Pie crusts are the backbone of any good pie, and finding the perfect recipe can be a challenge. Whether you’re an experienced baker or a novice, the perfect pie crust recipe is essential to creating a delicious, flaky, and tender crust. From classic buttery crusts to gluten-free alternatives, there are a variety of pie crust recipes to suit any taste or dietary need.
These recipes are chosen for their ease of preparation, versatility, and, most importantly, their mouth-watering taste. We’ll start with the classic buttery pie crust, which is perfect for any pie, from sweet to savory.
We’ll also explore a gluten-free pie crust recipe for those who are gluten intolerant or following a gluten-free diet. We’ll introduce a vegan pie crust recipe for those who avoid animal products, and a graham cracker crust recipe that’s perfect for cheesecakes and other creamy desserts.
Whether you’re looking for a traditional pie crust recipe or something a little more adventurous, this article has got you covered. So grab your rolling pin and get ready to create the perfect pie crust that will leave your friends and family wanting more!
1. Traditional Pie Crust Recipe
The no-roll pie crust recipe from Kitchen Fun with My 3 Sons has quickly become a favorite of mine. As someone who loves to bake but struggles with making pie crust from scratch, this recipe has been a game-changer.
What I love most about this recipe is its simplicity. It requires just a few basic ingredients that I typically have on hand, such as flour, salt, vegetable oil, and milk. I appreciate not having to worry about buying expensive specialty ingredients or spending extra time and effort to make a traditional pie crust.
Another aspect of this recipe that I enjoy is its versatility. While it works great for sweet pies, such as pumpkin or apple, it also works well for savory pies, such as quiches or pot pies. I love having a go-to pie crust recipe that I can use for multiple types of dishes.
Additionally, I appreciate the texture of the crust. It has a tender, slightly crumbly texture that complements the filling of the pie without overpowering it. It also has a nice buttery flavor that pairs well with both sweet and savory fillings.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 2 tbsp milk
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the flour and salt.
- In a separate bowl, mix together the vegetable oil and milk until well combined.
- Add the oil mixture to the flour mixture and stir until it forms a dough.
- Press the dough evenly into the bottom and up the sides of a 9-inch pie dish.
- Use a fork to prick the bottom and sides of the crust several times.
- Bake for 10-12 minutes, or until the crust is lightly golden.
- Remove the crust from the oven and let it cool before adding your desired filling.
2. Graham Cracker Pie Crust Recipe
As a lover of all things dessert, the graham cracker crust recipe from Salt and Baker has become a personal favorite of mine. It is quick and easy to make, and adds a delicious crunch to any pie or dessert that I use it with.
One of the things that I love most about this recipe is how versatile it is. The crust pairs well with a wide range of fillings, from classic key lime pie to fruity cheesecakes. I find that the slightly sweet and nutty flavor of the crust enhances the flavor of the filling without overwhelming it.
Another aspect of this recipe that I appreciate is how simple the ingredients are. All that is needed is graham cracker crumbs, sugar, salt, and melted butter. I usually have these ingredients in my pantry, so I can whip up this crust at a moment’s notice. Lastly, I appreciate how easy the crust is to make. The recipe requires no baking, so there’s no need to worry about under or over-baking the crust. All that is required is to mix the ingredients together, press the mixture into the pie dish, and chill the crust for a few minutes before adding the filling.
Ingredients:
- 1 1/2 cups graham cracker crumbs (about 12-14 graham crackers)
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs, sugar, and salt.
- Pour the melted butter over the mixture and stir until the crumbs are evenly coated.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish.
- Use a flat-bottomed measuring cup or glass to press the crumbs firmly into the dish.
- Bake the crust for 10-12 minutes, or until lightly golden.
- Remove the crust from the oven and let it cool completely before adding your desired filling.
3. Oatmeal Pie Crust Recipe
The oatmeal pie crust recipe from Namely Marly has quickly become one of my favorite pie crust recipes. As someone who is always on the lookout for healthier and more wholesome alternatives to traditional recipes, this oatmeal crust recipe fits the bill perfectly.
One of the things that I love most about this recipe is the texture that the oats give to the crust. It has a slightly nutty and chewy texture that adds a lovely dimension to any pie or tart that I use it with. Additionally, the use of oats in the recipe adds a boost of fiber and nutrients that are typically not found in traditional pie crusts.
