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Perfect Flaky Pie Crust Without a Food Processor

If you have a rolling pin, a pie pan, and a few simple ingredients you can make a delicious flaky crust for any pie and have a perfect pie crust in minutes. It does not matter if you are making a classic apple pie or your grandmother’s pumpkin pie all your fruit pies or savory pies this recipe has flaky layers, light texture, and is a perfect pie crust every single time. 

Give up on the processed store-bought pie crust. With little effort and some old-school know-how, you will be able to make this homemade pie crust recipe the first time out. 

I love a homemade pie crust.  I have had many family members give me their recipes, but this has been the quickest and tastiest.  I have used it through the years. There is a pie that reminds us of the season at any time of the year. So grab the flour, butter, salt & cold water and you will have a homemade pie crust for your favorite pie.

Whipping up a homemade pie dough is simpler than you might think, and the end result is so rewarding. Whether you’re aiming for sweet pies or ones with a savory filling, starting with a great pie crust is the key to pie perfection. 

This flaky pie crust recipe is not only simple to make yourself, but it also guarantees one of the flakiest pie crusts you’ve ever tasted—ideal for any type of pie you’re craving.

To begin, focus on keeping the ingredients cold; this is crucial for achieving that delicious pie crust that’s both tender and flaky. Combine your flour, salt, and cold butter in a large bowl, working the butter with a pastry cutter. You want to aim for a coarse mixture with just a few pea-sized chunks of butter remaining—these bits are your secret to achieving those beautiful, flaky layers in your best pie crust.

Whatever your favorite pie recipe is either sweet apples or a hearty, savory mixture, this crust will elevate your homemade pies to a crowd-pleasing art form.

Pie Crust - Easy as Pie

Pie Making & Family Traditions

We make a lot of our family pie recipes at Thanksgiving & Christmas. Christmas is the time of year when the family gathers for many different holiday traditions.  

Our family has always been active in our Church Christmas Pageant and Vespers music program.  For both of these Christmas traditions, families provide food for a potluck or special coffee hour.  

Many years in the past the Women’s Guild would bring out the silver tea servers.  Christmas cookies, punch, finger sandwiches, and Christmas pies were served on long tables.  I always looked forward to these services and all the delicious homemade recipes.

Ingredients Needed for the Perfect Pie Crust:

  • All Purpose flour
  • Kosher Salt (or your favorite salt)
  • Unsalted Butter or Vegetable Shortening (For heart health I also have a recipe using Olive Oil.)
  • Ice Water

How to Make Homemade Flakiest Pie Crust:

  1. When making a homemade pie dough from scratch, make sure that the unsalted butter is ice-cold butter. If I am baking in the summer, I put the butter in the freezer for 10 minutes to ensure it does not soften on the counter. 
  2. To cut the butter into the flour I use a pastry cutter. I use the same pastry cutter that my mom used and I learned to make pies with it. 
  3. Start by filling a measuring cup with ice and enough water for at least 6 tablespoons of cold water. Add ice to the water to make ice water. The water needs to be very cold. 
  4. Add the salt to the flour and cut in the butter, until the mixture is small and crumbly.
  5. Cut the butter into small squares so you have cold chunks of butter.
  6. In a large bowl mix add the all-purpose flour and using the pastry cutter start cutting in the butter until the flour mixture is crumbly like coarse cornmeal.
  7. The next step is to add the ice water one tablespoon at a time until the flour mixture starts to form a ball of dough. 
  8. This dough will make a double-crust pie. Divide the dough in half. 
  9. On a clean lightly floured surface, countertop, or cutting board flour your rolling pin and start rolling out each half of the ball of dough to fit the size of your pie pan. 
  10. Layer the bottom crust in your pie dish and add your pie filling. Gently top the pie with the second pie crust. On the top of the dough vent with fork pokes or slits with a sharp knife. 

How to Transfer Pie Crust Dough to Pie Plate

One of the quickest and safest ways to transfer the rolled pie crust to the pie pan is to gently roll it onto the rolling pin and list onto the pie plate. (if you see a trend you are right everything about pie crust involves, gentle and slow) Just take your time and do not overwork any step.

At most popular holidays I like to bake pies, Pumpkin Pie and Apple Pie being the favorite in our home for years.  Now as the children are adults Apple Pie is the pie that disappears first.

Pie Crust - Easy as Pie

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Perfect Flaky Pie Crust Without a Food Processor close up of the dough in the pan and hands shaping.

