Quick and Easy Pie Crust

Name: Quick and Easy Pie Crust
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1 ¼ cups all-purpose flour; ½ teaspoon salt; ½ cup cold butter (grated); 3-4 tablespoons cold water

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There’s nothing better than a homemade pie, and this quick and easy pie crust makes it simple and doable — even on a busy day. With just a few basic ingredients, you’ll have a buttery, flaky crust ready for whatever you’re baking up!

Pie Crust baked in a white pie pan with a plaid towel and rolling pin next to it

I created this recipe on a morning when I was craving a cozy quiche but didn’t have a crust ready to go. I wanted something simple, nourishing, and made with ingredients I always have on hand — nothing fussy, just real, wholesome food. This quick and easy pie crust came together so fast and turned out so perfectly buttery and flaky that I knew it would be a staple for so many recipes, from savory quiches to sweet pies and everything in between.

Why You’ll Love This Recipe

This recipe uses just 4 simple pantry-staple ingredients, making it easy to throw together anytime.
It comes together quickly and effortlessly, with no complicated steps.
It works beautifully for both sweet and savory recipes, so it’s incredibly versatile.
The texture is perfectly flaky, tender, and buttery—just how a good crust should be.

Ingredients Breakdown

Flat-lay of the ingredients needed for the recipe: flour, water, salt, butter

Flour: The base of the crust, giving it structure and a tender bite.
Salt: Just a pinch to bring out all the buttery flavor.
Cold Grated Butter: The secret to those perfect flaky layers.
Cold Water: Helps the dough come together without making it tough.

How to Make A Quick Pie Crust

Please see the recipe card at the bottom of this post for the full recipe details.

flour, salt and butter mixed in a glass bowl with a fork

1. Mix Ingredients:
In a bowl, whisk together flour and salt. Use a fork or your fingers to work the grated butter into the flour until it resembles coarse crumbs.

water added to butter, flour and salt to make dough and rolled into a ball with a glass pie pan next to it

2. Add water:
Stir in cold water, one tablespoon at a time, until the dough starts to come together. It should be slightly sticky but not wet. Kneed until your dough comes together and roll into a ball.

dough rolled out into a round shape with a rolling pin and white glass pie pan next to it

3. Roll out:
Roll out your dough on a lightly floured surface into a 12-inch circle.

pie crust pressed into a white pie pan with a rolling pin next to it.

4. Transfer to a pie dish:
Press the dough into a greased 9-inch pie dish, trimming any excess. Crimp the edges if desired.

pie crust in a white pie pan pricked with a fork and ready to bake with a rolling pin next to it.

5. Parbake (optional):
Preheat oven to 375°F. Prick the bottom with a fork and bake for 10 minutes before adding your filling.

6. Ready to Fill:
Your pie crust is ready to fill with your favorite sweet or savory filling.

Recipe Tips

Make sure your butter and water are very cold. The colder they are, the flakier your crust will be.

Handle the dough just enough to bring it together and avoid overmixing—this keeps the crust tender.

Chilling the dough before rolling helps relax the gluten and makes it easier to work with.

Additional helpful tips:

Roll the dough from the center outward, turning it occasionally to keep the crust even and prevent cracking.

Lightly flour your work surface and rolling pin to prevent sticking without adding too much extra flour.

Serving Suggestions

Sweet pies and tarts like apple, berry, pumpkin, or chocolate cream
Savory quiches with eggs, cheese, and seasonal vegetables
Pot pies filled with chicken, beef, or leftover roasted veggies
Hand pies or galettes for an easy, rustic dessert or quick lunch
Mini tarts for gatherings, holidays, or kid-friendly treats
Blind-baked crusts filled with custard, pudding, or fresh fruit and whipped cream

Frequently Asked Questions

Yes! You can store it wrapped tightly in the fridge for up to 3 days or freeze it for up to 3 months.

Yes! You can swap in your favorite gluten-free flour blend, but keep in mind the texture may be slightly different.

This pie crust is perfect for fruit pies, cream pies, pumpkin pies, quiches, and pot pies!

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