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baked pie crust side view

Homemade Pie Crust Recipe

This simple, all butter pie crust recipe is great to keep on hand for any pie making needs. It yields a crispy and flaky final product, and can be used for both sweet and savory recipes!
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Prep Time: 10 minutes
Inactive Time: 1 hour
Servings: 2 disks of dough (enough for one 9 inch top and bottom crust pie)


  • 2 & 1/2 cups all-purpose four
  • 1/2 teaspoon baking powder
  • 1 tablespoon sugar * see notes
  • 1/2 teaspoon salt ** see notes
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 6 to 8 tablespoons ice cold water


  • In a large bowl or food processor, combine your flour, baking powder, sugar, and salt. Mix or pulse together until evenly distributed.
  • Add cold, cubed butter to the flour mixture. Combine using a fork, pastry cutter, or food processor until the butter is broken down, but still chunky (slightly larger than the size of a pea).
  • Add 6 tablespoons of cold water and mix to incorporate. If the dough seems too dry, continue to add 1 tablespoon of cold water at a time until your dough holds its shape when you squeeze it with your fingers.
  • Portion out your dough evenly onto 2 large pieces of plastic wrap. Shape into 2 disks, and wrap the disks tightly in plastic wrap. Chill in the fridge for at least one hour before rolling and shaping your pie.


* If you're making a sweet pie, add another tablespoon of sugar.
** If you're making a savory pie, increase the amount of salt to 1 teaspoon.
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