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5 from 3 votes

Homemade Tender Pie Crust

Flaky, buttery, and oh so good. This Tender Pie Crust only requires four pantry staple ingredients and comes together in just a few minutes!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Desserts
Cuisine: American
Servings: 1
Calories: 1586kcal
Author: Traci


  • 1 ½ cups all purpose flour
  • ½ teaspoon salt
  • 9 Tablespoons unsalted butter
  • 3-4 Tablespoons water cold


  • Cut butter up and place back in refrigerator until ready to use.
  • Combine flour and salt in food processor bowl.
  • Pulse 2 or 3 times to insure it is mixed.
  • Add butter, a couple of pats at a time.
  • Pulse until mixture is crumbly.
  • Add water, one tablespoon at a time, pulsing after each, just until dough holds together.
  • Turn out onto a piece of plastic wrap.
  • Wrap ends over and flatten into a disc.
  • Refrigerate for 15 minutes.
  • Turn out onto a piece of parchment paper sprinkled with flour.
  • Sprinkle top of dough with flour.
  • Roll out into a large circle.
  • Lift parchment with dough on it. 
  • Place pie plate on top and invert.
  • Straighten crust, if needed. 
  • Trim.

To Blind Bake This Pie Crust:

  • Place a piece of parchment paper over crust and fill with pie weights. (If you don't have pie weights, use rice or dried beans.)
  • Bake at 375 degrees for 20 minutes.
  • Remove weights and parchment paper.
  • Return to oven for another 10 minutes.


  • If you don't have unsalted butter, forgo adding the salt and just use salted butter.
  • To make this recipe vegan, use your favorite vegan butter!
Expert Tips:
  • Make sure you only add water 1 Tablespoon at a time!
  • If you are blind baking the crust and don't have pie weights, don't fret! You can use rice or dried beans.
  • If you want a flakier crust, leave a few chunks of butter when you are processing. But, if you want a more tender crust, process it until the mixture is crumbly.
  • This recipe stores really well!


Serving: 1crust | Calories: 1586kcal | Carbohydrates: 143g | Protein: 20g | Fat: 104g | Saturated Fat: 65g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 4g | Cholesterol: 271mg | Sodium: 1183mg | Potassium: 231mg | Fiber: 5g | Sugar: 1g | Vitamin A: 3149IU | Calcium: 60mg | Iron: 9mg