The Best Homemade Pie Crust Recipe: Easy and Flaky

Making the perfect pie crust doesn’t have to be scary! This easy homemade pie crust recipe comes together with just a few simple ingredients you likely already have on hand and is guaranteed to give you a light, flaky crust every time. Whether you’re baking apple pie in the fall or a summer berry pie, this foolproof crust will quickly become your go-to recipe.

I’ve used it with all sorts of pies–cherry, apple, strawberry rhubarb, blueberry, and more! It makes a double crust, which means a 9-inch bottom crust and a 9-inch top crust. With this simple step-by-step method, you’ll never go back to store bought pie crusts again!

Simple Ingredients for a Perfect Pie Crust

• All-purpose flour: The base of your dough. Regular all-purpose flour gives structure without making the crust tough. You can also sub in pastry flour for an extra tender and flaky crust!
• Neutral oil: Using a neutral oil like canola or vegetable instead of butter or shortening makes this crust easy to handle.
• Milk: Adds moisture and richness while keeping the dough pliable. I recommend using whole or 2% milk.
• Salt: Enhances the flavor and balances the richness of the crust.
• Egg: Whisked and brushed over the top before baking, it creates a golden, glossy finish.
• Turbinado Sugar:A generous sprinkle on top of the crust adds crunch, sparkle, and a touch of extra sweetness.

The Best Homemade Pie Crust Recipe

Pie Crust Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 cup vegetable or canola oil
1/2 cup milk (preferably whole or 2%)

Egg Wash Ingredients
1 large egg, beaten
Turbinado sugar to taste (optional)

Directions
1. In a large bowl, mix flour and salt. In a 2-cup liquid measuring cup, pour oil and milk and then add to the flour mixture.
2. Using a fork or Danish whisk, mix the crust mixture until it forms a ball. Feel free to use your hands, too! Divide in half and place each half on a large piece of plastic wrap. Alternatively, you can use a pie crust bag instead of plastic wrap.
3. Working with one half of the dough, place another piece of plastic wrap over top of the crust and roll it out with a rolling pin (I like this French-style one) until it is large enough to cover the bottom of your 9-inch pie pan.
4. Take the top piece of plastic wrap off of the crust and flip it over and into your pie pan.
5. Fill the crust with your pie mixture of choice. May I suggest apple 🙂
6. Working with your other piece of dough, do the same process as before–roll it out with another piece of plastic wrap on top until it will cover your pie. Take the top piece of plastic wrap off and flip the crust on top of your pie mixture.
7. Seal the pie crusts together. Sometimes I use the tines of a fork to do this, and other times I simply use my fingers.
8. Whisk the egg in a small bowl. Using a pastry brush, apply the egg wash to the top crust. Sprinkle with turbinado sugar, if desired. Make a few slits in the pie with a sharp knife to allow it to vent and release steam while baking. Enjoy!

Essential Pie Baking Tools I Love

• French rolling pin – Sleek and tapered, this rolling pin gives you more control than traditional handled pins, making it easy to roll dough evenly.
• Ceramic 9 inch pie pan – Ceramic holds heat beautifully, baking your crust to a golden, crisp finish. A 9-inch pan is the perfect standard size for most pie recipes.
• Danish dough whisk -Ideal for mixing dough gently without overworking it. This whisk blends flour and liquid quickly while keeping the crust tender.
• Pie crust shield -Prevents the edges of your pie crust from burning while the filling cooks through—an essential for picture-perfect pies.
• Pastry brush – Use it for evenly brushing on egg wash for golden color.
• Pie crust bag – A genius tool for rolling out dough into a perfect circle without sticking. Be sure to dust it with flour before rolling out your dough. It keeps cleanup easy, too!
• Pastry flour – While optional, pastry flour is lower in protein than all-purpose flour and creates an ultra-tender, melt-in-your-mouth pie crust.
• Turbinado sugar – A coarse, golden sugar that adds a beautiful sparkle and crunchy texture to the top of your pie crust. It’s the secret finishing touch that makes homemade pies look and taste bakery-perfect.

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There you have it — a foolproof, easy homemade pie crust recipe that’s simple, flaky, and perfect every time. Whether you’re filling it with apples, pumpkin, or your favorite cream pie, this crust is the foundation for so many delicious desserts!