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    The Best Homemade Pie Crust Recipe Ever

    Published April 7, 2020. This post may contain affiliate links. Please read my disclosure policy.

    This is hands down the best homemade pie crust ever, and I’ll show you the secret to making it the flakiest, most tender pie dough out there.

    fluted pie dish with homemade pie dough

    We are huge pie fans in our house, and it doesn’t matter if it’s a key lime or a sweet potato pie. There’s always one lurking in the kitchen.

    Homemade Pie Crust

    Often a recipe calls for you to use a pre-made pie crust. If you ask me, in no way does that mean you buy the pre-made circle cut-out version from the refrigerated food aisle at the grocery store? Making it at home is incredibly easy and only takes minutes to prepare.

    The best part of any pie is the crust, of course, and when you make it homemade, it enhances the flavor of everything else. If this is your first time making it, follow along with how easy it is.

    What Makes It the Best

    The absolute secret to making the flakiest most tender crust of all time is rendered bacon fat. I always tell you that whenever you cook bacon, you must keep the rendered fat. Back in the day, this was used for everything. In batters, to fry in, to coat with, it is gold, and you should treat it as such.

    In addition, you want to ensure the butter and/or bacon fat you are using is ice cold.  If it is room temperature, your dough will not hold together and fall while in the oven. Also, some folks chill the water and even the flour before making it.

    How to Make a Pie Crust from Scratch

    Add the flour, salt, cold butter, and cold rendered bacon fat to a food processor and pulse on high speed until the fat is about the size of rice.

    flour and butter in a food processor

    Slowly pour in ice-cold water while continuing to pulse at high speed until it forms a meal.

    adding water to a food processor with flour while pulsing

    I know it’s finished by pinching it and it sticking together on its own.

    squeezing together raw dough

    Roll the dough out using a rolling pin on a clean surface dusted with flour until it is about 1/8″ to 1/4″ inches thick. Do not overwork the dough.

    rolling out dough with a rolling pin on the countertop

    Wrap the dough around the rolling pin to make it easy to carry and transfer to your pie pan.

    rolling pie dough around a rolling pin

    Fit the dough into your pie pan.

    forming pie dough to a fluted pie pan

    Trim off any excess around the outside of the pan.

    cutting off excess dough on a pie

    Fold in the outside extra pie dough to make the outer crust.

    folding dough inwards to make a pie crust

    How to Make It Without a Food Processor

    If you don’t have a food processor, don’t worry. You can cut the fat with the flour in a bowl or on a clean surface using the bottom side of a fork or, better yet, a hand pastry dough blender. It will take a little longer and be more labor-intensive, but it can absolutely be done. In fact, this is how they used to make pie doughs just 25-30 years ago.

    Make-Ahead and Storage

    How to Store: This holds very well covered in the refrigerator for up to 7 days.

    How to Freeze: Keep covered and in the freezer for up to 3 months. Thaw for 1 day in the refrigerator before using it.

    Make-Ahead: You can make this pie dough up to 2-3 months ahead of time and place it in the freezer. If you want to use it relatively soon, you can make it and form it into your pie pan without filling it up to 2 days ahead. Be sure to keep it covered and in the refrigerator.

    Chef Billy Parisi

    chef notes + tips

    • If you want to make a pie crust to add to the top of your pie, simply double the recipe.
    • It is critical to use very cold water, butter, and rendered bacon fat when making this.  If you do not, you will have to let the dough chill in the refrigerator for 30 minutes before using it.
    • You can use all rendered bacon fat instead of cutting the total amount in half with the butter.
    • The dough may need more water when making it, so set aside 1/3 cup of cold water just in case.
    • There will be a little leftover dough from your trimming around the outside when forming it into the pan.  You can use it in a crostata.

    Recipes to Use It In

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    Let's Cook - Chef Billy Parisi

    The Best Homemade Pie Crust Recipe Ever

    5 from 4 votes
    This is hands down the best homemade pie crust ever, and I'll show you the secret to making it the flakiest, most tender pie dough out there.
    Servings: 1 pie crust
    Prep Time: 10 minutes
    Cook Time: 0 minutes

    Equipment

    • food processor

    Ingredients 

    • 1 ½ cups all-purpose flour
    • ¼ cup cold unsalted butter cut into chunks
    • ¼ cup cold rendered bacon fat
    • ¼ teaspoon sea salt
    • 2-3 tablespoons ice-cold water

    Instructions

    • Add the flour, butter, bacon fat, and sea salt to a food processor and pulse on high until the butter and bacon fat is about the size of rice, which takes about 20-25 pulses.
    • Slowly drizzle in the water while pulsing until the dough forms a meal.
    • Remove the dough and place it on a clean surface dusted with flour.
    • Dust the top of the dough with flour and roll it out using a rolling pin until it’s about 1/8” to ¼” thick.
    • Transfer the dough to a pie pan and form it in the pan.
    • Leaving about a 1” lip around the outside of the pie pan, remove any excess dough.
    • Fold the outside dough in and form it to make the top of the pie crust.
    • Use the pie crust or store it for a later date.

    Notes

    How to Store: This holds very well covered in the refrigerator for up to 7 days.
    How to Freeze: Keep covered and in the freezer for up to 3 months. Thaw for 1 day in the refrigerator before using it.
    Make-Ahead: You can make this pie dough up to 2-3 months ahead of time and place it in the freezer. If you want to use it relatively soon, you can make it and form it into your pie pan without filling it up to 2 days ahead. Be sure to keep it covered and in the refrigerator.
    If you want to make a pie crust to add to the top of your pie, simply double the recipe.
    It is critical to use very cold water, butter, and rendered bacon fat when making this. If you do not, you will have to let the dough chill in the refrigerator for 30 minutes before using it.
    You can absolutely use all rendered bacon fat instead of cutting the total amount in half with the butter.
    The dough may need more water when making it, so set aside 1/3 cup of cold water just in case.
    There will be a little leftover dough from your trimming around the outside when forming it into the pan. You can use it in a crostata.

    Nutrition

    Calories: 1620kcalCarbohydrates: 143gProtein: 20gFat: 107gSaturated Fat: 53gCholesterol: 178mgSodium: 682mgPotassium: 201mgFiber: 5gSugar: 1gVitamin A: 1418IUCalcium: 42mgIron: 9mg
    Course: Dessert
    Cuisine: American, French