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  • Writer's pictureAmanda MacGregor

Homemade Pie Crust Recipe

Updated: Mar 16

This pie dough requires two steps to produce an ultra-flaky and tender crust: bringing the dough together in a stand mixer or food processor, and then letting it sit in the fridge to chill. Keeping it cool is the trick to creating a flaky texture.

Homemade Pie Crust recipe - food allergy recipes - amanda macgregor centineo

I have made a lot of pie crust in my lifetime. While many of my recipes need tweaking and experimenting to find the best method, having me revisit posts to update based on what I changed, this homemade pie crust recipe has remained the same since day 1. It's basically failproof.

The key to making this pie crust successful is the chill period after you form the dough. It allows the dough to hydrate, resulting in fewer dry spots, which leads to less cracking while rolling. Placing the covered dough in the refrigerator for at least an hour, but recommended to go overnight, gives the newly inquired ingredients a chance to become situated with each other, creating a supremely flaky pastry for your favorite pie recipes and more!

I have used this dough to make homemade pigs in a blanket, homemade pop tarts, sweet and savory galettes, and even a Beef Wellington!

For our Gluten-Free and Intestinal Candidiasis approved Pie Crust recipe, CLICK HERE!


Homemade Pie Crust recipe - food allergy recipes - amanda macgregor centineo

Homemade Pie Crust Recipe



  • 1 ¼ cup all-purpose unbleached flour

  • ½ cup (1 stick) of unsalted butter, room temperature

  • 1 tablespoon cane sugar

  • ½ teaspoon of sea salt

  • 4 to 5 tablespoons of ice water


  1. In a bowl or stand mixer, add the flour, sugar, and sea salt and combine.

  2. Cut the butter into slices and add to the dry ingredients. Mix until it resembles a coarse meal with a few pea-size clumps of butter.

  3. Add water, one tablespoon at a time, and pulse until the mixture holds together when squeezed. It can still be clumpy.

  4. Shape the dough into a 1-inch-thick disk and wrap tightly in saran wrap.

  5. Refrigerate until firm. You can leave in at least 1 hour and store for up to 7 days. The dough can be frozen for up to 2 months.

  6. When ready to use, let the dough sit out until it is at room temperature. With a floured rolling pin and lightly floured surface, roll dough into a 12” circle, and work from the center outward.

  7. When using for a pie, carefully transfer to a 9-inch pie pan. Fit the dough into the pan. Make sure to avoid stretching. Trim the dough to a 1-inch overhang and tuck it under itself to create a thick rim you will be able to pinch for design.


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