Homemade Pie Crust Recipe
An easy tutorial on how to make your own homemade pie crust! This recipe uses just a few simple ingredients and turns out perfect every single time. This post also includes several different ways that you can use this pie crust recipe!
Making your own pie crust should never be intimidating. In fact, if you have a good recipe and instructions it’s actually pretty easy.
If you’ve been following me for a while you’ve probably seen this pie crust recipe at some point. But today I wanted to share this simple recipe with you again because it’s one that I use all of the time! You’ll absolutely love this recipe because it’s:
- Super flaky
- Ridiculously easy to make
- Uses simple pantry staples you likely have on hand
- Tastes better than anything that you can buy at the store
Trust me when I say that you’ll never go back to buying store-bought pie crust again once you learn how to make your own!
Recipe Ingredients
To make this easy pie crust recipe you’ll need some all-purpose flour, salt, sugar, unsalted butter, shortening, and ice water. Each of these ingredients plays a crucial role in creating a delicious pie crust, so let’s break them down.
- Flour: I use all-purpose flour when making this homemade pie crust because it creates the perfect crust. One important thing here, make sure to measure your flour correctly. Too much flour in your pie crust can take your crust from flaky and tender to dry and crumbly. Here’s my post about how to measure flour with the spoon and level method. Or even better, use a food scale to measure your flour! You’ll need 315 grams of all-purpose flour for this recipe.
- Salt & Sugar: The salt and sugar help to enhance the flavor of the pie crust. Salt is a very important ingredient when it comes to making your own homemade pie crust, so don’t leave it out or cut the amount down. As far as the sugar, you can leave it out if you prefer.
- Fat: Some pie crust recipes call for all butter, a combination of butter and shortening, oil, etc. For this recipe, I use a combination of cold butter and cold vegetable shortening. The butter gives your pie crust a delicious buttery flavor and the shortening gives the crust structure and keeps it tender.
- One important thing – Make sure your butter and shortening are cold. Not soft, not warm, I’m talking straight from the refrigerator right before you add it to the flour mixture. Why? When you put the pie crust in the oven, you want little bits of cold fat in the crust. The little bits of fat will melt as the crust bakes and create little air pockets, which is what gives you a beautiful flaky crust.
- Ice Water: You’ll also need some ice water to help bring the dough together. Measure out some water, add some ice to it, and stir it around so it’s nice and cold. Then measure out the exact amount of ice water the recipe calls for and add it one tablespoon at a time. Too much water in your pie dough and you’ll end up with a sticky mess, too little water and you’ll end up with a crumbly dough that won’t hold together. I suggest gently mixing in one tablespoon of ice water at a time.
How To Make A Pie Crust
To start, you’ll whisk together the all-purpose flour, salt, and sugar. Then add the cold cubed butter and cold vegetable shortening and cut it into the dry ingredients with a pastry cutter. If you don’t have a pastry cutter you can also use a fork to cut the fat into the flour mixture.
If you want to make this step even easier, feel free to use a food processor. If you do use a food processor, I recommend just pulsing the mixture. You want to see pea-sized pieces of fat, but a few larger pieces are fine too.
Next, you’ll slowly mix in your ice water. One tablespoon at a time is the perfect amount, so you don’t end up with too much water in your dough and a sticky mess. The recipe calls for 1/2 cup of ice water, but you may not need the full amount. Just use enough ice water to get the dough to come together.
Once you add enough water, the mixture will start to look like the picture above and when you squeeze it in your hand it will hold together. Just try not to use your hands too much when making the dough because your hands are warm and can quickly melt the fat in your dough.
Once the dough comes together, turn it out onto a lightly floured surface and gently pack it into a ball. Cut the dough in half and flatten it out into two discs. Wrap each disc of dough tightly in plastic wrap and refrigerate them for at least one hour. You may also store these in the refrigerator for up to 3 days. If it’s too hard to roll, just let it sit at room temperature for 10 to 15 minutes.