Another aspect of this recipe that I appreciate is its versatility. While it works great for sweet pies, such as apple or pumpkin, it also works well for savory pies, such as quiches or vegetable pies. It adds a satisfying texture and flavor to any pie, while providing a nutritious alternative to traditional pie crusts.
Ingredients:
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 2 tbsp honey
- 3-4 tbsp cold water
Instructions:
- Preheat your oven to 375°F (190°C).
- In a food processor or blender, pulse the oats until they are coarsely ground.
- In a mixing bowl, whisk together the ground oats, flour, and salt.
- Add the cubed butter to the bowl and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Drizzle the honey over the mixture and stir to combine.
- Add the cold water, one tablespoon at a time, until the mixture comes together into a dough.
- Press the dough evenly into the bottom and up the sides of a 9-inch pie dish.
- Use a fork to prick the bottom and sides of the crust several times.
- Bake for 10-12 minutes, or until the crust is lightly golden.
- Remove the crust from the oven and let it cool completely before adding your desired filling.
4. Almond Flour Pie Crust Recipe
The almond flour pie crust recipe from My PCOS Kitchen has become a staple in my kitchen ever since I discovered it. As someone who tries to follow a low-carb and gluten-free diet, this recipe is a godsend. One of the things that I love most about this recipe is how simple and easy it is to make. With just a handful of ingredients, including almond flour, butter, and an egg, this recipe comes together quickly and easily.
Additionally, the almond flour gives the crust a delicious nutty flavor that pairs perfectly with any filling I use it with. Another aspect of this recipe that I appreciate is how versatile it is. While it works great for sweet pies, such as apple or blueberry, it also works well for savory pies, such as quiches or chicken pot pies. I love having a go-to pie crust recipe that I can use for multiple types of dishes.
I appreciate how healthy this recipe is. Almond flour is a great alternative to traditional wheat flour as it is low in carbohydrates and high in healthy fats and protein. It also adds a lovely crunch to the crust that traditional wheat flour can’t provide. Overall, the almond flour pie crust recipe from My PCOS Kitchen is a delicious, healthy, and versatile recipe that has become a go-to in my kitchen. It’s easy to make, tastes great, and is a perfect alternative to traditional wheat flour pie crusts.
Ingredients:
- 2 cups almond flour
- 1/4 cup melted butter or coconut oil
- 1 large egg
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour and salt.
- Add the melted butter or coconut oil and egg to the bowl, and stir until the mixture comes together into a dough.
- Press the dough evenly into the bottom and up the sides of a 9-inch pie dish.
- Use a fork to prick the bottom and sides of the crust several times.
- Bake for 10-12 minutes, or until the crust is lightly golden.
- Remove the crust from the oven and let it cool completely before adding your desired filling.
5. Chocolate Pie Crust Recipe
The chocolate pie pastry recipe from Everyday Pie is one of my favorites to use when I’m looking to add a special touch to my desserts. As a chocolate lover, this recipe is a must-have in my arsenal of baking recipes.
What I love most about this recipe is the rich, decadent chocolate flavor that comes through in every bite. The combination of cocoa powder and melted chocolate creates a depth of flavor that is hard to find in other pie crust recipes. Additionally, the crust has a lovely flaky texture that adds a nice contrast to any creamy filling I use it with.
Another reason I love this recipe is how easy it is to make. With just a few simple ingredients, including flour, sugar, cocoa powder, and butter, this recipe comes together in no time. It’s also easy to roll out and shape into the perfect pie crust.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 3-4 tablespoons ice-cold water
- 1/4 cup semisweet chocolate chips, melted and cooled slightly
Instructions:
- In a large mixing bowl, combine the flour, cocoa powder, sugar, and salt.
- Add the cold butter to the bowl and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice-cold water to the mixture, one tablespoon at a time, until the dough comes together and forms a ball.
- Flatten the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 1 hour or overnight.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough to fit your pie dish.
- Brush the melted chocolate over the bottom of the crust, then prick the bottom and sides of the crust with a fork.
- Bake for 15-20 minutes, or until the crust is firm to the touch and lightly golden.
