scratch pie crust recipe

Written BySheba G Updated On
scratch pie crust recipe
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The Best scratch pie crust recipe

I’ve been making scratch pie crusts for years, and it’s still one of my favorite recipes to whip up. There’s something special about working with dough from scratch, watching it transform into a flaky, golden-brown crust that’s perfect for any occasion.

My family loves it when I make a pie, and it’s always a hit at gatherings. I’ve experimented with various ingredients and techniques over the years, but this recipe remains my go-to.

It’s easy to make and always turns out deliciously. The best part is that it’s a great way to get kids involved in cooking – they love helping me mix and roll out the dough.

I’ve even taught my own kids how to make this recipe, and now they’re experts at it too. This scratch pie crust recipe is a staple in our household, and I’m sure it’ll become one in yours as well.

Homemade Pie Crust Recipe

Homemade Pie Crust Recipe

4.6 from 1981 votes

A classic, flaky pie crust made from scratch. Perfect for both sweet and savory pies.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

👨‍🍳Directions

1In a large mixing bowl, combine flour, salt, and sugar.
2Use a pastry blender or fork to cut in the cold, cubed butter until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
3This ensures a flaky crust.
4Gradually add ice-cold water, one tablespoon at a time, mixing with a fork until the dough just comes together.
5Be careful not to add too much water, as this can make the crust tough.
6The dough should hold together when squeezed but not be sticky.
7Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
8Divide the dough in half, shape each half into a disk, and wrap in plastic wrap.
9Refrigerate for at least 30 minutes.
10This resting period helps the gluten relax, making the crust more tender.
11On a lightly floured surface, roll out one disk of dough into a 12-inch circle.
12Transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
13Trim the edges, leaving about 1/2 inch of overhang.
14Crimp the edges with your fingers or a fork to create a decorative border.
15Preheat your oven to 425°F (220°C).
16Line the pie crust with parchment paper and fill it with pie weights or dried beans.
17Bake for 15 minutes.
18This step, known as blind baking, helps to prevent the crust from shrinking and becoming soggy.
19Remove the parchment and weights, then bake for an additional 10-15 minutes, or until the crust is golden brown and set.
20Remove the crust from the oven and let it cool slightly before filling with your desired pie filling.
21If the crust has puffed up during baking, gently press it down with the back of a spoon.
22This pie crust is now ready to be filled and baked with your favorite pie recipe.

🔧Equipment

Large mixing bowl
Pastry blender or fork
Measuring cups and spoons
Rolling pin
9-inch pie dish

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 15g💛Saturated Fat: 10g❤️Cholesterol: 45mg🧂Sodium: 350mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 3g

📝Notes

Tips: For a deeper dish pie, double the recipe and use a 9 inch deep dish pie dish. For a more golden crust, brush the edges with an egg wash before baking.

Watch Video Of How Homemade Pie Crust Recipe Works

This scratch pie crust recipe is perfect for any occasion – whether you’re hosting a family gathering or just need a delicious dessert for your own family. It’s easy to make and always turns out beautifully.

One of my favorite things about this recipe is that it stores well – you can keep leftover pie crust in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. When you’re ready to serve, simply thaw and reheat as needed.

❓ Frequently Asked Questions About Pie Crust

Q: What type of flour should I use for this recipe?

A: For the best results, use all-purpose flour with a high protein content (around 12%). This will help the dough hold together well and give you a nice texture. You can also use a combination of all-purpose and pastry flour for an extra-flaky crust.

Q: Can I make this recipe ahead of time?

A: Yes, you can make the dough ahead of time, but be sure to keep it refrigerated until you’re ready to roll it out. This will help prevent the dough from becoming too soft or sticky.

Q: How do I get the crust to be flaky?

A: To achieve a flaky crust, make sure your butter is cold and your dough is kept chilled until you’re ready to roll it out. Also, try not to overwork the dough – this can cause it to become tough instead of flaky.

Q: Can I use a food processor or stand mixer to make the dough?

A: Yes, you can use either of these tools to mix the dough, but be careful not to overmix – this can cause the dough to become tough. It’s best to use a gentle touch when mixing the ingredients together.

Q: How do I store leftover pie crust?

A: After you’ve rolled out the pie crust and used part of it for your pie, you can store the leftover portion in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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