Homemade Pie Crust (How to Make a Pie Crust: Quick and Easy)
Homemade pie crust is so much easier than you imagined! This easy pie crust recipe will take major work out of making dough for a sweet or savory pie.
This recipe was originally published on November 30th, 2011.
I originally published this homemade pie crust recipe as “one minute pie pastry”, not realizing that no one uses those terms to search for how to make a pie crust (ugh, the perils of starting a website without understanding how everything works!)
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So I’m revising the text, but not the recipe because it’s a traditional and classic British short crust pastry recipe that works every time.
This is made using a food processor, but the classic method using two knives and your hands is also an option. Both methods will yield a PERFECT HOMEMADE PIE CRUST, for either sweet or savory pie. For the handmade version, see the notes section in the printable recipe card below.
Okay, so by the time you take out the flour, weigh it (or measure it) and then pull a couple of sticks of butter from the fridge, you might actually be at TWO whole minutes invested in this easy pie crust recipe! However, the actual cutting in the butter and adding the water to make the pie crust is done in less than a minute.
My strawberry rhubarb pie made with this pie crust recipe with a little added sugar.
And here’s a savory British steak pie I made using the same pie crust recipe.
If you have a food processor, but you’ll be utterly amazed at how easy and quickly that baby makes pie dough! No more wondering how to make a homemade pie crust, this is the recipe you’ve been searching for.
In addition to being a quick and easy pie crust recipe, you won’t believe how much better a homemade creation tastes over a store-bought, or premade crust. It also will not have any questionable ingredients like preservatives and dough conditioners.
And don’t forget that savory pies using a homemade pie crust are a delicious option for a make ahead meal, or a dinner to freeze for a later date, like chicken, brie and cranberry pie, or steak pie. It’s also the pastry I use to make mince pies for Christmas or a classic Bakewell tart.
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How to Make Homemade Pie Crust in Under One Minute
It’s beyond easy to make a food processor pie crust, and you’ll be making pies like nobody’s business! Just add the few ingredients to the food processor, and press the button, that’s it! Adding ice water is the last step and you’ll be presented with a perfect ball of pie crust dough! (This is the food processor I have, but it may be too big for many smaller kitchens.)
Try this custard peach pie and enjoy rave reviews every time!
No messy hands, or dough under your fingernails, just a lovely homemade dough to roll out and use to make your favorite pies. This is my favorite British apple pie! It really is the best homemade pie crust recipe you’ll find.
Homemade Pie Crust Recipe
adapted from Mrs. Beeton’s Cookery
makes one double pie crust dough (top and bottom) or 24 tartlet shells
FULL PRINTABLE RECIPE BELOW
Ingredients
- flour
- butter
- salt
- ice water
- (optional for a sweet crust: sugar)
Directions to Make a Homemade Pie Crust
As usual, I highly recommend a scale for best results. Cups are too unpredictable, especially for baking, and results will always vary.
Place all the dry ingredients, with the cold butter cut into chunks, into the food processor.
A few pulses and the butter is mixed in.
Then add the ice water; a few more pulses and it is ready to roll (literally)!
Your pastry should look like this, and sort of come together, but still be somewhat crumbly when ready. Don’t add too much water, though, as it will make the crust tough. Shape the pie pastry into a ball, cover with cling wrap and refrigerate for at least half 20 minutes. (If in a hurry, you can skip this step.)
Finally, just roll out the pie crust pastry and use as desired for savory dishes or sweet. If you want to use it for a sweet pie or tart, you can add a teaspoon or even less of sugar, to make it a little more suited for a dessert filling like these strawberry tarts.
Makes enough for one, double homemade pie crust (bottom and top). Another way to use the pastry is to make tartlets. This recipe will make about 24 tartlet shells.
It’s really not difficult if you use this recipe!
Use your beautiful homemade pie crust as desired. I have lots of recipes where this recipe is used, for example, this lovely Bakewell tart.
Homemade Pie Crust in Under a Minute? It's Possible!
Special Equipment
Ingredients
- 3 ⅔ c flour if using cups, the water may vary more
- 8 oz unsalted butter 2 sticks
- ⅛ tsp salt if you use salted butter, omit the salt
- 6 Tbsp water more, or less, as needed
- 2 tsp sugar (OPTIONAL: only use for a sweet pie!)
Instructions
PLEASE READ THE NOTES FOR BEST RESULTS!
- Place all the dry ingredients, with the cold butter cut into chunks, into the food processor. After a few pulses, the butter is mixed in.
- Next, add the ice water a little at a time; a few more pulses and it is ready to roll (literally)! Your pastry will sort of come together, but still be somewhat crumbly when ready (see pics in body of recipe.) Don’t add too much water, as it will make the crust tough.
- Shape the pie pastry into a ball on the counter, but do not knead. Cover with cling wrap and refrigerate for at least 20 minutes. If I'm in a hurry I skip this without any trouble.
- Finally, press the dough onto a flour dusted countertop and roll out the pie crust pastry to the desired size. If making a top and bottom crust, use ⅔ for the bottom, and ⅓ for the top.
- Use as desired for savory dishes or sweet.
- Makes enough for one, double homemade pie crust (bottom and top). Another way to use the pastry is to make tartlets. This recipe will make about 24 tartlet shells.
Notes
- Don't add too much water right away, you can always add more, but you can't take it out.
- If you want to use the crust for a sweet pie or tart, add the sugar, to make it a little more suited for a dessert filling like these strawberry tarts.
- To make a richer crust, add an egg yolk instead of the water. Beat the egg yolk and add it to the dry ingredients. Continue to make as the rest of the recipe.
- As always, I highly recommend a kitchen scale for best results. Cups are too unpredictable, especially for baking, and results will always vary.
- HANDMADE RECIPE: using two butter knives, cut the butter into the flour until you only have small pieces. Using your hands, rub the pieces of butter into the flour until it is completely worked in like breadcrumbs. At this point, start adding in the ice water and mixing together until there is enough to have the pastry dough come together. Place on countertop, form a ball and refrigerate for at least 20 minutes. Use as needed.
- NUTRITION INFORMATION IS FOR A SAVORY PIE (no sugar)
Nutrition
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Where is the knife version of this recipe? I haven’t got a food processor right now and I need to know how to make this work thanks
Hi Jess, I really need to update this entire recipe as it’s not clear and concise. Just take two knives and keep cutting the butter into the flour. You’ll see the photos here in this scone recipe which uses the same method.
I would like someone to show an easy way to line tart tons without breaking the dough
I’m using this pie crust for your strawberry pie recipe! looks great!! can’t wait to try it! contest
There is absolutely no way you can possibly make this pie crust using a whole pound/4 cups of flour and only 3 TBSPs of water. I just made this last night for the chicken, brie, and cranberry pie recipe, and that tiny bit of water was practically nothing. Trying to mix that into that much flour had virtually no effect, as it was still powder. I had to use 3-4 TIMES that much water to get a workable dough.
Yes, more water makes it MUCH easier to work with and your flour may have needed a bit more water, but adding 3 to 4 times as much will give you a poor crust result. If you want a light and flaky crust, you have to go easy on the water, Brian. How was the pie (filling)?
As a website owner, the thing I don’t care for your website is the advertisements cover the content. Please consider reducing the advertisement content so it is easier to see your website content.
It shouldn’t be covering the content. Can you send screenshots so I can forward them to my ad company, please?