This Pie Crust recipe includes a full tutorial for making perfect pie crust, every time! The BEST tender, flakey and buttery pie crust recipe.

Pie crust with a crimped edge in a pie dish ready to be baked.

Thanks to the tutoring of my mom, I’ve been making homemade pies and pie crusts from a very young age. To this day, homemade pie is one of my favorite desserts!

If I had to pick my top three favorite pies for any time of year, and any occasion, it would be this Lemon Sour Cream Pie, Triple Berry Pie, and Chocolate Cream Pie. I like to cover my bases: chocolate, lemon, berry. YUM.

And then there’s this irresistible banana cream pie, and key lime pie, that definitely deserve honorable mentions. It’s just too hard to choose!

At Thanksgiving I love Pumpkin Pie with caramel pecan topping.

The best news is that this perfect pie crust recipe pairs with more then just pie! Who else loves QUICHE?! I could eat this Broccoli Cheese Quiche any day, any time. I crave it.

So, what makes this pie crust recipe perfect, you ask?

First of all, it has both butter and shortening in it. Because they have different melting points, the combination ensures we get the delicious buttery taste we’re looking for but with the stability and tenderness that comes from the shortening.

Second, it makes two flaky, light, and wonderful crusts. The two crusts allow you to make recipes that require a bottom and lattice/top crust. OR, if you’re making a recipe that only requires one pie crust, you can freeze the other for another day.

How to make perfect pie crust:

Start by adding the flour and salt to a mixing bowl.

Then add the cold shortening and butter.

You want to keep the “fats” in the pie crust cold so that when they begin to melt in the oven they have time to create flakey, tender layers of crust.  Cold butter and shortening are so important in helping create that flaky pie crust that everyone loves!

A clear mixing bowl with the ingredients for making pie crust, including flour, butter and shortening, next to another bowl with the ingredients cut together with a pastry blender.

Use a pastry blender or forks to cut the fats into the flour until the mixture resembles crumbs.

Add some ice water, just one tablespoon at a time, until the mixture starts to come together into a ball. (You may not need all of the ice water).

The dough should not be sticky, and be careful not to over-work it.

Handle the dough just enough to form it into a ball. If you “knead” it like bread, or overwork it, it will make for a tougher crust by getting rid of the nice pockets of fat that make it tender and flakey.

A clear bowl with a ball of pie dough, next to a photo of the dough divided into two discs to make pie crust.

Divide the dough into two pieces and flatten each into a disc.

Cover the dough well with plastic wrap and refrigerate for at least 2 hours or up 24 hours. You can also freeze the dough at this point. Place the wrapped disc of dough in a freezer ziplock bag and freeze for up to three months. Thaw overnight in the fridge before using.

I’ve tried many different methods for rolling out pie crust and I’ve always found that keeping it from sticking to the counter, and transferring it successfully to your pie plate are the two trickiest parts of making homemade pie crust.

Here is my fool-proof method for rolling out a pie crust, and transferring it easily to your pie plate.

How to roll out perfect pie crust:

Find a large, thin hand towel or cloth and get it a little bit wet. Wring it out so it’s just damp.

Lay the cloth smoothly onto a hard, flat countertop. Place a large piece of parchment paper over it. The damp cloth will keep the parchment paper from sliding around as you roll out your pie crust.

A disc of refrigerated pie dough ready to be rolled out, next to a photo of a rolled out pie crust on top of parchment paper with a rolling pin next to it.

Remove the pie crust from the fridge and dust both sides of it with a little bit of flour. Place it on the parchment paper.

Use your rolling pin to gently press the pie crust out into a large circle. Always start at the center of the crust and work outwards. You want your crust to be thin, and a little larger then the size of your pie tin.

Parchment paper is used to invert a pie crust into a pie plate and then the parchment paper is peeled away, leaving a perfect pie crust dough inside a pie dish.

Place your pie pan right next to your rolled out pie crust. Then grab the edges of the parchment paper and gently flip the crust into the pie tin. (You could also roll the crust around your rolling pin and then unroll it in the pie tin.)

Settle the crust into the bottom and sides of the pan, and then gently peel the parchment paper off.

Pie crust in a pie dish ready to be baked.

Use a butter-knife or kitchen scissors to trim any large overhang of pie crust, if needed. It’s nice to have about ½ inch of excess crust sticking over the edge. Fold the excess crust back and under the outer edge of crust to create a nice “thicker” pie crust border. Crimp it with your fingers, if you want.

At this point you can proceed and add your desired pie filling.  Then bake your pie according to your recipe instructions.

OR you can blind-bake the pie crust, for use in pie recipes that call for a pre-baked pie crust (like a pudding pie or this lemon sour cream pie).  Find my instructions for “blind-baking a pie crust” below the recipe card.

Can you freeze an unbaked pie crust?

