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

Bulk Pie Crust

Our flaky, buttery 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. 
Course: Bulk Cooking
Cuisine: American
Keyword: bulk cooking, bulk pie crust, freezer pie crust, pie crust
Servings per Recipe: 6 crusts
Calories per Serving: 997
Prep Time: 20 mins
Cook Time: 8 mins
Total Time: 28 mins
5 from 2 votes


  • 6 cups flour
  • 1 lb. butter, softened (4 sticks)
  • 2 tsp. salt
  • 1 1/4 to 1 1/2 cups cold water


  • Mix flour and salt.
  • If mixing by hand, use a fork or pastry cutter to blend in 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.
  • Add 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.
  • Divide dough in half, then divide each half into 3 equal parts.
  • 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.
  • 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.
  • 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.


  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.


Serving: 1pie crust | Calories: 997kcal | Carbohydrates: 95g | Protein: 13g | Fat: 62g | Saturated Fat: 39g | Cholesterol: 162mg | Sodium: 1179mg | Potassium: 151mg | Fiber: 3g | Vitamin A: 1890IU | Calcium: 37mg | Iron: 5.8mg