Do you want to know the secret to a perfect pie crust recipe for both savory and sweet dishes? Whether you are looking for the best buttery pie crust for chicken pot pie, or a flaky pie crust for homemade apple pie this recipe is every cook’s staple even if you are a beginner.
If you are new to cooking, making a flakey pie crust can be intimidating. Do NOT worry, this is the first recipe that I used as a beginner cook and my family still uses it to this day. This pie crust recipe has few ingredients and comes together very quickly and easily!
I will give you ALL the tips and tricks to make the most irresistible all butter pie crust so you can become a pro too.
3 Secrets to Making Pie Crust
Cold Ingredients
Do you want your pie crust to be irresistibly layered with flakiness? If so, you’ll NEED cold butter and cold supporting ingredients.
The butter needs to be COLD to hold its shape which creates pockets and layers of flakiness. The water should also be ice cold to help create the flakiness.
Tip-
Before forming the dough with your hands, run them under cool water and dry them to help keep the butter from softening.
A Stand Mixer
Over the years, I have made A LOT of pie crusts using both a fork and pastry cutter, but always dreaded the time and effort it took.
I will admit I often opted for store bought pie crust for this reason, but it’s not the same as my family’s homemade buttery pie crust recipe that I craved.
It was during the holidays that I was using my Stand Mixer daily and it dawned on me that a lot of my baking recipes are made with the mixer – except pie crust!
So I began experimenting and I found that the Stand Mixer cut my time in half, and it did all the tough work for me making it so easy!
Plus, the less time it took me to form the dough, the less time the butter had to soften which improved the texture of the crust.
Don’t have a Stand Mixer?
You can still use this pie crust recipe! I used this same pie crust recipe for years using a fork. It will just be WAY easier with a Stand Mixer.
I DON’T recommend a food processor. After experimenting I found the dough does not evenly form together and yields a tough dough from having to over mix.
*This post is NOT sponsored. I purchased my own Stand Mixer and this is my honest opinion.
Egg Wash
An egg wash to a pie crust is like frosting to a cake. You can’t have one without the other… Okay well technically you can, but why would you? They’re so much better together!
An egg wash creates that beautiful shiny golden-brown crust that will make your dish look irresistible.
The egg wash comes together so easily. All you need is 1 egg and 1 tablespoon of water. The water helps your crust to resemble a glazed donut look.
Tip-
Use a natural bristle pastry brush vs a silicone brush as this will bind to the egg not just the water and create a glossier finish.
What You'll Need | Pie Crust Recipe
This irresistible all butter pie crust recipe comes together with minimal tools and just 5 ingredients.
01. Knife & cutting board
02. A Stand Mixer with paddle attachment
03. Measuring tools
04. Rolling pin
05. Pie pan
06. Pastry brush
Pie Crust
01. All-purpose flour – The base
02. Kosher salt – Enhances flavor
03. White granulated sugar – Balances the butter
04. Cold butter – Adds great flavor and flakiness
05. Cold water – Holds the dough together and adds to flakiness
Bonus – Egg Wash
01. Large egg – Creates a glossy golden-brown crust
02. Water – Enhances the egg’s shine
How to Make | Pie Crust Recipe
Here you will find extra tips and step-by-step images to make this pie crust recipe. The full ingredient list and instructions are below.
Prepare
01. Cube cold butter and chill in the freezer while working with dry ingredients (At least 5 minutes).The cold butter creates a flaky crust!
Make Pie Crust
2. In a Stand Mixer with the paddle attachment, add dry ingredients. Mix on low speed until combined.
3. Add the chilled butter to the dry ingredients. Mix on Med-Low speed. The dough should resemble very coarse sand.
4. Keep Mixer on Med-Low speed while adding cold water 1 tablespoon at a time. Once all of the water is incorporated, continue to mix until the dough forms together. Stop when the dough slightly darkens in color and resembles cookie dough.
5. Rinse hands under cold water and completely dry before working with dough. This will help prevent the butter from melting.
6. On a lightly floured surface, divide the dough in half and use your hands to form two discs. Wrap dough and chill for at least 30 minutes.
Roll Out Pie Crust
7. Remove chilled dough, and let rest for 5-10 minutes.
8. Lightly dust working surface and rolling pin. Starting in the middle, gently roll out dough in a clockwise direction. Reflour surface if dough is beginning to stick. Transfer rolled dough to pie dish.
Shape and Fill Pie Crust
9. Trim excess edges of pie dough leaving an inch overhang. Roll the edge of the dough outwards and crimp the edge. Fill pie crust per recipe.
Bake Pie Crust
10. Apply egg wash and bake as directed in your recipe.
6 Tips to Become a Pie Crust Pro
- Use cold ingredients, especially butter and water
- Rinse your hands with cold water and dry before shaping dough
- Use a Stand Mixer for a quicker and easier pie crust
- Apply egg wash before baking for a glossy golden brown top
- Use a natural bristle pastry brush for the egg wash
- Place pie pan on bottom rack (if using a conventional oven to create a golden brown bottom)
Frequently Asked Questions - Pie Crust
I don’t recommend doubling this pie crust recipe in a Stand Mixer.
This pie crust recipe yields 2 (9inch) pie crusts. If you want an extra thick double crust, I recommend making the recipe twice.
Most pie recipes DON’T use yeast.
Technically yes, but I don’t recommend it.
Frozen butter is difficult to chop and it often flakes into small pieces which ironically doesn’t create a flakey crust. The butter should be pea-sized cubes to achieve a flakey crust.
Recipes such as custard and tarts require blind baking.
Pie Crust Recipe
4
servings30
minutes40
minutes300
kcalIngredients
Flour
