Recipes Latest Recipes Fan Favorites Recipes by Category Recipe Videos Our Favorites Budget Friendly Meatless Dinner Soups and Stews Appetizers Side Dishes Breakfast Baking Quick Make Ahead Cocktails View All » Recipes by Diet Gluten-free Dairy-free Light Low-Carb Vegetarian Vegan View All » Recipes by Season Spring Summer Fall Winter Holiday Thanksgiving View All » Popular Ingredients Chicken Pork Beef Seafood Shrimp Salmon Pasta Turkey Avocado View All » Recipes by Category Recipe Videos Our Favorites Budget Friendly Meatless Dinner Soups and Stews Appetizers Side Dishes Breakfast Baking Quick Make Ahead Cocktails View All » Budget Friendly Soups and Stews Recipes by Diet Gluten-free Dairy-free Light Low-Carb Vegetarian Vegan View All » Recipes by Season Spring Summer Fall Winter Holiday Thanksgiving View All » Popular Ingredients Chicken Pork Beef Seafood Shrimp Salmon Pasta Turkey Avocado View All » Recipes Latest Recipes Fan Favorites Recipes by Category Recipe Videos Our Favorites Budget Friendly Meatless Dinner Soups and Stews Appetizers Side Dishes Breakfast Baking Quick Make Ahead Cocktails View All » Recipes by Diet Gluten-free Dairy-free Light Low-Carb Vegetarian Vegan View All » Recipes by Season Spring Summer Fall Winter Holiday Thanksgiving View All » Popular Ingredients Chicken Pork Beef Seafood Shrimp Salmon Pasta Turkey Avocado View All » Recipes by Category Recipe Videos Our Favorites Budget Friendly Meatless Dinner Soups and Stews Appetizers Side Dishes Breakfast Baking Quick Make Ahead Cocktails View All » Budget Friendly Soups and Stews Recipes by Diet Gluten-free Dairy-free Light Low-Carb Vegetarian Vegan View All » Recipes by Season Spring Summer Fall Winter Holiday Thanksgiving View All » Popular Ingredients Chicken Pork Beef Seafood Shrimp Salmon Pasta Turkey Avocado View All » This is the best pie crust recipe I’ve ever used! I’ve been using this recipe for flaky pie crust for over 10 years and haven’t looked back. Don’t miss the helpful video that walks you through every step for guaranteed success. My favorite foolproof pie crust recipe guarantees perfect results every time. It’s so easy to roll out, and your pies will have a crust with the most wonderful light and flaky layers. This easy recipe works beautifully for single or double crust pies, both sweet and savory. We recommend this pie dough for almost all the pie recipes on Inspired Taste. This is definitely a keeper! For another option, we love this graham cracker crust recipe , too! Key Ingredients Flour: I use all-purpose flour in this pie crust recipe and get consistently great results. Cold Butter: You want to use very cold butter when making pie crust. Salt: Use salt, even when making pie crust for sweet pies. It makes the crust taste amazing. Sugar: Is optional, but if I’m making sweet pies or even a quiche, I use it. We only add a tablespoon, which doesn’t really make the crust taste sweet, its more for balancing the flavor of the flour and butter. Cold water: Use icy cold water when you make pie crust. Find the full recipe with measurements below. The Secret to the Best Pie Crust The secret to the best flaky, tender pie crust is a technique I learned from Cooks Illustrated and Kenji López-Alt, and I will be forever grateful! It all comes down to one simple step: coating a portion of the flour with cold butter before adding in the rest of the flour. This is the key to getting a perfectly light and flaky crust every time. How It Works: Gluten is what gives dough its structure. It forms when you mix flour and water. While we need some gluten, too much of it will make your crust tough and dense. My tried-and-true pie crust recipe first mixes a portion of the flour with the cold butter. I like to think of this as giving the flour a “butter raincoat.” This coat makes it difficult for the flour to absorb water, which prevents too much gluten from forming. Less gluten means a flakier and more tender pie crust. The Result: A great pie crust is light enough to flake, yet it’s strong enough to hold up to juicy fillings without turning soggy. It isn’t crumbly. Instead, the crust is made of long, thin layers of dough, as you can see in the photo below. For more evidence of this crust in action, see how amazing this crust is when you look at my recipe for Apple Pie with a lattice crust. The dough rolls out so nicely and makes it easy to add a beautiful lattice top. Or, if you’re planning on making a custard pie, take a look at our Sweet Potato Pie , this Pumpkin Pie , or our favorite Coconut Cream Pie . In each case, the bottom of the crust turns a beautiful golden brown and holds up so well against the wet filling. You can even use it for savory pies, like Chicken Pot Pie . How to Make Pie Crust Here are a few tips to help you make the perfect pie crust using my favorite technique. Don’t forget that there is a quick recipe video below that walks you through the whole process! Tip 1: Use a food processor for speed and ease. My food processor makes this crust quick and easy. First, add a portion of your flour, along with the salt and sugar. Pulse to combine, then add your cold butter. Continue to process until the flour is well coated with the butter and turns a faint yellow color from the butter. At this point, you should also be able to press the mixture together with your fingers, and it should hold its shape. Now that you have added “butter raincoats” to some of your flour, you can pulse in the remaining flour until the mixture is crumbly (guaranteeing the perfect amount of gluten for your crust). Tip 2: Add water with care. The final step is to bring the dough together with cold water. I do this by hand, starting with about 4 tablespoons and then adding more water one tablespoon at a time as needed. Mix with your hands just until the dough holds together. It’s okay if you have a few loose crumbles. Over the years, I’ve learned that the amount of water needed can vary a lot, mostly due to your climate. For example, someone living in a humid place like Florida might need less water than someone in a dry desert environment. That’s why I always recommend watching our recipe video so you can see the exact texture we’re aiming for. Tip 3: You can do it by hand, too! If you don’t have a food processor, you can easily make this pie crust by hand. I recommend using a pastry cutter to cut the cold butter into the flour. It’s a great tool to have, and it works for other recipes like biscuits and scones (like blueberry scones ). You’ll follow the same basic method: combine a portion of the flour with the butter, then add the rest of the flour and the cold water to bring it all together. The result will be just as flaky and easy to roll out! In our video, I show how I make this in a food processor and by hand to help you out. My Favorite Pie Recipes with this Crust I love this butter pie crust recipe because it works for so many of my favorite desserts on Inspired Taste. It’s perfect for classic fruit pies that need a sturdy, flaky base, like my Homemade Blueberry Pie , my favorite Apple Pie , and this delicious Cherry Pie . It’s also perfect for pies that are filled after the crust is baked, like my Fresh Strawberry Pie or this Coconut Cream Pie . This crust also