There’s something magical about making pie crust from scratch. Maybe it’s the sound of butter hitting flour, or that moment when cold dough transforms under your rolling pin into a perfect, golden shell.
For me, pie crust always brings back the memory of standing beside my grandmother on Thanksgiving morning. She’d chill everything, even the mixing bowl, and hum softly while rolling the dough.
I remember how the kitchen smelled faintly of butter and flour dust, and how proud she looked when the crust came out golden and crisp, ready to hold her famous pumpkin pie.
This recipe is the one I’ve perfected over years of baking, simple enough for beginners, yet impressive enough for the holiday table.
It’s perfect for any pie you love: apple, pecan, chocolate cream, or even a savory quiche. With this tried-and-true method, you’ll get a flaky, buttery, foolproof pie crust every single time.
Once you master it, you’ll never buy store-bought crust again, I promise.
Pie Crust Recipe
Ingredients
Method
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the cold butter cubes and shortening. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- Drizzle in the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together, do not overmix.
- Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
- Roll out one disc on a lightly floured surface to fit your pie dish. Press gently into the dish, trimming excess edges.
- For a double crust, add filling, top with the second rolled-out crust, and seal edges.
- For blind baking, line the crust with parchment paper, fill with pie weights, and bake at 375°F (190°C) for 15 minutes, removing weights halfway for even browning.
- Cool before filling or serving.
About the Recipe
This is the best pie crust recipe because it combines classic technique with easy, everyday ingredients.
You’ll use a mix of butter and shortening, butter for flavor, shortening for structure, to get that signature flakiness that melts in your mouth.
The secret is keeping everything cold. Cold butter, cold water, cold hands if you can manage it. That chill is what creates those tender, layered flakes.
The recipe yields two standard 9-inch crusts, perfect for a double-crust pie or two single shells. It adapts beautifully to sweet or savory fillings and can be made ahead, frozen, or baked right before serving.
Whether you’re a holiday baker or a weekend pie-lover, this easy pie crust recipe will become your go-to foundation for everything from cozy chicken pot pie to a summer peach masterpiece.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional, for sweet pies)
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- ¼ cup vegetable shortening, cold
- 6–8 tablespoons ice water
Optional Add-Ins:
- ½ teaspoon ground cinnamon or nutmeg for spiced fruit pies
- 1 teaspoon vinegar or lemon juice in the ice water to help prevent overworking
- Egg wash (1 egg beaten with 1 tablespoon water) for brushing before baking
Instructions
- Combine dry ingredients.
In a large mixing bowl, whisk together flour, salt, and sugar (if using). This evenly distributes the salt and helps prevent clumping later. - Cut in the butter and shortening.
Add the cold butter and shortening. Use a pastry cutter or your fingertips to work the fats into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. Those bits are what create the flakes when baked. - Add ice water slowly.
Drizzle in 1 tablespoon of ice water at a time, tossing gently with a fork. Stop as soon as the dough just begins to hold together when pressed between your fingers. Don’t overmix, a little crumbly is good. - Form and chill.
Divide the dough in half, shape into two flat disks, and wrap each tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 2 days). Chilling allows the gluten to relax and keeps the butter firm. - Roll it out.
On a lightly floured surface, roll one disk into a 12-inch circle about ⅛-inch thick. Turn it occasionally and dust with flour to prevent sticking. The dough should move easily without tearing. - Transfer to the pie dish.
Gently fold the dough in half, then lift and unfold it over a 9-inch pie plate. Press it lightly into the corners without stretching. Trim excess dough to 1 inch beyond the rim. - Add filling or blind bake.
For a baked pie, add your filling and top crust as desired. For a pre-baked crust, prick the bottom with a fork, line with parchment, fill with pie weights, and bake at 375°F for 15 minutes. Remove weights and bake 10–12 minutes longer until golden. - Cool before filling or serving.
Let your crust cool completely before adding any chilled fillings or slicing. The result: golden, flaky perfection.
Tips for Success
One of the most important secrets to perfect pie crust is temperature control. The colder your ingredients, the flakier your crust.
Even the slightest warmth can cause the butter to melt too soon, which prevents those beautiful layers from forming. Some bakers even chill their rolling pin, and it works wonders on a warm day.
Another key is not to overwork the dough. Once it starts to come together, stop mixing. Those visible butter streaks mean you’ve done it right.
When rolled and baked, those pockets turn into thin, crisp layers that make every bite shatter slightly before melting on your tongue.
Finally, don’t skip the resting time. Allowing the dough to chill gives the gluten strands time to relax, so your crust won’t shrink or toughen in the oven. Think of it as letting the dough catch its breath before the big bake.
What Goes Well With It
A flaky pie crust is the base for endless delicious moments. For sweet pies, pair it with spiced apple filling, tart cherry, or smooth pumpkin custard.
A scoop of vanilla ice cream or a dollop of whipped cream takes it from good to unforgettable. On cozy winter nights, nothing beats a warm slice of pie and a cup of strong coffee or hot cider.
For savory versions, this crust shines under a hearty chicken pot pie or a quiche filled with spinach and cheese.
Serve it with a crisp side salad and iced tea for a balanced meal. It’s also perfect for rustic hand pies, easy to grab for picnics, potlucks, or lazy Sunday brunches.
No matter the filling, this pie crust recipe is your ticket to something golden, homemade, and memorable, the kind of recipe that makes your kitchen smell like comfort itself.
Nutrition & Health Benefits
While pie crust is often viewed as indulgent, a homemade version gives you control over what goes inside.
Butter provides flavor and natural fats without the additives often found in store-bought crusts. Shortening contributes structure, helping your crust hold up beautifully without sogginess.
Using all-purpose flour makes this recipe approachable and consistent. If you prefer, you can substitute half of it with whole wheat pastry flour for added fiber and a subtle nutty note.
And because this crust uses simple, real ingredients, it’s free of preservatives or artificial flavorings, just pure, honest baking.
A slice of pie crust isn’t just about calories; it’s about joy. Sharing a homemade pie, warm from the oven, is an act of love, and that’s a health benefit all its own.
How to Store & Reheat
If you’re planning ahead, this dough keeps beautifully. Wrap each unbaked disk tightly in plastic wrap and refrigerate for up to 2 days.
For longer storage, freeze for up to 3 months. To use, thaw overnight in the refrigerator before rolling out.
Once baked, pie crusts can be stored at room temperature for up to 2 days, lightly covered. For best texture, avoid sealing them airtight until completely cool, steam can soften that crispness.
If filled with custards or creams, keep the pie refrigerated and enjoy within 3–4 days.
To refresh leftover crust or slices, place them in a 350°F oven for 5–10 minutes. This revives the flakiness and brings back that irresistible buttery aroma that makes every kitchen feel like home.
Closing Personal Touch
Every baker has that one recipe that feels like theirs, and for me, it’s this pie crust. It’s the recipe I reach for when I want to slow down, when the world feels too busy and I crave something grounding.
There’s a calm that comes with pressing flour into butter, knowing that in a few hours, your home will smell like something worth sharing.
My kids like to sneak bits of the raw dough, calling it “pie cookie.” My husband says no store crust ever tastes the same, and I have to agree. This one’s got history, heart, and a little bit of butter magic in every bite.
So, tie on your apron, chill that butter, and give it a try. Once you make this easy, foolproof pie crust, you’ll understand why generations of bakers keep this tradition alive, one golden, flaky shell at a time.
