This easy Pie Crust recipe is made with only 4 pantry ingredients and takes 20 minutes to prep! It's flaky, buttery, and elevates every single pie! You'll never buy store-bought pie crust again!
Homemade pie crust always tastes better! Make sure to try Graham Cracker Pie Crust and Oreo Pie Crust.
Anyone can master our easy homemade pie crust!
Anyone can master our easy homemade pie crust! If you're taking the time to make any sort of pie, you really owe it to yourself to pair it with a homemade crust. Store-bought crusts are bland, dry, and overcook quickly for many baked pies (like apple pie or pumpkin pie), plus it's so EASY to make homemade pie dough. The taste is incomparable. My secret is using both butter and shortening, since they have different melting points. The shortening provides stability and tenderness while the butter gives it the yummy buttery flavor we want.
This recipe makes enough for 2 crusts , in case you need a top and bottom crust. You can freeze the second crust for months, if not using it right away.
How to make Pie Crust:
Combine: Whisk flour and salt in a mixing bowl. Cut the cold shortening into small pieces, grate the frozen butter into the bowl. Use a pastry blender or forks to cut the fats into the flour until the mixture looks like coarse crumbs.
Add Water: Add a Tablespoon of ice water at a time, mixing it in until the dough starts to come together in a ball. You might not need all of it. Form into a ball then divide in half and shape each half into a flattened disc. Wrap each disc in plastic wrap and refrigerate for at least 2 hours or up to 24 hours. The disc can also be frozen for up to 3 months. Refrigeration is mandatory as you need the fats in the pie dough to be cold when it enters the oven, to yield tender, flakey layers.
Roll Out Pie Crust: Roll out crust on a lightly floured countertop. Or, if you're new to pie making, you could dampen a thin hand towel and lay it on the countertop. Place a large piece of parchment paper over it. (The towel will help keep the parchment paper in place while you roll out the dough, and you can use the parchment paper to easily flip the crust into your pie dish). Lightly dust with flour, then roll out cold pie dough into a large circle.Start at the center and work outwards, it should be thin and at least 1-2 inches larger than your pie plate.
Transfer to Dish: Carefully lift the crust by placing a hand underneath the parchment paper. Gently flip the crust, guiding it into the pie pan. Guide the crust into the bottom and sides of the pan, then carefully peel off parchment paper. Use kitchen scissors to trim excess overhanging crust, so that 1 inch hangs over the edges. Fold the crust behind the outer edges to create a thicker border around the pie, then crimp or flute the edges, if desired.
For Pies requiring an unbaked pie crust (like pumpkin, apple, or even chicken pot pie): Fill the unbaked crust with pie filling and Bake according to recipe instructions.
For Pies requiring a Baked Pie Crust (like lemon cream, german chocolate or coconut cream), pre-bake this flaky pie crust, called blind baking. To blind bake a pie crust, you need pie weights, or use dry beans or dry rice. (Without pie weights the crust will shrink into the pan as it bakes). Place a large piece of parchment paper inside the homemade pie shell then pour the pie weights, dry beans, or rice into an even layer on top. Bake at 375° F for 15-20 minutes. Remove pie weights by carefully lifting up on parchment paper. Prick the bottom of the pie crust with a fork, then return to oven for 10-15 minutes, until lightly golden.
Freezing Instructions:
To Freeze Pie Dough: Wrap the pie dough discs tightly in plastic wrap and place in a freezer safe container and freeze for up to 3 months. Thaw completely in the refrigerator before rolling out.
To Freeze Blind-Baked Pie Crust: Allow the crust to cool completely, then cover well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely at room temperature before filling.
Use Pie Crust for:
- Coconut Cream Pie
- Apple Pie
- Cherry Pie
- Blueberry Pie
- Pecan Pie
- Pumpkin Pie
- Lemon Cream Pie
- Chess Pie
- Quiche Lorraine, Spinach and Bacon Quiche, Broccoli Cheese Quiche
- Savory Pies: Tomato Pie, Chicken Pot Pie, or Garden Vegetable Pie
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Recipe
Pie Crust
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 6 Tablespoons cold unsalted butter
- 3/4 cup vegetable shortening , chilled
- 1/2 cup ice water
Instructions
- Mix flour and salt in a large mixing bowl. Add ice cubes to a measuring cup and fill with ½ cup cold water. Set aside.
- Add fats: Grate frozen butter into the bowl, or cut it into very small pieces. Add chilled shortening and use a pastry blender or fork to cut the fats into the flour until well combined and resembles coarse crumbs.
- Add ice water a spoonful at a time, mixing until the dough begins to come together into a ball. Be careful not to over mix, and you may not need all of the water. Gently mold the dough into a ball.
- Divide dough into 2 pieces and press each to flatten into a disk.
- Refrigerate: Cover dough discs with plastic wrap and refrigerate the dough for 2 hours (or freeze for 30 minutes). Refrigeration is mandatory as you need the fats in the pie dough to be cold when it's rolled out and placed in oven).
- Roll out dough on a floured countertop. If you're new to pie making, it may be helpful to use this method: dampen a large cloth and lay it flat on your countertop, with a large piece of parchment paper over it (the damp towel will keep the parchment from moving). Lightly flour the parchment and dough and roll the dough into a large circle, about 1-inch larger then the diameter of your pie dish. Always start at the center of the crust, and roll outwards.
- Place in pie pan: Gently turn the dough into your pie dish and remove the parchment paper. Settle it smoothly into the bottom and sides of the pan. Trim and crimp the edges of the crust.
- For Pies requiring an unbaked pie crust (like pumpkin, apple, or even chicken pot pie): Fill the unbaked crust with pie filling and bake according to pie recipe instructions.
