Why spend 30 minutes on a pie crust when you can make one in under 10 minutes with just 5 ingredients? This easy shortbread pie crust recipe is foolproof, buttery, and ready in record time—perfect for savory or sweet pies alike.
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Easy Shortbread Pie Crust Recipe – Quick & Simple
An easy shortbread pie crust made with just five ingredients—flour, butter, salt, ice water, and optional sugar. Perfect for both sweet and savory pies.
- Total Time: 25
- Yield: 8 1x
Ingredients
✓ ⅔ c flour
✓ 2 sticks unsalted butter
✓ ⅛ tsp salt
✓ 1 Tbsp water
✓ ½ tsp sugar
Instructions
✓ Mix flour, salt, and butter in a large bowl until the mixture resembles coarse crumbs
✓ Add ice water, one tablespoon at a time, and mix gently until the dough holds together
✓ Gather dough into a ball, flatten into a disk, wrap in plastic, and chill for 30 minutes
✓ Roll dough between two sheets of parchment paper to about ⅛ inch thick
✓ Transfer to a 9-inch pie plate, press into bottom and sides, trim excess
✓ Crust is ready to use or blind bake at 375°F for 10 minutes before adding filling
Notes
Chill dough for at least 30 minutes before rolling. For best results, use cold butter and ice water. Blind bake crust before adding wet fillings.
Nutrition
- Calories: 220
- Sugar: 1
- Sodium: 60
- Fat: 14
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
The Secret to Flaky, Crumbly Crusts
Cold butter is the foundation of any good pie crust. When it melts during baking, it creates steam pockets that give your crust its characteristic flakiness. This recipe uses only ⅔ cup flour, 2 sticks butter, salt, ice water, and optional sugar—no shortcuts, no extra ingredients. The simplicity of this approach makes it beginner-friendly yet reliable.
How to Make the Perfect Crust in One Bowl
Mix flour, salt, and butter in a large bowl. Use a pastry cutter or two forks to blend the ingredients until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, and mix gently. The dough should hold together when pressed, but not be sticky. Gather the dough into a ball, flatten it into a disk, wrap in plastic, and chill for 30 minutes.
Why Ice Water is Non-Negotiable
Using ice water prevents the butter from melting too quickly in your hands or during mixing. This keeps the fat solid enough to create layers when baked. If you don’t have ice water, freeze a small cup of water for 5 minutes before using. A few extra minutes can make the difference between a tender, flaky crust and a tough, dense one.
How to Roll and Transfer Without Breaking
Roll the dough between two sheets of parchment paper or plastic wrap. Start from the center and roll outward, rotating the dough occasionally. Roll it about ⅛ inch thick. Lift the dough onto a 9-inch pie plate, press it gently into the bottom and sides. Trim any excess and crimp the edges with a fork or your fingers.
Storage Tips for Fresh or Prepped Dough
Unrolled dough can be refrigerated up to 2 days or frozen for up to 3 months. Wrap tightly in plastic and place in a freezer-safe container. Thaw frozen dough in the fridge overnight before rolling. Pre-baked crusts (blind baked) can be stored at room temperature for up to 24 hours or in the fridge for up to 3 days.
Common Mistakes and How to Avoid Them
Too much water? The dough becomes sticky and hard to handle. Add only ice water, 1 tablespoon at a time, until the dough holds together. Overworking the dough leads to tough crusts. Mix just until combined, no more than 15-20 strokes. Forget to chill? The butter will melt too early, ruining texture. Always chill for at least 30 minutes before rolling.
Variations You Can Make Immediately
Add 1 teaspoon of sugar for a sweet crust, or 1 teaspoon of herbs like rosemary or thyme for savory. For extra richness, substitute half the butter with lard. This creates an even flakier texture. You can also add 1 teaspoon of vanilla extract to the dough for a hint of sweetness in sweet pies.
What to Bake Your Crust In
Preheat oven to 375°F. Blind bake a pre-made crust for 10 minutes before filling. Use pie weights or dried beans to prevent puffing. If blind baking, remove weights halfway through and bake 5 more minutes until golden edges appear. For filled pies, bake according to your filling’s instructions—usually 40–50 minutes.
The Best Crust for Any Pie
Whether it’s a classic apple pie or a creamy pumpkin tart, this shortbread crust is versatile enough to work with any filling. It’s light, buttery, and holds its shape without becoming soggy. The minimal ingredients ensure consistent results every time.
This easy shortbread pie crust recipe delivers a golden-brown, flaky texture with just five ingredients and minimal effort. Make it ahead, store it properly, and use it for any pie you crave.
