This easy pie crust is great for beginners and turns out perfect every time! Flaky, crisp crust on the outside and soft in the center. Tastes amazing with just about any pie filling!
This is my go-to pie crust recipe when baking. Making your pie crust from scratch is a lot easier than you might think. Today I’m going to break it down for you so you can make your own at home this year. Some of my favorite types of pie to make with it are razzleberry pie, pumpkin pie and chicken pot pie.
This pie crust has a great flaky crust that turns out a little crisp on the outside but soft in the center. It’s so yummy and perfect with just about any filling. It’s also a lot easier than you think to make your own pie crust. There are many variations with pie crust but I prefer using both butter and shortening. Butter yields the best flavor and the shortening makes it nice and flaky!
Ingredients
This pie dough recipe only takes 5 simple ingredients.
- Flour: Make sure to use high quality all-purpose flour (I prefer King Arthur’s). Make sure to stir the flour up before measuring and then scoop and level it into the cup so you don’t end up adding too much.
- Sugar: I use granulated sugar. If you’re making a savory pie, you can leave this out.
- Salt: I love to use a fine sea salt (Jacobsen’s is my favorite).
- Butter: Make sure it’s very cold. I like to use unsalted so I can control the amount of salt.
- Shortening: I like to put my shortening in the freezer for about 15 minutes beforehand to help firm it up a bit.
- Water: Make sure to use ice cold water. This will help bind the pie dough.
How to make pie crust
- Make the dough: Combine the flour, salt and sugar. Then cut the butter and shortening in with a pastry cutter until it forms crumbs. You’ll want to work fast so the butter doesn’t have time to warm up. Next add 2 Tablespoons of water. Stir and add more water until it forms a dough.
- Refrigerate: Cut dough in half and wrap with plastic wrap. I like to press it into disks so it’s easier to roll out. Place in refrigerator for atleast an hour.
- Roll it out: Roll out on a floured surface, rotating your rollin pin 45° to insure even thickness.
- Place in pie dish: Then carefully place dough in pie pan. Press the crust edges using your thumb and index finger. You can also cut off the extra dough around the edges or press it down with a fork.
Baking tips
- Keep everything cold. Work as fast as you can and don’t skip the refrigeration process.
- If your crust cracks, don’t stress. Wet your finger and then gently press the dough back together. Don’t worry about it looking perfect. It takes practice and will still taste delicious.
- Make sure to roll the dough out leaving about 2-3 inches to hang over your pie dish. This way you can have a nice thick crust.
- To transfer the dough to the pie dish you can fold the dough in half and then in half again. Then open it once in the pie dish.
Favorite recipes to make with pie crust
This crust tastes amazing with just about any filling. Below are a few of my favorites:
- Coconut cream pie
- Pumpkin pie
- Brown bag apple pie
- Apple cheesecake pie
- Fresh strawberry pie
- Chocolate silk pie
- Banana cream pie
- Razzleberry pie
- Apple cranberry pie
Easy Pie Crust Recipe
Ingredients
- 2 3/4 cups (350 g) all-purpose flour
- 1-2 Tablespoons granulated sugar (optional)
- 1/2 cup unsalted butter (chilled and cubed)
- 2/3 cup vegetable shortening (chilled)
- 1/2 teaspoon fine sea salt
- ice cold water (add a Tablespoon at a time)
Instructions
- Combine the flour, salt and sugar. Then cut the butter and shortening in with a pastry cutter until it forms crumbs. You'll want to work fast so the butter doesn't have time to warm up.
- Place ice cubes into the water. Then stir and allow to melt. Add 2 Tablespoons of cold water to the dough at a time. Stir and then add 1 more Tablespoon of water at a time (up to 1/2 cup) until it forms a dough.
- Cut the dough in half and then wrap it with plastic wrap. I like to press it into a disk so it's easier to roll out. Place in the refrigerator for at least one hour, or for up to 3 days.
- Once dough is chilled, roll out the dough on a floured surface to about 1/8 - 1/4" thick. Then carefully transfer to a pie pan. Then make the crust edges using your thumb and index finger. You can also cut off the extra dough around the edges or press it down with a fork.
- Proceed with cooking the pie crust per the recipe instructions.
This has been my go-to pie crust recipe! I love it! What happened to your food processor directions that were with it?
Hi Kathryn! You can definitely still use the food processor. Follow the same instructions and add the dry ingredients and butter to the food processor and then slowly add the water until it comes together.
I’m all about easy so this recipe is perfect for me. I love the freezer tip as well and now I have no excuse to not make a pie.
I love trying new pie crust recipes and this one is the best for both sweet and savory pies! And so easy, too!
Can i use regular shortening if i don’t have butter flavoured?
Yes, definitely! I just prefer the butter flavored to give it a rich buttery flavor!
What if you don’t have a food processor?
You can do it by hand with a pastry cutter. :)
You gave a pie crust recipe w/Strawberry Pie Recipe. You only gave cooking temp and time for a filled pie. I need the cooking temp and time for an unfilled pie crust! Can you help?
Hi Janice! I would probably decrease the temperature to 400 degrees and cook 25-30 minutes until crust is browned and cooked through.
Do you think you could use this crust to make savory hand pies?
Yes, definitely! You can decrease the sugar if you would like.
Hi. What size pie pan can i use for this crust?
Hi! I use a 9 inch pan!
Can you freeze he 2nd crust? How long can you freeze the second crust?
Yes of course. Homemade pie dough is good for about 6 months in the freezer. :)
Hi! I’m going to try making a pie for the first time and I’m curious, does this recipe yield 2 pie crusts? When it says cut in half and then wrap in plastic and chill, when you’re rolling out your pie crust, is it just one of those halves for one crust?
Hi, Yes, one half will make one crust with open top. This pie crust will make 2 pie crusts, however if you are making a chicken pot pie or a pie crusts that uses a bottom and top crust, then it will just make 1 pie.
Hi Jamielyn,
What if you don’t have any butter flavor shortening? Can you use all butter instead? I am looking for a crust recipe that uses real butter and this looks like a good one!
It should be fine but it won’t be as flakey! I prefer to use both butter and butter flavored shortening.
What if you don’t have a food processor.
Hi Vivian! You can definitely use a pastry cutter, fork, or blender. :)