Simple Homemade Pie Crust

There are quite a few steps to making the Simple Homemade Pie Crust but don’t worry, it is super simple and easy to make. Follow the Simple Homemade Pie Crust recipe for your next homemade pie!

We recently harvested cherries from our cherry tree and were so excited with how many cherries our little tree produced. We made a few different recipes with them, one of which was our Sweet Cherry Pecan Crumb Pie. 

This recipe was adapted from one my mother found in her recipe box that was given to her by my grandmother. The recipe used Crisco and I decided to swap that with butter as I felt it was a healthier option for my family.

It has been a while since I have baked a pie, especially with a homemade pie crust. We used the Simple Homemade Pie Crust recipe and it turned out great! I can’t wait to make another. I am thinking our Summer Peach Pie will be next on the list! 

Step-By-Step Directions

1. Cube 1 cup of butter and place in the refrigerator to keep it cold.
2. Combine flour, sugar, and salt in a large bowl.
3. Add the cold butter cubes to the bowl. Using a pastry cutter or 2 butter knives, cut the butter into the flour mixture until it resembles coarse crumbs.

4. Slowly add the chilled water. Start with 4 Tbsp and add 1 Tbsp at a time from there until the ingredients are combined and the dough begins to come together.
5. Sprinkle a small amount of flour onto the work surface. Place the dough on top of the floured work surface and shape it into a large ball.

6. Cut the ball in half and shape the dough into two smaller balls. Each ball will fill one 9-inch pie tin or use both for a full pie recipe, top and bottom.
7. Wrap each ball of dough separately with beeswax wrap or saran wrap and place them into the refrigerator to chill 30 minutes before using.

8. If you only need half of the dough for your pie recipe, put the other half in the freezer. Freeze up to 3 months and thaw in the refrigerator when ready to use.
9. After 30 minutes, remove the dough from the refrigerator and place it on a lightly floured surface. Sprinkle a little more flour on the top of the dough and the rolling pin.
10. Evenly roll out the dough, using a rolling pin, until the dough is approximately 1/8 inch thick and in a circular shape.

11. Gently wrap the dough onto the rolling pin and place it over the pie tin unrolling from one end to the other.

12. Trim any excess dough from the edges and crimp the edges or decorate as you wish.

13. The pie dough is ready to use as is or to pre-bake, depending on what pie recipe you are making.
14. Remember to keep the pie crust cold. If needed, place it in the refrigerator for 30 minutes before baking.

Simple Homemade Pie Crust Tips

• This recipe will make one 9 inch pie crust with a crust top or two 9 inch bottom only pie crusts.
• Remember to keep the butter and the water very cold. This will help give you the flaky texture you are looking for.
• If you only need half of the dough for your pie recipe, put the other half in the freezer. Freeze up to 3 months and thaw in the refrigerator when ready to use.
• If needed, place the prepared pie dough in the refrigerator for 30 minutes before filling and baking.
• Freeze the pie dough for up to 3 months and thaw in the refrigerator when ready to use.

Simple Homemade Pie Crust

The Simple Homemade Pie Crust is super simple and easy to make. Follow the Simple Homemade Pie Crust recipe for your next homemade pie!

Print Recipe Pin Recipe

Course Dessert

Equipment

• Large bowl
• Pastry cutter or 2 butter knives
• Beeswax wrap or saran wrap
• Rolling pin

Ingredients

  

• 2.5 cups flour
• 1 tsp salt
• 2 tsp sugar (optional)
• 1 cup cold butter
• 4-8 tbsp ice cold water

Instructions

 

• Cube 1 cup of butter and place in the refrigerator to keep it cold.
• Combine flour, sugar, and salt in a large bowl.
• Add the cold butter cubes to the bowl. Using a pastry cutter or 2 butter knives, cut the butter into the flour mixture until it resembles coarse crumbs.
• Slowly add the chilled water. Start with 4 Tbsp and add 1 Tbsp at a time from there until the ingredients are combined and the dough begins to come together.
• Sprinkle a small amount of flour onto the work surface. Place the dough on top of the floured work surface and shape it into a large ball.
• Cut the ball in half and shape the dough into two smaller balls. Each ball will fill one 9-inch pie tin or use both for a full pie recipe, top and bottom.
• Wrap each ball of dough separately with beeswax wrap or saran wrap and place them into the refrigerator to chill 30 minutes before using.
• If you only need half of the dough for your pie recipe, put the other half in the freezer. Freeze up to 3 months and thaw in the refrigerator when ready to use.
• After 30 minutes, remove the dough from the refrigerator and place it on a lightly floured surface. Sprinkle a little more flour on the top of the dough and the rolling pin.
• Evenly roll out the dough, using a rolling pin, until the dough is approximately ⅛ inch thick and in a circular shape.
• Gently wrap the dough onto the rolling pin and place it over the pie tin unrolling from one end to the other.
• Trim any excess dough from the edges and crimp the edges or decorate as you wish.
• The pie dough is ready to use as is or to pre-bake, depending on what pie recipe you are making.
• Remember to keep the pie crust cold. If needed, place it in the refrigerator for 30 minutes before baking.

Keyword baking, butter, cold water, dough, flour, pie, pie dough, salt

There is nothing like a homemade pie baked from scratch! Looking for a pie recipe? Try our Sweet Cherry Pecan Crumb Pie. 

Enjoy and happy baking!