How to Make Pie Crust Recipe | Yummly

How to Make Pie Crust

Sarah Shipman: "Best pie crust I’ve ever made." Read More
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  • 2 cups all purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 11 tablespoons unsalted butter
  • 7 tablespoons water (cool)
  • 2 pie (9-inch, pans)
  • pastry (cloth and rolling pin cover, optional)
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    NutritionView More

    Sodium90% DV2150mg
    Fat208% DV135g
    Protein53% DV27g
    Carbs64% DV192g
    Fiber44% DV11g
    Calories2090Calories from Fat1220
    Total Fat135g208%
    Saturated Fat58g290%
    Trans Fat
    Calories from Fat1220
    Total Carbohydrate192g64%
    Dietary Fiber11g44%
    Vitamin A40%
    Vitamin C

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Sarah Shipman 2 months ago
    Best pie crust I’ve ever made.
    Chanel Hutchison 2 months ago
    Super easy and delicious
    Leonard Terrence S. 3 months ago
    Pretty good, I guess this is for an open top pie I made a closed top pie and had enough left from the edges for probably one more open top. I think I have like an 8 inch pie pan 🥧
    Greetings 3 months ago
    Friendly recipe. I just need to clarify with myself how much to make and do I want open or closed.
    Angelica Munyao 4 months ago
    Pretty great! I substituted the flour with porridge flour (millet, sorghum etc) and brown sugar with honey and it was amazing!
    Emily 4 months ago
    Great! I'll definitely this again!
    Diana G. 5 months ago
    Perfect, I used salted butter and my apple pie turned just delicious 😋
    Jenetia Nelson 7 months ago
    Nice, soft, flaky just right for my lemon meringue pie 😋
    Mackenzie Faulkner 9 months ago
    way too soft for a pie crust, could barely roll it bc it was so sticky, definitely add more flour. and don’t use this crust if you’re making apple pie, simply turned to mush the second the filling hit the crust
    mary robbins a year ago
    When I baked the empty crust the crust shrank into ghe bottom of the shell.
    Marcus Carr a year ago
    Maybe a bit too much butter for me but still it's a good recipe
    Great for my first time making crust. Very flakey and buttery!!
    David Nicholson 2 years ago
    Made this recipe 2 times tonight for turkey pot pie followed it exactly the first time and it was good the second time I swapped shortening for butter and used pastry flower and it went from good to great
    Chocolate Bunny 2 years ago
    This was so simple and it was so easy. I used this recipe for my first time baking pies. I will be using this recipe for future pies too. It was very delicious!
    Cabrera 2 years ago
    Turned out amazing!! Very simple as well
    Johnson 2 years ago
    quick and easy this is mt frist time
    Goodwitch 2 years ago
    This makes two crust . Freeze the extra one for next time . Simple!
    Thos V. 2 years ago
    What a great quick recipe, definitely a keeper
    April D. 2 years ago
    Dough was perfect. I have tried many recipes. This one was target on. Used egg wash for finishing. Saved. Now my go to pie crust. Made chicken pot pies with this. Amazing. It’s not going to be perfect, you might need more or less water or flour. Tacky not stick. Outstanding. Thank you
    Max C. 2 years ago
    Dough was lacking water at first but turned out great.
    Chaney 2 years ago
    Hubby used this recipe for a peach pie. Turned out just fine.
    Anna Howard 2 years ago
    turns out perfect. If I want super flaky I barely mix it. stir and press just till it comes together. If I want something a little breadier I mix a tad more and add a little more water to the mix, then add a bit more flour while I'm needing.
    Emily Falk F. 3 years ago
    Tasted great! First time making a pie crust. Really does make 2 crusts. Just need to roll it out very thin
    Interesting P. 3 years ago
    Easy flaky pie crust. Very easy to work with and required no fussy chilling or shortening. I used mine in a quiche and made the scraps I to raspberry jam cookies. I found the crust to be a bit salty, but that may have been because I omitted the sugar. The recipe doubles fine.