holds up beautifully to wet fillings, making it ideal for holiday pies and quiche like my Easy Pumpkin Pie and Sweet Potato Pie . It bakes up golden brown and never gets soggy. Finally, you can even use this versatile dough for free-form pies like my Easy Apple Tart . It’s so easy to roll out and shape for a beautiful, rustic look. Happy pie making! Easy Flaky Butter Pie Crust PREP 1 hr 15 mins TOTAL 1 hr 15 mins Of all the pie crust recipes we have tried, this makes the most consistent dough. It’s also a dream to roll out. Using a food processor in this recipe eliminates variability. If you have one, use it. With that said, you can do this method by hand. Directions are provided below for using a processor and by hand. When measuring the flour for this pie crust, either weigh it or use the “spoon and level” method: Fluff the flour, spoon it into the measuring cup, and level off the top with a flat edge. You can see me do this in our video! Watch Us Make the Recipe 2 ½ cups (325g) all-purpose flour, spooned and leveled ½ teaspoon fine sea salt or 1 teaspoon kosher salt 1 tablespoon sugar, optional 1 cup (230g) very cold unsalted butter, cut into ½-inch cubes 6 to 8 tablespoons ice water, or more as needed Making Pie Dough in a Food Processor 1 Combine the first portion of flour and butter: Add 1 ½ cups of flour, salt, and sugar to your food processor. Pulse a few times to combine. Next, scatter the cold butter cubes over the flour mixture. Process for about 15 seconds, until a dough or paste begins to form and there is no dry, uncoated flour left. The flour should take on a pale yellow color, and you should be able to press the dough together. 2 Add the remaining flour: Scrape down the sides of the food processor bowl to redistribute the mixture. Add the remaining 1 cup of flour and pulse 4 to 5 times. The dough should look broken up and a little crumbly, with the flour evenly distributed (see our video for reference). 3 Add water and bring the dough together: Transfer the mixture to a medium bowl. Sprinkle 4 tablespoons of ice water over it, and use a rubber spatula to press the dough into itself. The crumbs should start to form larger clusters. To check if it’s ready, pinch a small amount of dough; if it holds together, you’re good to go. If it falls apart, add 2 to 4 more tablespoons of water and continue to press until the dough comes together. The amount of water needed depends on the level of humidity in your kitchen. Don’t worry if you need to add more than we do in our video. 4 Form and chill the dough: Remove the dough from the bowl and gently form it into a ball on a clean surface. Cut the ball in half, then flatten each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 3 days. You can also freeze the dough for up to 3 months (just be sure to thaw it overnight in the fridge before using it). Making Pie Dough By Hand 1 Combine the first portion of flour and butter: In a medium bowl, add 1 ½ cups of flour, salt, and sugar. Whisk to combine. Scatter the cold butter cubes over the flour, then briefly mix with a fork or spatula to coat the butter. Using a pastry blender, cut the butter into the flour until the mixture has a coarse, mealy texture, similar to breadcrumbs. This should take about 1 to 2 minutes. 2 Add the remaining flour: Scatter the remaining 1 cup of flour over the butter and flour mixture. Continue to work the mixture with the pastry blender for about 20 seconds, or until the flour is evenly distributed. The dough should look crumbly, with some pea-sized pieces of butter still visible (see our video for reference). 3 Add water and bring the dough together: Transfer the mixture to a medium bowl. Sprinkle 4 tablespoons of ice water over it, then use a rubber spatula to press the dough into itself. The crumbs should start to form larger clusters. To check if it’s ready, pinch a small amount of dough; if it holds together, you’re good to go. If it falls apart, add 2 or more tablespoons of water and continue to press until the dough comes together. The amount of water needed depends on the level of humidity in your kitchen. Don’t worry if you need to add more than we do in our video. 4 Form and chill the dough: Remove the dough from the bowl and gently form it into a ball on a clean surface. Cut the ball in half, then flatten each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 3 days. You can also freeze the dough for up to 3 months (just be sure to thaw it overnight in the fridge before using it). Rolling Out Pie Dough 1 Prepare the dough: Remove one of the dough disks from the refrigerator and let it sit at room temperature for at least 5 minutes. This makes the dough less stiff and easier to roll. Lightly flour your work surface, the top of the dough, and your rolling pin. 2 Roll the dough: Using your rolling pin, roll the dough, turning it a quarter turn after every other roll, until you have a circle about 12 inches in diameter (perfect for a 9-inch pie dish). Periodically check to make sure the dough isn’t sticking to your work surface, and add a small amount of flour underneath as needed. You can always check the size by inverting your pie dish over the dough (you should have about a 1-inch edge all the way around). 3 Transfer to the pie dish: To move the dough to your pie dish, carefully roll it around your rolling pin, then unroll it over the dish. Gently press the dough down into the dish, making sure it lines the bottom and sides without pulling or stretching it. 4 Crimp the edges: Fold any overlapping dough underneath itself to create a thicker, ¼-inch border that rests on the lip of the dish. To crimp, press the pointer finger of one hand against the inside of the dough while gently pressing with the knuckles of your other hand from the outside. 5 For a double-crust pie, don’t crimp the bottom crust. Instead, roll out your second dough disk, fill the pie, then place the top crust over the filling. Trim the edges of both crusts and then crimp them together as described above. 6 Chill the crust: Slide the unbaked pie crust into the refrigerator and chill for at least 30 minutes. How to Blind Bake Pie Crust for Single Crust Pies (Quiches & Cream Pies) 1 Preheat the oven: While the unbaked pie crust is chilling, preheat your oven to 375° F (190°C). 2 Bake the crust (phase 1): Pierce the bottom of the chilled crust all over with a fork. Crumple up a sheet of parchment paper in your hands, then uncrumple it and use it to line the crust. Fill with pie weights, dried rice, or dried beans. Bake for 15 minutes. This is where you would stop for a partially-baked crust, used in recipes that will bake the pie with a filling later on. 3 Bake the crust (phase 2): For a fully baked pie crust, carefully remove the crust from the oven and lift out the parchment paper and weights. Return the crust to the oven and continue to bake until it is light golden brown, about 15 to 20 minutes more. Set aside to cool completely before filling. 4 Optional shiny, golden crust: For a shiny, golden finish, prepare an egg wash by whisking one egg yolk and 1 tablespoon of cream together. Lightly brush the bottom and sides of the crust, then bake for another 5 to 8 minutes, or until the crust is dry and shiny. Allow the crust to cool completely before filling. How to Make a Double Crust Pie 1 Note: Oven temperature and bake time will vary based on your specific pie recipe. Always refer to the recipe you are following. As an example, we use 400°F for our homemade cherry pie . 