Yes! To freeze your pie crust dough, simple follow the recipe up to step 4, wrap the two dough discs snuggly in plastic wrap, and put them in a freeze ziplock bag.  Freeze your unbaked pie crust for up to 3 months. Allow it to come to room temperature when you are ready to roll it out into a pie crust.

Pie crust freezes beautifully and when you make it ahead of time, it makes the homemade pie process easy and fast!  Plus, if you have one in your freezer you won’t be tempted to grab an awful store-bought pie crust. 😉





Pie crust with a crimped edge in a pie dish ready to be baked.
Prep 20 mins
Chill time 2 hrs
Total 20 mins
Add to Meal Plan


  • 2 1/2 cups all-purpose flour , measured with a light hand via the scoop and level method
  • 1 teaspoon salt
  • 6 Tablespoons unsalted butter chilled and cut into chunks
  • 3/4 cup vegetable shortening chilled
  • 1/2 cup ice water


  • Add flour, salt to a large mixing bowl. 
  • Add chilled shortening and butter and use a pastry blender or fork to cut them into the flour until the mixture resembles coarse crumbs.
  • Add a tablespoon of water at a time until the dough begins to clump together--don't over mix. You may not need the entire ½ cup of ice water.
  • Gently mold the dough into a ball, then divide it into 2 pieces. Press each piece gently with your hands into a flat disk. 
  • Cover each disk with plastic wrap and refrigerate the dough for 2 hours (or stick it in the freezer for 30 minutes). 
  • Dampen a large towel or cloth and lay it flat on your countertop. Place a large piece of parchment paper over it. Lightly flour both sides of the pie dough disc and set it on the parchment paper. 
  • Use your rolling pin to gently press the pie dough out into a large circle. Always start at the center of the crust, and work outwards. You want your dough to be thin, and about ½ inch larger then the diameter of your pie dish.
  • 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 or the crust.

At this point you have two options:

  • Follow your desired pie recipe for instructions on filling and baking your pie.  
  • OR, you can blind-bake your crust (pre-bake it), for use in recipes that require a baked pie shell (like pudding pies, such as my favorite Lemon Chiffon Pie).  See below for my tutorial and instructions on blind-baking a pie crust.


Don't miss the tips and tricks for perfect pie crust (with photos) listed above in the post.  
Also, blind baking tips are listed below! (Lemon sour cream pie is great for blind baking or see more pie recipes listed above the recipe card!)
Adapted from Sally's Baking Addiction.


Calories: 196kcalFat: 22gSaturated Fat: 8gCholesterol: 18mgSodium: 234mgVitamin A: 210IUCalcium: 2mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

How to blind bake a pie crust:

When blind-baking your crust, always use pie weights! All you need is parchment paper, dry beans, dry rice or pie weights.

If you bake your crust without pie weights you risk the crust shrinking and shriveling down into the bottom of the pan. The pie weights help it to keep its shape.

Process photos for blind-baking a pie crust including adding parchment paper and dry rice to the bottom of a crust.

Cut the parchment paper into a large circle, the size of your pie tin (a 9” circle for a 9” pie pan) and place it into the bottom of your unbaked crust. Pour some dry beans, rice, or pie weights onto the parchment paper and smooth into an even layer.

Bake at 375 degrees F. for 15-20 minutes. Remove the pie from the oven and lift the parchment paper and weights out of the crust. Prick the the bottom of the crust all over with a fork, then return the pie to the oven to bake until its golden brown on the edges (about 10-15 more minutes).

Pie crust after it has been baked with pie weights, and then the pie weights are removed and the crust is baked again until golden brown.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.


UPDATE 11/2016: I’ve updated this recipe to include part butter and part regular shortening. I like the taste even better and it holds together perfectly.

UPDATE 3/2018 to include new step-by-step photos


*This post contains affiliate links. I like to share my favorite products with you!

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. I’m just about to make this but wondering if I can put this in the fridge over night and use it tomorrow to make a berry pie?

  2. Hi Lauren,
    I froze a pint of half and half a month ago and wonder if I can use it in my pumpkin pie or mash potatoes. Not sure what freezing would do to it. Thanks for any advice.

  3. I followed your pie crust recipe but added one tbl sugar.I wash the crust with a mixture of egg and milk to get a golden color.Made apple pie.I got a large and a small pie out of the recipe.Beautiful looking and great crust.

  4. This pie crust recipe was perfect – flaky, light and delicious. Great recipe and step-by-step instructions. Thank you 🙂

  5. 5 stars
    AHHHH! This is sooo good!!! All the other recipes were crumbly and confusing! I decided to use a mixer when mixing, and it made it really easy to mold faster! I Made some pumpkin pie with this wonderful flaky crust! Thank you so much for this recipe!

  6. 5 stars
    Delicious and such an easy pastry recipe. I’ve baked for years and never really perfected pie crust until I used this recipe. This is my go to all the time and have recommended it to friends and family. If you are afraid of making pastry, worry no more!

