Easy Pie Crust

Here is a simple butter pie crust recipe that only requires 4 ingredients! It can even be made without a food processor. 

What you'll need:

Measuring cups and spoons
Plastic wrap or a ziplock bag
Ice water

About this recipe:

Make sure that the butter you use is VERY cold, as well as the water you use. This will prevent the butter from melting completely and give you a nice, flaky crust.

This makes enough dough for 1 pie crust, which is perfect for making pumpkin pie or quiche. If you need 2 crusts, just double the recipe and make sure to evenly divide the dough into two before forming them into discs.  

I recommend that unsalted butter is used. Salted butter could be used as a substitute, but make sure to adjust the ½ tsp of salt to your taste.

What you can use it in:

This crust is so versitile. It can be used in sweet dessert recipes like Pie Crust Cookies, or in savory ones like Spinach and Cheese Empanadas! 

How to make:

In a large bowl, add the flour, salt, and butter.

Cut the butter into the flour with a fork.
The add the water one tbsp at a time until a dough is formed.

Bring the dough together to form into a disc and cover with
plastic wrap. Place in the frifge for 1 hour

Before rolling out, let it sit at room temperature for 5-10 mins.

Roll out between two sheets of parchment paper.


½ cup (1 stick) cold unsalted butter, Cubed
1 cup + 2 tablespoon all- purpose flour
½ teaspoon salt
4-5 tablespoons ice water


In a large bowl, add all the flour, cold cubed butter, and salt. Begin cutting the butter into the flour with the fork. It took me around 6-7 minutes for it to become crumbly. 

Slowly add the ice water one tablespoon at a time, mixing well between each addition. Next dump the dough onto a flourless surface and form into a disc. (If you doubled the recipe, bring all the dough into one large pile and evenly divide into two. The shape into discs.) Wrap in plastic wrap and place in the fridge to rest for 1 hour.

Before you plan to use the crust, take it out of the fridge and allow it to rest for 5-10 minutes. Then roll it out with a rolling pin between 2 pieces of parchment paper. Now it is ready to use!


If the edges start to burn while baking, place strips of aluminium foil around the edges and continue baking.


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