Easy Pie Crust

Here at Delish, we know the best pie is so much better with a homemade crust, and this one truly takes the cake. Our perfect pie crust is so easy to make, super flaky, and extremely buttery without the use of shortening. If you normally buy crust from the freezer aisle, we get it — it's the easiest option. But, this recipe is anything but intimidating, and can be done quickly, easily and on a budget. We promise — once you've have homemade pie crust like this, you'll never go back.  

The recipe creates enough for one bottom pie crust, so if you want to create a lattice or a full-on top crust (like for our Perfect Apple Pie or Homemade Pumpkin Pie), simply double this recipe. 

Things to keep in mind when making pie crust: 

Your butter needs to be SUPER COLD. 

This is not an overstatement—softened butter or butter that's beginning to warm up will make the dough tough to work with. Don't remove the butter from the fridge until you're ready to start.  

Break down the butter...but not too much. 

Most recipes call for breaking down the butter into pea-sized clumps, which is true, but you'll want to keep some bigger pieces, too. These will ultimately help create a crust with flaky layering. 

Mix with your hands. 

Yes, you can totally transfer the butter-flour mixture to a food processor, but it's not necessary. Working with your hands will ensure control over the dough.  

Apple cider vinegar is a secret. 

Pie crust recipes often call for a bit of vinegar or vodka as a secret ingredient for creating even flakier dough. We love apple cider vinegar — it will prevent the formation of gluten, which can create a tougher crust.  

Can I make the crust ahead of time? Refrigerator? Freezer? 

Absolutely, pie crust is a great thing to make ahead, especially since the dough needs to rest for an hour or two before rolling it out. Wrap the dough tightly in plastic wrap, and roll into a thin disk with a rolling pin, about ½-inch thick. Then refrigerate for up to 2 days or freeze for up to 3 months. If frozen, thaw the disk in the refrigerator before rolling out.  Another great make ahead for pie crust is to roll the crust and fit it into the pie dish, then refrigerate or freeze, tightly wrapped. It’ll be ready to bake and fill straight from the freezer or the refrigerator.  

What’s the best way to roll out the dough? 

1. Lightly flour the work surface and your rolling pin to prevent the dough from  sticking. Start light so you don’t work too much flour into the dough, then add more as you roll if things start to stick. 
2. Start with a cold disk of pie dough, since warm dough sticks to the countertop and won’t bake up flaky. After resting the dough in the refrigerator, remove it to the floured work surface. If the dough is too chilled and won’t roll out, give it 5 minutes and then try again, but don’t let it sit too long. If the dough gets too warm, put it back in the refrigerator for 30 minutes to re-firm. 
3. Roll with the around the clock method to keep it round. Place the disk in front of you and roll a few times from 6 o'clock up to 12 o’clock. Then turn the dough 90 degrees (sprinkling a dash of flour underneath as you turn to prevent sticking, if necessary) and roll from 6 o'clock up to 12 o’clock a few times again. Continue rolling and turning until at the thickness and size the recipe calls for.  

Tried using this crust in one of your pies? Let us know how it came out in the comments below!