- For a blind Baked Pie Crust (pre-baked crust) you need pie weights, dry beans or dry rice. (Without pie weights the crust will shrink into the pan as it bakes). Place a large piece of parchment paper over the unbaked crust and add pie weights, (or 1-2 cups dry beans, or dry rice) on top. Bake at 375° F for 15-20 minutes. Remove pie weights by carefully lifting up on parchment paper. Prick the bottom of the pie crust with a fork, then return to oven for 10-15 minutes, until lightly golden. Allow crust to cool before adding filling.
Notes
Nutrition
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UPDATED November 2016, March 2018 and November 2022 and October 2024.
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I use this recipe every time I make a pot pie or dessert and it has never failed me. If you are looking for a good crust recipe, this is the best imo. Flakey, tastes absolutely stellar.
I got 1,000 compliments on the homemade crust at Thanksgiving. It also helped that the inside was filled with the delicious berry pie recipe on this website as well. Thanks Lauren!
Yay, that makes me so happy! Thanks for sharing Kendal <3
I thought I followed this recipe exactly, but when I put it in the oven to bake it all melted to the bottom of my pie pan in an unusable crusty puddle. (The result was flaky and amazing tasting… but more a floury cookie lump than a crust)
Any tips for troubleshooting where I went wrong?
Hi JJ, I’m sorry that happened–I wonder if the butter got too warm. If it takes you too long to roll out and shape the crust, next time you could put the finished crust (uncooked) in the fridge for 30 minutes or so before putting it directly into the oven.This will help re-solidify the butter. It’s really important that the butter and shortening are very cold.
With using butter and shortening, how do you think ths would this work in a food processor, instead of cutting in by hand, do you think it would work like pulsing with just butter or do you think it’d blend to much with the shortening….?
Hi Jen, I would cut in the shortening by hand. You could do the butter with the food processor.
Hi, I see at the top it says this recipe makes 3 pie crusts, then in the instructions it tells you to split it into two balls and chill, then roll them out. So is this recipe for two or three pie crusts? I’ve never made one from scratch and I don’t want to make it too thick.
Thank you!
Hi Talena, this recipe makes TWO pie crusts 🙂
Two questions, please. Your introduction says that this makes 3 crusts, but the directions indicate 2. Also, someone mentioned adding egg, but I didn’t see any egg in the Ingredients. Can you clarify, please 🙂
This is my grandmother’s pie crust recipe almost exactly! Thanks for the exact measurements – hers never had them.
Hi Lynda, sorry for the confusion, I did some tweaking to the recipe last month and eliminated the egg. It now makes 2 crusts. Enjoy!
Hello to you from Holland! I love this receipe and will use it today to preparere for my birthday tomorrow!
I just wonder what”crimping the edges ” is?
Hi Yolanda, it’s just a decorative wave you make along the outer edge of the pie crust using your forefinger and thumb. It’s just to make it look pretty 🙂 Happy Birthday!
hi, thank you for this wonderful recipe. I love the fact I can store away in the freezer! But I’m just wondering if I need to blind bake it before cooking the filling.? Thank you.
Hi Lina,
It depends on what your filling the pie with. Some pies, like pumpkin, apple, or other pies with a top crust you would fill in a unbaked pie shell. If it’s a cream filling like banana cream etc, you would want to bake it first…So it depends on what kind of pie you’re making…
I’m sorry if I missed something but I read Kami’s comment above and can’t find any butter in your recipe. Could she mean substitute Crisco for butter?
FYI, I’ve never put egg in my crust (anxious to try it though) but I ALWAYS use “Butter Flavored Crisco”. It’s the best of both worlds in my opinion. Good for cookies too!
The recipe calls for 6 Tablespoons of butter AND 3/4 cup of vegetable shortning and no eggs (not sure where you got that from). A post states that the butter flavored Crisco can produce a “fake” butter flavor. I agree. My mother, who was a fantastic pie crust maker, even put the bowl in the frig/freezer to ensure the ingredients stayed cold.
Everything tastes better from scratch! I can’t wait to try this. Do you think it would work if I substitute Crisco for real butter?
I couldn’t find the general place to comment so I just replied to Kami. I am 68 yrs old and been in the kitchen more than any other place, and made yeast bread and many other things, but if you want to hear me curse just come around when I am TRYING to make a pie crust, drives me crazy! I feel bad that I haven’t accomplished this feat, so I am going to hand this over to my husband, he is good with his hands. My problem was always the handling the dough to the pan, always wanted to break apart. This very different than making yeast dough which you can manipulate as much as you want to. When trying to mix with the water it is difficult to get it all mixed together without adding too much water. But, am going to give it another try or let my husband try. This is the basic recipe I used but didn’t add the butter. Wish me luck, and thanks for your recipe and help. You were able to give good instructions and tips.
I use a pastry sheet. Roll out dough to pie pan measurement put hand under plastic sheet flip crust onto pie plate, peel off pastry sheet. Using flour under pastry when rolling out makes it simple. I’ve used a pastry sheet since I bought my first one at a Tupperware party 40 years ago. I’ve been through many, my last one I bought on Ebay.
I use butter flavored crisco for my pie crust.
I love putting them in the freezer until I am ready to use them! I should do that more often! Looks amazing!
It was a little difficult to comment w/o sharing with someone else. You did not mention pie pan size in the instructions. So I scrolled down and read the instruction for an empty pie shell. There it mentioned 9 inch. With all the different pie pans out there I felt it was important to mention this.
Thank you.
This recipe is big enough for 2 crusts for any size of pie pan.
Ah. That answers my question. Thank you Lauren. Making Christmas pies from scratch. Last time was in the 60’s so must be very careful to follow these steps carefully. Huge pie lover.