2 Add the top crust: Roll the bottom crust out and place it into your pie dish as directed above. Then, roll out the second dough disk and place it over the filled pie. Use a knife or kitchen scissors to trim the dough so that it overhangs the edge of the dish by about ¾-inch. For a lattice crust, see How to Make Lattice Pie Crust. 3 Seal and crimp the edges: Fold the edges of the top crust underneath the edges of the bottom crust, pressing to seal them together and create a thicker border that rests on the lip of the dish. Crimp the edges as desired. Refrigerate the pie for at least 30 minutes before baking. 4 Finish and bake: Just before baking, make an egg wash by whisking an egg yolk and 1 tablespoon of cream together. Use a pastry brush to coat the top crust lightly, then sprinkle with about 1 tablespoon of sugar. Cut 3 to 4 slits in the top of the pie to vent steam. Bake as directed by your specific recipe. Adam and Joanne's Tips Storing pie crust: Wrap well with plastic wrap and keep in the fridge for up to 3 days. To freeze it, follow the crust recipe and shape the dough in your pie dish. Freeze it uncovered until it’s completely solid. Then, carefully transfer the frozen crust into a freezer-safe bag or wrap it well in foil and plastic wrap. Freeze for up to 3 months. When you’re ready to use it, let it thaw in the refrigerator for a couple of hours before blind baking. Recipe inspired by this easy pie dough . Cook’s Illustrated and Kenji López-Alt inspire the method for creating the flour paste. Their original recipe also includes vodka, but we do not add this ingredient. The nutrition facts provided below are estimates. We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips. More About Us You May Also Like... Best Apple Pie We’ve Ever Made Best Blueberry Pie We’ve Ever Made Fresh Strawberry Pie Easy Pumpkin Pie Easy Fluffy Homemade Biscuits Perfect New York Cheesecake PatOntheCoast September 9, 2026 I’m no stranger to this method of pie crust making, and this recipe produced a golden, flaky crust. I made poblano and potato pies, and brushed egg white over the crusts before putting them in the oven. I left them in the oven for 50 minutes at 350 degrees. They browned beautifully. I will keep this recipe. Reply I’m no stranger to this method of pie crust making, and this recipe produced a golden, flaky crust. I made poblano and potato pies, and brushed egg white over the crusts before putting them in the oven. I left them in the oven for 50 minutes at 350 degrees. They browned beautifully. I will keep this recipe. Tommy Eagle September 4, 2026 This crust was delightful. I was a little confused when I read to “coat the flour in cold butter.” I wasn’t sure how to coat flour with cold butter, but I did coat some of the cold butter with flour! Anywho, great recipe! Reply This crust was delightful. I was a little confused when I read to “coat the flour in cold butter.” I wasn’t sure how to coat flour with cold butter, but I did coat some of the cold butter with flour! Anywho, great recipe! Mrs. M August 21, 2026 Oh my Goodness!!!! I’ve FINALLY found an EXCELLENT pie crust! I’ve always enjoyed a pie much more when the crust was succulent/moist, flavorful and flakey. Thank you! Thank you! Thank you! I first used this pie crust recipe for a chicken pot pie – YUM!!! I don’t see an option to include a picture of my finished pie so readers please take my word for it 😋. Reply Oh my Goodness!!!! I’ve FINALLY found an EXCELLENT pie crust! I’ve always enjoyed a pie much more when the crust was succulent/moist, flavorful and flakey. Thank you! Thank you! Thank you! I first used this pie crust recipe for a chicken pot pie – YUM!!! I don’t see an option to include a picture of my finished pie so readers please take my word for it 😋. Connie August 19, 2026 Isn’t 1 stick of butter 1/4 cup? Your showing 2 sticks, yet recipe calls for 1 cup? Reply Joanne Gallagher August 19, 2026 Hi Connie, 1 regular stick of butter is 1/2 cup or 8 tablespoons. Some brands sell half sticks, which are 1/4 cup. I’d check the packaging of your specific brand. Reply Isn’t 1 stick of butter 1/4 cup? Your showing 2 sticks, yet recipe calls for 1 cup? Joanne Gallagher August 19, 2026 Hi Connie, 1 regular stick of butter is 1/2 cup or 8 tablespoons. Some brands sell half sticks, which are 1/4 cup. I’d check the packaging of your specific brand. Reply Hi Connie, 1 regular stick of butter is 1/2 cup or 8 tablespoons. Some brands sell half sticks, which are 1/4 cup. I’d check the packaging of your specific brand. Natasha August 10, 2026 This is my go-to pie crust recipe. I’ve made it around 30 times and it’s always consistent. The only modification is that I normally need 6 tablespoons of cold water for the dough to come together. Anyway, great recipe! I find the dough easy to work with and have done many lattice tops with it. Thanks! Reply This is my go-to pie crust recipe. I’ve made it around 30 times and it’s always consistent. The only modification is that I normally need 6 tablespoons of cold water for the dough to come together. Anyway, great recipe! I find the dough easy to work with and have done many lattice tops with it. Thanks! Edward Carlos Ontiveros July 29, 2026 OMG! Im over 50 uears old have spent a total of 50 hrs., In a kitchen ever. In my life, and i thought I need a crust for a pot pie recipe i wanted to try, it turned out amazing. The trick is cold butter! The flakiest most easy Crust ever!!! Thx Reply Adam Gallagher July 30, 2026 Yay! You are so welcome 🙂 Reply OMG! Im over 50 uears old have spent a total of 50 hrs., In a kitchen ever. In my life, and i thought I need a crust for a pot pie recipe i wanted to try, it turned out amazing. The trick is cold butter! The flakiest most easy Crust ever!!! Thx

Adam Gallagher July 30, 2026 Yay! You are so welcome 🙂 Reply Yay! You are so welcome 🙂 Elizabeth Brazee July 28, 2026 Love this recipe! My go to Reply Love this recipe! My go to Kelsey B June 22, 2026 I made this for the first time when I rolled up the dough into disks. It seemed too soft, and I was skeptical, but this is the absolute best pie crust I’ve ever made. It did not shrink; it held its shape, and the layers were amazing. This is going to be my go-to crust from now on. Reply Adam Gallagher June 22, 2026 Amazing! We are thrilled you love the recipe 🙂 Reply I made this for the first time when I rolled up the dough into disks. It seemed too soft, and I was skeptical, but this is the absolute best pie crust I’ve ever made. It did not shrink; it held its shape, and the layers were amazing. This is going to be my go-to crust from now on. Adam Gallagher June 22, 2026 Amazing! We are thrilled you love the recipe 🙂 Reply Amazing! We are thrilled you love the recipe 🙂 Michelle June 6, 2026 Thank you for this recipe. I use it all the time for pies and my quiches. Never a problem. I use the old fashioned pastry cutter. Your instructions are clear and easy to follow. Reply 🌿🌼Terrie Bawa June 22, 2026 Thank you for this Recipe 😃 Your instructions are clear and easy to follow. l plan to use the pie crust dough to create small seasoned + salty East Indian shortbread cookies but Baked rather than Fried Reply Adam Gallagher June 11, 2026 You are so welcome! 