  7. I want to try this soon . My question is do I double this recipe to make enough for a 9 by 13 “ cobbler crust ?

  8. 4 stars
    I have made it twice and both times it was too crumbly to transfer to the pie plate. What am I doing wrong?

    1. 5 stars
      I put parchment paper on top, twisted it around, placed it in my pie pan, and then pulled the paper off and molded it! But to me using a mixer is much easier.

  9. I put a another pie plate inside the pie crust to bake and then remove for another 5 to 10 minutes. don’t have to mess with rice and works great!

  10. 5 stars
    Hi… Pie was the first thing my Mom taught me to make….I’m OVER 80 now. We always used butter AND Crisco. I was known for my pies…always delicious. I think Lemon meringue was the favorite. I used wax paper to roll out my layers, didn’t have parchment back then. In fact I rolled between 2 layers of paper & was able to transfer to the frig easily before baking. Ahh…memories, the best. Nancy

    1. 5 stars
      You sound just like me. I could have written your review. Only difference was my Mom taught me to use all Crisco but some years ago I switched to butter and Crisco – much better. How did we get to be so OLD! Don’t feel like it. Yes…memories. Betty

  11. 5 stars
    Made it two times, both with your triple berry pie and one was delicious 2nd one in the oven right now. First time I didn’t have enough dough for the whole lattice, and the second time I made extra and I had enough. This is my definite go to!

    1. Yes! It makes enough dough for two crusts– one for the bottom and one for the lattice top crust.

  12. 5 stars
    I should have added more water. Still learning. But the flavor was great and I will definitely use this recipe again

  13. 5 stars
    Great crust. First time making pie and recipe was easy to follow. Everyone I have given it to has loved the lemon sour cream pie. Thanks.

  14. Great crust but next time I’ll make 1/2 again recipe.
    I never have quite enough.
    Maybe most recipes are for an 8” pan?
    Mine are 9 1/2”.

  15. So far, I feel that this recipe has failed me… after I rolled the dough, it fell apart when I went to transfer into the pie plate (sob!)… I went ahead & pieced it back together & then I baked it… still looks rather sad… It is the crust for a banana cream pie so I will proceed, but I am not feeling very confident…

  16. Thanks for all of this. I’ve been struggling through, along the years, a few pies here and there, and I was at the level of reinventing the two parchment sheets as key of no stick.

    However, I did not see the “soft mat”, the towel, underneath of the above is the trick. Believe me, I’ll be trying this “very soon”. The development of the two parchment sheets is key in this progession.

    After the notion of no stick with parchment became clear, a search found you. And there it is. The rest of it!

  17. 1 star
    Not sure what happened- I followed this recipe exactly and it was an epic fail. Rolled out okay, but wouldn’t lift from the floured surface without crumbling all over the place. I ended up just pressing the dough into the bottom of the pie pan. For the top crust, I was able to do a lattice top. But the only way I could get any of the strips to stay together was using a butter knife to slide under it and very carefully moving it to the pie, but even that was a mess. After cooking, the crust just crumbled to the touch like powder.
    I think I’ll be sticking to my traditional pie crust from now on.

  18. Hopefully me and my daughter will be able to make this, she does her school classes online and takes culinary, her teacher ask them to make something from stratch and record it and send it to her. Thanks and Happy Thanksgiving.

  19. I’m a recent widower who needs/wants to learn to bake and cook. I’m not afraid to try things so this is exciting. After making sure that I have all ingredients necessary I will do this; and I’ll let you know how it turns out. I’ve already made a pumpkin pie using a Kroger crust. It was ok; but I’m not satisfied. Here goes!

  20. 5 stars
    This was fantastic pie crust. I did need to add about 2 Tablespoons more water.
    The tips about chilling and blind baking were very helpful, Thank you,

    1. This recipe makes 2 pie crusts–so if your pie recipe calls for a lattice top, then yes, you can use one for the bottom and one for the top.

  21. Looking to pre-make the crust but not pre-bake it…like, prep the crust the day before I want to bake my pie, so the crust will be ready to go. Can I just stick the dough balls in the fridge, tightly wrapped, and then roll them out next day when I’m ready to bake, or will the ingredients go bad overnight?

  22. Hey there,
    So do you just keep a can of Crisco (or other shortening) in the fridge? Will it make the shortening go rancid more quickly?
    Also, do you spray the glass pie pan with cooking spray first? Does the pie crust stick to the sides of the dish?

    One of my goals this year is to learn how to make a good homemade pie crust, so I appreciate your step-by-step instructions!
    Thank you-
    Lauren in NC

      1. If the Crisco is stored at room temp, do you refrigerate it before making a crust? Recipe calls for chilled shortening and butter?

