A 9-inch single-crust pie with a buttery lattice top and perfectly golden rim is the foundation of every great dessert—whether you’re baking an apple pie, pumpkin classic, or savory quiche. The secret lies in a cold butter crust that stays flaky even when filled with warm, bubbling goodness.
I’ve perfected this technique over years of baking, ensuring the crust never shrinks and the edges turn that coveted golden brown without burning.
This recipe delivers restaurant-quality results at home, starting with a simple dough made from just five ingredients. The key is keeping everything cold—from the butter to the flour—so the crust develops those delicate, flaky layers.
Whether you’re a beginner or a seasoned baker, this method guarantees a crisp, tender bottom and a crisp lattice top that holds its shape beautifully.
By the time you pull it from the oven, you’ll have a pie with a perfectly golden rim, a flaky crust that holds its own against any filling, and a lattice top that adds visual appeal.
The edges stay crisp while the center remains tender, and the aroma alone will have everyone gathering in the kitchen. This is the kind of pie that makes every occasion feel special.
Use this as your go-to for classic apple pie, rich pumpkin, or even a savory chicken pot pie. The crust is versatile enough to handle both sweet and savory fillings, and the lattice technique adds an elegant touch without extra effort. Let’s get baking—your kitchen will thank you.
Ingredients for 9 inch single crust pie
Five simple ingredients make this buttery crust the perfect base for any pie filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for flakiness |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed, not softened |
| Ice Water 💧 | ⅓ cup | Chilled for binding |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 1 tbsp | For dough sweetness |
| Large Egg Yolk 🥚 | 1 whole | For egg wash |
| Heavy Cream 🥛 | 1 tbsp | For egg wash |
| All-Purpose Flour 🌾 | ½ cup | For lattice strips |
| Granulated Sugar 🍚 | 1 tbsp | For lattice strips |
| Diamond Crystal Kosher Salt 🧂 | ¼ tsp | For lattice strips |
The butter is non-negotiable here—use European-style butter if you can find it (like Plugrá or President), but Land O’Lakes or ButterBerkley work in a pinch. Keep it cold the whole time; I actually cut mine into cubes and freeze it for 10 minutes before starting. The flour? King Arthur or Gold Medal are my go-tos—they bake up lighter. If your kitchen gets warm, chill the dough for 30 minutes before rolling. And that ice water? Freeze it in a tray overnight so it’s ready to go.
No ice water? Cold tap water works, but it won’t bind as well. Running short on butter? Coconut oil at half the amount keeps things vegan-friendly, though the texture won’t be quite as flaky. The lattice strips need to be about 1/4-inch wide—use a ruler if you’re new to this. Pro tip: Roll the strips loosely around the rolling pin before placing them on the pie so they don’t curl. And if you mess up the first lattice? Start over. It’s worth the extra minute for that restaurant-quality look.
Dough keeps for 3 days wrapped in plastic in the fridge, or 3 months frozen between parchment paper. The egg wash? Make it fresh—it brushes on best when slightly beaten. Lattice pies reheat beautifully; just cover loosely with foil and warm at 350°F for 10 minutes. I always make extra dough for savory pies—spinach and feta is my favorite—because it’s so versatile. And if you’re nervous about the edges burning, sprinkle extra sugar on the rim before baking.
Why You’ll Love This Recipe
- No-Fuss Foundation: I’ll be real—this crust is my secret weapon for when I need something reliable. Cold butter cut into flour with ice water? It’s the only way to get that perfect flaky-but-sturdy texture without overworking it. (Yes, even on a Tuesday night.)
- Sweet or Savory Flex: That buttery, slightly crisp edge with a tender center? It’s the same base for apple pie, quiche, or even a savory galette. I’ve used it for all three—no regrets, just endless possibilities.
- Leftovers That Shine: Slice it up the next day, and it’s just as good—if not better—than fresh. Toss chunks into a salad, wrap in a tortilla for a quick lunch, or reheat in the oven until golden. Zero waste, all flavor.
