How to Make the Perfect Homemade Pie Crust
I absolutely love quiche. But you know what I love even more? The crust! For years, I bought those pre-made pie crusts from the grocery store, thinking I was saving time. Little did I know how easy it is to make a pie crust from scratch—and how much better it tastes!
Now, let’s be real: if you’re cooking after a long day at work, making pie crust might feel like too much effort. I get it. With three kids, a job, and my blog and YouTube channel to juggle, I know the struggle of finding time to cook from scratch. But here’s the good news: you don’t have to make your pie crust right before dinner.
Save this recipe for later!
Make Pie Crust in Advance—It’s a Game Changer!
Did you know you can make pie crust a day, a week, or even a few months ahead? In fact, I make mine in bulk and store them in my freezer. Having a stash of homemade pie crusts ready to go means I can whip up a healthy quiche, a hearty chicken pot pie, or even some empanadas in no time. Just grab one from the freezer, and you’re halfway to a delicious homemade meal.
Why Make Your Own Pie Crust?
Let’s talk about ingredients. Have you ever checked the label on store-bought pie crusts? Here in the Netherlands, I’ve noticed they often include things like ethyl alcohol, palm fat, and rapeseed oil. Personally, I’m not a fan of seed oils, so I try to avoid them whenever possible.
Homemade pie crust, on the other hand, is made with just a few simple ingredients: butter, freshly milled flour, and eggs. The difference in taste? Unbeatable. A buttery, flaky crust elevates whatever you’re making—whether it’s savory or sweet—and gives your meal that homemade touch.
Tips for Freezing Pie Crusts Like a Pro
- Double or Triple the Recipe: Making one pie crust takes about the same time as making three, so why not batch it?
- Wrap Tightly: After rolling out the crust, place it between sheets of parchment paper and wrap it tightly in plastic wrap or a reusable freezer bag.
- Label and Date: Trust me, labeling saves you from the “what is this mystery dough?” moment a few weeks down the line.
- Thaw Properly: Move the crust from the freezer to the fridge the night before you need it. This ensures it stays cool and flaky.
Making pie crust in bulk has been a lifesaver for me. It’s one small way to bring homemade and ‘from scratch’ elements into your meals without feeling rushed.
Ready to Try It?
If you’ve never made pie crust from scratch, I promise it’s easier than you think. And once you taste the buttery, flaky perfection of homemade crust, you might never go back to store-bought. Give it a try and let me know how it turns out!
How to Make a Homemade Pie Crust
Supplies
- A large mixing bowl
- A hand mixer with dough hooks or a stand mixer (optional)
- A kitchen scale
Ingredients
How to Make
To make your homemade pie crust, start by deciding whether to use a mixer or knead the dough by hand.
If you’re using a hand or stand mixer, add the flour, butter, salt, an egg, and two tablespoons of ice-cold water to a mixing bowl.
Mix everything together until it forms a smooth ball of dough. If the dough is still crumbly, add another tablespoon of ice-cold water and mix again until the consistency is right.
If you’re kneading by hand, begin by mixing the flour and salt in a bowl. Cut your butter into small cubes, about 1/3 x 1/3 inch or 1 x 1 cm, and add them to the flour mixture.
Use your fingertips to rub the butter into the flour until the mixture has a crumbly, sandy texture. Next, add the egg and two tablespoons of ice-cold water.
Gently mix until the dough comes together into a ball. If the dough feels too crumbly, add one more tablespoon of ice-cold water.
Be careful not to over-knead—the goal is just to bring the dough together.
If you plan to use the dough the same day, wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes.
When you’re ready to roll it out, lightly flour your countertop, rolling pin, and dough. Roll it out evenly, turning the dough occasionally to prevent sticking, and sprinkle on a little extra flour if needed.
Homemade Pie Crust
Prepare this versatile pie crust ahead of time to save time on busy days! Perfect for quiches, tarts, or pies, this buttery and flaky crust will elevate any dish.
Ingredients
- 300 grams of flour
- 150 grams of cold unsalted butter
- A pinch of salt
- 1 egg
- 2 to 3 tbsp of ice-cold water
Instructions
Using a Hand or Stand Mixer:
- Combine 300 grams of flour, 150 grams of butter, a pinch of salt, one egg, and two tablespoons of ice-cold water in a mixing bowl.
- Mix until the dough comes together into a smooth ball.
- If the dough is still crumbly, add another tablespoon of ice-cold water and mix again.
Kneading by Hand:
- Add 300 grams of flour and a pinch of salt to a mixing bowl and mix to combine.
- Cut 150 grams of butter into small cubes (about 1/3 x 1/3 inch or 1 x 1 cm) and add them to the flour mixture.
- Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
- Add the egg and two tablespoons of ice-cold water, mixing gently until the dough just comes together into a ball. If it’s still too crumbly, add 1 more tablespoon of water.
- Be careful not to over-knead; stop as soon as the dough holds its shape.
If Using the Dough the Same Day:
- Wrap the dough tightly in plastic wrap and let it rest in the fridge for at least 30 minutes.
- When you’re ready to bake, prepare your workspace. Lightly flour your countertop, rolling pin, and dough.
- Roll out the dough evenly, turning it as you go to prevent sticking. Add a little extra flour as needed.
Notes
- Double or Triple the Recipe: Making one pie crust takes about the same time as making three, so why not batch it?
- Wrap Tightly: After rolling out the crust, place it between sheets of parchment paper and wrap it tightly in plastic wrap or a reusable freezer bag.
- Label and Date: Trust me, labeling saves you from the “what is this mystery dough?” moment a few weeks down the line.
- Thaw Properly: Move the crust from the freezer to the fridge the night before you need it. This ensures it stays cool and flaky.
