West Pasaman is the city with the highest corn production in West Sumatra. High corn production is mostly used for animal feed. The utilization of corn in West Pasaman in processed food is not optimal, even though corn has good nutritional content. Corn has a weakness that is easy to rot, so it needs to be processed into intermediate food products such as flour so that it is resistant to storage and is easily applied to processed foods, such as pies. Pies vary a lot from the filling, so it is necessary to innovate the pie crust. The purpose of this study was to analyze the sensory quality (shape, color, aroma, texture, and taste) of pie crust from local cornflour and commercial corn flour. This research was conducted at the culinary arts workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Universitas Negeri Padang, in September 2021. This type of research was a pure experiment, using a Completely Randomized Design, which consisted of 2 treatments (Local Corn Flour, and Commercial Corn Flour) and 3 repetitions. The resulting pie crust was analyzed for sensory quality using an organoleptic test, which involved 5 expert panelists. After the data was obtained, it was tabulated in the form of a table and a t-test was performed. Based on the research that has been done, it shows that there are differences in the color of the local corn flour pie crust and commercial corn flour pie crust, while the shape, aroma, texture, and taste are not different.