Jamielyn Nye
Updated
- View Recipe
- ratings
17
- 67 comments
This easy pie crust uses a combination of simple ingredients including butter and shortening for the best buttery, tender and flaky homemade crust. Making pie dough from scratch is easier than you think and has amazing flavor!
This post may contain affiliate links. Read disclosure policy.
Table of Contents
- Easy Homemade Pie Crust
- Ingredients
- Favorite Recipes to Make with Pie Crust
- How to Make Pie Crust
- How to Blind Bake Easy Pie Crust
- Baking Tips
- Recipe FAQs
- More Pie Crust Recipes
- Easy Pie Crust Recipe Printable Recipe
Easy Homemade Pie Crust
This is my go-to easy pie crust recipe when baking. Making your pie crust from scratch is a lot easier than you might think. Today I’m going to break it down for you so you can make your own at home this year.
This pie crust has a flaky crust that turns out a little crisp on the outside but soft in the center. It’s perfect with just about any filling including razzleberry pie, pumpkin pie and homemade chicken pot pie.
There are many variations with pie crust but I prefer using both butter and shortening. Butter yields the best flavor and the shortening makes it nice and flaky! However you can absolutely make an all butter pie crust if you aren’t a fan of shortening. Both ways taste delicious!
Ingredients
This easy pie dough recipe only takes 5 simple ingredients.
Find the full printable recipe with specific measurements below.
- Flour: Make sure to use high quality all-purpose flour (I prefer King Arthur’s). Make sure to stir the flour up before measuring and then scoop and level it into the cup so you don’t end up adding too much.
- Sugar: I use granulated sugar. If you’re making a savory pie, you can leave this out.
- Salt: I love to use a fine sea salt (Jacobsen’s is my favorite).
- Butter: Make sure it’s very cold. I like to use unsalted so I can control the amount of salt.
- Shortening: I like to put my shortening in the freezer for about 15 minutes beforehand to help firm it up a bit.
- Water: Make sure to use ice cold water. This will help bind the pie dough.
Favorite Recipes to Make with Pie Crust
This perfect pie crust tastes amazing with just about any filling. Below are a few of my favorite pies:
- Coconut cream pie
- Brown bag apple pie
- Apple cheesecake pie
- Strawberry pie recipe
- Chocolate silk pie
- Banana cream pie
- Apple cranberry pie
- Peach pie
- Breakfast pie
How to Make Pie Crust
The key to any great pie crust is keeping it cold. Make the refrigerator your best friend and you got this!
- Make the dough: Combine the flour, salt and sugar. Then cut the butter and shortening in with a pastry cutter until it forms crumbs. You’ll want to work fast so the butter doesn’t have time to warm up. Next add 2 Tablespoons of water. Stir and add more water until it forms a dough.
- Refrigerate: Cut dough in half and wrap with plastic wrap. I like to press it into disks so it’s easier to roll out. Place in refrigerator for at least an hour.
- Roll it out: Roll out on a floured surface, rotating your rolling pin 45° to insure even thickness.
- Place in pie dish: Then carefully place dough in pie pan. Press the crust edges using your thumb and index finger. You can also cut off the extra dough around the edges or press it down with a fork.
How to Blind Bake Easy Pie Crust
If you’d like to par-bake this easy pie crust without a filling, cover with parchment paper and fill with pie weights or dried beans. Bake at 400°F for 15 minutes. Remove paper and beans and bake an additional 15 minutes, or until crust is golden and cooked through.
Baking Tips
- Keep everything cold. Work as fast as you can and don’t skip the refrigeration process.
- If your crust cracks, don’t stress. Wet your finger and then gently press the dough back together. Don’t worry about it looking perfect. It takes practice and will still taste delicious.
- Make sure to roll the dough out leaving about 2-3 inches to hang over your pie dish. This way you can have a nice thick crust.
- To transfer the dough to the pie dish you can fold the dough in half and then in half again. Then open it once in the pie dish.
