Pie-making is simple with this easy pie crust recipe by hand. Made with just four ingredients and no special equipment, it produces a tender, flaky, all-butter crust every time.
Many competent home cooks are intimidated by pie dough, but it doesn’t have to be difficult. A poor crust can ruin an otherwise excellent pie—too greasy, doughy, or tough—so the right technique matters more than gimmicks or special tools.
This classic all-butter crust relies on four simple ingredients and careful handling. Although you’ll find recipes that call for shortening, cream cheese, vinegar, or even vodka, and many that use food processors or mixers, you can get outstanding results by hand if you follow a few key principles.
Essential tips for a tender, flaky pie dough by hand
Cold butter
Use butter straight from the refrigerator and, if your kitchen is warm, chill it briefly in the freezer before cutting it in. If the butter softens while you work, pause and chill the bowl for a few minutes—the goal is to keep the butter pieces cold and intact so they steam during baking and create flaky layers.
Cold water
Use ice-cold water. I like to keep water with ice nearby and add it from that. Cold water helps keep the butter firm and prevents over-developing the dough.
Making pie dough by hand
Mixing by hand is forgiving and easy for beginners. It saves cleaning appliances and reduces the risk of over-processing, which makes dough tough and chewy. With the proper technique, hand method yields a superior crust.
Tools you can use
Pastry blender
A pastry blender is inexpensive and useful if you bake pies often, allowing you to cut the butter into the flour quickly and evenly.
Two butter knives
If you don’t have a pastry blender, two knives work: cross the knives in a scissor-like motion to cut the butter into the flour, finishing by pinching any larger pieces between your fingers if needed.
Your fingers
Working quickly, you can use your fingers to break the butter into the flour. Toss cubes in the flour to coat them, then flatten and pinch them between your fingertips until they reach the desired size.
Pea-size butter pieces
Aim for pea-size bits of butter rather than pulverizing to a sandy texture. Visible butter pieces in the dough are desirable: they create pockets of steam during baking that give you that flaky, layered crust.
Don’t add too much water
Water activates gluten, and you want to minimize gluten formation in pie dough. Add just enough water for the dough to come together so it won’t crack when rolled. If the dough becomes stretchy and snaps back while rolling, it has too much water. Add water gradually, a tablespoon at a time, stirring after each addition until the dough clumps into a ball—you may not need the full amount.
Don’t overwork your dough
Resist kneading. Handle the mixture only until it forms a rough ball. Overworking develops gluten and yields a tough crust.
Chill before and after rolling out
Chill the dough at least one hour and up to 24 hours. Chilling firms the butter so it doesn’t melt too quickly during baking, which helps prevent shrinking and preserves flakiness. If your crust shrinks or loses shape, it’s often because it wasn’t chilled long enough.
I like to shape the dough into flat disks, smoothing any cracks with my hands, then wrap tightly and chill. After rolling and fitting the dough into the pie plate, chill again for 10–15 minutes before baking, especially when par-baking.
Below are clear, step-by-step instructions to make this easy pie crust by hand.
Step-by-Step Instructions
- Whisk together the flour and salt in a large bowl.
2. Cut the cold butter into the flour with a pastry blender, two butter knives, or your fingers until the mixture is crumbly with pea-size pieces.
3. Add ice water a few tablespoons at a time, mixing with a wooden spoon after each addition until the dough just begins to come together and can be formed into a ball. Avoid adding more water than necessary.
4. Divide the dough into two equal portions, wrap them tightly in plastic wrap, and shape into smooth disks.
5. Chill the dough for at least one hour. After chilling, roll and use according to your recipe.
Storing Pie Dough
Wrap dough tightly in plastic wrap, pressing with a rolling pin to remove air and create a good seal. Refrigerate for three to four days or freeze for up to six months. For freezing, double-wrap and place in a sealed freezer bag to prevent drying. Thaw overnight in the refrigerator before using.
Easy Pie Crust by Hand
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup unsalted butter, very cold, cubed
- 1/2 cup ice water
Instructions
- In a large bowl, whisk together the flour and salt.
- Using a pastry blender, two butter knives, or your fingers, cut the cold butter into the flour until crumbly with pea-size pieces.
- Gradually add ice water, a couple tablespoons at a time, mixing after each addition until the dough just begins to come together into a ball. Do not add too much water.
- Divide the dough into two equal portions, wrap tightly in plastic wrap, and shape into smooth disks. Smooth the edges to avoid cracking while rolling.
- Chill at least one hour before using.
Notes
Nutrition
| Carbohydrates: 30 g
| Protein: 4 g
| Fat: 23 g