The Easiest Pie Crust Recipe Ever

So, you think you can’t make a pie, right? It looks too hard. It has to take too long. You’re not some fancy pie baker, so why make a pie when you can just buy one? Wrong, so much wrong. Let me let you in on a little secret, pie-making is easy. Way easier than making a cake. I always say that if you can toss together a salad & follow 6 easy steps to a tee then you can make a fruit pie. Yep, that’s it. Pumpkin/custard/nut pies are even easier. You can make all the pies, you got this. But first things first, the pie crust. Forget those store-bought crusts, in fact, after you eat a homemade pie for the first time you will be completely ruined for the tastelessness that is store-bought. My easy pie crust recipe is all butter & all taste, read on for more.

pie dough
Hello, pie dough.

Recipe is for one crust, adapted from this recipe.


  • 1 ¼ Cup Flour
  • ¼ t Salt
  • 1 Stick of Butter, Frozen
  • ¼ Cup Ice Water


  1. Pop the stick of butter in the freezer for 1 hour.
  2. Mix together flour & salt in a large bowl.
  3. Take the butter out of the freezer & use a cheese grater to grate it into the flour & salt. Mix with a fork until the mixture looks like coarse crumbs.
  4. Stir in ice water 1 tablespoon at a time until the dough forms into large chunks.
  5. Quickly use your hands to create one large ball of dough. 
  6. Use immediately by rolling out on a floured surface & placing in a pie dish or wrap the dough in saran wrap & store in the fridge overnight or in the freezer for longer.
pie recipe infographic


  • The secret to making a flaky pie crust is to make sure your ingredients are cold. You want to incorporate your ingredients, not mix them together. The butter & flour will melt together in the oven & create that flakiness that you crave. Make sure it melts in the oven & not in your hands by keeping handling to a minimum.
  • Use this pie crust recipe for all your pie-making needs. I’ve used it for fruit pies, nut pies, cream pies, pot pies (stay tuned, I have a leftover Thanksgiving pot pie recipe for you later this week), you name it.
  • Use this crust right after you make it for a softer crust. Freeze the crust & thaw in the fridge overnight if you want to make pie decorations because it becomes easier to control.
flour and salt for pie recipe
Flour & salt.
grated butter for pie recipe
Grate that butter.
butter, flour and salt for pie recipe
Notice how the butter is incorporated, not mixed in.
pie dough
Water has been added & large pie dough chunks have formed.

Easy, right? Now it’s your turn. Get ready to turn your nose to those store pies. There’s no going back now. Go, on you aspiring pie-maker, make that crust.

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