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tender buttery pie crust

Easy Pie Crust

This Easy Pie Crust recipe has been passed down through generations, from my great-grandmother, the PIE QUEEN. Just 5 simple ingredients to make.
Course Dessert
Cuisine American, French
Keyword pie crust
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings 1 crust


  • cup all-purpose flour
  • ½ cup cold butter (1 stick - cut into cubes)
  • ½ tsp granulated sugar
  • ¼ tsp salt
  • ¼ cup ice water


  • Combine flour, butter, sugar, and salt in a large bowl.
  • Using a pastry cutter, start working the butter into the dry ingredients until it looks like crumbles. (You can also use 2 butter knives & cross them through the ingredients to combine.)
  • Once you have reached a crumbly texture add the water.
  • Work it together with your hands pressing & lightly kneading it together until you have a moist ball of dough that holds together well.
  • Place the dough on a well-floured surface.
  • Flour your rolling pin & start working from the center pushing outward in all directions.
  • Once you have stretched the dough large enough to fill your pie plate carefully transfer it to your plate.
  • Trim any excess dough that hangs over the edge of the pie plate.
  • Flute your edges by crimping between your fingers and pinching the dough every ½ inch or so.
  • If you are baking this pie & filling it afterward - Poke holes in the bottom of the crust with a fork. Bake at 425 degrees for a conventional/ 400 degrees for convection for approximately 15 minutes.
  • Baking time is just for the crust. If you are filling the pie before baking - do not poke holes in crust.
  • Baking times for a filled pie will vary depending on the filling you are baking.


*Recipe is for 1 bottom crust. You can easily double this for a top & bottom or continue doubling for the number of pies you are making.