- Pantry Staple Magic: Three ingredients—flour, butter, salt—and you’ve got a crust that costs pennies per serving. No weird shortcuts, no fancy tools, just pure, dependable baking that always delivers. (My wallet thanks me.)
Step-by-step instructions for a golden rimmed single-crust pie
Here’s how to create a flawless pie crust with a stunning lattice top and that coveted golden rim.
Make the Single-Crust Dough
In a large mixing bowl, combine the 2.5 cups all-purpose flour and 0.5 tsp diamond crystal kosher salt. Whisk together to remove any lumps. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
Add the 1 tbsp granulated sugar and mix lightly with your fingers. Sprinkle the 0.33 cup ice water over the mixture, one tablespoon at a time, gently tossing with a fork until just combined. The dough should hold together when pressed but not be sticky. If it’s too dry, add a teaspoon more water; if too sticky, add a tablespoon more flour.
Chill and Roll the Dough
Divide the dough into two equal parts. Wrap each portion tightly in plastic wrap and refrigerate for at least 30 minutes—this prevents shrinking when rolling. On a lightly floured surface, roll out one dough portion into a 12-inch circle, about ⅛-inch thick. Gently transfer it to a 9-inch pie dish and trim the excess dough, leaving about ½-inch overhang. Crimp the edges decoratively by pinching with your thumb and forefinger.
Chill the crust in the refrigerator while you prepare the lattice strips. This step is crucial—it keeps the crust from shrinking while you work with it. I like to use a pie weight or dried beans to blind-bake the bottom crust for 15 minutes at 375°F before filling, but you can also bake it after adding your filling if preferred.
Prepare the Lattice Topping
For the lattice, roll out the second dough portion into a 12-inch square, about ⅛-inch thick. Cut the square diagonally into two triangles. Then, cut each triangle into ½-inch wide strips—you should have about 12 strips total. Mix the 0.5 cup all-purpose flour, 1 tbsp granulated sugar, and 0.25 tsp diamond crystal kosher salt in a small bowl and toss the strips lightly to coat.
Arrange 6 strips horizontally across the pie, spacing them evenly. Fold back every other strip and place a perpendicular strip over them. Unfold the folded strips and press gently to secure. Continue this pattern until you’ve used all strips, creating a classic lattice design. Trim any excess dough hanging over the edges.
Create the Signature Golden Rim
In a small bowl, whisk together the 1 whole large egg yolk, 1 tbsp heavy cream, and a pinch of salt. Brush this mixture generously over the crust edges and lattice strips. The egg wash will give you that beautiful golden color and crisp finish. For extra shine, I like to brush it on just before baking and again after 15 minutes in the oven.
Bake the pie at 375°F for 45-55 minutes until the lattice is golden brown and the filling (if added) is bubbly. The edges should be deep golden, almost caramelized. If the lattice browns too quickly, tent it loosely with foil. Let the pie cool for at least 2 hours before slicing—this allows the filling to set and the crust to firm up.
Pro Tips For Making 9 Inch Single Crust Pie
- CHILL THE BUTTER FIRST: Take your unsalted butter straight from the fridge—cold, but not rock-hard—before cutting it into cubes. I learned this the hard way after mixing dough that turned out greasy and tough; cold butter creates flaky layers, but warm butter makes a pie crust that’s more like a dense cracker.
- WEIGH YOUR FLOUR (YES, REALLY): Scoop that flour into the bowl without packing it down—use a scale for precision. I used to eyeball it, and my crusts were either dry and crumbly or soggy. Diamond Crystal kosher salt measures differently than table salt, so stick to the recipe’s weights, not volume.
- PRESS THE CRUST FAST: Once your dough is in the pan, press it gently but firmly into the bottom and up the sides—no rolling required. If you overwork it, the gluten will tighten up, and your crust will shrink during baking. A quick press with your fingers works better than a rolling pin for a 9-inch pie.
