How To Make Basic Pie Crusts

Pies are one of the most versitile baked goods, and there are just about as many pie crusts as there are fillings. Follow these directions to master a few of the basics.

1. Basic Pie Crust


2 1/2 cups of all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar (optional)

1 cup (2 sticks) very cold unsalted butter, cut into small cubes (about 1/2 inch)

6-8 tablespoons ice water


Mix together 1 1/2 cups flour, salt, and optional sugar. Add in butter cubes and toss in dry ingredients to coat. Cut the butter into the flour with a pastry blender or fork until your mixture looks mealy/crumbly.

Add remaining 1 cup of flour and mix with pastry blender/fork until evenly distributed.

Sprinkle 6 tablespoons of ice water over crumbly mixture. Use a spatula and press the dough so the crumbs begin to form larger clumps.

Pinch off some of the dough. If it crumbles, add 1-2 more tablespoons of water and continue to mix until the dough stays together.

Remove the dough from your mixing bowl and form into a ball. Cut this ball in half and form into two discs. Wrap each in plastic wrap and chill in the refrigerator for at least an hour (will be good for up to 2 days). Makes enough for two single-crust pies or one double-crust pie.

Check out Inspired Taste for the complete recipe as well as tips on how to roll out the dough, how to make it in the food processor, and how to pre-bake crusts.

2. Buttermilk Pie Crust

Use the same recipe and process as above, just substitute 1/2 cup buttermilk in the place of the water.

After cutting the butter into the dough, make a well in the center of the flour-butter mixture and add the butter mix. Stir to combine.

Read more at Completely Delicious

3. Graham Cracker Crust


12 graham crackers

1/3 cup butter, melted

1/3 cup sugar


Turn the graham crackers into crumbs in a food processor or by placing them in a resealable bag and smashing them with a heavy kitchen utensil (like a rolling pin).

Stir in the butter and sugar with a mixing spoon or in the food processor.

Press into a pie pan and bake at 350 degrees F for about 5 minutes.

Check out Ree Drummond's recipe for full details (and her incredible recipe for French Silk filling).

4. Oreo Pie Crust


25 Oreo Cookies (you can use any Red Velvet Oreo Crust? Yes please!)

5 tables spoons unsalted butter, melted

Directions: Crush your cookies in a food processor or resealable bag. Add the butter to the crumbs and mix.

Press into a pie pan. For a no-bake pie, chill the crust for 30 minutes before adding the filling. For a baked pie, bake for about 8 minutes at 350 degrees F.

Check out Crazy For Crust for more details.

Basic Pie Crust

Buttermilk Pie Crust

Graham Cracker Crust

Oreo Pie Crust

COMMENT with your favorite pie crust if we didn't include it.

SHARE with your friends and family who love to bake!