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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!

Pie crust on counter.
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Crisp and Flaky Pie Crust

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! However you can absolutely make an all butter pie crust if you aren’t a fan of shortening or don’t have any on hand. Both ways taste delicious!

Ingredients

This pie dough recipe only takes 5 simple ingredients.

Butter and shortening.

Find the full printable recipe with specific measurements below.

  • 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.

Favorite Recipes to Make with Pie Crust

This perfect pie crust tastes amazing with just about any filling. Below are a few of my favorite pies:

How to Make Pie Crust

The key to any great pie crust is keeping it cold. Make the refrigerator your best friend and you got this!

Mixing pie crust in bowl.
  • 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 at least an hour.
  • Roll it out: Roll out on a floured surface, rotating your rolling 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.

Lattice Crust

Take your pie to the next level by topping with an intricate lattice pie crust. It’s a fun way to fancy it up and bring some pizzazz to your holiday table.

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.
  • For an extra golden brown and shiny crust, make a simple egg wash for pie and brush on top of the edges before going into the oven.
Unbaked pie crust on counter.

Recipe FAQs

Can I use a food processor to make this pie crust recipe?

You definitely can use one, but I prefer to use a pastry cutter to cut in the butter because I find that the food processor tends to overwork the dough and cut the butter too fine.

How do I blind bake this homemade pie crust?

If you’d like to bake this crust without a filling, cover with parchment paper and fill with pie weights or dried beans. Bake at 400°F for 15 minutes. Remove paper and beans and bake an additional 15 minutes, or until crust is golden and cooked through. 

How do I avoid my pie crust shrinking when baked?

Blind baking your pie crust will help solve that issue. You just want to be sure you chill your pie crust in the pie pan for at least 20 minutes before baking and use enough pie weights or dried beans to hold down all of the crust.

Need more pie crust options? I love this simple pretzel crumb crust or oreo crust when I need something quick and easy!

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pie crust

Easy Pie Crust Recipe

5 from 10 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This easy pie crust recipe 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!
Prep Time: 20 mins
Total Time: 20 mins
Servings: 2 pie crusts

Ingredients 

  • 2 ¾ cups (350 grams) all-purpose flour
  • ½ teaspoon fine sea salt
  • 1-2 Tablespoons granulated sugar , optional
  • ½ cup unsalted butter , chilled and cubed
  • cup vegetable shortening , chilled
  • 1 Tablespoon vinegar
  • ½ cup water , divided

Instructions

  • In a large bowl, combine the flour, salt, and sugar. Cut the butter and shortening in with a pastry cutter until it forms coarse crumbs, or pea-sized pieces with a few larger bits of fat are formed, being careful not to overmix. You'll want to work fast so the butter doesn't have time to warm up.
  • In a cup, add water and ice cubes. Stir and let sit a few minutes. Measure 1/2 cup of ice cold water to use. Add the vinegar and 1 Tablespoon water and stir in with a wooden spoon. Continue to add 1 Tablespoon water at a time (up to 1/2 cup) until a dough is formed and isn't overly sticky. If it feels too crumbly, dip your fingers in the ice water and bring dough together with your hands. If it feels too sticky, sprinkle a little more flour and bring dough together with your hands.
  • Cut the dough in half and wrap it in plastic wrap. I like to press it into a disk so it's easier to roll out. Place in the refrigerator for at least 1 hour or up to 3 days.
  • Once dough is chilled, roll out the dough on a lightly floured surface to about 1/8- to 1/4-inch thick.
  • Folding the dough in half, and then folding in half again, carefully transfer to a pie pan. Unfold. 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 your recipe instructions.

Notes

Freezer instructions: Place the dough disks wrapped in plastic in a zip-top bag or freezer container up to 3 months. Place in the refrigerator overnight to thaw before using.
Blind or par-baking pie crust: If you’d like to bake this crust without a filling, cover with parchment paper and fill with pie weights or dried beans. Bake at 400°F for 15 minutes. Remove paper and beans and bake an additional 15 minutes, or until crust is golden and cooked through. 

Nutrition

Calories: 2220kcal | Carbohydrates: 254g | Protein: 34g | Fat: 118g | Saturated Fat: 47g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 40g | Trans Fat: 11g | Cholesterol: 122mg | Sodium: 597mg | Potassium: 362mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1418IU | Calcium: 64mg | Iron: 15mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

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