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    You are in: Home / Recipes / Perfect Pie Crust Recipe
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    Perfect Pie Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    45 mins

    15 mins

    Tiny Chef's Note:

    This recipe works wonderfully for pies, tarts, or even savory foods like pot pies. It always turns out flaky and buttery, and never tastes dry, doughy, or too much like flour. The edges don't burn easily either, so there's rarely a need to use aluminum foil on the edges of the crust! Preparation time includes refrigeration of dough prior to rolling. I adapted this recipe from The Fannie Farmer Cookbook.

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    9-inch ...

    Units: US | Metric

    Option One

    Option Two


    1. 1
      Pour flour and salt into a medium sized bowl.
    2. 2
      For sweet pies you can add the sugar and cinnamon at this stage, or you can add the onion and garlic powders for savory items as well.
    3. 3
      Cut butter into small pieces (I quarter my butter lengthwise and then cut off the pieces).
    4. 4
      Add butter to flour. Mix butter in until you have what resembles course meal.
    5. 5
      In small bowl, combine egg yolk with 2 tablespoons of the water and beat together.
    6. 6
      Add to flour and butter mixture and blend together until you have a firm ball of dough.
    7. 7
      Wrap in plastic cling wrap and refrigerate for 30-60 minutes.
    8. 8
      Remove dough and roll out evenly on either waxed paper or a floured surface.
    9. 9
      Press rolled dough firmly into pie plate, poking holes along bottom and sides with a fork to allow venting.
    10. 10
      Beat egg white with remaining tablespoon of water and brush the inside of your bottom crust with mixture. This helps the bottom crust bake flaky and remain crispy when baked with a filling.
    11. 11
      If using this to make a 2-crust pie, beat remaining egg white/water mixture with 1 1/2 teaspoons sugar until slightly foamy. Place a thick glaze of this on the top crust for sweet pies to get a lovely sweet golden brown flake on the top of your pie! For savory pies omit sugar but still glaze. It makes your pie look beautiful!
    12. 12
      Bake at 325 degrees for 15 minutes if only baking shell, and approximately 35 minutes when baking with filling. Crust is done when it is golden brown.

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    Ratings & Reviews:


    Nutritional Facts for Perfect Pie Crust

    Serving Size: 1 (406 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1599.4
    Calories from Fat 879
    Total Fat 97.7 g
    Saturated Fat 60.0 g
    Cholesterol 432.8 mg
    Sodium 665.2 mg
    Total Carbohydrate 164.5 g
    Dietary Fiber 7.6 g
    Sugars 59.9 g
    Protein 21.1 g

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