Once you’re ready to roll out your dough, lightly flour your surface and rolling pin. Remove the dough from the refrigerator and place it on the lightly floured surface. Using your rolling pin, apply even pressure and gently roll it from the center out, turning the dough about a quarter turn after a few rolls. Make sure to lift your dough and flour your surface and the top of the dough as needed to prevent it from sticking.
It’s best to roll the dough out to about 12 inches in diameter. I suggest using a ruler to measure the dough and make sure it’s the right size. This is the perfect size for a 9-inch pie plate, so you have a little overhang and have enough dough to decorate the edges. I like to cut off the excess, leaving about 1 inch of overhang. Then, just fold the overhang under and decorate the edges.
FAQ’s
Can I make it without shortening and use just butter in this recipe?
Yes, you can replace the shortening with the same amount of butter. Just keep in mind that this will slightly change the taste and texture of the pie crust.
Can I use salted butter instead of unsalted butter?
If using salted butter, reduce the salt in this recipe from 1 teaspoon to 3/4 teaspoon.
How long do you bake the pie crust?
This will depend on if you’re needing a partially baked crust or a fully-baked crust. I have a full tutorial to show you how to blind bake a pie crust here.
Can I cut this recipe in half?
Yes, absolutely! You may cut the recipe in half to make just one pie crust.
Baking Tips
- When measuring your flour, make sure to use the spoon and level method. Too much flour can lead to a crumbly, dry pie crust.
- Be sure to use cold butter and cold shortening for best results.
- Only add the ice water one tablespoon at a time and stir gently until the mixture starts to come together and you can squeeze it together in your hand.
- Want to make a lattice pie crust topping? You can find my full tutorial for how to make a lattice pie crust here.
Different Ways To Use This Recipe
- Homemade Pumpkin Pie
- Mini Pecan Pies
- Classic Apple Pie
- Coconut Cream Pie
- Mini Apple Pies
- Classic Pecan Pie
Video Tutorial
Homemade Pie Crust
Ingredients
- 2 and 1/2 cups (315 grams) all-purpose flour (spooned & leveled)
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 cup (115 grams) cold unsalted butter cubed
- 1/2 cup (95 grams) cold vegetable shortening cut into a few pieces
- 1/2 cup (120 ml) ice water
Instructions
- In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. Add the cold cubed butter and cold vegetable shortening. Using a pastry cutter or fork, cut them into the dry ingredients until you have small pea-sized crumbs (some larger pieces are okay).
- Slowly drizzle in one tablespoon of ice water at a time (you may not need the full 1/2 cup) and gently mix it in until the dough starts to come together. Turn the dough out onto a lightly floured surface and pack it into a ball. Cut the dough in half and flatten it into two discs. Cover each one tightly with plastic wrap and refrigerate for at least one hour.
- To bake the pie crust: Roll the dough out to 12 inches in diameter, transfer the dough to a 9-inch pie plate, gently fit it in, trim any excess dough, and decorate the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and the sides, then fill with pie weights (dried beans or dry rice work well too!). Bake with the pie weights at 400°F (190°C) for 15 minutes. Remove from the oven, remove the parchment paper (or foil) and the pie weights. Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven. For a partially baked pie crust: Return the crust to the oven and bake for another 5 minutes or until the bottom of the crust looks dry. For a fully baked pie crust: Return to the oven and bake for 15-20 minutes or until golden brown and cooked through.
Notes
Adapted from Better Homes & Garden New Cookbook 15th Edition
would lard work in place of the vegetable shortening?
That should be fine, it may affect the flavor slightly.
I’ve never made my own pie crust before. I used this recipe and it was super good & easy!! What measurements would I use for a deep dish pie? I’d like to make a deep dish apple pie next time. Thanks so much for this recipe! A keeper for sure 🙂
So glad you liked the pie crust! I’m not sure on the measurements for a deep dish pie, you may want to make an extra pie crust and use it as needed.
what could i substitute for the vegetable shortening , if anything…?
You can use butter in place of the shortening.