🙂 Reply Thank you for this recipe. I use it all the time for pies and my quiches. Never a problem. I use the old fashioned pastry cutter. Your instructions are clear and easy to follow. 🌿🌼Terrie Bawa June 22, 2026 Thank you for this Recipe 😃 Your instructions are clear and easy to follow. l plan to use the pie crust dough to create small seasoned + salty East Indian shortbread cookies but Baked rather than Fried Reply Thank you for this Recipe 😃 Your instructions are clear and easy to follow. l plan to use the pie crust dough to create small seasoned + salty East Indian shortbread cookies but Baked rather than Fried Adam Gallagher June 11, 2026 You are so welcome! 🙂 Reply You are so welcome! 🙂 Denise H May 24, 2026 Such a great and basic recipe. Delicious and flaky! Reply Such a great and basic recipe. Delicious and flaky! Gwen Galliford May 13, 2026 DOUGH WAS TOUGH. NEVER AGAIN, RUIND PIE. MADE JUST AS RECEIPT SAID. VERY HARD TO ROLL OUT Reply Joanne Gallagher June 18, 2026 Hi Gwen, I am so sorry to hear this crust didn’t work out for you! A tough dough that is hard to roll is incredibly frustrating. If the dough was chilling in the fridge for a while, it might have just been a bit too cold! Letting it sit at room temperature for 10 to 15 minutes before rolling can make a world of difference. Another common culprit for tough dough is if a little too much flour accidentally gets packed into the measuring cup. For the most consistent, tender results, we highly recommend weighing your flour in grams with a digital scale—it really is an absolute cheat code for pie dough. We completely understand the disappointment of a ruined pie, and we really appreciate you giving the recipe a try anyway! Reply DOUGH WAS TOUGH. NEVER AGAIN, RUIND PIE. MADE JUST AS RECEIPT SAID. VERY HARD TO ROLL OUT Joanne Gallagher June 18, 2026 Hi Gwen, I am so sorry to hear this crust didn’t work out for you! A tough dough that is hard to roll is incredibly frustrating. If the dough was chilling in the fridge for a while, it might have just been a bit too cold! Letting it sit at room temperature for 10 to 15 minutes before rolling can make a world of difference. Another common culprit for tough dough is if a little too much flour accidentally gets packed into the measuring cup. For the most consistent, tender results, we highly recommend weighing your flour in grams with a digital scale—it really is an absolute cheat code for pie dough. We completely understand the disappointment of a ruined pie, and we really appreciate you giving the recipe a try anyway! Reply Hi Gwen, I am so sorry to hear this crust didn’t work out for you! A tough dough that is hard to roll is incredibly frustrating. If the dough was chilling in the fridge for a while, it might have just been a bit too cold! Letting it sit at room temperature for 10 to 15 minutes before rolling can make a world of difference. Another common culprit for tough dough is if a little too much flour accidentally gets packed into the measuring cup. For the most consistent, tender results, we highly recommend weighing your flour in grams with a digital scale—it really is an absolute cheat code for pie dough. We completely understand the disappointment of a ruined pie, and we really appreciate you giving the recipe a try anyway! Mary May 1, 2026 In my early days of baking, I used to make the best crust using Crisco. Even my mother told me what good crusts I made. She used to make her crusts with half Crisco and half Lard. I never had a failed crust. Once Crisco changed their formula, I struggled so much to make a good crust. I tried recipe after recipe. I learned that I needed to keep some TJ frozen crust sheets in the freezer, for when my fail was so bad that I couldn’t use it. All recipes out there are very similar, but no matter what recipe I used, I could never duplicate the crusts I used to make from all Crisco. I think I found my replacement recipe on this site! When I previously tried a recipe that called for a food processor, it did not work for me. I tried this recipe this week, and it went right into my saved recipes in my recipe file. I did weigh the flour as I have found that works best for me. The only slight change I made was to use 90 grams of Cake Flour, with the rest all-purpose flour. In my journey to the perfect pie crust recipe, I read that you should mix some cake flour to reduce the gluten. I am not sure if it is necessary with this recipe, but since it worked so well, I will probably continue doing it this way. Before making this crust, I carefully read the instructions and I watched the video. Everything went so well, just as described/shown. I did use two additional Tablespoons of water. Many of my issues with pie crusts seemed to revolve around too little water. The one direction I did not follow was refrigerating the dough before rolling. I never refrigerated the dough when I made Crisco crusts. As I tried recipe after recipe, most called for refrigerating the dough. I tried it, but then really struggled to roll it out. This recipe, without refrigerating, rolled out better than any crust I ever made in my lifetime. It was rolling out so smoothly, almost like silk, and didn’t pull back like it often had in the past. I bake a lot with my granddaughters. I think they are going to love how easy this new crust recipe rolls out. Of course, that is assuming that I will get the same results next time. I am confident that I have found the perfect pie crust recipe! I used it for a coconut custard pie and when you cut the pie, you could see the flaky layers in the rim of the crust. The bottom of the crust was not flaky at all, but that is pretty much the norm with custard pies. I did brush the crust with egg white. The bottom of the crust was firm and cut nicely, but it was not flaky. If the creator of this recipe has any ideas for me on how to keep the bottom crust more flaky, I would greatly appreciate it. A big thank you for posting this recipe. I will be looking at your other recipes as well. Reply Joanne Gallagher June 18, 2026 Hi Mary, What a wonderful baking journey to read about! Thank you so much for taking the time to share this with us. We totally agree that weighing flour is the ultimate cheat code for consistent, perfect results, and your cake flour adjustment is a brilliant way to ensure a tender crust. To keep the bottom crust flaky with wet fillings like coconut custard, the best trick is to blind bake (par-bake) the crust before pouring in your filling. We actually have a full tutorial in the recipe for blind baking that will help keep that bottom layer perfectly crisp for you! We hope your granddaughters love rolling this dough out with you. Happy baking! Reply In my early days of baking, I used to make the best crust using Crisco. Even my mother told me what good crusts I made. She used to make her crusts with half Crisco and half Lard. I never had a failed crust. Once Crisco changed their formula, I struggled so much to make a good crust. I tried recipe