Homemade Tender Pie Crust
Sharing an easier take on the one recipe that should be on everyone’s list to bake… Homemade Tender Pie Crust! This crust is the ultimate base for all of your pie baking needs. Light and flaky, perfectly buttery, never gets soggy, holds it shape really well, and goes with sweet or savory bakes. Oh, and it only requites 4 super simple ingredients! Every last bite is melt-in-your-mouth good, buttery, and so DELICIOUS. I don’t think there is a way not to absolutely love this super simple homemade pie crust. Bonus? This dough is super easy to mix up, only need a food processor to make, has absolutely no sugar so it can be used for literally anything, and it can even be made vegan!
About The Recipe
I think pie dough is on everyone’s mind right now. Whether you’re planning or preparing a Fall feast or just want something comforting, this pie dough will be absolutely perfect no matter what.
But, the best part about this recipe? It has been thoroughly tested for many…many years.
That’s right! This delicious crust is an adaptation of a recipe from 1937.
That’s 83 years of tried and true recipe testing from my family to yours!
So, whether you’re just looking for a crust to make apple pie, a savory pot pie, or just need a really good pie dough recipe, this will everything you need and more.
Equipment Neeeded
- Food Processor
- Parchment Paper
- Rolling Pin
- Pie Plate
- Sharp Knife or Scissors
- (optional) Pie Weights
Ingredients
- All-Purpose Flour
- Salt
- Unsalted Butter
- Water
Instructions
In the largest bowl of the food processor, combine flour and salt. Pulse together.
Add butter 1 Tablespoon at a time, pulsing a few times after each addition.
Add 1 Tablespoon of water at a time until the dough holds together.
Turn the dough out onto a large piece of plastic wrap and wrap tightly. Flatten into a disc and refrigerate for 15 minutes.
Take out of the fridge and turn the dough out onto a lightly floured piece of parchment. Roll out into a large circle.
Carefully pick up the pie dough and place it into the pie plate. Gently press the edges to form the dough to the pie plate and remove the parchment paper. Trim the excess.
If you would like to blind bake the crust, do not remove the parchment paper. Instead, after gently pressing, fill the dough with pie weights (or rice/dried beans), and bake at 375 for 20 minutes.
But, if you aren’t blind baking the crust, you’re all set! You can now fill this with whatever you would like.
What To Make With This Pie Crust…
Honestly, the possibilities are endless! But, here are a few ideas to get you started.
- Homemade Apple Pie
- Chess Pie
- French Silk Pie
- Your favorite savory pie.
How To Store
The great thing about this dough is you can actually make it ahead of time rather than the day you need it.
If you need it in the next day or so, just keep it in the fridge after you’ve wrapped the dough in plastic wrap for the first time. Don’t worry about rolling it! You can do all that the day you need it.
But, if you really are making it ahead of time, you can easily freeze the dough. Just take the plastic wrapped disc of dough and place in a freezer safe bag! You’ll need to set the dough out of the freezer and let it thaw and come to room temperature before you can work with it.
Substitutions
- If you don’t have unsalted butter, forgo adding the salt and use salted butter.
- To make this recipe vegan, use your favorite vegan butter!
Expert Tips
- Make sure you only add water 1 Tablespoon at a time!
- If you are blind baking the crust and don’t have pie weights, don’t fret! You can use rice or dried beans.
- If you want a flakier crust, leave a few chunks of butter when you are processing. But, if you want a more tender crust, process it until the mixture is crumbly.
- This recipe stores really well!
When you make this Homemade Tender Pie Crust, leave a comment down below and/or give this recipe a rating! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Homemade Tender Pie Crust
Ingredients
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- 9 Tablespoons unsalted butter
- 3-4 Tablespoons water, cold
Instructions
- Cut butter up and place back in refrigerator until ready to use.
- Combine flour and salt in food processor bowl.
- Pulse 2 or 3 times to insure it is mixed.
- Add butter, a couple of pats at a time.
- Pulse until mixture is crumbly.
- Add water, one tablespoon at a time, pulsing after each, just until dough holds together.
- Turn out onto a piece of plastic wrap.
- Wrap ends over and flatten into a disc.
- Refrigerate for 15 minutes.
- Turn out onto a piece of parchment paper sprinkled with flour.
- Sprinkle top of dough with flour.
- Roll out into a large circle.
- Lift parchment with dough on it.
- Place pie plate on top and invert.
- Straighten crust, if needed.
- Trim.
To Blind Bake This Pie Crust:
- Place a piece of parchment paper over crust and fill with pie weights. (If you don’t have pie weights, use rice or dried beans.)
- Bake at 375 degrees for 20 minutes.
- Remove weights and parchment paper.
- Return to oven for another 10 minutes.
Notes + Tips!
- If you don’t have unsalted butter, forgo adding the salt and just use salted butter.
- To make this recipe vegan, use your favorite vegan butter!
- Make sure you only add water 1 Tablespoon at a time!
- If you are blind baking the crust and don’t have pie weights, don’t fret! You can use rice or dried beans.
- If you want a flakier crust, leave a few chunks of butter when you are processing. But, if you want a more tender crust, process it until the mixture is crumbly.
- This recipe stores really well!
Tools You May Need (affiliate links)
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Suggestion:
Under “Substitutions” please edit to read . . .”if you do not have UNSALTED butter,”
It currently reads salted butter.
Hi! Thank you so much for catching that! I don’t generally proof-read as well as I should. We all make mistakes 🙂 Xo, Caylie