Go Back
Print

Homemade Pie Crust

This easy homemade pie crust is our go-to recipe here on the homestead. Whether you're baking a holiday pumpkin pie or whipping up a two-crust fruit pie, this buttery, tender crust comes together with just a few simple ingredients — and it can be made gluten-free with ease!
Course Baking, Dessert
Cuisine American, Homestead
Keyword easy pie dough, from scratch pie, gluten-free pie crust, homemade pie crust, pie crust, pumpkin pie crust, Thanksgiving pie, two-crust pie

Equipment

  • Mixing bowl
  • Pastry blender or two knives
  • Fork
  • Rolling Pin
  • Parchment paper
  • Pie plate

Ingredients

For one pie crust

  • 1/3 cup plus 1 tbsp Softened butter
  • 1 cup All-purpose flour (we use King Arthur Measure for Measure Gluten-free Flour)
  • 1/4 tsp Salt
  • 2 to 3 tbsp Cold water

For two pie crusts

  • 2/3 cup plus 2 tbsp Softened butter
  • 2 cups All-purpose flour (we use King Arthur Measure for Measure Gluten-free Flour)
  • 1 tsp Salt
  • 4 to 5 tbsp Cold water

Instructions

  • Mix dry ingredients and butter: In a medium bowl, combine flour and salt. Cut in the softened butter using a pastry blender or by crisscrossing two knives until the mixture resembles large crumbs.
  • Add water: Sprinkle in cold water, 1 tablespoon at a time, tossing with a fork until the dough is moistened and comes together.
  • Shape the dough: Gather the dough into a ball and flatten it into a round disc. For a two-crust pie, divide the dough in half and shape into two discs.
  • Roll it out: Place the dough disc on lightly floured parchment paper. Cover with another sheet of parchment, and roll into a circle about 2 inches larger than your upside-down pie plate.
  • Transfer to pie plate: Ease the crust into the pie plate, pressing gently against the bottom and sides.

For one pie crust

  • Filled Crust: Trim excess dough, add your desired filling (like pumpkin), and bake as directed in the pie recipe.
  • Bake (Unfilled) Crust: Preheat oven to 475°F. Trim overhanging crust, prick with fork if needed, and bake 8–10 minutes until light golden brown. Cool on wire rack.

For two pie crusts

  • Pour filling into the bottom crust. Trim bottom dough 1/2 inch from rim.
  • Place the second crust over the filling and trim top dough 1 inch from rim.
  • Press top and bottom crusts together and flute edges.
  • Cut slits in the top crust to vent steam and bake as directed in pie recipe.

Notes

  • Make it Gluten-Free: This recipe works well with gluten-free all-purpose flour like King Arthur’s Measure for Measure.
     
  • Don’t overwork the dough: Overmixing can result in a tough crust. Mix until just combined.
     
  • Butter should be softened, not melted: This helps create a tender, flaky crust.
     
  • Chill if needed: If your dough feels too soft or sticky to work with, place it in the fridge for 20–30 minutes before rolling.