  23. 5 stars
    LOOKS Awesome 👍🏼👍🏼♥️👏🏼Thank You For Sharing! I Found Print Button FOR Recipe 😱🥴 and Pinned To my Desserts 👍🏼G-d♥️Bless😊

  24. Lauren if all possible I’d like the recipe for your sour lemon sour cream hi. I used to buy a mine from Marie Callender’s but a lot of them closed down they’re hard to find. Thank you I would appreciate that Jackie Morgan

  25. 5 stars
    I just tired this recipe tonight in place of my normal crust recipe for my chicken pot pies and……..
    This pie crust recipe was by far the most delicious recipe I’ve ever tried. I bake pies all the time for family and friends and have always used my Aunt Carol’s recipe. Which was pretty good. However, this beats it hands down. Sorry Aunt Carol, but this is going to be our favorite from now on. It is tender, flaky, tastes so good and what’s more so easy to roll.
    Thank you so much for sharing this recipe.

  26. Hi Lauren,

    Thank you for the recipe. I have tried this pie recipe 3 times now, I really enjoy the flaky texture of it and so does everyone who has eaten the pies I’ve made. The trouble I’m having is that for some reason it always crumbles/breaks on me when I roll it out and when I’m trying to place it over the pie dish:( I find it brakes once I try moving it. I’m not sure if I’m not adding enough water, but I find when I add too much water it becomes sticky.
    Any suggestions on what I can do to resolve this issue.

    Thank you,

    1. Hi Jessica, yes I would add more water if it’s crumbling, then be sure to give it adequate time to rest in the fridge. If it’s sticky upon rolling out you can always smooth a tiny bit of flour over it while rolling.

    2. Yes i’m having the same issue to the point that I can’t bake it. So not sure what to do now– add water and back in the fridge– seems like it will be overworked for sure then. : (

  27. I have tenderflake which is lard, can I use instead of vegetable shortening? Or must I use the vegetable shortening?

  28. 4 stars
    The crust tastes great but it shrunk pretty badly. I did the dry beans. A good layer. Did I not use enough? Would something else cause it to shrivel and lose its shape? It was so good until I baked it 🙁

    1. It sounds like your butter got too warm–next time I would stick the crust in the fridge for 15-20 minutes before baking, and fill the crust full with beans. So sorry this happened!

  29. Hi! I’m making this recipe into tarts for Mother’s Day! Would you have a recommendation for making the crust into 12 tarts? Do you think half the recipe would be enough for 12 tarts and freeze the other half? Should I roll the dough out or just form the shells with my fingers? Thanks!!

    1. Hi Lauren, how big are the tarts? This recipe makes dough for two 9” pie crusts, so you could pull out a pie pan and use whatever size tart dish to help you determine if it will be enough dough. I’m guessing you’ll want to 1.5 or double the recipe. Sound delicious!

  30. 4 stars
    Great pie crust recipe and easy to work with. I wish I had taken a pic prior to baking though, never had a crust shrink so much? Too much water?

  31. 5 stars
    Hi Lauren,

    Nice little website you got here. First time visitor. I’ve always had trouble rolling out pie crust. I will give it a try with your damp towel and parchment trick. I’ve been using boxed crust for so long to avoid the hassle. Thanks for your awesome content! -Ben from Detroit

  32. For the blind crust can I put an extra pie dish on top of unbaked crust, instead of pie weights to hold the crust down?

  33. Hi if I blind bake my pie crust today, do I refrigerate the baked crust or just leave on counter to finish making my lemon meringue pie tomorrow?

  34. Hi! Does each disc that you regrigerate for 24 hours make one crust? Or do you combine the two discs into one before you roll it out?

  35. I have made a lot of pie crusts in my life – this is very similar in process but was so flaky and delicious. I have some in my freezer for when hubby’s next pie craving hits.

  36. Your recipe says the pie crust should be “thin.” I just bought a new rolling pin with measuring discs allowing crusts of thicknesses measuring 1/16”, 1/8”, 1/6”, 1/4”, or 3/8”. What thickness would you recommend?

  37. Hello Laura,

    I am a teacher in China who works with university students. Surprisingly, pie is not a common dish here, so when I was looking for pie crusts, there were none at the supermarket, and ordering them online was a problem. So, of course, I turned to making my own. Your recipe is the most successful pie crust recipe I’ve used here. The students love the pies that I’ve made using it, and a few have learned how to make them. I am a loyal fan of your work. Thank you for helping me connect with my guys!

  38. Have you ever made banana meringue pie? My mom used to make it and I never had it anywhere else, just banana cream, which is a huge disappointment compared to banana meringue. If so do you have a recipe for it?

    1. I haven’t! I have recipe for banana cream, and lemon meringue, but I’ve never heard of banana meringue! Is it similar to banana cream, with a meringue baked on top?

  39. 5 stars
    This pie crust came together so great and rolled out perfectly! I followed your blind bake instructions and it’s the first time they haven’t shrunk all up into a mess. I thought the first time was a fluke, but nope the second blind bake went perfect too! I used rice for pie weights. Now I need to get me some real pie weights! Thanks for the recipe and clear to follow instructions!