after recipe. I learned that I needed to keep some TJ frozen crust sheets in the freezer, for when my fail was so bad that I couldn’t use it. All recipes out there are very similar, but no matter what recipe I used, I could never duplicate the crusts I used to make from all Crisco. I think I found my replacement recipe on this site! When I previously tried a recipe that called for a food processor, it did not work for me. I tried this recipe this week, and it went right into my saved recipes in my recipe file. I did weigh the flour as I have found that works best for me. The only slight change I made was to use 90 grams of Cake Flour, with the rest all-purpose flour. In my journey to the perfect pie crust recipe, I read that you should mix some cake flour to reduce the gluten. I am not sure if it is necessary with this recipe, but since it worked so well, I will probably continue doing it this way. Before making this crust, I carefully read the instructions and I watched the video. Everything went so well, just as described/shown. I did use two additional Tablespoons of water. Many of my issues with pie crusts seemed to revolve around too little water. The one direction I did not follow was refrigerating the dough before rolling. I never refrigerated the dough when I made Crisco crusts. As I tried recipe after recipe, most called for refrigerating the dough. I tried it, but then really struggled to roll it out. This recipe, without refrigerating, rolled out better than any crust I ever made in my lifetime. It was rolling out so smoothly, almost like silk, and didn’t pull back like it often had in the past. I bake a lot with my granddaughters. I think they are going to love how easy this new crust recipe rolls out. Of course, that is assuming that I will get the same results next time. I am confident that I have found the perfect pie crust recipe! I used it for a coconut custard pie and when you cut the pie, you could see the flaky layers in the rim of the crust. The bottom of the crust was not flaky at all, but that is pretty much the norm with custard pies. I did brush the crust with egg white. The bottom of the crust was firm and cut nicely, but it was not flaky. If the creator of this recipe has any ideas for me on how to keep the bottom crust more flaky, I would greatly appreciate it. A big thank you for posting this recipe. I will be looking at your other recipes as well. Joanne Gallagher June 18, 2026 Hi Mary, What a wonderful baking journey to read about! Thank you so much for taking the time to share this with us. We totally agree that weighing flour is the ultimate cheat code for consistent, perfect results, and your cake flour adjustment is a brilliant way to ensure a tender crust. To keep the bottom crust flaky with wet fillings like coconut custard, the best trick is to blind bake (par-bake) the crust before pouring in your filling. We actually have a full tutorial in the recipe for blind baking that will help keep that bottom layer perfectly crisp for you! We hope your granddaughters love rolling this dough out with you. Happy baking! Reply Hi Mary, What a wonderful baking journey to read about! Thank you so much for taking the time to share this with us. We totally agree that weighing flour is the ultimate cheat code for consistent, perfect results, and your cake flour adjustment is a brilliant way to ensure a tender crust. To keep the bottom crust flaky with wet fillings like coconut custard, the best trick is to blind bake (par-bake) the crust before pouring in your filling. We actually have a full tutorial in the recipe for blind baking that will help keep that bottom layer perfectly crisp for you! We hope your granddaughters love rolling this dough out with you. Happy baking! Karen Knoke April 13, 2026 I can’t thank you enough for this recipe. I am almost 68 years old and have tried every “no-fail” pie crust/pastry recipe there is. I finally opted for the boughten pie crust. Until now. I tried your recipe a couple of months ago and it was a winner from the first try. I can’t thank you enough! I am now making turnovers (which my husband and friends and kids love) along with other delights with this dough. God bless you for publishing this wonderful “perfect” recipe that actually makes me look like a pastry chef !!! Reply Joanne Gallagher June 18, 2026 Hi Karen, We can’t thank you enough for such a wonderful note! Hearing that this recipe finally ended your search for the perfect pie crust truly makes our day. Turnovers sound like an absolutely delicious way to use the dough, and we are so thrilled that it has you feeling like a true pastry chef. Thank you so much for trusting our recipe! Reply I can’t thank you enough for this recipe. I am almost 68 years old and have tried every “no-fail” pie crust/pastry recipe there is. I finally opted for the boughten pie crust. Until now. I tried your recipe a couple of months ago and it was a winner from the first try. I can’t thank you enough! I am now making turnovers (which my husband and friends and kids love) along with other delights with this dough. God bless you for publishing this wonderful “perfect” recipe that actually makes me look like a pastry chef !!! Joanne Gallagher June 18, 2026 Hi Karen, We can’t thank you enough for such a wonderful note! Hearing that this recipe finally ended your search for the perfect pie crust truly makes our day. Turnovers sound like an absolutely delicious way to use the dough, and we are so thrilled that it has you feeling like a true pastry chef. Thank you so much for trusting our recipe! Reply Hi Karen, We can’t thank you enough for such a wonderful note! Hearing that this recipe finally ended your search for the perfect pie crust truly makes our day. Turnovers sound like an absolutely delicious way to use the dough, and we are so thrilled that it has you feeling like a true pastry chef. Thank you so much for trusting our recipe! Marjie Shev March 26, 2026 I tried this recipe after many years of having pie crusts that were sometimes good and sometimes not so good. Oh my goodness – I will never go back! This is the best pie crust ever. We used for pot pie, but I’m sure it would be great for anything! Reply Adam Gallagher March 27, 2026 Wonderful! 🙂 Reply I tried this recipe after many years of having pie crusts that were sometimes good and sometimes not so good. Oh my goodness – I will never go back! This is the best pie crust ever. We used for pot pie, but I’m sure it would be great for anything! Adam Gallagher March 27, 2026 Wonderful! 