Introduction

This classic pie crust recipe produces a tender, flaky shortcrust pastry perfect for both sweet and savory pies. With simple ingredients and straightforward steps, it’s a reliable base to showcase your favorite fillings.

A close-up of a single pie crust in a clear glass pie dish resting on a white marbled surface. The crust is golden yellow with a soft, slightly thick texture, pressed evenly inside the dish, with the edges neatly pinched into a wavy pattern that rises above the dish’s rim. The empty center of the crust shows a smooth, flat surface, ready for filling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups plain (all-purpose) flour
2 tsp white sugar (skip if making a savory pie)
1/2 tsp salt
115g (8 tbsp) unsalted butter, cold, cut into 1cm (1/3″) cubes
2 1/2 tbsp ice cold water (+ more if needed)

Instructions

Step 1: Place flour, sugar, and salt in a food processor. Pulse twice to combine evenly.
Step 2: Scatter the cold butter cubes over the flour mixture. Pulse 5 times until the largest pieces are about the size of chickpeas.
Step 3: With the motor running on low, slowly pour in 2 1/2 tablespoons of ice cold water through the feed tube.
Step 4: Continue pulsating for 10 seconds until the mixture forms crumbs that stick when pinched between fingers.
Step 5 (Alternative): To make by hand, whisk flour, sugar, and salt in a large bowl. Rub butter into the flour with fingertips until crumbly, then mix in cold water with a rubber spatula.
Step 6: Turn the crumbly dough onto a work surface. Bring it together gently into a dome shape without kneading, then pat into a 2cm (4/5″) thick disc.
Step 7: Wrap the disc tightly in cling wrap and refrigerate for at least 1 hour, up to 2 days. For longer storage, freeze.
Step 8: When ready to use, dust your work surface and rolling pin lightly with flour. Unwrap the dough, sprinkle the top with flour, and roll out into a round about 10cm (4″) larger than a 22.5cm (9″) pie tin.
Step 9: Carefully roll the pastry around the rolling pin and unroll over the pie dish. Avoid stretching the dough to prevent shrinkage.
Step 10: Trim edges according to your pie type: leave a 1cm (2/5″) overhang for pies without lids, or trim flush with the dish edge for pies with lids.
Step 11: Tuck any excess pastry under if leaving an overhang. Crimp or decorate edges as desired.
Step 12: Chill the shaped pie crust in the freezer for 15–30 minutes before baking. This firms up the butter and helps maintain flakiness and edge shape.
Step 13: For pies that will be baked again after filling, blind bake the crust: preheat oven to 200°C (390°F) or 180°C (fan). Line the crust with parchment paper and fill with baking beads or dried beans.
Step 14: Bake covered for 15 minutes. Remove the pie from the oven, take out the beads carefully, then bake uncovered for 5 minutes until the base is lightly golden.
Step 15: Let the crust cool in the tin for 15 minutes before filling to prevent sogginess.
Step 16: For fully baked crusts (if not baking again with filling), bake at 190°C (375°F) or 170°C (fan) with beads for 25 minutes, then uncovered for 15 minutes until golden. Cool completely before filling.
Step 17: Fill the pie crust as desired and bake according to your pie filling recipe’s instructions.

Tips & Variations

Use chilled butter and water for the flakiest crust.
Skip sugar if making a savory pie to avoid sweetness.
Blind bake to prevent soggy bottoms when using moist fillings.
For easier handling, chill the dough thoroughly before rolling.
Replace some or all of the flour with whole wheat for a nuttier flavor, but expect a denser crust.

Storage

Wrap any unused dough tightly in cling wrap and refrigerate for up to 2 days or freeze for up to 3 months. Thaw overnight in the refrigerator before use. Baked pie crusts can be stored covered at room temperature for 1–2 days or refrigerated for up to 5 days. Reheat briefly in a warm oven to restore crispness if needed.

How to Serve

The image shows an unbaked pie crust in a clear glass pie dish. The crust is pale yellow and evenly spread, with a smooth bottom layer. The edges are crimped in a wavy pattern around the entire pie dish's rim, giving it a textured border. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie crust without a food processor?

Yes, you can use the hand method described in Step 5. Rub the cold butter into the dry ingredients with your fingertips until crumbly, then mix in the cold water with a rubber spatula.

Why should I chill the dough before rolling it out?

Chilling firms up the butter, which helps create a flaky texture when baked. It also relaxes the gluten in the flour, making the dough easier to roll without shrinking or tearing.