  40. 5 stars
    Love this pie crust recipe. Very simple to follow, can make ahead and turns out so flaky and delicious!! Thanksgiving go-to crust!

  41. I’ve been making pie crusts using an old Crisco recipe. Lately hasn’t worked well. Maybe I’ve started to overwork.
    Two questions. 1/Is this for a 9″ double pie crust or just a single? 2/What was the total shortening amount before you added the butter? (I’m comparing recipes)
    Thank you

  42. 5 stars
    This is the second time I’ve made the pie crust. I enjoy making my own crust now. Great recipe, and very simple to make. Also I bought my pie weights from Bed Bath And Beyond.

  43. 5 stars
    I still love to cook and I am old. I love your website it is not a mass of adds. So many I have to un-subscribe because they are just a ton of adds.
    I love basic good food and that is what you offer so glad to find you. Five stars for sure

  44. 5 stars
    I tried out this recipe earlier this month, and really do love the butter/shortening combination! I tripled the recipe, and put some in the freezer; a few already rolled out in pie plates, and some in discs. I have used one of the frozen pie crusts (already rolled out in the pie plate) for pumpkin pie this week … it turned out beautifully, and was so very good. Thanks!!

    1. Pie weights are good to use when blind baking the crust, meaning baking the crust all on it’s own to fill with a pudding filling or no bake-filling. See the blind baking tips below the recipe card. You can buy pie weights online or just use parchment paper with dry beans or rice to weigh the pie down and hold it in place while it cooks so that it doesn’t shrink into the pan while baking.

  45. 5 stars
    perfect crust! straight to the point instructions and results, SCRUMPTIOUS! one question? do you just double or triple the ingredients to yield pie crust quantity or is there a different calculation? I want to prep 3 pies for Thanksgiving.
    Best Regards

  46. 5 stars
    This pie crust was excellent! Really easy to make and delicious. I used half for a sweet potato pie and then I added rosemary and salt and it was a great base for a savory pie.

  47. I tried this tonight and seemed like I had to much fat in the mixture.

    I tried both on the counter and with parchment paper and couldn’t get it to transfer into the pie dish without breaking? Does the dough need to be really chilled. I’ve watched the video and seems like it doesn’t split on you? I’m having a hard time Because it keeps slipping. Any thoughts and tips?

  48. 5 stars
    Hi! I’m From Hungary, can you tell me what vegetable shortening is? Is this fat? Can i use coconut fat for shortening? 🙂

    1. Vegetable shortening in US is often Crisco shortening.
      I do not think Coconut fat would work, the melting points will be different. Sorry

  49. I came across this recipe when looking for a meat pie crust, like for pot pie. Would you do anything different for a savory crust?

    1. This recipe makes enough dough for two crusts. (So you could use it for one pie that requires a top and bottom crust, or for two pies that only require a bottom crust.)

  50. A good tip for lining a loose bottom flan case is to roll the pastry out, place on to the bottom fold the sides in before placing it in the tin, no credit to me it came from the lovely Mary Berry here in the UK.

    1. Hi Nikki, foil will likely tear and you don’t want small pieces getting into your crust. I would recommend using your counter top. Just lightly flout the surface before placing the dough on the counter to keep it from sticking!

  51. I like the shortening/butter combo. Makes perfect crust! I roll the chilled dough between two pieces of wax paper without flouring. When completely rolled I peel off the top wax paper layer; lay the bottom layer over the pie pan and gently peel off second layer. I fit the dough in the pan, crimp, trim and bake!

  52. Can I use Lard in place of shortening or Unbleached Organic white all purpose flour? I don’t buy shortening.

  53. 5 stars
    I have made my first 3 pies ever with this recipe. It’s the bomb. My inlaws think I’m a godamn pastry pie chef. Thanks. I do however wish that you would give me the best temp to bake fresh apple pie at. Thanks

    1. Hahaha, that made my day! Thanks for sharing. For fresh apple pie, I’d suggest baking it at 375 degrees.

  54. Can you half this recipe to make one pie crust? I just want to know that it will still turn out right 🙂

  55. 5 stars
    I love this recipe! Our results have been a little inconsistent, however… is there any chance you have measurements by weight for the flour? Thanks again for the awesome recipe!!

