Homemade Pie Crust



2  1/2   cups of all-purpose flour

8   ounces ( 2 sticks) of cold butter

4   ounces of cold water

pinch of salt

tsp of sugar (optional)

Watch my youtube video below!



There are two basic types of pie dough:

  • Flaky dough-This type of dough is best suited to cover fruit pies. The various shaped pieces of butter lends itself to a more flakier crust. The fat is cut or press into the flour until the pieces are similar to peas, pecans and hazelnuts.
  • Mealy dough- The butter is blended or distributed into the flour more thoroughly and as result resembles cornmeal. This type of pie dough is best suited for the pie bottoms, custard pies and tarts.  The crust is more stable and less likely to absorb moisture from the filling.


There are two ways to make an easy pie crust. You can either do it by hand or with a food processor . I will show you both methods and you can decide which one you prefer.

Cut the cold butter into small pieces, add the flour and just work on coating the flour. Add a pinch of salt. Once the butter pieces are coated ; press the flour into the butter. This will probably take anywhere from from 5-7 minutes. For a flakier pie dough aim to get  varying shapes particles or butter pieces. For a mealy pie dough, which is great for fruit and custard pies-use a pastry cutter or fork until you get a cornmeal type of texture.

Distribute the cold water evenly. Using a plastic scraper or wooden spoon, mix the dough so it comes together. Avoid over-mixing or you’ll develop the gluten and get a tough crust.

Dump the mixture on a floured work surface and knead just until the dough comes together.  Form a ball , cut in equal parts and cover in Saran Wrap. Refrigerate for at least 30 mins. You
May also do it overnight if you wish.

Just to change things up I’m going to use  a combination of shortening and butter for the food processor.

Distribute the flour in the food processor, evenly distribute the cold butter .  Pulse 4 times and examine the pieces. For a flaky crust, which is best suited to cover your pie; look for  small medium and large size pieces similar to peas and hazelnuts. For a more stable crust best suited for the bottom of the pie, pulse until you have a cornmeal consistency.

Once you have your desired result, pour the cold water & pulse at the same time.  Empty the content onto a flour work surface and knead just enough to get the dough together. Wrap in Saran wrap and refrigerate for at least 30 minutes.

Use a rolling pin to flatten the dough and rotate. Continue this step until the dough is about 1/4″ thick then you can begin rolling the dough away from you. Keep doing this until the pie crust and flat enough to roll out without too much effort.  Drape the dough over a pie pan and your done.