There’s something special about a homemade pie crust that sets it apart from store-bought versions. The flaky, buttery texture and fresh flavor add a perfect base to any pie filling, whether sweet or savory.
Making pie crust from scratch might seem intimidating, but with the right ingredients, technique, and a few simple tricks, you can create a perfect crust every time.
1. How to Make Pie Crust from Scratch
Yields: 2 Single Crusts or 1 Double-Crust Pie
Ingredients
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2 ½ cups all-purpose flour
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1 teaspoon kosher salt
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6 tablespoons cold unsalted butter, cut into small cubes
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¾ cup vegetable shortening, chilled and cut into pieces
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½ cup ice water (you may not need all of it)
Instructions
Step 1: Prepare the Ingredients
For a tender, flaky crust, temperature is key. Start by chilling your butter and shortening. Cold fat creates steam as it bakes, forming those delicious flaky layers. You can even chill your mixing bowl and flour for 10–15 minutes before starting.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour and kosher salt until evenly distributed. This ensures the salt flavors the crust uniformly.
Step 3: Cut in the Butter and Shortening
Add the cold butter and shortening into the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the fat into the flour until it resembles coarse crumbs with pea-sized pieces of butter remaining.
The mixture should look slightly uneven—this is what gives your crust texture and flakiness. Avoid overworking the dough, as that can lead to a tough crust.
Step 4: Add Ice Water Gradually
Drizzle a few tablespoons of ice water over the mixture and gently toss with a fork. Continue adding water, one tablespoon at a time, until the dough begins to hold together when pressed.
You may only need about ⅓ cup of water depending on your flour and humidity level. The dough should be moist but not sticky.
Step 5: Bring the Dough Together
Turn the dough onto a lightly floured surface. Use your hands to gently press and gather it into a ball. Divide the dough into two equal portions for two single-crust pies (or one double-crust pie). Flatten each portion into a disc about 1 inch thick.
Step 6: Chill the Dough
Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour before rolling out. This resting time allows the gluten to relax and the fat to firm up, preventing shrinkage and making the dough easier to handle.
Step 7: Roll Out the Dough
Lightly flour your work surface and rolling pin. Place one disc of dough in the center and roll from the middle outward, turning the dough a quarter turn after each roll to maintain an even circle. Aim for about ⅛-inch thickness and a diameter about 2 inches larger than your pie dish.
Step 8: Transfer to Pie Dish
Carefully roll the dough around your rolling pin and unroll it over the pie dish. Gently press it into the bottom and sides, avoiding stretching. Trim the excess dough around the edges, leaving about 1 inch overhang. Tuck or crimp the edges for a decorative finish.
Step 9: Chill Again (Optional but Recommended)
For the best results, refrigerate the crust for another 15–20 minutes before baking. This helps prevent shrinking and ensures a flaky texture.
Step 10: Bake
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For pre-baked (blind-baked) crusts: Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15–20 minutes, remove weights, then bake another 10 minutes until golden.
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For filled pies: Follow your specific recipe’s baking instructions.
2. Tips for the Perfect Pie Crust
Keep Everything Cold: The secret to flakiness lies in cold ingredients. Chill your butter, shortening, and even flour before mixing.
Avoid Overmixing: Mix only until the dough just comes together. Overmixing activates gluten, making the crust tough.
Use a Light Touch: Handle the dough as little as possible when rolling to avoid warming the fat.
Rest the Dough: Always chill your dough before rolling and before baking to relax the gluten and prevent shrinkage.
Prevent Soggy Bottoms: Brush the crust with a thin layer of beaten egg white before adding the filling, or pre-bake (blind bake) for custard or cream pies.
Add Flavor: You can enhance the crust with a teaspoon of sugar for sweet pies or a pinch of herbs for savory pies.
3. Recipes Using Pie Crust
Now that you’ve mastered homemade pie crust, you can use it in countless recipes. Here are a few delicious ideas:
Classic Apple Pie – Fill your crust with sliced apples, sugar, cinnamon, and nutmeg. Top with another crust or lattice design and bake until golden brown.
Chicken Pot Pie – A comforting savory dish with chunks of chicken, vegetables, and creamy gravy baked under a flaky crust.
Pumpkin Pie – A holiday favorite filled with spiced pumpkin custard in a buttery, tender crust.
Quiche Lorraine – Perfect for breakfast or brunch, this French tart features eggs, cream, bacon, and cheese baked in a flaky shell.
Pecan Pie – Sweet and nutty, made with a rich filling of pecans, eggs, butter, and corn syrup.
Lemon Meringue Pie – A bright, tangy lemon filling topped with fluffy meringue and baked to perfection.
Each of these pies starts with a perfectly prepared crust—the foundation for flavor and texture in every slice.
4. Frequently Asked Questions
Can I make pie crust ahead of time?
Yes! Pie dough can be refrigerated for up to 3 days or frozen for up to 3 months. Just wrap it tightly in plastic wrap and thaw in the refrigerator overnight before using.
What if my dough cracks when rolling it out?
Cracking often happens if the dough is too cold or dry. Let it rest at room temperature for a few minutes and gently patch cracks with small scraps of dough.
Can I use all butter instead of shortening?
Yes, you can use all butter for a rich flavor and slightly crisp texture. However, using a mix of butter and shortening provides the best balance between flavor and flakiness.
How do I prevent my pie crust from shrinking?
Avoid stretching the dough when fitting it into the pie dish. Also, chill the crust before baking to relax the gluten and help it hold its shape.
Why is my pie crust tough instead of flaky?
This usually happens from overworking the dough or adding too much water. Mix just until the dough holds together, and handle it gently.
Conclusion
Making pie crust from scratch is a rewarding skill that transforms your homemade pies into bakery-worthy creations. With just a few basic ingredients—flour, butter, shortening, salt, and water—you can create a crust that’s tender, golden, and flaky every time. Remember to keep everything cold, work lightly, and practice patience—your pies will taste better than ever.