  56. 5 stars
    It’s been a very long time since I have made my own pie crust…been purchasing it from the store. Was pushed to shoved to make a pie today and no pie shell in the fridge…. Decided to go for it, I will never purchase a pie shell again.. It was perfect

  57. I made this recipe twice and failed both times. I’m really in no position to rate it. I’m brand new to making crust and relatively new at baking in general. While the crust tasted good , both times it came out so that it would make a ball, but I couldn’t roll it out. It behaved almost like sand. I pressed it into the pie plate, but when it was finished baking it still was like sand. I made a coconut cream pie so I blind baked a single crust. I used the other half of the crust to make mini chocolate cream tarts, and while they were delicious, they exploded into crumbs in your hand when you took off the wrapper. The pie was also delicious, but there was work involved trying to get the sandy crust onto the fork. I did not use much water because it seemed to make a ball after just one or two tablespoons. The water and the fats were ice cold. I confess I used the food processor to mix it all. Could I have overworked it? I was very careful to limit the processing on the second batch. Same result. I have not yet made anything with my second batch, but I formed a sample of it into a thin cookie and baked it to see how it would come out. It’s still like sand. Having little to lose at this point except time, should I try adding a little more water to the dough I have yet to use. Or would that definitely be a waste of time and maybe I should just quit and cut my losses, or maybe try it still again. I hate to walk away from s challenge, but this is becoming my white whale. Do you know what I probably did wrong so if I try again I won’t repeat the same mistake? Btw, I tried following another crust recipe that I found on line and it came out great. So there’s nothing mysterious lurking in my kitchen other than an inexperienced baker.?

    1. You need to do the blending by hand. Food processor blend it too much. And yes definitely add more water. The whole thing about the using fork is to keep the ingredients loose that way when u add water it will not form until ready. Good luck!! And never give up, make it into your own. You can change any recipe I to your own.

    2. Hi I am new at making pie crust and had the same result as you. It all seemed ok until I baked the pies and the crust crumbled. It was only for home so no big deal, but I was going to look for another recipe. Next try I will use more water also.
      The taste was worth the crumbled mess.

  58. 5 stars
    I lost our childhood pie crust recipe and couldn’t recreate eventually giving up and buying the pre-made store bought crusts, those also were not very good. So I made berry crisp and while delicious, it isn’t pie. So I tried this recipe. The crusts from this recipe are better than I ever made as a child! Light and flaky and taste SO good! I had a suggestion that really helped from a pastry chef, who agreed that this recipe and instructions are excellent. He suggested that I use a cheese grater to grate the butter. I didn’t have 2 hours to chill the crust, he suggested putting it in the freezer for 5-10 minutes but insisted not cutting corners by not chilling the crust prior to rolling it out. I also cut up the shorting into small pieces both right out of the freezer. Made the mixing super easy. I am on my 3rd time using this recipe and love it! Thanks for bring pie making back into my life! I used the lemon meringue pie recipe – absolutely fabulous. Next up, Berry pie!

  59. Hello! I would love to try your pie crust recipe tomorrow but I have a question before I begin – is vegetable shortening the same as margarine and if so, should I use the same quantities as you stated or a different amount? Thank you for your time!

    1. Hi Tina,
      Vegetable shortening and margarine are not the same thing although in general, you can substitute shortening for butter or margarine. It may slightly change the texture and flavor of the crust.

  60. 5 stars
    I’m 72 and this is the first pie crust that I’ve been successful with. I changed some of the ingredients out of necessity. I didn’t have shortening and never use it. I also used my 45 year old food processor to mix. I put the flour and salt in the then followed the scratch recipe. I did cut up the butter in small pieces before adding to the flour mix. This crust is delicious , very light and flaky.

    So instead I used.
    – 1 stick of butter
    – 1/2 cup of avocado oil.

  61. 5 stars
    After decades of having “pie phobia”, I decided to try again with this crust and with your triple berry pie recipe for my family. WOW!! Okay, I used your ‘technique’ for the lattice pie crust because it was easy and crust rolling is still not a skill I possess: It was a bit ugly (no roll skill here! 🙂 but FANTASTIC!! The flavor of the crust was so incredible as well as the flake on that crust! It even held up to the day after test with the filling. Still delicious, super flaky and no sogginess whatsoever! This is an absolute winner! Thank you for such a fine recipe and directions. Now..if only you could help me with my ugly rolling technique! 🙂

    1. I can’t tell you how much that means to me! I’m so glad you had success–it really is such a great pie crust recipe! Thanks for coming back to comment!

  62. 5 stars
    Hi, I am trying your recipe right now. The dough is resting. I have a question. I have to make a blueberry pie. Finding fresh or frozen berries is tough in my part of my country. I have a canned blueberry filling and dried blueberries. What should I do? Can I use canned filling and bake a pie or first bake the tart and then just add the filling?

    1. You will want to add the blueberry pie filling to the unbaked bottom pie crust, then add the top crust and seal the edges of the pie crusts together. Prick it with a fork for some steam to escape. Bake at 375 degrees for around 45 minutes, or until the crust is golden brown.

    1. You can use any size pie plate to blind bake, you just may not need as much crust, and it may not take as long.

  63. 5 stars
    I’ve been searching for a good crust recipe, since so many busy people these days seem to use the pre-made crusts from the dairy case, or quick drop biscuit or croissants as substitutes. I just don’t think that gives me the results I’m looking for, so when I landed on your site by accident, I bookmarked it and can’t wait to start off with a new batch of real crusts. I haven’t tried it yet, but it’s on my to-do list for this very week. Thanks for sharing, I hope my efforts pay off and do your granny’s crust some kudos.