Thank you so much for sharing this recipe! I have been trying for years to find the perfect pie crust recipe, and this is it. My husband and friends all commented on how perfect the pastry was at our pre-Christmas catch up this year. I made a pecan pie and a pumpkin pie, and both were hands-down the best I’ve ever made thanks to your crust. Thank you so much!
So glad to hear that everyone enjoyed the pie crust, Penny!
Can you use Self rising flour instead of all purpose?
I wouldn’t suggest it for this recipe. Self rising flour has baking powder in it.
Great pastry recipe! I only had salted butter on hand but it turned out just great. Filing this one away as a keeper 🙂
So glad you liked the pie crust, Kristi!
I am usually ambivalent about the crust on pies, but OMG this crust is INCREDIBLE! I make an apple pie every thanksgiving and this year’s is the best yet because of this crust. perfectly flaky, buttery, chewy–it hits all boxes!
Thank you, Rachel! So glad you liked the pie crust!
Would it give the same result to skip the salt and use salted butter instead of unsalted butter?
If you use salted butter, I would just use 1/2-3/4 teaspoon of salt.
I will be useing this for my pies this Thanksgiving with one exception – I never, ever use “vegetable shortening”. I highly recommend you suggest pasture raised, locally produced rendered leaf lard. So healthy! (NOT store bought lard – its not good for you as it is not pure lard). I will rate this recipe after I get my guests feedback! Thank you!
I have not tried this yet–but I will be this week. I always make my own crust but have never used a mixture of both butter and shortening. Question, I always have trouble using pie weights. I have trouble getting the parchment paper on the crust without damaging it. How do you get the paper or foil close enough to the crust for the pie weights to work? Thank you so much for this recipe!
I’ve found that a thinner parchment paper helps to avoid that problem. I really like Beyond Gourmet unbleached parchment paper. Some parchment papers are thicker and harder to work with, but if you crumble it up first it makes it a lot easier to mold to the pie crust. Hope that helps!
I’m having issues with once I’m rolling it out on a floured surface, even with the generous flour it’s still sticking to the counter – does that mean I might be adding too much water to the dough?
It could be that there’s too much water. As you roll the pie crust, you’ll want to turn it and add a little more flour underneath each time to make sure it doesn’t stick as well.
I always put my dough on wax paper when I’m rolling it out. Make sure you flour the bottom layer before you put your dough on it. Then flour the top of the dough before you put the wax paper on top. Then once I get it partially rolled out. I flour the top, then flip the whole thing over, flour the again before rolling it completely out. Never have a problem.
Great suggestion, Teresa. Thanks for sharing! 🙂
What if I use salted butter? can I just not add the salt to it?
You can reduce the salt by 1/4 teaspoon.
Hi
Do i need to line the pie plate (pyrex) at all?
Thank you
Do you mean with parchment paper or something else? You don’t have to line the pie plate before you add the dough, it has enough fat in it so it won’t stick.
Thank you, sorry yes I meant “grease the dish”
No worries, Victoria! You can if you want, but I don’t find it necessary.
What works better for baking pies? A glass pie dish or tin?
I prefer to use a glass pie dish, they heat more evenly and you’re able to see the bottom of the crust to make sure it’s browned too.
Hi if I baked this pie crust in mini foil pans would that work too? Thanks!
That would be fine, Katelyn. The foil pans don’t heat quite as evenly as a ceramic or glass dish, but they still work. You may want to place them on a baking sheet so they’re easier to remove from the oven.
Hi Danielle,
I am a man and work well with scale and weights. When I look at a cup of butter or shortening or anything in a cup such as flour. I think that it is packed and there’s no air trapped. Messy with cold butter or shortening ( can’t belueve I can spell that word correctly). I should have watched my mom closer when she made pies. Could you please translate the volume into weight to help an unskilled budding baker. While I am here asking a question. I intend to make French Canadian meat pies (tourtières), do I need to bake the crust first. I can’t remember the way they looked in mom’s freezer and I can’t ask her anymore. Many thanks. Yves
Hi, Yves! I’ve added gram measurements to this pie crust recipe. I’ve never baked a meat pie like the one you mentioned, but it certainly couldn’t hurt to blind bake the crust first.