🙂 Reply Cass March 22, 2026 10/10 recipe! So easy to follow and came out fantastic the first time. Buttery and flaky with the perfect balanced flavor. Reply Joanne Gallagher June 18, 2026 So glad you loved it, Cass! Thanks for sharing. Reply 10/10 recipe! So easy to follow and came out fantastic the first time. Buttery and flaky with the perfect balanced flavor. Joanne Gallagher June 18, 2026 So glad you loved it, Cass! Thanks for sharing. Reply So glad you loved it, Cass! Thanks for sharing. Saloni shah March 19, 2026 Hi I made the pie crust it was really nice and flaky.Tommorow I’m filling it up to make a quiche. Reply Joanne Gallagher June 18, 2026 Hi there! So happy to hear the crust turned out nice and flaky for you! Using it for a quiche sounds great. We hope it turns out beautifully. Enjoy! Reply Hi I made the pie crust it was really nice and flaky.Tommorow I’m filling it up to make a quiche. Joanne Gallagher June 18, 2026 Hi there! So happy to hear the crust turned out nice and flaky for you! Using it for a quiche sounds great. We hope it turns out beautifully. Enjoy! Reply Hi there! So happy to hear the crust turned out nice and flaky for you! Using it for a quiche sounds great. We hope it turns out beautifully. Enjoy! Debby March 14, 2026 I will ALWAYS use this pie crust recipe! This crust is amazing, crisp and flaky. I’ll admit to having pie crust fails in the past, but wow this recipe saved me. I just made the best ever blueberry pie and pie crust using recipes from Inspired Taste. You guys deserve 10 stars 😉 Reply Adam Gallagher March 24, 2026 You are too sweet! We are so happy that you loved the recipe 🙂 Reply I will ALWAYS use this pie crust recipe! This crust is amazing, crisp and flaky. I’ll admit to having pie crust fails in the past, but wow this recipe saved me. I just made the best ever blueberry pie and pie crust using recipes from Inspired Taste. You guys deserve 10 stars 😉 Adam Gallagher March 24, 2026 You are too sweet! We are so happy that you loved the recipe 🙂 Reply You are too sweet! We are so happy that you loved the recipe 🙂 Trey March 14, 2026 I love this recipe and I’ve only changed one thing: Instead of the iced water, I use iced vodka. The alcohol evapoates out during baking and the crust is even flakier! Reply I love this recipe and I’ve only changed one thing: Instead of the iced water, I use iced vodka. The alcohol evapoates out during baking and the crust is even flakier! Mike Martin March 13, 2026 My pie is in the oven right now. Had problems making the crust. In the food processor the butter and flour didn’t blend very well. Took longer but wound up being more of a sandy texture. It did hold together though when squeezed. Was pretty dry after adding the last cup of flour. After adding water was able to pull it together. We’ll see how it turns out. BTW i also used the folding method for flaky pie crust. Roll, fold and chill before rolling out for final pie. The dough seemed tough to trim edges but was still alittle cold. We’ll see how it turns out. Even if it doesn’t, I’ll try again. Reply Joanne Gallagher June 18, 2026 Hi Mike, Fingers crossed for your pie! It sounds like you handled the dough beautifully, even if the food processor gave you a little trouble. A slightly sandy texture before adding the water is actually completely normal, and the dough being tough to trim just means it was still nice and cold (which is exactly what you want for maximum flakiness!). We love that you incorporated the folding method, too (we actually use this folding method when making biscuits ). We hope it turned out deliciously—we’d love to hear the final verdict! Reply My pie is in the oven right now. Had problems making the crust. In the food processor the butter and flour didn’t blend very well. Took longer but wound up being more of a sandy texture. It did hold together though when squeezed. Was pretty dry after adding the last cup of flour. After adding water was able to pull it together. We’ll see how it turns out. BTW i also used the folding method for flaky pie crust. Roll, fold and chill before rolling out for final pie. The dough seemed tough to trim edges but was still alittle cold. We’ll see how it turns out. Even if it doesn’t, I’ll try again. Joanne Gallagher June 18, 2026 Hi Mike, Fingers crossed for your pie! It sounds like you handled the dough beautifully, even if the food processor gave you a little trouble. A slightly sandy texture before adding the water is actually completely normal, and the dough being tough to trim just means it was still nice and cold (which is exactly what you want for maximum flakiness!). We love that you incorporated the folding method, too (we actually use this folding method when making biscuits ). We hope it turned out deliciously—we’d love to hear the final verdict! Reply Hi Mike, Fingers crossed for your pie! It sounds like you handled the dough beautifully, even if the food processor gave you a little trouble. A slightly sandy texture before adding the water is actually completely normal, and the dough being tough to trim just means it was still nice and cold (which is exactly what you want for maximum flakiness!). We love that you incorporated the folding method, too (we actually use this folding method when making biscuits ). We hope it turned out deliciously—we’d love to hear the final verdict! Janet Foley March 10, 2026 I’m 73 and I’ve made a lot of pies in my life. This crust was the best. Using the food processor was unbelievably easy. I used it for a chicken pot pie, so no sugar. For the past two years, I bought a refrigerated pre made roll out crust but no more. Reply Joanne Gallagher June 18, 2026 Hi Janet, What an incredible compliment! Hearing that this is the best crust you’ve made after a lifetime of baking pies truly means the world to us. The food processor really is such a game-changer for keeping it quick and easy. Chicken pot pie sounds absolutely wonderful, and leaving out the sugar is the perfect adjustment. We are so thrilled to have won you back from the store-bought crusts! Thank you so much for sharing. Reply I’m 73 and I’ve made a lot of pies in my life. This crust was the best. Using the food processor was unbelievably easy. I used it for a chicken pot pie, so no sugar. For the past two years, I bought a refrigerated pre made roll out crust but no more. Joanne Gallagher June 18, 2026 Hi Janet, What an incredible compliment! Hearing that this is the best crust you’ve made after a lifetime of baking pies truly means the world to us. The food processor really is such a game-changer for keeping it quick and easy. Chicken pot pie sounds absolutely wonderful, and leaving out the sugar is the perfect adjustment. We are so thrilled to have won you back from the store-bought crusts! Thank you so much for sharing. Reply Hi Janet, What an incredible compliment! Hearing that this is the best crust you’ve made after a lifetime of baking pies truly means the world to us. The food processor really is such a game-changer for keeping it quick and easy. Chicken pot pie sounds absolutely wonderful, and leaving out the sugar is the perfect adjustment. We are so thrilled to have won you back from the store-bought crusts! Thank you so much for sharing. Katherine Kochis March 9, 2026 How do I make a single pie crust? By the way I make your chocolate chip muffins almost every week. They are delicious and so easy to make. Reply Joanne Gallagher March 9, 2026 Hi Katherine, You can cut the recipe in half (or make the entire recipe and save half in the freezer). Reply How do I make a single pie crust? By the way I make your chocolate chip muffins almost every week. They are delicious and so easy to make. Joanne Gallagher March 9, 2026 Hi Katherine, You can cut the recipe in half (or make the entire recipe and save half in the freezer). Reply Hi Katherine, You can cut the recipe in half (or make the entire recipe and save half in the freezer). T March 8, 2026 K Reply Indi February 9, 2026 So good! Reply DJ Carlton February 4, 2026 This recipe has changed my baking life! I have avoided baking pies and tarts because I didn’t want to struggle making a crust that may or may not turn out light and flaky. With this food processor method, you have not only given me an easy, tasty, idiot proof recipe, it’s the type of crust that a baker’s dreams are made of. Soooo flaky and works with both savory and sweet dishes. Thank you for this absolutely perfect recipe. I am making multiple batches and freezing them for future use. Heading to the store now for more flour! Reply Adam Gallagher February 4, 2026 Yay! You have made our month with this review! 