Don’t be daunted by making pie crust from scratch! With this simple recipe and a few tips from our pros, creating your own tender, flaky pie crust at home is as easy as pie. (We couldn’t resist.) 

Chill Out: The secret to creating a flaky pie crust is keeping everything cold. If your butter gets too warm while forming or rolling out the dough, cool everything down in the fridge for 15 minutes before continuing.

Easy Does It: Overworking the dough can cause it to become tough, so stop mixing when the dough just comes together (it should hold its shape when you lightly squeeze a fistful). If the last bits of dough are too dry, just remove the good dough and sprinkle a little water on the floury bits before incorporating with the rest.

Make Ahead: Pie dough can be kept wrapped and stored in the fridge for up to three days or in the freezer for up to three months—perfect for when you don’t have time to make a whole pie in one day! If working from frozen, let the dough defrost overnight before using.

Roll with It: When you’re ready to roll, place your dough on a floured surface or nonstick baking mat. Rotate your dough every few rolls to prevent it from sticking, maintain an even thickness and make your dough circle as round as possible.

Circle Up: You don’t need math to figure out the right diameter of dough! Just flip your chosen pie pan upside down and make sure your dough is at least 1 inch wider than the pan.

On the Move: To transfer your dough to the pie plate, either roll it back onto the rolling pin or gently fold it in quarters, then unfold in the plate.

Finishing Touch: Make your pie look as good as it tastes with a lovely lattice or other decorative top.

If you’d rather skip straight to the filling, you can also find pre-made pie crusts in our store!