Uncooked pie crust pressed into a pie plate
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5 from 5 votes

Easy Pie Crust

All butter pie crust that takes 5 minutes to make! Makes foolproof flaky and delicious pie dough with almost no effort at all.
Prep Time5 mins
Cook Time0 mins
Chilling Time30 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: pie, crust
Servings: 4 people
Calories: 286kcal
Author: Farah Abumaizar


  • 2 1/2 cups all purpose flour 315 g
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 cup cold butter, cut into small cubes 226 g
  • 6 tbsp ice cold water


  • In the bowl of a stand mixer fitted with a paddle attachment, briefly mix together the flour, sugar and salt until combined.
  • Add the cold cubed butter and mix on medium low speed until mixture looks like wet lumpy sand. The biggest pieces of butter should be about the size of large peas.
  • Add the ice cold water while the mixer is running on low speed. Combine until the dough just comes together in a ball, then immediately stop mixing.
  • Divide the dough into half (I use a kitchen scale and weigh it out- you'll get two pieces about 307 grams each).
  • Shape each dough half into a rough ball and wrap in plastic wrap. Chill in the fridge for 30-45 minutes before rolling out.
  • After chilling, roll out the dough onto a lightly floured surface to a circle slightly larger than your pie plate and use as directed in your recipe!


Pie dough can be stored tightly wrapped in the fridge for 3 days or freezer for 3 months. To use after freezing, thaw for several hours in the fridge, then roll out as directed.
Recipe adapted from Everyday Annie