There is something special about a homemade pie crust. The flaky, buttery layers that melt in your mouth? Absolutely irresistible. But don’t let the idea of making a pie crust from scratch intimidate you. I promise, it’s a lot easier than you think! With just a few simple ingredients, you can create a pie crust that is better than anything you’d get at the store. This recipe is all about keeping things easy, no fail, and totally delicious!

Ingredients to make an Easy Homemade Pie Crust

• all purpose flour (plus a little extra for rolling out)
• granulated sugar
• salt
• unsalted butter (cold and cut into cubes)
• ice water

That’s it! Just 5 simple ingredients! Ready to go? Let’s make this easy homemade pie crust!

How to Make A Pie Crust with a Food Processor: Step-by-Step

Step 1: Pulse the Dry Ingredients

Start by adding your flour, sugar, and salt to the bowl of your food processor. Give it a quick pulse to mix them together. This step takes just a second but helps make sure everything is evenly distributed before we add the cold butter.

Step 2: Add the Cold Butter

Next, add the cut up cold butter into the food processor. Pulse the mixture about 10-15 times until the butter is cut into the flour and resembles coarse crumbs. You want to leave some pea sized pieces of butter – those little pockets are what make your crust so flaky when it bakes.

Step 3: Add the Cold Water

Now, with the processor running, slowly add in the cold water, 1 tablespoon at a time. You’ll want to pulse the mixture until it starts to come together into a dough. Don’t overdo it. The dough should look a bit crumbly at first, but as you continue to pulse it the dough comes together.

Step 4: Form and Chill the Dough

Once your dough is ready, turn it onto a lightly floured surface. Gently knead it a few times to bring it together into a ball. Lightly flatten into a disc. (I like doing this before chilling the dough, because I feel that it helps when it comes to rolling it out.)

Then, wrap the dough in plastic wrap and chill it least 30 minutes before using.

Step 5: Time to Roll Out the Dough!

Once your dough has chilled for at least 30 minutes, remove it from the fridge and let it site for just a few minutes to soften just slightly.

Then, roll it out on a floured surface until it is about 1/8 inch thick, turning the dough a quarter turn after each roll to keep it from sticking. The dough should be about 1.5 to 2 inches wider than your 9 inch pie pan.

Step 6: Transferring the Dough to the Pie Pan

Gently roll the dough onto your rolling pin to help lift it, then unroll it over your lightly greased pie pan. Carefully center it in the pan, and gently press it down into the bottom and sides, make sure the dough fits snugly into the dish. Try not to stretch the dough, as this can cause it to shrink during baking.

Note: When transferring the rolled-out pie crust into your pan, if you find there’s a lot of excess dough hanging over, feel free to snip off some of it. Then, just fold in the remaining dough to create a neat edge!

Step 7: Folding in the Excess Dough

Once the dough is in the pan, you’ll likely have some excess dough hanging over the edges. Here’s where you can get a little neat and tidy:

• Gently fold the excess dough inward, towards the pie pan. The dough should naturally form a thicker edge along the rime, which will help support the structure of your crust during baking.
• As you fold, make sure the dough lines the edge of the pan evenly. The goal is to have the dough extend just slightly beyond the edge of the pan so that when you crimp it, the crust is a little higher than the rim, creating a nice finished look.

Step 8: Crimping the Edges

Now comes the fun part: crimping! This is what gives your pie a homemade, classic look! There are several ways to crimp, but here’s a simple method to try:

1. Pinch and Crimp: Using your thumb and index finger, pinch the dough along the edge of the pan, gently pressing the dough together. At the same time, use your opposite index finger to press the dough from the outside of the crust, creating a small indent. Repeat this pinches and pressing motion all the way around the pie until you have a consistent, crimped edge that heals seal the dough together.

Now, your easy homemade pie crust is ready for whatever delicious filling you’re planning to use!

Tips for the Perfect Pie Crust Every Time

• Cold Butter is Key: The colder your butter and water, the flakier your crust will be.
• Don’t over work the dough: Once the dough comes together, stop the food processor. Over mixing can make your crust tough.
• Chill the Dough: Letting the dough rest in the fridge for at least 30 minutes is important. It allows the dough to rest which is crucial for flaky results and easy handling.
• Dock the Dough: Use a fork to gently prick the bottom and sides of the crust. This helps steam escape, preventing the crust from rising unevenly.

What if I Don’t Have a Food Processor? (Pastry Cutter Method)

If you don’t have a food processor – or maybe you just love the classic way of creating pie crust. No problem! You can still make this pie crust using a pastry cutter.

• Cut the Butter Into Cubes: Simple combine the flour, sugar, salt, and cubed butter into a bowl. And using your pastry cutter, cut the butter into the flour until it resembles coarse crumbs.
• Add the Cold Water: Then slowly add 1 tablespoon of water at a time, mixing it with a fork until the dough starts to come together.
• Form the Dough: Then turn the dough onto a floured surface, knead it lightly then wrap it and chill.

It is a bit more hands-on, but totally doable!!

FAQs About Pie Crust

1. Can I make this dough ahead of time? YES! Just store it wrapped tightly in a plastic wrap in the fridge for 2 days. Let it come to room temperature for a few minutes before rolling it out.
2. Can I freeze the dough? Yes! You can freeze the dough for up to 3 months. After forming it into a bowl, wrap it tightly in plastic wrap and place it into a plastic freezer bag. Let it thaw in the fridge for a couple hours before rolling out!

See? Making pie crust doesn’t have to be so intimidating, and with the help of a food processor, it’s faster than you think. Whether you’re baking a sweet fruit pie, a savory quich, or a creamy custard pie, this no-fail crust is the perfect base for all your pie dreams. So grab your food processor (or your pastry cutter) and get baking!

Love this easy homemade pie crust? Check out some of my favorite pie recipes, like my delicious pumpkin pie or dutch apple pie, and get ready to bake your next masterpiece!

And if you make this buttery, flaky pie crust, I’d love to see it! Snap a pic and share it on Instagram—don’t forget to tag us @sufratee!