  64. I only substituted gluten free flour and it was like sand. It never cooked, and I had the pie in the oven for 1 hour & 45 minutes.

  65. 5 stars
    I used this pie crust recipe to make my pumpkin pies for Thanksgiving Year and they came out so good!! Thank you for this easy, perfect pie crust recipe!

  66. I’m about to use your recipe now with some alterations for dairy intolerance and fridge-hardened oil in place of shortening–people need to remember that hardened oils that come that way, like Crisco, are hydrogenated oils which can literally kill you, if your body is short on omega oils needed for every cell in the body, which get replaced by hydrogenated oils. This causes cell death by repelling oxygen.

    Anyway, off to use your recipe with adaptations.

  67. 5 stars
    I have quite a large pie dish (10 inches, 8 on the bottom). Do you think this recipe would work with that size? Or should I make some extra? Thank you so much! Can’t wait to make this! (Making the triple berry pie for thanksgiving tomorrow!) 🙂

  68. Lauren, do you think I could do this in the food processor? I have carpal tunnel and pie crust is hard when I have to use the pastry cutter. It looks easy enough and I may give this a try. Thanks for the video — it always helps and I hate myself but when I see a video, I’m more than likely going to try that recipe because I know I should be able to accomplish the goal of a great pie crust!

  69. Hi Lauren,
    This is a first time recipe for me to use. I have never been a great pie baker but want to try and make a home made crust. How long would I bake a cherry pie using this recipe for crust?
    Thanks for your help,

    1. Hi MaryAnne, that really depends on your recipe for cherry pie. Are you using store-bought or canned filling? Is the filling made from scratch? Use this unbaked pie crust for your crust and then follow your cherry pie recipe instructions for baking.

  70. I would like to use this crust for my peach cobbler. Any suggestions. I want to use it as strips, you know the lace look. I need to make three layer of crust. Will this one batch be enough or do I need to double it?

  71. I did your recipe for perfect pie crust, it rolled well but when I tried to put it in the pie dish I couldn’t lift it up it cracked – could it be too much water – I used the 1/2 cup – thanks

  72. 5 stars
    I’m guessing lard would work as well as shorting? These days the health world is saying lard is actually more healthy than hydrogenated oils such as shortening. Thanks for this wonderful explanation of making pie crusts. I wish I would have been smart enough to stay and learn in the kitchen with my mom and grandmother. They always had perfect pie crusts, now it is too late. But glad you are here to save the day!

  73. 5 stars
    This really is the best pie crust. I have tried many of her recipes & they never fail me. The only thing I did differently was I used my hands for everything. I did not use a pastry cutter because I do not get along with them. I have doubled this recipe in the past to make a thicker crust for a thicker pie.

  74. The pie tasted delicious! I followed the directions but found the dough somewhat difficult to roll out after I took it out of the refrigerator after two hours. It stuck to the rolling pin even though I sprayed the pin. Any suggestions?
    Thank you!

  75. Thank you for this pie crust recipe. I just retired after teaching for over four decades and am enjoying doing more baking now that I have more time. I make apple pies but have always bought the crusts. I’ve always wanted to make my own crusts, especially since I host Thanksgiving each year. So…..I’m going to practice before the holiday arrives. Yay!

  76. 5 stars
    Can I just say, thank you? I do not consider myself much of a baker and have always been intimidated with pie crust. I saw your recipe and was hopeful when I saw the instructions with your photos. I followed the instructions exactly and I was so pleased with how well it turned out! My husband asked where I bought it 🙂 Thank you for giving me a little bit of confidence in the kitchen.

  77. People blow my mind! Do you think I can change 3 ingredients in the recipe and have it turn out like your’s? Blah Blah Blah… Geez!!!

    1. My girlfriend and I were just laughing about the same thing. All recipe site comments are the same. But, maybe it helps with the learning curve for new cooks. It’s humorous to read through.

  78. Hello, I am going to try this recipe soon for your broccoli quiche (it turned out great in store-bought crust, but let‘s try from scratch! It can only be better. My question is silly, but here I go…. can I use the beans after I bake them for the quiche as weights? thank you!

    1. Hi Alex, I’m so glad you liked the quiche (and I know you’ll love it in a homemade crust!) Not a silly question at all. Unfortunately I wouldn’t suggest re-using the beans. But you could keep them to use again as pie weights in the future. I’d love to hear how the crust turns out!

  79. OK< when I took the shell out of the oven after 15 minutes, I think I should have let it cool a bit. I tipped the rice into the garbage and used a brush to get the rest of the rice out of the shell and when I tipped it again to get the rest of the rice out-yep you guessed it, the whole shell fell into the garbage. Luckily I had the other crust in the fridge so I tried again. Worked OK.