Do you think I can use margarine only in the pie crust recipe? I must have it dairy free. ( and I do not have Crisco at home right now.) thank you.
I haven’t tried this pie crust with margarine. If you do try it, I’d love to hear how it turns out!
I have been baking pies for too many years to count! I use the Crisco pie crust recipe because my mama always used it and I loved her pies! I have successfully frozen pie crusts in the pan many times. I fine this is best especially when I am making a lot of pies. I’m always open to new ideas and plan to try the 1/2 butter and 1/2 shortening the next time I make them. Your pie crust is gorgeous!
I’m glad to hear that freezing pie crusts in the pan works well! Hope you enjoy the pie crust if you try it, Donna.
I want to use this recipe to make an apple pie. Do I need to bake the bottom crust before adding the apples and baking? Also, how long should I bake an apple pie for?
I think it would be fine to skip blind baking the bottom crust for an apple pie. The baking time is going to vary depending on oven temperature and the amount of filling, I would guess somewhere between 45 minutes to 1 hour.
I really like this . Never done it before
Just want to know what is cold vegitable shortening? ?
It’s a solid fat made from vegetable oil. Some countries may have different brands, but I like to use Crisco.
Do you blind bake your mini pies too? I am making your mini pecan pies this weekend, however, I’m making them in a mini muffin tin. If you do blind bake them, how long would you suggest? Thank you. ?
Not for mini pies, I just add the filling and bake them. Hope you enjoy the mini pecan pies! 🙂
Question – if using this crust for a pumpkin or pecan pie, do you bake the crusts first then add fillings or bake all at once?
If I’m making a pumpkin or pecan pie I do blind bake (partially bake) the crust first. It helps to keep the bottom of the pie crust from turning out too soggy.
I have a question. I only have a hand mixer and a bullet. Would either of those be helpful in making the pie crust?
You could probably use the magic bullet to cut the butter and shortening into the dry ingredients. I wouldn’t blend it, just try pulsing it a few times and see how it looks. You can also just cut the butter into smaller pieces and cut it in with a fork. Some larger chunks of butter will be fine.
This is great! I’m totally giving homemade pie crust another shot. I have a pastry cutter, but I like your tip about using a food processor.
I wonder if you could freeze the dough already laid out in an aluminum pie plate. Do you think that’s best done raw, or blind baked?
I haven’t tried freezing it that way yet, but I think that would be fine. I would just roll the dough out, fit it in the pan, store it in a freezer bag and freeze it. No need to blind bake or fully bake. You can thaw it out overnight in the refrigerator, then bake it. Hope that helps!
Sorry about the typing mistake. It should have read, “can’t get shortening in Australia. Will using only butter be a problem with this recipe?”
I’ve tried all butter in this recipe and it does work. The crust is a bit different than the one with shortening, but it’s still delicious. I would suggest using unsalted butter if you can.
Unfortunately we can get shortening in Australia. Will there be any problems using only butter?
You most certainly can get shorting in Australia.. it is called Copha.
This pie crust looks wonderful! This is exactly how I like to make it!
Such a fabulous tutorial! With it being pie season and all, I totally needed this!
Love all the step by step photos- looks so good!
I have made this pie crust many times,it is wonderful. I measure my flour sugar and salt and add the butter and crisco to it and cover and put in fridge over night.I make 6 at a time and freeze the crusts,so nice to have ready in a pinch.
It really is nice to have some extra pie crusts on hand, Connie. I’m going to make some more soon for the holidays!
Danielle,
I made the crust two weeks ago and have half of it still in the refrigerator. Is it ok to use at this point? It was delish your mini pecan pie recipe.
Hi, Elizabeth! It’s hard to say, I personally don’t leave it refrigerated for longer than 3-4 days. I would probably make another batch to be on the safe side. You can always freeze the second crust or just cut the recipe in half for one crust.