This easy pie crust is made with butter and shortening for a buttery, flaky homemade crust. Using these tips, making pie dough from scratch is perfect for beginners!

Use in your favorite homemade pies from savory to sweet fillings like razzleberry pie, pumpkin pie, my tomato pie recipe and homemade chicken pot pie.

Pie crust on counter.

This post may contain affiliate links. Read disclosure policy.

Table of Contents

Easy Homemade Pie Crust

This is my go-to easy pie crust recipe when baking. All you need are a few simple ingredients to make your pie crust from scratch. Today I’m going to break down the steps for you so you can make your own pie dough at home this year.

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. Both ways yield a crust that has superior taste and texture.

Pie Crust Recipe Ingredients

This easy pie dough recipe only takes 5 simple ingredients and makes two pie crusts. For a single crust pie, halve the ingredients. So simple for beginners!

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 measure flour accurately.
  • 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 Dough

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 into dry ingredients with a pastry cutter until it forms crumbs. For the perfect pie crust, work fast so the butter doesn’t have time to warm up. Add 2 Tablespoons of water. Stir and add more water until it forms a dough.
  • Refrigerate: Cut dough in half and wrap each disc of dough 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 for fluted edges. You can also cut off the extra dough around the edges or press it down with a fork.

How to Blind Bake Easy Pie Crust

If you’d like to par-bake this easy pie 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. 

Baking Tips

  • Keep everything cold. Work as fast as you can and don’t skip the refrigeration process for a flaky pie crust.
  • 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.
  • Thick crust. Make sure to roll the dough out leaving about 2-3 inch overhang over the pie dish.
  • How to transfer to the pie dish. To transfer 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.
  • Shiny crust. 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.

Favorite Recipes to Make with Pie Crust

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

Unbaked pie crust on counter.

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

More Pie Crust Recipes

pie crust

Easy Pie Crust Recipe

5 from 19 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2 pie crusts
This easy pie crust is made with butter and shortening for a buttery, flaky homemade crust. Using these tips, making pie dough from scratch is perfect for beginners!
Print Pin This! Rate

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
  • ⅔ cup vegetable shortening , chilled
  • 1 Tablespoon vinegar
  • ½ cup water , divided

Instructions

  • Use a pastry cutter. In a large bowl, combine 2 3/4 cups flour, 1/2 teaspoon salt, and 2 Tablespoon sugar. Cut 1/2 cup butter and 2/3 cup 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.
  • Finish pie dough. 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 1 Tablespoon 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.
  • Chill dough. 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.
  • Roll out pie dough. Once dough is chilled, roll out the dough on a lightly floured surface to about 1/8- to 1/4-inch thick.
  • Transfer to pie pan. 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.

Last step: Please leave a comment and rating after you make the recipe.

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.

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.

Can I use this easy pie crust to make a 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.

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.

How to freeze pie crust?

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.