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Our Favorite Pie Crust Recipes - 23 recipes

Pie crusts are just that much better when you make them yourself. Whether you prefer flaky or crumbly, we have the recipes you'll need.

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Top Recipe

By DeBruynC1

Rate this recipe 4.6/5 (37 Votes)
Flaky Pie Crust 1 Picture
Details

Servings 1
Preparation time 15
Cooking time 75

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar, optional
  • 1 cup very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
  • 6 to 8 tablespoons ice water

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Perfectly flaky pie crusts are so delicious, and really pretty easy to make

Top rated Pie Crust recipes

By

This makes a precooked pie crust ready to fill with a filling that does not need to be cooked

  • 3 1/2 cups all purpose flour
  • 2 sticks chilled unsalted butter, cut into 1/2' cubes
  • 1/4 cup vegetable shortening
  • 1 tablespoon plus 1 teaspoon sugar
  • 1 tablespoon kosher salt
  • 3/4 ice water
4.4/5 (30 Votes)

By

We're fans of store-bought pie crust

  • 1 package pie crust
  • 4 tablespoons butter, melted
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon pure vanilla extract
4.5/5 (25 Votes)

By

Buttery and flaky pie crusts are perfect for all of your pies, and this is a great recipe

  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 12 tablespoons unsalted butter, diced and chilled, 1 1/2 sticks
  • 4 teaspoons apple cider vinegar, or white vinegar
  • 1/3 cup ice water
4.3/5 (35 Votes)

By

Switch up your pie crust by making this flaky chocolate pie crust! Great for cherry pie, double chocolate pie or ev

  • 1/8 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons sugar, granulated or powdered
  • 1/2 teaspoon kosher salt
  • 1 stick ice cold unsalted butter, cut into pieces 2
  • 3 tablespoons cold water
4.5/5 (30 Votes)

By

While this pie crust can be a bit challenging to work with (it can easily fall apart and crack, while rolling it), ...

  • CRUST:
  • 3 cups all-purpose flour (recommended: King Arthur Flour)
  • 1 1/2 teaspoons salt
  • 3 tablespoons white sugar
  • 1 cup shortening (I used butter flavor Crisco)
  • 1 egg
  • 1 teaspoon distilled white vinegar (you can't taste the vinegar in the crust)
  • 5 tablespoons cold water
  • 1 egg whisked with 1 tablespoon water, optional
  • Coarse sugar, optional
4.5/5 (57 Votes)

By

This is the first time I've made a cherry pie, with homemade cherry pie filling

  • CRUST:
  • 2 1/2 cups all-purpose flour (I used King Arthur unbleached AP flour)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2-sticks) unsalted butter chilled and cut into small pieces
  • 1/4 to 1/2 cup ice water
  • PIE FILLING:
  • 5 to 6 cups sour cherries*, packed in water or individually quick frozen
  • 3/4 cup sugar
  • 3/4 teaspoon cinnamon (I reduced this to 1/4 teaspoon)
  • 1/4 cup quick-cooking tapioca or 1/2 cup Pie Filling Enhancer** OR
  • 7 1/2 teaspoons Clearjel***
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt
  • 2 tablespoons butter, optional (I always use this)
  • INGREDIENT NOTES:
  • I used 3 cans of Oregon Fruit Products Sour Cherries in water. For a deep-dish pan, use 4 cans.
  • Pie Filling enhancer can be purchased through King Arthur Flour.com
  • I use Clearjel for all of my fruit pies, which I order from King Arthur.com.
4.7/5 (20 Votes)

By

King Arthur Flour does it again! This crust combines the best of both fats: shortening to help the crust hold its s...

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons salt
  • 1/2 cup shortening or cold lard
  • 1/2 cup (1 stick) cold unsalted butter
  • 6 to 9 tablespoons ice water
4.4/5 (36 Votes)

By

You can make an award-worthy pie crust with these super-chilled ingredients and careful handling

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 pound (2 sticks) cold unsalted butter, cut into cubes and frozen for 1 hour
  • 1 tablespoon white vinegar
  • 1/3 About 1/3 cup ice-cold water
4.8/5 (8 Votes)

By

This recipe makes a delicious and flakey pie crust

  • Makes Dough for one single-crust 9- to 10-inch pie or tart
  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon granulated sugar
  • 1/4 pound cold unsalted butter, cut into 1/2-inch pieces, 1 stick
  • 1/2 cup cold water
  • 2 tablespoons cider vinegar
  • 1/2 cup ice
4.6/5 (16 Votes)

By

I used this dough to make Meyer Lemon Tartlets and loved it so much, that I wanted to save the recipe as a "stand a...

  • FOR AN 8 OR 9-INCH TART PAN:
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • Salt
  • 1/4 teaspoon finely grated Meyer lemon zest (optional)
  • 1 stick cold unsalted butter, cut into pieces
  • 1/2 teaspoon pure vanilla extract
  • FOR 6 TARTLET PANS:
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • Salt
  • 1/2 teaspoon Meyer lemon zest, finely grated (optional)
  • 1 1/2 sticks cold unsalted butter, cut into pieces
  • 1 teaspoon pure vanilla extract
4.7/5 (12 Votes)

By

You don't have to sacrifice delicious pie crust for your Paleo diet! Almond flour and coconut oil are the ingredien...

  • 2 cups blanched almond flour
  • 1/4 teaspoons Celtic sea salt
  • 2 tablespoons coconut oil
  • 1 egg
4.4/5 (30 Votes)

By

I love this pie crust recipe

  • 12 tablespoons very cold unsalted butter
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/3 cup very cold vegetable shortening
  • 6 to 8 tablespoons ice water, about 1/2 cup
4.2/5 (35 Votes)

By

Pate Brisee is a French shortbread crust used for both sweet and savory pies

  • 2 1/2 cups all-purpose flour (I used King Arthur unbleached AP flour)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2-sticks) unsalted butter chilled and cut into small pieces
  • 1/4 to 1/2 cup ice water
4.5/5 (13 Votes)

By

This recipe for Old-Fashioned Flaky Pie Dough is preferred by pastry chefs and is very easy to prepare

  • 8 ounces all-purpose flour, plus more for dusting (1 2/3 cups; 225g)
  • 1/2 ounce sugar (1 tablespoon; 15g)
  • 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight (4g)
  • 8 ounces unsalted butter, cold (2 sticks; 225g)
  • 4 ounces cold water (1/2 cup; 115g)
4.5/5 (14 Votes)

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