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Unbaked pie crust in a pie pan with a marble rolling pin and flour sack towel in the background

Freezer-Friendly Bulk Pie Crust

Our flaky, buttery (and freezer-friendly) pie crust is a delicious basis for pies, quiches, and pot pies. With only 3 ingredients plus water, this bulk pie crust recipe is all natural and contains none of the lard and preservatives found in most commercially prepared crusts.
Servings per Recipe: 6 crusts
Calories per Serving: 997
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
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4.47 from 41 votes

Ingredients

  • 6 cups flour
  • 1 pound salted butter, softened
  • 2 teaspoons salt
  • 1¼ to 1½ cups cold water

Instructions

  • Mix 6 cups flour and 2 teaspoons salt.
    Overhead shot of flour in a mixer with salt being added from a small wooden bowl and containers of butter and water to the side
  • If mixing by hand, use a fork or pastry cutter to blend in 1 pound salted butter a little at a time until mixture is crumbly. If using a stand mixer, use the pulse function to mix. The flour and butter mixture does not have to be completely uniform; it's actually good to leave a few larger bits of butter mixed in.
    Overhead shot of flour in a mixer with chopped butter added throughout, a bowl with two sticks of butter to the side, and a measuring cup with 1-½ cups water to the side
  • Add 1¼ to 1½ cups cold water a little at a time and mix until mixture forms a ball.
  • If your dough starts to get greasy because the butter is melting, place it in the refrigerator for about 30 minutes before working with it further.
  • Add water as necessary to get correct texture, but try to add as little water as possible. You only need enough water so that the dough holds together; the final product will not look like a smooth ball.
    Overhead shot of pie crust dough in a mixer
  • Divide dough in half, then divide each half into 3 equal parts.
    Composite image with top image showing a lump of pie crust dough on a floured rolling mat and bottom image showing the same dough separated into 6 thick circles of dough for the freezer
  • At this point roll each section out to be ready for a pie plate before freezing, or you can freeze it in discs to be rolled before use. If you want to do the extra step of rolling it out, place each section of crust on lightly floured parchment paper and roll it out to your preferred size, then starting at one end of the parchment paper, gently roll it up with the pie crust inside.
    pie crust dough partially rolled up in parchment paper on a rolling mat with a marble rolling pin to the side
  • If you are freezing without rolling, form each section into a slightly flattened disc and place parchment paper between each disc of dough. Freeze in a freezer container.
    Overhead image of unbaked pie crust in a pie pan to the right and thick circles of pie crust dough stacked with parchment paper in between ready for the freezer
  • If you rolled the pie crusts out and rolled them up in parchment paper, place them on a cookie sheet or other flat surface and freeze for a couple of hours. Once the crusts are individually frozen, you can combine them and place them together in a freezer container or wrap them with freezer paper and freeze.

Notes

  1. The dough can be mixed by hand or with a sturdy stand mixer.
  2. Nutrition data is per pie crust.
  3. Freshly ground whole wheat flour may be used in this recipe instead of white flour at a one to one ratio.
  4. To bake an unfilled crust, cook at 475ºF for about 8 minutes. For filled crusts, bake according to recipe instructions.

Nutrition

Serving: 1pie crust | Calories: 997cal | Carbohydrates: 95g | Protein: 13g | Fat: 62g | Sodium: 1179mg | Fiber: 3g
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