Classic Homemade Pie Crust Recipe

Introduction

A flaky, tender pie crust is the foundation of any great pie, and making it from scratch is easier than you might think. This recipe combines cold butter and shortening for the perfect balance of flavor and texture. You’ll have a versatile crust ready for both sweet and savory pies.

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

1. Step 1: Mix flour and salt in a large mixing bowl. Prepare 1/2 cup cold water with ice cubes and set aside.
2. Step 2: Grate the frozen butter into the flour mixture or cut it into very small pieces. Add the chilled shortening, then use a pastry blender or fork to cut the fats into the flour until the mixture resembles coarse crumbs.
3. Step 3: Add ice water one spoonful at a time, mixing gently until the dough begins to come together. Avoid overmixing; you may not need all the water. Gently mold the dough into a ball.
4. Step 4: Divide the dough into two pieces and flatten each into a disk.
5. Step 5: Cover the dough disks with plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes. Keeping the fats cold is essential for a flaky crust.
6. Step 6: On a floured surface, roll out the dough. For easier handling, place a damp cloth on the counter, then parchment paper on top. Lightly flour both the parchment and dough, and roll the dough into a circle about 1 inch larger than your pie dish, rolling from the center outward.
7. Step 7: Transfer the dough to your pie pan by gently turning it over, then remove the parchment paper. Press the dough smoothly into the bottom and sides of the pan. Trim and crimp the edges as desired.
8. Step 8: For pies that require an unbaked crust, such as pumpkin or apple, add your filling and bake according to the pie recipe instructions.
9. Step 9: To blind bake (pre-bake) the crust, cover it with parchment paper and fill with pie weights, dry beans, or rice to prevent shrinking. Bake at 375°F (190°C) for 15–20 minutes. Carefully remove the weights and parchment, prick the crust bottom with a fork, then bake for another 10–15 minutes until lightly golden. Let cool before adding filling.

Tips & Variations

• For extra flaky crusts, keep all ingredients as cold as possible and handle the dough minimally to prevent warming the fats.
• You can substitute shortening with all butter for richer flavor, though the crust may be less flaky.
• If you don’t have pie weights, using dry beans or rice works just as well for blind baking.
• Chilling the dough longer than 2 hours can improve texture and make rolling easier.

Storage

Store unused dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days or freeze for up to 1 month. Let frozen dough thaw in the refrigerator overnight before rolling. Baked pie crusts should be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat briefly in a warm oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all butter instead of butter and shortening?

Yes, you can substitute all the shortening with butter for a richer flavor, but the crust may be less flaky and slightly more delicate.

What if my dough is too sticky to roll out?

Lightly flour your work surface and rolling pin, and chill the dough longer if needed. Avoid adding too much flour, as it can make the crust tough.

Classic Homemade Pie Crust Recipe

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★★★★★

4.9 from 133 reviews

• Author: Isabella
• Total Time: 2 hours 50 minutes (including chilling time)
• Yield: 2 pie crusts (enough for two 9-inch pies) 1x
• Diet: Vegetarian

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Description

This classic homemade pie crust recipe yields a flaky, tender base perfect for both sweet and savory pies. Made with a blend of cold unsalted butter and vegetable shortening, this crust ensures a delicate texture with a rich flavor. The dough is chilled to help maintain the fats’ cold temperature, resulting in a beautifully crisp crust when baked. Ideal for all kinds of pies, from fruit to pot pies.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon kosher salt

Fats

• 6 tablespoons cold unsalted butter
• 3/4 cup vegetable shortening, chilled

Liquid

• 1/2 cup ice water

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Instructions

1. Mix Flour and Salt: In a large mixing bowl, combine the all-purpose flour and kosher salt thoroughly. Prepare 1/2 cup of cold water by adding ice cubes to a measuring cup; set this aside to keep the water very cold.
2. Add Fats: Grate frozen cold butter into the flour mixture or cut it into small pieces. Add the chilled vegetable shortening. Using a pastry blender or fork, cut the fats into the flour until the mixture resembles coarse crumbs with pea-size pieces of butter and shortening.
3. Add Ice Water: Slowly add the ice-cold water one spoonful at a time, mixing gently after each addition. Continue until the dough just starts to come together into a ball. Avoid over-mixing to maintain tenderness; you might not need all the water. Once the dough begins to hold, gently mold it into a ball.
4. Divide and Shape: Split the dough ball evenly into two portions and press each into a flat disk shape. This makes it easier to roll out later.
5. Refrigerate Dough: Wrap each dough disk tightly in plastic wrap. Refrigerate for 2 hours to chill the fats and hydrate the flour thoroughly. Alternatively, you can freeze the disks for 30 minutes if short on time. Chilling is critical to prevent shrinking and creates flakier crusts.
6. Roll Out Dough: On a floured countertop, roll each chilled dough disk into a large circle about 1 inch larger than the diameter of your pie dish. To keep the dough from moving, place a damp towel on the surface, cover with parchment paper, then lightly flour the parchment and dough. Always roll from the center outward evenly.
7. Place in Pie Pan: Carefully transfer the rolled dough circle to your pie pan by gently folding it in half or rolling onto your rolling pin, then unfolding it in the dish. Remove the parchment paper and ease the dough to fit snugly along the bottom and sides of the pan. Trim excess dough and crimp the edges decoratively.
8. Fill and Bake (Unbaked Crust): For pies that require an unbaked crust, such as pumpkin or apple pies, fill with your desired pie filling and bake following the specific pie recipe instructions.
9. Blind Baking (Pre-baked Crust): To prepare a pre-baked crust, cover the unbaked crust with a large piece of parchment paper. Fill it with pie weights, or alternatively 1-2 cups of dry beans or rice to prevent shrinkage. Bake at 375°F (190°C) for 15-20 minutes. Carefully remove the parchment and weights. Prick the bottom of the crust with a fork to allow steam to escape, then return the crust to the oven for an additional 10-15 minutes until lightly golden brown. Let cool before adding filling.

Notes

• Keeping the butter and shortening cold is essential for a flaky crust.
• Do not overwork the dough to avoid toughness.
• Chilling the dough before rolling helps prevent shrinkage.
• Use pie weights or dry beans/rice during blind baking to maintain crust shape.
• You can freeze dough disks wrapped in plastic wrap for up to 1 month.
• Roll the dough larger than the pan to allow for trimming and crimping edges neatly.

• Prep Time: 15 minutes
• Cook Time: 35 minutes (including blind baking)
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: pie crust, homemade pie crust, flaky pie crust, baking, pie dough, pie base