We’ve all heard the phrase “easy as pie,” but anyone who has actually attempted a homemade pie crust knows that it’s… well… not always so easy. Pie dough can be fussy, unpredictable, and a little intimidating—until you learn the tricks. When I was home for Thanksgiving, I had yet another pie-making refresher from the best baker I know: my mom. She has been making this exact pie crust for as long as I can remember, and every holiday, it turns out perfectly flaky, buttery, and beautiful.
What I love about this recipe is that it’s not overly sweet. Many store-bought crusts lean sugary, but this one is mild and balanced, which lets the filling shine—whether it’s a sweet apple crumble or a savory quiche. It truly is an all-purpose dough that works all year long.
The two biggest secrets? Cold and fast. Keep everything cold, work quickly, and don’t overthink it. My mom always reminds me that people have been making pie long before food processors and specialty tools existed, so don’t stress if you don’t have the “right” equipment. A pastry cutter works great; two knives will also do the job. And if all else fails, your hands can get it done—just move quickly so the butter stays cold.
This recipe yields two 9-inch rounds, which is ideal because you can make a double-crust pie or use the second round for something creative, like my favorite Pie Crust Pinwheels. Once you get the hang of this dough, it becomes second nature, and it truly elevates every pie you make.
Homemade pie crust may not be the easiest thing ever, but it’s absolutely worth it—and with this recipe, a little practice, and a few tips from mom, it becomes something you can master with confidence. Happy baking!