    1. Hi Ron, I’m so sorry, but you shouldn’t “tip” the rice out of the pie crust. Next time just lift the parchment paper and beans/rice up and out all at once to remove them 🙂

  80. 5 stars
    Love it! I used up some leftover vegetable spread that was lurking in my fridge, together with butter and the shortening as per your recipe and it turned out amazing and flaky.

  81. Hello, In country that I live there, we have not vegetable shortening. So, my question is if can I use something instead of it?

    1. Hi Kateryna, you could substitute lard for the shortening 🙂 Otherwise I would suggest using a different, all butter, pie crust recipe. Good luck!

  82. 5 stars
    This is my absolute go-to pie crust recipe! It’s so easy and it makes the most delicious flakey, perfect crust ever. I have also freezes it many times (for several months even) and it turns out great every time. I have made it with your lemon sour cream pie, triple berry pie, and I have used it as a crust for homemade broccoli cheese quiche – in a muffin tin. Thanks for a solid recipe!

  83. 5 stars
    This really is a fantastic flakey crust recipe. I divided it for two 8″ crusts and tried
    freezing just to see and it was perfect!

  84. 5 stars
    Hi, I made this crust for your triple berry pie, but it didn’t seem like enough. Maybe my pie pan was too big. It was a 9.5″ Pyrex pie pan.

  85. Hi, I don’t bake cook and hardly step foot into the kitchen yet my daughter has signed us up to make 6 HOMEMADE pies for thanksgiving!! Yay! Bonding time here we come! Anyways, if you are needing a top for the pie do you use the second pie crust as the top? Thanks!!!

    1. Hi Shelly–Wow!! That’s amazing–good luck! Yes, just use the second pie crust for the top. 🙂 I’d love to hear what kind of pies you make!

    1. Hi Alisa, I’ve not tried baking pie crusts with coconut oil, so I’m not sure how it would hold together–the shortening really helps with the tenderness and elasticity of the dough and the final baked crust. It may be worth a try though! I’d love to hear if you try it 🙂

    1. Hi Pat, here is the original recipe:
      3 cups flour
      1 1/4 cups butter flavored shortening
      1 teaspoon salt
      1 egg, beaten
      1 tablespoon vinegar
      7-8 tablespoons ice water
      (makes about 3 crusts)

      1. 5 stars
        Hi Laura, why did you remove the vinegar from the recipe? I alway use vinegar in strudel dough -it
        activates the gluten so I can roll it out thinner ( more pliable)and increases the flakiness. Why remove it from pie crust? Looking forward to baking your recipe. Best from Germany:)

  86. Lauren, sorry just thought of one more question. Would it matter consistency wise if I added a tablespoon of sugar to the flour before mixing?

    1. Hi Sandy,

      I don’t think the pie crust needs the extra sugar but I also don’t think it would change things too much!

  87. 5 stars
    Hi Lauren,
    I am have all ingredients for my triple berry pie. I am not very good at mixing the dough by hand, my hands and fingers are getting pretty weak from arthritis, so I have another recipe that I got online to make crusts, but it’s a crust for a scratch chicken pot pie that is amazing. The pie crust is good, but nothing phenomenal, and I couldn’t help but see that you get good reviews on your grandma’s crust and I want to try it. If I take special care to make sure my butter is really cold, and I don’t over pulse my dough in the food processor do you think it will be okay? Also, I never go to see your grandma’s original crust recipe. May I ask you what her original recipe was that was the “winner” and why you tweaked it? I am guessing it may have to do with either a more healthful (lol, like butter is healthful) crust w/o egg, or maybe you’re taking into consideration people with egg allergies. I am making my filling exactly as you’ve written yours and can’t wait. Last time I used a recipe out of the hard cover book “Art of Pie” and it was just awful. Barely sweet and so stiff inside the filling. I learned from my mistakes, but it was a shame to toss out all my hard work and all that beautiful fruit and crust. Looking so forward to hearing your reply. And, thank you so much for sharing all your secrets with all of us ladies.

    1. Hi Sandy. I am glad you found my crust recipe. Cold butter is one of the best tricks for a terrific pie. My grandmother’s recipe is very similar. The biggest difference is that she used butter flavored shortening instead of the butter/shortening combination that I use here. I didn’t like the fake flavor of the butter flavored shortening. She also added a teaspoon of vinegar which I found unnecessary. I hope that your pie crust turned out great!

  88. 5 stars
    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!

  89. 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?

    1. 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.

  90. 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….?

  91. 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!

  92. 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.

    1. 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!

  93. 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?

    1. 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!

  94. 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.

    1. 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…

  95. 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!

    1. 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.

  96. 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?

    1. 4 stars
      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.

      1. 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.

  97. I love putting them in the freezer until I am ready to use them! I should do that more often! Looks amazing!

    1. 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.

        1. 5 stars
          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.