I am so excited to share my favorite easy, no fail Homemade Pie Crust Recipe! I’ve included step by step photos, tips and tricks so even if you have never made homemade pie crust before, yours will turn out beautifully buttery, tender, flaky and delicious! And if you have never made pie crust before, let me assure you it really is “easy as (eating) pie!”
Hello Fall and Hello Pies! In less than a month, everyone will be gathering around/drooling over a Thanksgiving spread of pies. What a beautiful site. I love that many pie recipes can be made ahead of time so pie making can truly be stress free, if you have the right pie crust recipe in your back pocket. And THIS is the BEST Pie Crust recipe!
There are different schools of thought when it comes to butter pie crust recipes or crisco pie crust recipes. Although butter crusts are delicious, they are are not as flaky as those made with shortening. Shortening pie crusts, on the other hand, have wonderful texture but lack in flavor BUT when you use BOTH butter and shortening you have both flavor and texture – AKA the best pie crust in your back pocket!
So let’s get started!
How to Make Pie Crust Perfectly Every Time
First, place shortening in the refrigerator and fill a glass with ice water and refrigerate. Next, chop your butter into 1/4“ pieces and refrigerate.
It is important that our shortening, butter and water are very cold because keeping the fat cold until it enters the oven is what ensures a flaky crust as opposed to a crunchy one. According to Baking Illustrated, as the fat pellets melt during baking, steam is produced which creates pockets in the dough resulting in flaky layers – so we need our fat to not melt before the oven.
Next, place flour, sugar and salt in food processor fitted with a steel blade and pulse a few times to mix (or mix by hand in a large bowl).
Add COLD shortening and COLD butter. Pulse 8-10 times, until the mixture like coarse crumbs and the butter is about the size of peas, with a few larger pieces scattered throughout. (If mixing by hand, cut in butter with two forks or a pastry cutter.)
Measure out ¼ cup ice water from your chilled water and pour the ice water down the feed tube while it’s running then pulse until the dough is moistened and sticks together. (If mixing by hand, us a spatula to fold the water into the dough)
Dump dough out onto parchment paper and press together until it sticks together into a ball, adding an additional teaspoon water at a time (up to one tablespoon) if dough will not come together. You want the dough to be moist but not wet. You only want to use additional water if the dough is not coming together because extra water means a less tender dough. You also want to work the dough AS LITTLE AS POSSIBLE or you will get a crumbly rather than flaky dough.
Press dough into an even disc, about 8” around (it does not need to be perfect). Wrap in plastic wrap and refrigerate for at least 2 hours up to 2 days (best if overnight).
Line a counter with parchment paper, at least 16” wide. We want to use parchment as opposed to a floured surface because adding flour to the surface will be absorbed by the dough and too much four will cause the dough to be tough.
Add dough to the center of your parchment and place another piece of parchment on top. Roll dough out onto parchment paper, rolling from the center to the edge, to form a 12” circle (for a 9” crust).
Remove top piece of parchment. Place your dominant hand under the dough and hold the pie plate with your other hand on top. Quickly flip the pie plate over in order to place the dough into the pie pan, parchment side up.
Before removing parchment, press dough evenly into the pie pan – its much easier to do this before removing the parchment because it keeps your hands from sticking. Remove parchment and smooth dough up the sides of pie pan. Cut off any overhanging dough around the edges.
Finally, flute the edges or create whatever edge design you prefer. Cover the pie with foil or plastic wrap and refrigerate for 45 minutes. This refrigeration helps firm up the dough and prevent the dough from shrinking when baked.
When ready to bake, I cover the edges for about 30 minutes of the baking time because pie edges bake more quickly than the rest of the pie and can burn easily.
Proceed to bake according to your recipe directions.
Then proceed to eat flaky, tender buttery crusted pie!
Looking for Delicious Pie Recipes?
- Mini Chocolate Peanut Butter Pie
- Best Ever Pecan Pie
- Nutella S’mores Pie
- Ultimate Mud Pie
- Banana Coconut Pie
- Million Dollar Cookie Pie
Want to try this Homemade Pie Crust Recipe?
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©Carlsbad Cravings by CarlsbadCravings.com
| Prep Time | 20 minutes |
| Passive Time | 3 hours for chilling |
| Servings | 9" pie crust |
- 6 tablespoons cold unsalted butter
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/3 cup cold vegetable shortening
- 1/4 cup ice water
Ingredients
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- Place shortening in the refrigerator until very cold. Fill a small glass with ice water and refrigerate. Chop butter in to 1/4 “ pieces and refrigerate.
- When shortening is cold, line a counter with parchment paper. Set aside.
- Place flour, sugar and salt in food processor fitted with a steel blade. Pulse a few times to mix. (If mixing by hand, place ingredients in a large bowl.)
- Add chilled shortening and cold butter. Pulse 8-10 times, until the mixture looks like coarse crumbs and most of the butter is the size of peas with a few larger pieces. (If mixing by hand, cut butter and shortening into dry ingredients with a pastry cutter or 2 forks.)
- With the machine running, pour 1/4 cup (NO MORE) chilled water down the feed tube then pulse just until the dough is moistened and sticks together. (If mixing by hand, sprinkle water over mixture and fold in using a rubber spatula.)
- Take care to handle the dough as little as possible in this step and the following. Dump dough out onto prepared parchment paper and press together until it sticks together into a ball, adding up to one additional tablespoon water if dough will not come together.
- Press dough into an even disc, about 8” around (it does not need to be perfect). Wrap in plastic wrap and refrigerate for at least 2 hours up to 2 days (best if overnight).
- Line counter with parchment paper, at least 16” wide. Add dough to center of parchment and place another piece of parchment on top. Roll dough out onto parchment paper, rolling from the center to the edges to form a 12” circle.
- Remove top piece of parchment. Place your dominant hand under the dough and hold the pie plate with your other hand on top. Quickly flip the pie plate over in order to place the dough into the pie pan, parchment side up. (see above photos). Before removing parchment, press dough evenly into pie pan. Remove parchment and smooth dough up the sides of pie pan. Cut off any overhanging dough around the edges.
- Flute the edges or create whatever edge design you prefer. Immediately cover the pie with foil or plastic wrap and refrigerate for 45 minutes.
- Pie baked WITH filling: Proceed to fill and bake according to your recipe directions. I cover the edges for about 30 minutes of the baking time because pie edges bake more quickly than the rest of the pie and can burn easily.
- PREBAKED pie crust: Line the the dough with parchment paper; fill with pie weights or dried beans (this keeps crust from shrinking). Bake until the dough looks dry and light in color, about 25-30 minutes. Remove the parchment paper and weights and continue to bake until the pastry dries out and turns a golden brown, about 12-18 additional minutes. Cool completely on a wire rack before filling.
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Marsh says
Such great tips! Thanks!
Jen says
You are so welcome Marsh, I’m happy you found them helpful!
Karen says
I do not see what temperature to bake the pie shell and how long do I bake it?
Jen says
Hi Karen! For a pie you are baking with filling, then bake according to the recipe instructions. For a prebaked pie crust, I have just added the instructions: PREBAKED pie crust: Prick the bottom of the dough all over with a fork. Line the the dough with parchment paper; fill with pie weights or dried beans. Bake until the dough looks dry and light in color, about 25-30 minutes. Remove the parchment paper and weights and continue to bake until the pastry dries out and turns a golden brown, about 12-18 additional minutes. Cool completely on a wire rack before filling.