If you’re looking for an easy, foolproof way to make pie dough, this Flaky Pie Crust Recipe by Hand will become your new favorite. With just four ingredients—flour, butter, salt, and water—creating a buttery, flaky crust from scratch without fancy tools is simple. You’ll love how easy it is to skip store-bought options and make the perfect base for sweet or savory pies at home.

For anyone who feels nervous about making pie crust, you’re not alone. So many recipes with “secret ingredients,” and others use food processors, blenders, stand mixers, or hand mixers. But here’s the truth: the best, most tender, and flaky pie crust comes from mixing the dough by hand.

Making a pie crust can feel scary, but it’s all part of the fun! Don’t stress if it’s imperfect. Each time you try, you’ll get a little better, and soon, you’ll be rolling out dough like a pro. Remember, enjoying the process and having fun in the kitchen is the most important thing. Before you know it, you’ll be making delicious pies to share with everyone!

Ingredients You Need

The basic ingredients for a pie crust are flour, fat, liquid, and salt:

All-Purpose Flour
Salt
Cold Unsalted Butter
Cold Water

How to Make a Pie Crust Recipe by Hand

This all-butter pie crust has been my go-to recipe, never failing me through countless pies, from classic pumpkin to fruit-filled favorites. Here is how to make it:

Mix the dry ingredients: In a bowl, stir the flour and salt together.
Cut in the butter: Use a pastry blender, your fingers or two forks to cut the sliced cold butter pieces into the flour until the mixture resembles small pea-sized crumbs.

In a bowl, stir the flour and salt together.

Add the water: Drizzle in 3 tablespoons of cold water, one tablespoon at a time, mixing gently after each addition. If the dough remains crumbly, add a small amount of water until it comes together. I prefer using my hands to mix the dough—it helps bring it together without adding too much water.
Form the dough: Use your hands to shape the dough into a ball.
Roll out the dough: On a floured surface, use a rolling pin to roll the dough to about 1/8 inch thick.
Transfer to the pan: Carefully pick up the dough and gently press it into the bottom and sides of the pan without stretching it. Trim off any excess dough, but leave enough to crimp the edges.

human hands picking up rolled pie dough that they made by hand

Crimp the edges: Pinch the edges of the dough with your fingers to create a decorative fluted edge.
Refrigerate: Chill the pie dough in the fridge for at least 20-30 minutes. This helps maintain its shape while baking and gives the pie a flaky texture.
Ready to bake: Fill and bake according to your pie recipe.

Tips for Making the Best Pie Crust

Keep the Butter Cold: Make sure your butter comes straight from the fridge when you mix it into the flour. This helps create that flaky texture we all love.
Use Ice-Cold Water: Your water should be ice cold as well. This keeps the butter from melting and ensures a tender crust.
No Need to Knead: There’s no need to knead your pie dough. Handle it just enough for it to come together into a rough ball to avoid a tough crust.
Chill Again: After rolling out the dough and fitting it into the pie plate, chill it again for 10-15 minutes. This helps maintain its shape while baking and enhances the flakiness.

Storing Pie Dough

If you have leftover pie dough or want to prepare it in advance, storing it properly will help maintain its freshness. Here are some tips for storing pie dough:

Refrigerate: Wrap the dough tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. When you’re ready to use it, let it sit at room temperature for about 10-15 minutes to soften slightly before rolling out.
Freeze: For longer storage, freeze the pie dough. Wrap it in plastic wrap, then place it in a resealable freezer bag, squeezing out any excess air. The dough can be frozen for up to 3 months. When you’re ready to use it, transfer it to the refrigerator to thaw overnight.
Pre-rolled Crusts: If you prefer, you can also freeze pre-rolled pie crusts. Just make sure to separate layers with parchment paper to prevent sticking.