This easy, all-butter Homemade Pie Crust Recipe will become your FAVORITE pie dough ever! There’s a simple step-by-step tutorial to make a lattice pie, too!
You can use this lattice pie decorating method on just about any pie. We love the way it looks on Blueberry Pie and Apple Pie.
Table Of Contents
Recipe Details
There is nothing better than a scrumptious homemade pie, and this recipe will give it the ultimate crust. Whether you have a sweet or a savory filling, this pie crust recipe will make it perfectly delicious.
- TASTE: This pie crust is buttery, lightly sweet, and richly flavored.
- TEXTURE: The butter and buttermilk in this recipe make for an extra flaky crust.
- TIME: It will take about an hour and 15 minutes to make.
- EASE: Although many people shy away from making pie crust from scratch, these simple steps and tips will help you perfect the art of pie crust making.
What You’ll Need
Ingredient Notes
- All-purpose flour– This higher protein flour gives the crust a flaky texture while still being easy to roll out without cracking.
- Unsalted butter- It is important to get good quality butter. Unsalted helps to control the sodium as you’ll be adding salt as well.
- Buttermilk- This adds a richer, tangier flavor than water.
Add-ins and Substitutions
- Substitute the flour- You can use other flours for this pie crust, but with different protein contents, the texture will change. But some pastry flour, almond flour, or hazelnut flour can work.
- Make it vegan- Plant-based butter can be used or you can substitute shortening for the butter in this recipe. Buttermilk can be made using nut or oat milk.
- Use water- If you have no buttermilk, you can use ice water instead.
- Make it chocolaty- Add cocoa powder to the pie crust dough to give it a chocolaty flavor that can be combined with pudding, custard, or berry fillings.
How to Make Homemade Pie Crust
- Combine the ingredients in the food processor. If you don’t have a food processor you can always use a pastry cutter. Worst case scenario you can use a fork or your hands, however, I don’t recommend this. Your warm hands will start softening the butter, and you want the butter to stay as cold as possible.
- Pulse. You want to pulse the ingredients in your food processor until the butter is down to the size of a pea. Don’t overmix.
- Divide the dough into 2 equal parts. This will make up the bottom and top of the pie crust. Tightly wrap both pieces with plastic wrap and refrigerate for 30 minutes to 1 hour.
- Roll out the dough. Begin rolling the dough out onto a floured surface. Using a rolling pin, roll out the first piece of dough to about 13-14 inches. This will be for the bottom of your pie crust. A standard pie pan is about 9 inches in diameter. The second piece of dough will be rolled out to about 13 inches and will make up the top of your pie crust. Transfer the bottom piece of dough to the pie pan.
- Fill and bake- This pie crust is very versatile! You can add whatever fillings your heart desires. Then top with dough and bake.
Pro Tip: The best way to transfer the dough is by placing a rolling pin at the beginning and gently wrapping the dough around the rolling pin. Then carefully unwrap the dough into your pie pan.
How to make a lattice pie crust
- Cut out 12 even strips of the pie dough. If your dough is about 13 inches in diameter, cut each piece about 3/4 of an inch.
- Place 6 strips of dough parallel to each other vertically from you.
- Now peel back the odd numbers. So strip number 1,3, and 5.
- Then place 1 strip of the dough horizontally closer towards you and place the odd strips back.
- Now peel back the even numbers. So numbers 2, 4, and 6. and place another strip of dough horizontally again. Repeat this with the remaining strips of dough going back from odd to even numbers.
Recipe Tips
- Use cold butter- You want to use very cold butter when you make your pie crust dough because as the solid butter chunks bake and evaporate, flaky layers are formed.
- Do not over or under mix the butter mixture- If you under mix the pie crust, it won’t hold together as well and can crumble. Over mixing will cause the pie crust to not have the same flaky texture.
- Chill your dough- It allows the gluten strands to settle down. It also makes it a lot easier to roll out when the dough is more firm.
- Transfer the dough carefully- Place a rolling pin at one end of the rolled out pie dough and gently wrap it around the rolling pin. Then carefully unwrap the dough into your pie pan and add filling.
FAQs
Is pie crust better with butter or Crisco?
Butter adds better flavor to a pie crust than Crisco or shortening. Plus, as the butter cooks and its water evaporates, the steam gives the crust extra flakiness.
Do I need to bake my homemade pie crust first?
Blind baking refers to baking the pie dough in an oven before adding any fillings. This is in case your pie filling does not need to be baked. For example, if you are using a custard or pudding, this is where blind baking would be necessary. However, for a pie like apple or blueberry, you do not need to bake the pie crust first.
Serving Suggestions
This homemade pie crust is perfectly suited for a savory meal or sweet dessert. Here are some scrumptious pairings that you just have to try.