🙂 Reply This recipe has changed my baking life! I have avoided baking pies and tarts because I didn’t want to struggle making a crust that may or may not turn out light and flaky. With this food processor method, you have not only given me an easy, tasty, idiot proof recipe, it’s the type of crust that a baker’s dreams are made of. Soooo flaky and works with both savory and sweet dishes. Thank you for this absolutely perfect recipe. I am making multiple batches and freezing them for future use. Heading to the store now for more flour! Adam Gallagher February 4, 2026 Yay! You have made our month with this review! 🙂 Reply Yay! You have made our month with this review! 🙂 Sophia January 26, 2026 Wish there was an actual “by hand” section. The by hand section here says to then use a tool, a “pastry blender”. Maybe in the future just also add an additional section to help those who have to do it truly by hand. Crust didnt come out smooth, maybe I didnt mix it enough but mine looked good when it was chilling so I am not sure. Reply Mary February 1, 2026 I used to use a large knife to cut my butter into the flour before I got a pastry cutter. I definitely second that they’re great to have but the knife worked great when I didn’t. The bigger blade keeps your hands from melting the butter since its temperature sensitive to make a good flaky crust. Reply Joanne Gallagher January 30, 2026 Hi Sophia, You can rub the butter between your hands, but this does risk warming it up more than if you were to use the pastry cutter. I use a pastry cutter for my scones and drop biscuits (I think mine was around $10, so it is a great tool to add to your kitchen if you bake a lot). Reply Cori July 9, 2026 I grate my cold butter with a cheese grater and it works fabulously Reply Wish there was an actual “by hand” section. The by hand section here says to then use a tool, a “pastry blender”. Maybe in the future just also add an additional section to help those who have to do it truly by hand. Crust didnt come out smooth, maybe I didnt mix it enough but mine looked good when it was chilling so I am not sure. Mary February 1, 2026 I used to use a large knife to cut my butter into the flour before I got a pastry cutter. I definitely second that they’re great to have but the knife worked great when I didn’t. The bigger blade keeps your hands from melting the butter since its temperature sensitive to make a good flaky crust. Reply I used to use a large knife to cut my butter into the flour before I got a pastry cutter. I definitely second that they’re great to have but the knife worked great when I didn’t. The bigger blade keeps your hands from melting the butter since its temperature sensitive to make a good flaky crust. Joanne Gallagher January 30, 2026 Hi Sophia, You can rub the butter between your hands, but this does risk warming it up more than if you were to use the pastry cutter. I use a pastry cutter for my scones and drop biscuits (I think mine was around $10, so it is a great tool to add to your kitchen if you bake a lot). Reply Cori July 9, 2026 I grate my cold butter with a cheese grater and it works fabulously Reply Hi Sophia, You can rub the butter between your hands, but this does risk warming it up more than if you were to use the pastry cutter. I use a pastry cutter for my scones and drop biscuits (I think mine was around $10, so it is a great tool to add to your kitchen if you bake a lot). Cori July 9, 2026 I grate my cold butter with a cheese grater and it works fabulously Reply I grate my cold butter with a cheese grater and it works fabulously Hillary H January 18, 2026 I doubled this crust recipe for two 10 inch quiches I was making for a party. Somehow, my initial dough was not coming together at all and it was clear there was not enough butter in there to bring it togther in the food processor so I added another 1/2 cup of butter. I watched the video and decided maybe because my flour was compacted it was more flour??? It defintiely seemd like way too much flour to butter (operator error I am sure lol). I have no idea but I thought my measurements were correct, so weird. I had to add quite a lot of water but finally had it come togther. I was only able to chill to balls for 40 minutes and roll out (time crunch). It worked fine and I blind baked for 20 min at 400, then made my quiches, with another 35 minutes in the oven. Anyway, this crust was amazing, the flakiest crust I have ever made next to puff pastry. I was astonished. Even messed up it was still great. Thank you! Reply Joanne Gallagher January 30, 2026 Hi Hillary, I am so happy the crust worked out in the end! I love the spoon and sweep method for measuring my flour. You can stir the flour in its container, then lightly spoon it into your measuring cup. Take a flat edge and sweep any excess flour from the top of the cup. This should get you much closer to the grams measurement provided in the recipe. Reply I doubled this crust recipe for two 10 inch quiches I was making for a party. Somehow, my initial dough was not coming together at all and it was clear there was not enough butter in there to bring it togther in the food processor so I added another 1/2 cup of butter. I watched the video and decided maybe because my flour was compacted it was more flour??? It defintiely seemd like way too much flour to butter (operator error I am sure lol). I have no idea but I thought my measurements were correct, so weird. I had to add quite a lot of water but finally had it come togther. I was only able to chill to balls for 40 minutes and roll out (time crunch). It worked fine and I blind baked for 20 min at 400, then made my quiches, with another 35 minutes in the oven. Anyway, this crust was amazing, the flakiest crust I have ever made next to puff pastry. I was astonished. Even messed up it was still great. Thank you! Joanne Gallagher January 30, 2026 Hi Hillary, I am so happy the crust worked out in the end! I love the spoon and sweep method for measuring my flour. You can stir the flour in its container, then lightly spoon it into your measuring cup. Take a flat edge and sweep any excess flour from the top of the cup. This should get you much closer to the grams measurement provided in the recipe. Reply Hi Hillary, I am so happy the crust worked out in the end! I love the spoon and sweep method for measuring my flour. You can stir the flour in its container, then lightly spoon it into your measuring cup. Take a flat edge and sweep any excess flour from the top of the cup. This should get you much closer to the grams