Easy Pie Crust

This Easy Pie Crust recipe uses a secret ingredient and only 5 ingredients total for the BEST flaky, buttery, decadent pie crust! This is our go-to homemade pie crust recipe and after YEARS of testing, we can promise it’ll make your perfect pie dreams come true. From sweet Thanksgiving pies to savory pies or summer pies, this crust recipe is versatile enough for any occasion!

Why You’ll Love This Easy Pie Crust

Want to know what the SECRET ingredient is for making perfect pie crusts every single time? Ready for this? It’s VODKA. Who would have guessed! Here’s what you’ll love about this easy pie crust recipe?

• Baking Science for the Win – The surprising addition of vodka in the dough prevents the gluten in the flour from forming together too much, preventing the dough from getting tough. Plus, it evaporates quickly while baking leaving the dough nice and flakey.
• Minimal Effort – A food processor makes the work minimal, and helps distribute all of the butter perfectly throughout the pie dough.
• Fail-Proof Recipe – You’ll memorize this recipe in no time, and you can trust that it’ll make a perfect pie crust for all of the different ways you want to use it.
• Flakey, Buttery, and SO GOOD – No tough, bland, or difficult crusts allowed. It’s good, and it works every time!

Easy Homemade Pie Crust Recipe

There are some recipes that you just need to have as a tried and true go-to. Pie crust is one of those recipes! And this is the last pie dough recipe you’ll need. Trust us!

All of the ingredients mix up in the food processor. The dough is easy to work with and roll out whether you’re making a prebaked bottom to fill or a double-crusted apple pie. The sneaky addition of vodka helps create a tender baked crust that just might steal the show of your desserts. This is truly the best pie crust recipe!

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Ingredients in Easy Flakey Pie Crust

• All-Purpose Flour – Use high-quality flour that hasn’t expired for the best results. Make sure to scoop the flour into the measuring cup and level off with the back of a knife so you end up with the right amount every time.
• Salt – The salt in this pie dough doesn’t make it savory or salty, it just brings out all of the yummy pastry flavor of the dough when it is baked.
• Sugar – If you’re using this dough for a savory pie like chicken pot pie, simply omit the sugar from the recipe.
• Butter – Butter provides so much more flavor than shortening. Use full-fat, unsalted butter that is nice and cold. You can even pop the butter in the freezer for a bit before using it if it’s a warmer time of year.
• Vodka – It doesn’t matter what brand of vodka you use. It prevents the gluten from forming so the dough is nice and tender. In a pinch and don’t have it on hand, use ice water in equal amounts.

How to Make Homemade Pie Dough

A food processor makes this recipe so easy and quick. Here’s how to do it:

1. Add the flour, salt, and sugar to the food processor and pulse to combine.
2. Add the butter to the mixture and pulse until the dough resembles fine sand.
3. Slowly add the vodka while processing until the dough begins to form into a ball.
4. Divide the dough into 2, wrap each tightly in plastic wrap, and chill in the refrigerator for 30 minutes.
5. Roll out one disk of dough into a 12-inch circle and press into a 9″ pie pan, trim excess dough from the edges of the pie crust, and use a fork to poke holes in the bottom.
6. For a fully prebaked crust, bake in the oven at 350 degrees F for 25-30 minutes or until golden. For a pie that will be baked with a filling, like a pumpkin pie, par-bake the crust for 5-10 minutes before filling.

How to Use This Simple Pie Dough Recipe

Here are some of our favorite recipes to use this pie dough with:

• Coconut Custard Pie
• Blueberry Crumble Pie
• Peach Dessert Empanadas
• Chocolate Chess Pie
• The BEST Butterscotch Pecan Pie
• Berry Fruit Tart Recipe
• Strawberry Pop Tarts

Storing Homemade Pie Crust

• Refrigerator – Wrap the pie dough tightly in plastic wrap and keep it in the fridge for up to 3 days. Allow it to sit on the counter for 10-15 minutes so it’ll roll out easier.
• Freezer – You can either keep the dough in a disc or roll it out and freeze it on the pie plate for up to 3 months. Make sure it is wrapped tightly in plastic wrap and then foil to prevent any freezer burn. Thaw the disc overnight in the fridge before rolling it out, or use the frozen crust immediately in the pie pan.

More Classic Baking Recipes You’ll Love

• Bread Pudding Recipe
• The BEST Chocolate Cake Recipe
• Small-Batch Chocolate Chip Cookies
• Sweet Potato Pie w/ Graham Cracker Crust
• The BEST Bourbon Pumpkin Cheesecake

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Easy Pie Crust

Desserts & Drinks

This Easy Pie Crust recipe uses a secret ingredient and only 5 ingredients total for the BEST flaky, buttery, decadent pie crust! This is our go-to homemade pie crust recipe and after YEARS of testing, we can promise it'll make your perfect pie dreams come true. From sweet Thanksgiving pies to savory pies or summer pies, this crust recipe is versatile enough for any occasion!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 2 Crusts

Calories 190 kcal

Equipment

• Food Processor
• 9″ Pie Pan

Ingredients

  

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• 2 2/3 cups flour
• 1 teaspoon salt
• 1 Tablespoon sugar omit for savory pies
• 1 cup + 1 tablespoon cold butter
• 2-4 Tablespoons cold vodka

Instructions

 

• Add the flour, sugar, and salt to a food processor. Pulse a couple of times to combine.
• Add in the cubed butter and combine until the dough looks like wet sand and there are no large chunks of butter.
• Add in the vodka and combine until a dough forms. Start with 2 tablespoons and let the food processor run, then add more (slowly) only as needed.
• Divide the dough into two even discs.
• Transfer each disc to a piece of plastic wrap and wrap tightly. Place in the fridge for 30 minutes.
• Once the dough is ready, add one disc to a large piece of floured parchment paper on a flat surface.
• Using a floured rolling pin, roll the dough out into a 12-inch circle.
• Pick up the piece of parchment paper with the dough and quickly flip it onto the 9” pie dish.
• Peel off the piece of parchment paper. Carefully press the dough into the bottom corners of the plate.
• Use a knife to trim the excess dough around the edges. Use a fork to poke a few holes in the bottom of the crust
• Use your knuckle and thumb/index finger on the opposite hand to make indents along the edge of the pie.
• If you are making a pie that requires a prebaked crust, bake the crust for 25-30 minutes at 350 F or until golden.
• For baked pies like pumpkin, apple, pecan etc. bake the crust for 5-10 minutes, let it cool for about 10 minutes, then add your filling per your pie recipe instructions.

Notes

Storing:

Refrigerate for up to 3 days, tightly wrapped in plastic wrap.

Freeze either in a disc or rolled out in the pie pan, tightly wrapped for up to 3 months.

Nutrition

Serving: 1PieceCalories: 190kcal

Keyword Easy Pie Crust

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