- BLIND BAKE WITH DRY BEANS: Skip the parchment paper and use dried beans or pie weights to weigh down the crust. I tried rice once, and it burned to a crisp. Dry beans stay cool longer and can be reused—just save them in a jar for next time. Cover with foil if the edges start browning too fast.
Dietary considerations for this dish
Gluten-Free Adaptation
Replace the 2.5 cups all-purpose flour with a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur’s. Add 1 tbsp xanthan gum to improve binding—this is essential for that flaky texture. Chill the dough longer (1 hour) since gluten-free doughs can be more fragile.
Use a 9-inch ceramic or glass pie dish to prevent sticking, and bake at 350°F instead of 375°F to avoid over-browning. 🌾
Dairy-Free Options
Swap the 1 cup unsalted butter for 1 cup coconut oil (solid) or vegan butter like Miyoko’s. Use 2 tbsp cold water instead of ice water to help bind the dough.
For the egg wash, replace the yolk with 1 tbsp aquafaba (chickpea brine) or 1 tbsp melted vegan butter mixed with 1 tbsp plant-based milk. The crust will still be flaky but slightly denser. 🥥
Nut-Free Filling
If your filling contains nuts (like pecans in apple pie), use dried fruit or oats for texture. For example, swap 1 cup chopped pecans with ½ cup toasted oats or ½ cup dried cranberries.
If nut allergies are severe, also check your flour blend for cross-contamination warnings—Bob’s Red Mill has dedicated nut-free facilities. Always label your pie clearly for safety. 🚨
Lower Sugar Adjustments
Reduce the 1 tbsp granulated sugar in the dough to ½ tbsp and omit the sugar in the lattice strips. For fillings, use sugar substitutes like monk fruit or erythritol in equal amounts.
For apple pie, add 1 tsp cinnamon and ½ tsp vanilla extract to enhance natural sweetness. The crust will still brown beautifully with the egg wash. 🍎
Savory Pie Modifications
For a savory quiche or pot pie, skip the sugar entirely in both dough and lattice. Use 1 tsp onion powder and ½ tsp garlic powder in the dough instead.
Brush the lattice with 1 tbsp olive oil mixed with ½ tsp dried herbs** (like thyme or rosemary) for extra flavor. The crust stays crisp while complementing rich fillings like chicken and mushroom. 🧀
Nutrition facts
Frequently asked questions
Can I make this crust ahead of time?
The dough keeps beautifully for 3 days wrapped tightly in plastic in the fridge. For longer storage, freeze it between parchment paper for up to 3 months. Thaw overnight in the fridge before rolling. The lattice strips can also be pre-cut and frozen separately—just thaw and brush with egg wash before assembling.
Why is my crust shrinking during baking?
This usually happens when the dough isn’t chilled enough before rolling or baking. Always keep your dough cold—refrigerate it for at least 30 minutes before shaping, and don’t let it warm up while working. Pre-baking the crust with weights (like dried beans) also prevents shrinking. If it starts shrinking in the oven, cover loosely with foil until firm.
How do I prevent the lattice from browning too quickly?
If your lattice browns faster than the filling, tent it loosely with aluminum foil after 20 minutes in the oven. You can also reduce the oven temperature to 350°F for the last 10-15 minutes of baking. The egg wash helps too—brush it on just before baking and again after 15 minutes for even color.
What filling works best with this crust?
This versatile crust handles both sweet and savory fillings beautifully! For desserts, try classic apple, pumpkin, or berry fillings. For savory options, quiche, chicken pot pie, or spinach-feta work perfectly. The key is a thick, well-set filling—undercooked fillings can make the crust soggy. Let fillings thicken before pouring into the crust.
Can I use a different-sized pie dish?
Yes, but you’ll need to adjust the dough quantity. For a 10-inch pie dish, increase the dough by about 25% (add 0.5 cup flour and 2 tbsp butter). For smaller dishes (8-inch), reduce by 20%. Always keep the dough thickness consistent (⅛-inch) for even baking. The lattice pattern will need resizing too—just scale the strips proportionally.
