl


Then add the liquid. Place the dough in a large bowl and sprinkle with water and vinegar. Use a spatula to fold and press the dough until it forms a ball.

Finally, cool the dough. Divide it in half and flatten each half into a disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or up to 2 days.


Hands using rolling pin to roll out homemade pie crust


Roll out the dough

Once the dough has cooled, you can roll it out and assemble your pie!

Place one of the dough discs on a lightly floured surface. Dust the top of the dough with flour and roll out into a large circle about 1/8-inch thick.

While you’re working, turn the dough a quarter turn every few rolls. Unless you are rolling out the dough on parchment paper, turning it while rolling is essential. It helps you create a more even circle, but most importantly, it prevents the dough from sticking irreparably to your work surface. I also like to flour the top of the dough and turn it a few times as I roll it out.

Roll out the dough until it is about 1/8-inch thick. When you turn your pie pan over the dough, the dough should be 1 inch larger than the pan on all sides.


Easy pie crust recipe in pie plate next to wooden rolling pin


Finally, transfer the dough to your pie pan. Carefully roll it over your rolling pin. Then roll it out over the cake tin and press it firmly into the bottom and sides.

When you make a pie with one crust, use a sharp knife or kitchen scissors to trim excess dough, leaving a 1/2-inch overhang on all sides of the pie plate. Roll the dough under itself so that the edges line up with the edges of the pie plate. Pinch with your fingers or a fork and follow your pie recipe to bake. (Use the remaining dough to make a second pie, or keep it in the freezer for up to 3 months!)

When you make a double crust pie, roll out the second disk of pie dough to make the top crust. Assemble and bake according to your desired cake recipe!

Blind Baking Cake Crust

Blind baking simply refers to pre-baking pie crusts, and it’s a handy technique for avoiding a dreaded soggy bottom crust. It’s not necessary in all pie recipes (I don’t blind bake my crust for this cherry pie, for example), but you’ll often see it used in recipes for custardy pies like pumpkin, whose crusts are especially prone to soggy. Here’s how to blind bake this homemade pie crust recipe:

  1. Roll out the bottom crust, transfer it to your pie plate and crimp the edges as desired. Tent loosely with plastic wrap and refrigerate while preheating the oven to 425°F. Cooling the dough at this stage will help it hold its shape in the oven.
  2. Fill it with pie weights. When the oven is warm, remove the plastic from the crust and pierce the bottom all the way with a fork. Line the crust with parchment paper or aluminum foil and add enough dried beans or pie weights to reach the top of the pie plate. Without the weights, the crust will shrink from the sides of the pan as it bakes, so be sure to fill the pan all the way.
  3. Bake the crust with the pie weights. Slide the pie plate into the oven and bake for 15 minutes, until the edges of the pie crust have set.
  4. Bake the crust without the pie weights. Remove the crust from the oven and carefully remove the beans or pie weights and parchment or aluminum. Return the crust to the oven and bake for another 5 to 8 minutes, or until the bottom of the crust begins to set and turns a light golden brown.
  5. Let it cool down to room temperature before adding desired filling and baking your pie. That is it!


Easy recipe for pie crusts


Tips for easy pie crust recipes

  • Keep everything cold. Making pie crusts with butter has enormous benefits, especially in terms of taste. But the downside of working with butter is that it melts easily. To get a light and flaky crust you want the butter to melt in the oven, not while making the dough or assembling the pie. My best tip for making sure this happens is to keep your ingredients cold. I like to take the butter straight from the fridge, cut it into lumps and put it back in the fridge while I collect the rest of the ingredients. I also use cold vinegar and ice water in the dough. In addition, it is important that you do not make the cooling time too short. Make sure to refrigerate the pie dough for at least 2 hours before rolling it out!
  • Fold in the water with a spatula. I find that when I put it in the food processor it gets stuck under the blade so it doesn’t moisturize the dough evenly. Folding the dough with the spatula also helps to create nice layers.
  • Don’t be scared. With this easy pie crust recipe you can make great homemade pie crusts on your first try. It takes a lot of the guesswork out of a traditional pie crust recipe, and yields a dough that’s pliable and easy to work with. Don’t be afraid to try it! I hope you love the results, and like everything else, the more you practice making perfect pie crusts, the easier it gets.


Homemade cherry pie made with easy pie crust recipe


Looking for cake recipes? Use this homemade pie dough to make my Sour Cherry Pie or this Crumble Apple Pie.

Easy pie crust

Preparation time: 20 minutes

Time to relax: 2 hour

Total time: 2 hour 20 minutes

Serves 8

Learn how to make a perfect flaky pie crust! This simple recipe works well with almost any type of pie. A few tips: Make sure to keep your ingredients cold, add cold water and butter to the dough to prevent the butter from melting. Also, don’t be tempted to shorten the cooling time. Cooling the dough thoroughly is essential for making a perfect pie crust. More tips can be found in the post above! This recipe makes one 9 or 9½ inch double crust pie or two single crust pies.

  • 2⅔ cups all purpose flower, scooped and leveled
  • teaspoon sea ​​salt
  • 20 tablespoons cold unsalted butter, 2½ sticks, cut into -inch pats
  • 6 tablespoons ice water
  • 1 teaspoon cold apple cider vinegar
  • Place 1⅔ cups of flour and the salt in a food processor. Pulse to combine. Spread the butter cubes evenly over the flour mixture. Pulse until the butter is well mixed with the flour and the dough begins to form lumps. There should be no more dry flour left.

  • Spread the mixture evenly in the bowl of the food processor and sprinkle the remaining 1 cup flour over it. Pulse briefly until the dough becomes crumbly.

  • Place the dough in a large bowl and sprinkle over the water and vinegar. Use a spatula to fold and press the dough until it forms a ball. Divide the ball in half and shape each half into a 1-inch thick disk. Wrap each disc tightly in plastic wrap and allow to cool for at least 2 hours or up to 2 days.

  • To roll out the dough: Place 1 disc of the cooled dough on a lightly floured surface. Dust the top with flour and roll out with a rolling pin into a large circle about ⅛-inch thick. When turning your pie plate over the dough, the circle should be 1 inch larger than the edge of the pie plate on all sides. As you work, turn the dough a quarter turn every few rolls to prevent it from sticking to your work surface. I also like to flour the top of the dough and turn it a few times while rolling.

  • To place the rolled out dough on your pie plate, roll the dough over the rolling pin and roll it out over the pie plate. Use your fingers to press it firmly into the bottom and against the sides of the plate. Trim the edges of the dough so that there is a 1-inch overhang on all sides of the pie plate. Cover the dough loosely with plastic wrap and let cool while you roll out the top crust.

  • Repeat the rolling process with the remaining dough disc and roll it out into a large, ⅛-inch-thick circle.

  • Assemble and bake according to your desired cake recipe.

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