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!
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 the simplest 4 ingredient, pantry staples.
- It is so easy and quick to make.
- It works for basically any recipe you need a crust for- savory or sweet.
- The texture is so flaky, tender, and buttery.
Ingredients Breakdown
- 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
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.
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.
3. Roll out:
Roll out your dough on a lightly floured surface into a 12-inch circle.
4. Transfer to a pie dish:
Press the dough into a greased 9-inch pie dish, trimming any excess. Crimp the edges if desired.
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.
Tips for the Flakiest Pie Crust
- Make sure your butter and water are cold. The colder they are the flakier your crust.
- Handle the dough just enough to bring it together and try not to overmix your dough.
- You can chill the dough before rolling to help relax the gluten and makes the crust easier to work with.
Frequently Asked Questions
Can I make this pie crust ahead of time?
Yes! You can store it wrapped tightly in the fridge for up to 3 days or freeze it for up to 3 months.
Can I make this pie crust with gluten-free flour?
Yes! You can swap in your favorite gluten-free flour blend, but keep in mind the texture may be slightly different.
What pies can I use this crust for?
This pie crust is perfect for fruit pies, cream pies, pumpkin pies, quiches, and pot pies!
More Easy Baking Recipes You’ll Love
- Gooey Chocolate Chip Cookie Bars
- Best Banana Bread Recipe
- Mini Chocolate Chip Muffins
- Easy Ham and Cheese Quiche
If you enjoyed this recipe, I’d be so grateful if you could take a moment to leave a 5-star rating below! Be sure to tag me @simplychelseahome on Instagram so I can see your delicious results!
Quick and Easy Pie Crust
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter grated
- 3-4 tablespoons cold water
Instructions
- 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.
- 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.
- Roll out your dough on a lightly floured surface into a 12-inch circle.
- Press the dough into a greased 9-inch pie dish, trimming any excess. Crimp the edges if desired.
- (Optional) Preheat oven to 375°F. Prick the bottom with a fork and bake for 10 minutes before adding your filling.
Notes
- Chill your dough for 30 minutes before rolling out to make it easier to work with.
- The dough can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 3 months.
- Keep the butter and water cold to ensure a flaky crust.