measurement provided in the recipe. Connie Cook January 18, 2026 Thanksgiving was a HUGE hit with this pie crust recipe! Absolutely the best ever pie crust I have ever eaten. Thank you for all the fabulous tips and tricks in your recipes. Your communication within the recipe is definitely a life saver for those of us who have spent years as office employees and not as a chef. I have learned so much from watching your videos and reading the recipes carefully. A total game changer for me as I hate being in the kitchen. Now I find I am having fun making meals and desserts for my friends and family. Thank You so much! Reply Joanne Gallagher January 30, 2026 That’s so wonderful, Connie. Thank you so much for coming back and letting us know! Reply Thanksgiving was a HUGE hit with this pie crust recipe! Absolutely the best ever pie crust I have ever eaten. Thank you for all the fabulous tips and tricks in your recipes. Your communication within the recipe is definitely a life saver for those of us who have spent years as office employees and not as a chef. I have learned so much from watching your videos and reading the recipes carefully. A total game changer for me as I hate being in the kitchen. Now I find I am having fun making meals and desserts for my friends and family. Thank You so much! Joanne Gallagher January 30, 2026 That’s so wonderful, Connie. Thank you so much for coming back and letting us know! Reply That’s so wonderful, Connie. Thank you so much for coming back and letting us know! Lois January 17, 2026 This is an amazing pie crust. Always turns out well 😁 ❤️ Reply This is an amazing pie crust. Always turns out well 😁 ❤️ Mare January 13, 2026 My mom always made great pie crust but I never took the time to learn from her. I tried only twice to make my own but it didn’t come out. I used this recipe just 2 days ago and it turned out fantastic! I asked for a food processor for Christmas so I could try making pie crust and puff pastry. I used my pie crust to make pie crust cookies like mom made for us. Instead of only butter and cinnamon sugar, I also added nutmeg, allspice and cloves. OMG!! So good and addictive!! I will be making my own pies from now on. No more store bought. Reply My mom always made great pie crust but I never took the time to learn from her. I tried only twice to make my own but it didn’t come out. I used this recipe just 2 days ago and it turned out fantastic! I asked for a food processor for Christmas so I could try making pie crust and puff pastry. I used my pie crust to make pie crust cookies like mom made for us. Instead of only butter and cinnamon sugar, I also added nutmeg, allspice and cloves. OMG!! So good and addictive!! I will be making my own pies from now on. No more store bought. Roger January 11, 2026 I used this recipe for a Chicken and Mushroom pie as an alternative to short crust. I was amaized how easy it was to make.it and it turned out beautifully, light, flaky and very tasty. This will be my stock pie pastry and look forward to the Apple season. Six stars!! Reply Joanne Gallagher January 13, 2026 Wonderful! Thank you for coming back to let us know. Reply I used this recipe for a Chicken and Mushroom pie as an alternative to short crust. I was amaized how easy it was to make.it and it turned out beautifully, light, flaky and very tasty. This will be my stock pie pastry and look forward to the Apple season. Six stars!! Joanne Gallagher January 13, 2026 Wonderful! Thank you for coming back to let us know. Reply Wonderful! Thank you for coming back to let us know. John January 10, 2026 I tried your it, taste good but the problem is it shrinksnso much !. Any way around that !? Reply Joanne Gallagher January 15, 2026 Hi John, I am sorry you are having trouble with shrinking. Was your pie crust cold before baking, and at what temperature was it baked? Also, building up the edge (where you crimp the crust) helps a lot with preventing shrinking. Reply I tried your it, taste good but the problem is it shrinksnso much !. Any way around that !? Joanne Gallagher January 15, 2026 Hi John, I am sorry you are having trouble with shrinking. Was your pie crust cold before baking, and at what temperature was it baked? Also, building up the edge (where you crimp the crust) helps a lot with preventing shrinking. Reply Hi John, I am sorry you are having trouble with shrinking. Was your pie crust cold before baking, and at what temperature was it baked? Also, building up the edge (where you crimp the crust) helps a lot with preventing shrinking. Bethany Anderson January 4, 2026 I used this recipe for my pot pie, and it was really delicious!! Thank you for this tasty recipe, with really easy to follow instructions! Reply Adam Gallagher January 5, 2026 Wonderful! You are so welcome 🙂 Reply I used this recipe for my pot pie, and it was really delicious!! Thank you for this tasty recipe, with really easy to follow instructions! Adam Gallagher January 5, 2026 Wonderful! You are so welcome 🙂 Reply Wonderful! You are so welcome 🙂 Emily Medina January 4, 2026 I love this recipe! It came out very flaky and buttery I made this for a chicken pot pie. Although It was more of a thin crust and was a little hard to roll out coming out from fridge, it kept cracking from middle, so I think it needs more time to get soft. I just used my palm to press it down slowly and it eventually did roll out but it was falling apart a little, I will use more water next time to see if that helps. Reply I love this recipe! It came out very flaky and buttery I made this for a chicken pot pie. Although It was more of a thin crust and was a little hard to roll out coming out from fridge, it kept cracking from middle, so I think it needs more time to get soft. I just used my palm to press it down slowly and it eventually did roll out but it was falling apart a little, I will use more water next time to see if that helps. Angela December 30, 2025 My pie crust didn’t turn out. I did exactly like the video showed and it turned out tough and chewy. I don’t know what I did wrong. It wasn’t flaky at all. Reply Joanne Gallagher January 15, 2026 Hi Angela, I am sorry it did not turn out as expected! Was your crust easy to roll out? Reply My pie crust didn’t turn out. I did exactly like the video showed and it turned out tough and chewy. I don’t know what I did wrong. It wasn’t flaky at all. Joanne Gallagher January 15, 2026 Hi Angela, I am sorry it did not turn out as expected! Was your crust easy to roll out? Reply Hi Angela, I am sorry it did not turn out as expected! Was your crust easy to roll out? Kimberley December 26, 2025 Thank you so much for this recipe. I made my first pie crust using your recipe and the results were perfect! It was on my bucket list to do lol. I watched your video twice before making. Reply Thank you so much for this recipe. I made my first pie crust using your recipe and the results were perfect! It was on my bucket list to do lol. I watched your video twice before making. Leave a Reply Cancel reply We are Adam and Joanne, the creators of Inspired Taste. Since 2009, we’ve been dedicated to creating trusted, easy recipes to help home cooks feel confident and excited in the kitchen. More about us . © 2009-2026 Inspired Taste, Inc.