- Remove the crust from the oven and let it cool completely before filling.
6. Shortbread Pie Crust Recipe
The classic butter and lard pie crust recipe from Little Home in the Making is one of my absolute favorites to use when baking pies. It’s a recipe that has been passed down through generations in my family, and this particular recipe is one that I cherish dearly.
What I love most about this recipe is the combination of both butter and lard. The butter adds a rich flavor and the lard adds a lovely flakiness to the crust. This combination creates the perfect texture and taste that I look for in a homemade pie crust. Additionally, the ingredients are simple and easily accessible, making it easy to whip up a batch of pie crust whenever I’m in the mood for baking.
The recipe also allows for some flexibility in terms of the type of pie I can make. It works wonderfully for savory pies, such as chicken pot pie or quiche, as well as sweet pies like apple or pumpkin.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 3/4 cup unsalted butter, cold and cut into small cubes
- 3/4 cup lard, cold and cut into small cubes
- 1/2 cup ice water
Instructions:
- In a large mixing bowl, combine the flour, salt, and sugar.
- Add the cold butter and lard to the bowl and use a pastry cutter or your fingers to cut the butter and lard into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice water to the mixture, one tablespoon at a time, until the dough comes together and forms a ball.
- Divide the dough into two equal parts and flatten each part into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out one of the chilled dough disks to fit your pie dish.
- Transfer the dough to the pie dish and trim the edges.
- Fill the pie crust with your desired filling and repeat steps 6 and 7 with the remaining dough disk for a double-crust pie.
- Bake according to the instructions for your pie filling.
7. Pecan Pie Crust Recipe
The pecan crust recipe from MamaGourmand is one that I absolutely love and use frequently when baking pies. What I adore about this recipe is the unique flavor and texture that the addition of pecans adds to the crust. The nutty flavor of the pecans pairs perfectly with a variety of sweet or savory fillings, making it a versatile recipe to have on hand.
Additionally, the recipe is incredibly easy to make with only a few simple ingredients required. The use of a food processor makes it quick and hassle-free, perfect for busy bakers like myself. The result is a perfectly crumbly and flavorful crust that is sure to impress your friends and family.
I also appreciate the fact that this recipe is gluten-free, making it a great option for those who have dietary restrictions. The use of almond flour and coconut flour in place of traditional all-purpose flour adds an extra layer of nuttiness to the crust while keeping it gluten-free.
Ingredients:
- 1 1/2 cups pecans
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C).
- Add the pecans to a food processor and pulse until finely chopped.
- Add the almond flour, coconut flour, sugar, and salt to the food processor and pulse to combine.
- In a separate bowl, whisk together the melted butter, egg yolk, and vanilla extract.
- Add the wet ingredients to the food processor and pulse until the mixture forms a ball of dough.
- Press the dough evenly into a 9-inch pie dish, making sure to cover the bottom and sides.
- Bake the crust for 10-12 minutes, or until lightly golden brown.
- Allow the crust to cool before adding your desired filling.
8. Whole Wheat Pie Crust Recipe
I love the whole wheat pie crust recipe from Natural Chow for its healthy and delicious twist on a classic recipe. This crust is made entirely from whole wheat flour, providing more fiber and nutrients than a traditional white flour crust. The use of whole wheat flour also gives the crust a slightly nutty and hearty flavor that pairs well with both sweet and savory pie fillings.
Another aspect of this recipe that I appreciate is how easy it is to make. With only a handful of ingredients required and a simple process, even novice bakers can successfully make this crust. The crust comes together quickly and easily, making it a great option for when you need to whip up a pie in a hurry.
Not only is this whole wheat pie crust recipe healthier than traditional pie crusts, but it also offers a more wholesome and satisfying taste. The added nutrition from the whole wheat flour means that you can enjoy your pie guilt-free while still indulging in a delicious treat.
Ingredients:
- 2 cups whole wheat flour
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup unsalted butter, chilled and cubed
- 4-6 tbsp ice water
Instructions:
- In a large mixing bowl, whisk together the whole wheat flour, salt, and sugar until well combined.
- Add the chilled, cubed butter to the bowl and use a pastry cutter or your fingers to mix the butter into the flour mixture until it resembles coarse sand.
