My Favorite Pie Crust Recipe

This easy pie crust recipe is flaky, buttery and makes the best pies ever! Anyone can make it thanks to the simple and straightforward recipe!

To me, pie season is all year long, so I know this amazing pie crust recipe will come in handy for you, whether you’re making pumpkin pie for the holidays, apple pie in the summer, or any other variation your family loves.

My Favorite Homemade Pie Crust Recipe

This isn’t your ordinary pie crust recipe! It’s — dare I say — perfect in every way. Yep, I said it! And I am a pie aficionado over here, so I’ve tasted, tested, and created my fair share of pie crusts over the years. And I have to say, I think the true game changer is in using shortening. I know, I know, it’s not really what you’d call the healthiest of ingredients, but it totally transforms the pie crust from so-so to a buttery, flaky, and rich beauty. And all fingers point to shortening.

My philosophy? If it works, work it. Shortening is one of those ingredients I use sparingly, but I can’t lie — it adds some serious flavor and texture support (especially if you use butter flavored — pro tip) to whatever it’s in. So, embrace a little shortening from time to time, I say, and enjoy this lovely pie crust that’s amazing in all sorts of circular pastry varieties, including pumpkin, berry, apple, rhubarb, chicken pot, and beyond.

I use both butter and shortening in pie crust, here’s why:

Butter gives you that great crispy crust with lots of flavor and lots of flaky layers. All-butter crust tend to shrink when cooked, not hold their shape well (like if you are doing fancy edging, lattice work, or cut-out shapes on top of the pie). That’s why adding shortening AND butter is the best because the shortening adds stability. It makes for a crust that holds together, is easy to roll and work with, and holds is shape when baked. Wondering what shortening is shortening? My friend Rose explains it well.

How do you keep the bottom of a pie from getting soggy?

Soggy bottoms are no fun no matter how you slice it. You can try blind baking your crust (or pre-baking it for a few minutes to crisp it up before adding fillings), brushing it with egg to create a moisture barrier, or baking your pie on a hot baking sheet so the crust sets quicker as it bakes.

What can I do to fix crumbly pie crust?

If your pie crust is crumbly, it means it’s probably too dry. You can add moisture to the dough to moisten it will help; just sprinkle a little ice-cold water into the dough a teaspoon at a time — you won’t need much — to make it more cohesive.

How do you seal a pie crust?

If your pie calls for a double pie crust — a top and a bottom — you can seal the two parts together by dipping your fingers in a bit of water and running them along the top edge of the crust where the top will touch it. Then by pinching the edges into a crimped look using your thumb and forefinger, all the way around the parameter of the pie. Cut away any remaining dough piece, and slice vents into the top crust so the pie can breathe as it bakes.

How long does pie crust dough last for?

You can store this pie crust in the fridge, wrapped tightly in plastic wrap, for up to 3 days or in the freezer for up to 3 months. Let it thaw in the fridge overnight after it’s been frozen.

Looks at those gorgeous chunks of butter in that crust waiting to be rolled thin to make flaky layers!

 

How to make pie crust:

1. Measure the flour by scooping it in your measuring cup and leaving off the top with the back side of the butter knife.
2. Add the flour, salt, and shortening to a medium bowl.
3. Cut the butter into thin pieces, or you can grate it with the large holes of your cheese grater, and add to the flour.
4. Press fat into flour until you have pieces of the fat mixed in with chunks about the size of peas remaining.
5. Add the cold water all at once, and stir to combine.
6. Dump the dough out onto a lightly floured surface, and use your hands to collect it all into one ball.
7. Cut the ball in half, and flatten each half into a disc.
8. Wrap each disc tightly with plastic wrap.
9. Store in the fridge for 30 minutes before using.
10. Roll and use in your favorite pie recipes.

Print

Easy pie recipes you can make with this homemade pie crust:

• Easy Homemade Chicken Pot Pie
• Dutch Apple Pie Recipe
• Old Fashioned Buttermilk Pie
• Easy Apple Pie Recipe (Using Fresh Apples)
• The Best Pecan Pie Recipe
• Healthy Pumpkin Pie Recipe
• 8 Must-Make Pie Recipes for Your Holidays

This simple and scrumptious pie crust recipe is perfect to use for all your favorite pies, and it’s a cinch to make no matter your level of baking expertise!