- Fillings: Fill this perfect pie crust with this Chicken and Mushroom Filling, Blueberry Pie Filling, Simple Cherry Pie Filling, or Apple Pie Filling.
- Ice cream: Scoop some No Churn Ice Cream, Easy Ube Ice Cream, or Honeydew Melon Sorbet on a slice of your favorite pie.
- Toppings: Top your pie with some Chantilly Cream, Chocolate Ganache, Raspberry Sauce, or Bread Pudding Sauce.
- Sweet treats: Pair your pie with other desserts, such as Fruit Pizza, a Bakewell Tart, Peach Galette, or Lemon Macarons.
Make This Recipe in Advance
Make ahead: You can make this pie crust dough ahead of time and wrap and store it in the fridge until you are ready to roll it out, fill, and bake it.
Storing: Store this homemade pie crust wrapped tightly with plastic wrap and placed in a ziplock bag in the refrigerator for up to 3 days.
Freeze: You can freeze the wrapped and bagged dough for up to 3 months. Thaw in the fridge overnight before rolling out.
More Tasty Pastries!
Watch my blueberry pie video to see how to make the LATTICE pattern on top
Full Recipe Instructions
Homemade Pie Crust Recipe
This easy all-butter homemade pie crust recipe will become your FAVORITE pie dough ever! With a simple step by step tutorial to make a lattice pie too!
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Servings: 8
Calories: 417kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1 1/4 cup cold unsalted butter
- 1/2 cup buttermilk
Instructions
- In a food processor add 2 1/2 cups of all-purpose flour, 2 tablespoons granulated sugar, 1/2 tsp of salt, and 1 1/4 cup of cold unsalted butter. Pulse on high speed until butter becomes the size of a pea.
- Place the dough ingredients into a large bowl and pour 1/2 cup of buttermilk in. Then mix it all together.
- Form the don’t into a bowl and divide it into two separate pieces. Then shape each piece of pie dough into a disk and tightly cover with plastic wrap. Refrigerate for about 30 minutes to 1 hour before rolling it out.
- For the bottom of the pie, you’ll want to roll out the first piece of dough onto a floured surface using a rolling pin. Roll it out to about 13-14 inches. Then place it into your pie pan.
- To make the lattice pie top, roll the second piece of dough out to 13 inches in diameter and slice out 12 (3/4 inch) strips using a pastry wheel.
- Place 6 strips evenly spaced on top of the filled pie dish. Then pull back the odd numbers (1,3,5) now lay 1 strip of Dough across. Place the odd strips back. Now peel back the even numbers (2,4,6) and Place another strip of dough across. Continue doing this with the odd and even numbers until all remaining strips of dough are put on.
- Now brush the pie with egg wash and bake at 370°F for about 50 minutes.
Notes
- Use cold butter- You want to use very cold butter when you make your pie crust dough because as the solid butter chunks bake and evaporate, flaky layers are formed.
- Do not over or under mix the butter mixture- If you under mix the pie crust, it won’t hold together as well and can crumble. Over mixing will cause the pie crust to not have the same flaky texture.
- Chill your dough- It allows the gluten strands to settle down. It also makes it a lot easier to roll out when the dough is more firm.
- Transfer the dough carefully- Place a rolling pin at one end of the rolled out pie dough and gently wrap it around the rolling pin. Then carefully unwrap the dough into your pie pan and add filling.
Nutrition
Calories: 417kcal | Carbohydrates: 34g | Protein: 5g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 78mg | Sodium: 166mg | Potassium: 71mg | Fiber: 1g | Sugar: 4g | Vitamin A: 911IU | Calcium: 32mg | Iron: 2mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Elisabeth Page says
Store bought pie crusts are no longer acceptable in this house! This pie crust recipe has ruined us for anything else. It’s so versatile we use it for everything from shepherd’s pie to peach pie. Thank you yet again for making me a kitchen hero 🤗
Dina says
Elisabeth, you are so kind! Thank you for taking the time to write your awesome feedback. It means so much to me! I am so happy that you all love this pie crust recipe so much!
Florence says
How do you make buttermilk if you do not have it at home?
simplyhomecooked says
Hi Florence 🙂 You can mix 1 cup of milk with 1 Tablespoon of lemon juice or white vinegar. It tastes a little different but it should work for this recipe. I hope you love this pie crust recipe! Let me know how it goes 🙂
Emily says
Best pie crust! – I wish you had a blind bake tutorial for it though. I’m going to wing it using others I’ve found but I’m not sure if the timing will be the same…
simplyhomecooked says
Thank you so much Emily! So happy that you loved this pie crust recipe 🙂 Thank you for bringing that to my attention, I will have to get that adjusted in the post. 🙂
Valya of Valya’s Taste of Home says
Looks so pretty! Nothing beats homemade pie crust!
simplyhomecooked says
Hi Valya, thank you! Homemade is always best!