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How to Make Pie Crust

Barry Rush: "Best pie crust I have made." Read More
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How to Make Pie Crust

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  • 2 cups all purpose flour
  • 3/4 tsp. kosher salt
  • 1/2 tsp. baking powder
  • 11 Tbsp. unsalted butter
  • 7 Tbsp. water (cool)
  • 2 pie (9-inch, pans)
  • pastry (cloth and rolling pin cover, optional)
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories2090Calories from Fat1220
    Total Fat135g208%
    Saturated Fat58g290%
    Trans Fat
    Calories from Fat1220
    Total Carbohydrate192g64%
    Dietary Fiber11g44%
    Vitamin A40%
    Vitamin C

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Barry Rush 6 months ago
    Best pie crust I have made.
    Reviewer Profile Image
    Sarah Shipman 2 years ago
    Best pie crust I’ve ever made.
    Reviewer Profile Image
    Chanel Hutchison 2 years ago
    Super easy and delicious
    Reviewer Profile Image
    Pretty good, I guess this is for an open top pie I made a closed top pie and had enough left from the edges for probably one more open top. I think I have like an 8 inch pie pan 🥧
    Reviewer Profile Image
    Greetings 2 years ago
    Friendly recipe. I just need to clarify with myself how much to make and do I want open or closed.
    Reviewer Profile Image
    Angelica Munyao 2 years ago
    Pretty great! I substituted the flour with porridge flour (millet, sorghum etc) and brown sugar with honey and it was amazing!
    Reviewer Profile Image
    Emily 2 years ago
    Great! I'll definitely this again!
    Reviewer Profile Image
    Diana G. 2 years ago
    Perfect, I used salted butter and my apple pie turned just delicious 😋
    Reviewer Profile Image
    Jenetia Nelson 3 years ago
    Nice, soft, flaky just right for my lemon meringue pie 😋
    Reviewer Profile Image
    Mackenzie Faulkner 3 years ago
    way too soft for a pie crust, could barely roll it bc it was so sticky, definitely add more flour. and don’t use this crust if you’re making apple pie, simply turned to mush the second the filling hit the crust
    Reviewer Profile Image
    mary robbins 3 years ago
    When I baked the empty crust the crust shrank into ghe bottom of the shell.
    Reviewer Profile Image
    Marcus Carr 3 years ago
    Maybe a bit too much butter for me but still it's a good recipe
    Reviewer Profile Image
    Great for my first time making crust. Very flakey and buttery!!
    Reviewer Profile Image
    David Nicholson 4 years ago
    Made this recipe 2 times tonight for turkey pot pie followed it exactly the first time and it was good the second time I swapped shortening for butter and used pastry flower and it went from good to great
    Reviewer Profile Image
    Chocolate Bunny 4 years ago
    This was so simple and it was so easy. I used this recipe for my first time baking pies. I will be using this recipe for future pies too. It was very delicious!
    Reviewer Profile Image
    Cabrera 4 years ago
    Turned out amazing!! Very simple as well
    Reviewer Profile Image
    Johnson 4 years ago
    quick and easy this is mt frist time
    Reviewer Profile Image
    Thos V. 4 years ago
    What a great quick recipe, definitely a keeper
    Reviewer Profile Image
    Max C. 4 years ago
    Dough was lacking water at first but turned out great.
    Reviewer Profile Image
    Anna Howard 4 years ago
    turns out perfect. If I want super flaky I barely mix it. stir and press just till it comes together. If I want something a little breadier I mix a tad more and add a little more water to the mix, then add a bit more flour while I'm needing.
    Reviewer Profile Image
    Emily Falk F. 5 years ago
    Tasted great! First time making a pie crust. Really does make 2 crusts. Just need to roll it out very thin
    Reviewer Profile Image
    Interesting Person 5 years ago
    Easy flaky pie crust. Very easy to work with and required no fussy chilling or shortening. I used mine in a quiche and made the scraps I to raspberry jam cookies. I found the crust to be a bit salty, but that may have been because I omitted the sugar. The recipe doubles fine.