Supplies Needed:

Perfect Flaky Pie Crust Without a Food Processor close up of the dough in the pan

Quick Tips:

  • Before you start your pie crust, fill a measuring cup with ice water.
  • And before you start your pie crust put the butter in the freezer for 10 minutes to get it cold.
  • When you are making a pie, place the bottom crust in the pie pan and put it in the refrigerator for at least 10 minutes while you are preparing your filling. This helps keep the crust from getting soggy.
  • If you are making an Apple Pie, fill a large bowl with cold water and 1/4 cup of lemon juice to keep the apples from turning brown. Before adding to the pie crust, rinse the lemon juice off of the apple slices.
  • Line a cookie sheet with foil and put your pie that is in the pan on the tray before putting it in the oven to keep any dripping off the stove and onto the foil that you can dispose of.
  • You can also make this and keep it in the refrigerator for 3 days or freeze up to a month.

You May Also Be Interested In – 10 Easy Pie Recipes for the Holiday Plus Pie Homemade Crust RecipeFind all the Recipe

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Easy as Pie ~ Pie Crust

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  • Author: Crafting a Family Dinner
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: baking
  • Cuisine: American

Ingredients

Units Scale
  • 2 cups Flour
  • 1/2 teaspoon Salt
  • 3/4 cup Butter or Shortening
  • 7 to 8 tablespoons of Ice Cold Water (update: it is very hot today and my pie crust today used 12 tablespoons, start with 7 to 8 and add untill the dough comes together.)

Instructions

  1. When making a homemade pie dough from scratch, make sure that the unsalted butter is ice-cold butter. If I am baking in the summer, I put the butter in the freezer for 10 minutes to ensure it does not soften on the counter. 
  2. To cut the butter into the flour I use a pastry cutter. I use the same pastry cutter that my mom used and I learned to make pies with it. 
  3. Start by filling a measuring cup with ice and enough water for at least 6 tablespoons of cold water. Add ice to the water to make ice water. The water needs to be very cold. 
  4. Add the salt to the flour and cut in the butter, until the mixture is small and crumbly.
  5. Cut the butter into small squares so you have cold chunks of butter.
  6. In a large bowl mix add the all-purpose flour and using the pastry cutter start cutting in the butter until the flour mixture is crumbly like coarse cornmeal.
  7. The next step is to add the ice water one tablespoon at a time until the flour mixture starts to form a ball of dough. 
  8. This dough will make a double-crust pie. Divide the dough in half. 
  9. On a clean lightly floured surface, countertop, or cutting board flour your rolling pin and start rolling out each half of the ball of dough to fit the size of your pie pan. 
  10. Layer the bottom crust in your pie dish and add your pie filling. Gently top the pie with the second pie crust. On the top of the dough vent with fork pokes or slits with a sharp knife. 

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12 Comments

  1. I’ve jarred my own apple pie filling and want to try your crust recipe. My apple pie filling is partially cooked already. How long would I bake this and at what temperature? If you don’t mind me asking.

    1. I would use the same temperature and watch the time to see when the crust is brown. You are just baking the crust and heating up the filling I would check it at 20 minutes and see if it looks done, if not then do another 10 minutes. I have not made an apple pie with filling. let me know how it works out.

  2. Oh I hope this crust works for me, I haven’t made them for yrs because the last one turned out like a sun hat but you could wear it in the winter time and not break , too big to be to be a hockey puck so I gave up so I’m crossing my fingers and if I can’t do this Ono I’m really giving up holy moly cause it sounds easy, but then I could screw up Rudolph the Red Nose Reindeer and the kids would think I’m from another planet for petes sake!!! Haha!!! Thank You I’m gonna try this!!!

    1. Even after years mine sometimes are not just right. It takes practice and not working the dough too much, just get it combined with as little handling it and start rolling it out.

  3. Homemade pie crust really is so much better than the ready made stuff. I am going to try yours out! Thanks for sharing 🙂 #happynowlinkup

  4. I am a TERRIBLE baker, so I need all the tips and tutorials I can get if I ever want to make my own pies instead of just buying them! #MerryMonday

  5. Pie crust is one of those things I’ve never made on my own before, mostly because I’m so afraid I’ll mess it up. Looks like I’m going to have to give it a try soon. Thanks so much for sharing at the #happynowlinkup!

    1. They are some work but just have to remember not to overwork it, the less you touch it the better.

  6. I have trouble getting consistent results from my homemade pie crust recipe. one time it’s great, the other its hard and tasteless. Printing yours to give it a try! thanks

  7. That sounds great!! I always want to make my own, but end up buying them at the store to save time. However, that’s not saving money and who knows what is in it. :/ Definitely pinning this to try! Thank you for sharing with us at the #HomeMattersParty

    1. Thank you so much for your kind words. I did go back to making my own for the cost saving. The ones at the store have gotten so expensive.
      Susan

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