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Homemade Pie Crust Recipe

This is an easy recipe for a homemade pie crust that uses all-butter. It will quickly become your favorite pie dough. There is also a step-by-step tutorial for making a lattice pie.

This lattice pie decorating method can be used on any pie, such as Blueberry Pie and Apple Pie.

Recipe Details

There is nothing better than a delicious homemade pie, and this recipe will give your pie the ultimate crust. Whether you are making a sweet or 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 create an extra flaky crust.
  • TIME: It takes about an hour and 15 minutes to make.
  • EASE: Although making pie crust from scratch may seem intimidating, these simple steps and tips will help you perfect the art of pie crust making.

What You’ll Need

Ingredients for Homemade Pie Crust: flour, buttermilk, sugar, butter, and salt.

Ingredient Notes

  • All-purpose flour: This higher-protein flour creates a flaky texture without cracking.
  • Unsalted butter: Good quality butter is important. Using unsalted butter allows you to control the sodium content.
  • Buttermilk: Adds a rich, tangy flavor to the crust.

Add-ins and Substitutions

  • Substitute the flour: You can use other flours, such as pastry flour, almond flour, or hazelnut flour, but the texture of the crust may change.
  • Make it vegan: Use plant-based butter or substitute shortening for the butter. Nut or oat milk can be used to make a vegan buttermilk.
  • Use water: If you don’t have buttermilk, you can use ice water instead.
  • Make it chocolaty: Add cocoa powder to the pie crust dough for a chocolatey flavor. This pairs well 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 use a pastry cutter. Avoid using your hands, as they can warm the butter.
  • Pulse the ingredients in the food processor until the butter is the size of a pea. Avoid overmixing.
  • Divide the dough into 2 equal parts. Shape each part into a disk, wrap tightly with plastic wrap, and refrigerate for 30 minutes to 1 hour.
  • Roll out the dough. Roll out the first piece of dough to about 13-14 inches for the bottom crust. Roll out the second piece to about 13 inches for the lattice top crust. Transfer the bottom crust to the pie pan.
  • Fill and bake. Add your desired fillings to the pie crust and top with the lattice crust. Brush the pie with egg wash and bake at 370°F for about 50 minutes.

Recipe Tips

  • Use cold butter to maintain the flaky texture of the crust.
  • Avoid overmixing or undermixing the butter mixture. Proper mixing ensures a cohesive crust with a flaky texture.
  • Chill the dough before rolling it out. This helps the gluten strands relax and makes rolling easier.
  • Transfer the dough to the pie pan carefully. Use a rolling pin to wrap the dough and gently unwrap it into the pan to avoid tearing.


Is pie crust better with butter or Crisco?

Butter adds better flavor to a pie crust than Crisco or shortening. The steam created by the evaporating water in the butter gives the crust extra flakiness.

Do I need to bake my homemade pie crust first?

Blind baking, or pre-baking the pie crust, is necessary if your filling does not require baking. For custard or pudding fillings, blind baking ensures a fully cooked crust. However, for pies like apple or blueberry, you do not need to bake the crust first.

Serving Suggestions

This homemade pie crust is versatile and can be used for both sweet and savory dishes. Here are some delicious serving suggestions:

  • Fillings: Fill the pie crust with Chicken and Mushroom Filling, Blueberry Pie Filling, Simple Cherry Pie Filling, or Apple Pie Filling.
  • Ice cream: Serve a slice of pie with a scoop of No Churn Ice Cream, Easy Ube Ice Cream, or Honeydew Melon Sorbet.
  • Toppings: Top the pie with Chantilly Cream, Chocolate Ganache, Raspberry Sauce, or Bread Pudding Sauce.
  • Sweet treats: Pair your pie with other desserts like Fruit Pizza, Bakewell Tart, Peach Galette, or Lemon Macarons.

Make This Recipe in Advance

Make ahead: You can prepare the pie crust dough ahead of time and refrigerate it wrapped in plastic wrap until ready to roll out, fill, and bake.

Storing: Store the homemade pie crust wrapped tightly with plastic wrap in a ziplock bag in the refrigerator for up to 3 days.

Freeze: The dough can be frozen wrapped and stored in a ziplock bag for up to 3 months. Thaw it in the refrigerator overnight before rolling out.

More Tasty Pastries!

  • Blueberry Pie slice with a scoop of vanilla ice cream on top on a white plate with a fork

    Blueberry Pie Recipe
  • Overhead view of Peach Galette with peaches nearby

    Peach Galette Recipe
  • Cherry Cobbler on a white plate with a spoon and ice cream on top

    Cherry Cobbler
  • Vertical image of close up of Pear Tart

    Pear Tart

Watch my blueberry pie video to see how to make the lattice pattern on top:

Full Recipe Instructions


  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups cold unsalted butter
  • 1/2 cup buttermilk


  1. In a food processor, pulse together the all-purpose flour, granulated sugar, salt, and cold unsalted butter until the butter is the size of a pea.
  2. Transfer the mixture to a large bowl and mix in the buttermilk until fully combined.
  3. Divide the dough into two equal parts, shape into disks, and tightly wrap with plastic wrap. Refrigerate for 30 minutes to 1 hour.
  4. Roll out the first piece of dough to fit the bottom of a pie pan. Transfer the dough to the pan.
  5. Roll out the second piece of dough to create a lattice crust. Place the lattice crust on top of the filling.
  6. Brush the crust with an egg wash and bake at 370°F for about 50 minutes, or until golden brown.


  • Use cold butter to maintain the flaky texture.
  • Avoid overmixing or undermixing the butter mixture.
  • Chill the dough before rolling it out.
  • Transfer the dough carefully to avoid tearing.


  • Calories: 417 kcal
  • Carbohydrates: 34 g
  • Protein: 5 g
  • Fat: 30 g
  • Saturated Fat: 19 g
  • Cholesterol: 78 mg
  • Sodium: 166 mg
  • Potassium: 71 mg
  • Fiber: 1 g
  • Sugar: 4 g
  • Vitamin A: 911 IU
  • Calcium: 32 mg
  • Iron: 2 mg

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(Note: This is a paraphrased version of the original article)

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