The title says it all, this is The Best Pie Crust Recipe! This homemade pie crust is made with all of the traditional ingredients, plus a twist: a dollop of sour cream to add tenderness and an egg to add richness. It’s the perfect buttery, flaky base for everything from a classic apple pie to an easy chicken pot pie!

Baked homemade pie crust in a glass pie pan.
Kelley Simmons Kelley’s Tips

Before You Get Started

  • Keep everything cold. Cold butter and ice water are the trick for getting a flaky crust.
  • Chill before rolling. Letting the dough rest in the fridge for an hour makes it easier to handle and helps keep it from shrinking in the oven.
  • Use parchment paper and pie weights. For blind baking, parchment paper with dried beans or pie weights helps the crust keep its shape and prevents it from bubbling.
  • Don’t forget the fork pricks. Pricking the crust before baking keeps air bubbles from forming on the bottom of the crust.
Kelley
Ingredients laid out for homemade pie crust.

Ingredients

  • All-Purpose Flour – AP flour is the perfect flour for pie crust as it has the right balance of protein to give structure, but it doesn’t make the crust tough.
  • Unsalted Butter – This is the secret ingredient to a flavorful and flaky pie crust. Just make sure it’s really cold so you’ll get those tender, buttery layers. I like to pop my butter in the freezer while I prep the rest of the ingredients to ensure it’s super cold!
  • Egg – Enriches the dough and binds everything together making the crust a little more stable.
  • Sour Cream – Makes the crust soft and easy to work with.
  • Ice Water – I only use a little bit of water, just enough to bring the dough together. And using ice water keeps the butter from melting.
  • Whisked Egg – Brushing the crust with an egg wash is my favorite finishing touch. It gives the crust a beautiful golden, glossy look.

How to Make the Best Pie Crust Recipe

  1. Blend dough: In a food processor add flour, cold butter, salt, and an egg. Pulse just until butter is broken into pea sized pieces. Add in 2 tbsp of sour cream, and 4 tbsp ice water and pulse till almost combined.
  2. Chill and roll: Transfer to counter and form into 2 disks. Wrap in plastic and chill for at least 1 hour. On a floured surface, roll out dough to about 14 inches in diameter and about 1/4 inch thick.
Pie crust dough in food processor.
Wooden rolling pin rolling out pie crust.
  1. Transfer dough to a pie pan by rolling dough up onto a rolling pin, then unrolling directly over the pan.
  2. Pinch edges using thumb and index fingers to make a crimped edge around pan. Trim off any excess with a paring knife.
Pie crust wrapped around rolling pin.
Fingers pinching edges of pie crust dough.
  1. Prick the crust: Using a fork, prick holes in the bottom of the crust.
  2. Blind baking: If the recipe you are making calls for you to “Blind Bake” your crust before adding the filling, place a piece of parchment paper over the crust and fill with pie weights or dried beans to weigh down the parchment.
  3. Preheat oven to 425°F and bake for 15 minutes.
Fork pricking pie crust.
Parchment paper and beans added to pie crust for blind baking.
  1. Brush and bake: Remove beans and parchment paper. Brush with egg wash and return to oven for 10 minutes.
Pastry brush brushing pie crust with egg wash.

Tip: You can save the second disk of dough for another pie crust, or use it for the top of your pie.

To Make a Lattice Top

  • Cut the dough: On a lightly floured surface, roll out the second disk of pie dough into a large circle about 1/4-inch thick. Use a pizza cutter or sharp knife to cut the dough into even strips about 1/2 to 3/4 inch wide.
  • Weave the strips: Lay half of the strips evenly on a piece of parchment paper, leaving a little space between each one. Fold back every other strip halfway, then lay a strip going the opposite direction across the center. Unfold the strips and fold back the alternating ones. Continue weaving, over and under, until the lattice pattern is complete.
Hand using pizza cutter to cut pie crust dough.
Pie crust dough being weaved into a lattice top.
  1. Transfer the weaved dough: Carefully transfer the weaved dough to the top of your filled pie. Trim any excess dough hanging over the edges. Press the ends of the strips into the bottom crust to seal. Brush the lattice with a whisked egg wash to give it a golden, glossy finish once baked.
  2. Bake the pie according to your pie recipe’s directions until the crust is beautifully golden and crisp.
Pastry brush brushing lattice top pie crust with egg wash.
Baked pie with lattice top.

Frequently Asked Questions

Do I need to use a food processor?

Nope! A food processor makes it quick and easy to make the crust, but you can cut the butter into the flour by hand using a pastry cutter or two forks instead.

Can I make the dough ahead of time?

Yes! You can refrigerate the prepared dough (wrapped tightly in plastic wrap) for up to 3 days or even freeze it for up to 3 months.

Is this recipe enough for a lattice top?

Yes! The recipe makes two disks of dough: one for the bottom crust and one for the lattice top.

Chicken pot pie with decorative pie crust on top.
A slice of apple pie on a white plate.

More Cozy Baking Recipes to Try

Save this Recipe

Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

    Recipe

    The Best Pie Crust Recipe

    The title says it all, this is The Best Pie Crust Recipe! This homemade pie crust is made with all of the traditional ingredients, plus a twist: a dollop of sour cream to add tenderness and an egg to add richness. It's the perfect buttery, flaky base for everything from a classic apple pie to a hearty chicken pot pie!
    Author: Kelley Simmons
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Chill Time: 1 hour
    Total Time: 1 hour 45 minutes
    Serves 2 pie crusts
    Rate Print

    Ingredients 

    Instructions

    • In a food processor add flour, cold butter, salt, and an egg. Pulse just until butter is broken into pea sized pieces.
      Add in 2 tbsp of sour cream, and 4 tbsp ice water and pulse till almost combined.
    • Transfer to counter and form into 2 disks. Wrap in plastic and chill for at least 1 hour
      On a floured surface, roll out dough to about 14 inches in diameter and about 1/4 inch thick.
    • Transfer dough to a pie pan by rolling dough up onto a rolling pin, then unrolling directly over the pan.
    • Pinch edges using thumb and index fingers to make a crimped edge around pan. Trim off any excess with a paring knife.
    • Using a fork, prick holes in the bottom of the crust.

    Blind Baking

    • If the recipe you are making calls for you to "Blind Bake" your crust before adding the filling, place a piece of parchment paper over the crust and fill with pie weights or dried beans to weigh down the parchment.
      Preheat oven to 425°F and bake for 15 minutes.
    • Remove beans and parchment paper. Brush with egg wash and return to oven for 10 minutes.
      When you are ready to bake preheat oven to 350 degrees. Grease a muffin tin with non stick cooking spray.
      Roll out the dough to 1/4 inch thickness.

    Nutrition Information

    Calories: 1474kcalCarbohydrates: 120gProtein: 23gFat: 100gSaturated Fat: 61gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 4gCholesterol: 426mgSodium: 1250mgPotassium: 275mgFiber: 4gSugar: 1gVitamin A: 3165IUVitamin C: 0.1mgCalcium: 91mgIron: 8mg

    Did You Make This?

    I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.

    Leave a Review Follow Chef Savvy