- Add 4 tbsp of ice water to the bowl and mix until the dough starts to come together. If the dough is still dry, add additional water one tablespoon at a time until it comes together into a ball.
- Divide the dough in half and form each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes before rolling out.
- When ready to use, roll out the dough on a floured surface to your desired thickness and use to line a 9-inch pie dish. Trim any excess dough and use as desired.
- Bake according to your pie recipe instructions.
9. Gluten-Free Pie Crust Recipe
As a gluten-free baker, I have struggled to find a pie crust recipe that meets my expectations in both taste and texture. However, the gluten-free pie crust recipe from Wheat by the Wayside has exceeded all my expectations and quickly become a go-to in my kitchen.
What sets this recipe apart from other gluten-free pie crusts I’ve tried is the use of almond flour and tapioca starch, which give the crust a crisp yet tender texture that’s reminiscent of a traditional pie crust. The combination of these ingredients creates a crust that’s easy to work with and doesn’t crumble or fall apart when being rolled out or transferred to a pie dish.
Another aspect of this recipe that I appreciate is its versatility. It works well with both sweet and savory fillings and can be used for pies, tarts, and even quiches. It’s also easy to customize by adding different herbs, spices, or sweeteners to suit your taste preferences.
Ingredients:
- 1 1/4 cups almond flour
- 1/4 cup tapioca starch
- 1/4 tsp salt
- 3 tbsp cold butter, cubed
- 1 egg yolk
- 1 tbsp honey
- 1-2 tbsp ice water
Instructions:
- In a mixing bowl, whisk together the almond flour, tapioca starch, and salt until well combined.
- Add the cold butter to the bowl and use a pastry cutter or your fingers to mix the butter into the flour mixture until it resembles coarse sand.
- In a small bowl, whisk together the egg yolk and honey. Add the egg mixture to the bowl and mix until a crumbly dough forms.
- Gradually add ice water, one tablespoon at a time, until the dough comes together and forms a ball.
- Divide the dough in half and form each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes before rolling out.
- When ready to use, roll out the dough on a floured surface to your desired thickness and use to line a 9-inch pie dish. Trim any excess dough and use as desired.
- Bake according to your pie recipe instructions.
10. Cornmeal Pie Crust Recipe
As someone who loves experimenting with different types of pie crusts, I was immediately drawn to the easy cornmeal crust recipe from West Via Midwest. What sets this crust apart is the addition of cornmeal, which gives the crust a unique flavor and texture that’s both crispy and slightly crunchy.
This crust recipe is incredibly simple to make, requiring only a handful of ingredients that you likely already have on hand. It’s also incredibly versatile and can be used with both sweet and savory pie fillings. I particularly enjoy using this crust with fruit-based pies, as the cornmeal adds a lovely contrast to the sweetness of the fruit.
Another reason I love this crust recipe is its ability to hold up well to even the juiciest of pie fillings. Unlike some other crusts that can become soggy or fall apart, this crust stays crisp and flaky, even after baking with a juicy fruit filling.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/4-1/2 cup ice water
Instructions:
- In a large mixing bowl, whisk together the flour, cornmeal, and salt until well combined.
- Add the cold cubed butter to the bowl and use a pastry cutter or your fingers to mix the butter into the flour mixture until it resembles coarse sand.
- Gradually add the ice water, one tablespoon at a time, while stirring the mixture with a fork, until the dough comes together and forms a ball.
- Divide the dough in half and form each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes before rolling out.
- When ready to use, roll out the dough on a floured surface to your desired thickness and use to line a 9-inch pie dish. Trim any excess dough and use as desired.
- Bake according to your pie recipe instructions.
Conclusion
Thank you for taking the time to explore this list of 10 Best Pie Crust Recipes. I hope that these recipes have inspired you to try your hand at creating the perfect pie crust for your next baking adventure. Whether you’re a seasoned baker or a newcomer to the world of pastry, there’s a recipe here to suit your taste and dietary needs. Remember, the perfect pie crust is all about practice, so don’t be discouraged if your first attempt isn’t quite what you hoped for. Keep experimenting and trying new recipes until you find the one that’s perfect for you. Happy baking!
