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How to make Easy Pie Crust starts HERE. You can skip that store-bought stuff that allows your pies to leak and get right to star baker status with this truly easy to follow pie crust recipe.
If you’re worried about making pie dough keep scrolling because I have several videos embedded below to show you exactly how to make this at home.
Listen, a homemade pie crust doesn’t have to be hard, this recipe is super simple and comes together in under 5 minutes in the food processor. Use it for my Pecan Pie without Corn Syrup, my Nectarine Slab Pie or any other pie you’re making!
Easy to Make Pie Crust
One thing I hear again and again is that people buy pie dough or pre-made crusts because pie dough is TOO HARD TO MAKE. I beg to differ, a homemade pie crust can be easy, especially if you have a food processor.
The secret to quick and easy pie dough?? A food processor! This is one of my favorite kitchen tools. I love the Cuisinart and I currently own and am getting used to the Ninja. Both work great, the Ninja is very powerful and I’m still getting used to it.
If you don’t have a food processor you can STILL make a homemade pie crust. The tool you need is called a pastry blender and if you don’t have a food processor, this tool will help make pie dough easier!
Make Flakey Homemade Pie Crusts
You need 5 ingredients, FIVE, compared to the 10-12 ingredients in a pre-made crust. To make get a flakey crust you need to follow my instructions! But remember it’s simply the act of mixing the dry ingredients, cutting in the fat and sticking it together with a little water that makes a pie crust. See? There is no secret to this!
I recently remade a video I made 6 years ago, showing you JUST how easy it is in a food processor. The recipe is below the video if you want to give making your own pie dough a chance.
This is a great recipe to hand off to kids and let them try their hand at pies. Kids love to have something they made on the table and pies just feel like something special to make.
I also just recorded a Facebook live and walk you through the whole process there too. It’s longer, I explain things more, it’s more personable, and more fun!
- 2 1/2 cups all purpose flour
- 3/4 teaspoon salt, can bump up to one 1 teaspoon kosher salt
- 1 teaspoon Sugar
- 1 cup butter, use cold butter, can use lard in place of butter
- 1/4-1/2 cup cold water
- in the bowl of food processor whirl the flour, salt and sugar together
- cut the butter in chunks
- drop in the food processor and pulse on and off until it resembles fine crumbs, once it does then it's ready for water
- start with the smallest amount of water and drizzle it in the food processor while it's running if the dough clumps up it's done, if it doesn't come together it needs more water, add just enough to make if form a ball
- once the dough clumps it's time to divide it into two pieces, pat them a bit flat, wrap and chill at least one hour or until ready to use if the dough stays in the fridge more than 3-4 hours I like to let them warm a bit before I roll them out just to make them more pliable
- once rolled out chill the crust in the pan at least 15 minutes (while the filling is being made) to keep it from becoming a mush puddle in the oven
- the amount of water depends on humidity in the air, actual amount of flour used which can vary via measuring methods
- if the dough stays in the fridge more than 3-4 hours I like to let them warm a bit before I roll them out just to make them more pliable
- if you don't have a food processor use two butter knives or your hands or a pastry blender and chop or rub the butter and flour together until the mixture resembles fine crumbs, then add water and stir until it becomes a dough ball