- For an extra golden brown and shiny crust, make a simple egg wash for pie and brush on top of the edges before going into the oven.
Recipe FAQs
Can I use a food processor to make this pie crust recipe?
You definitely can use one, but I prefer to use a pastry cutter to cut in the butter because I find that the food processor tends to overwork the dough and cut the butter too fine.
Can I use this easy pie crust to make a lattice crust?
Take your pie to the next level by topping with an intricate lattice pie crust. It’s a fun way to fancy it up and bring some pizzazz to your holiday table.
How do I avoid my pie crust shrinking when baked?
Blind baking your pie crust will help solve that issue. You just want to be sure you chill your pie crust in the pie pan for at least 20 minutes before baking and use enough pie weights or dried beans to hold down all of the crust.
How to freeze pie crust?
Place the dough disks wrapped in plastic in a zip-top bag or freezer container up to 3 months. Place in the refrigerator overnight to thaw before using.
Need more pie crust options? I love this simple pretzel crumb crust or Oreo crust when I need something quick and easy!
More Pie Crust Recipes
- Graham Cracker Crust
- Gingersnap Crust
- Lattice Pie Crust
- 3-Ingredient All Butter Pie Crust
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Easy Pie Crust Recipe
5 from 17 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This easy pie crust uses a combination of simple ingredients including butter and shortening for the best buttery, tender and flaky homemade crust.
Prep Time: 20 minutes mins
Total Time: 20 minutes mins
Servings: 2 pie crusts
Ingredients
- 2 ¾ cups (350 grams) all-purpose flour
- ½ teaspoon fine sea salt
- 1-2 Tablespoons granulated sugar , optional
- ½ cup unsalted butter , chilled and cubed
- ⅔ cup vegetable shortening , chilled
- 1 Tablespoon vinegar
- ½ cup water , divided
Instructions
In a large bowl, combine the flour, salt, and sugar. Cut the butter and shortening in with a pastry cutter until it forms coarse crumbs, or pea-sized pieces with a few larger bits of fat are formed, being careful not to overmix. You'll want to work fast so the butter doesn't have time to warm up.
In a cup, add water and ice cubes. Stir and let sit a few minutes.Measure 1/2 cup of ice cold water to use. Add the vinegar and 1 Tablespoon water and stir in with a wooden spoon. Continue to add 1 Tablespoon water at a time (up to 1/2 cup) until a dough is formed and isn't overly sticky. If it feels too crumbly,dip your fingers in the ice water and bring dough together with your hands.If it feels too sticky,sprinkle a little more flour and bring dough together with your hands.
Cut the dough in half and wrap it in plastic wrap. I like to press it into a disk so it's easier to roll out. Place in the refrigerator for at least 1 hour or up to 3 days.
Once dough is chilled, roll out the dough on a lightly floured surface to about 1/8- to 1/4-inch thick.
Folding the dough in half, and then folding in half again, carefully transfer to a pie pan. Unfold. Make the crust edges using your thumb and index finger. You can also cut off the extra dough around the edges or press it down with a fork. Proceed with cooking the pie crust per your recipe instructions.
Notes
Freezer instructions: Place the dough disks wrapped in plastic in a zip-top bag or freezer container up to 3 months. Place in the refrigerator overnight to thaw before using.
Blind or par-baking pie crust: If you’d like to bake this crust without a filling, cover with parchment paper and fill with pie weights or dried beans. Bake at 400°F for 15 minutes. Remove paper and beans and bake an additional 15 minutes, or until crust is golden and cooked through.
Nutrition
Calories: 2220kcal | Carbohydrates: 254g | Protein: 34g | Fat: 118g | Saturated Fat: 47g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 40g | Trans Fat: 11g | Cholesterol: 122mg | Sodium: 597mg | Potassium: 362mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1418IU | Calcium: 64mg | Iron: 15mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Course: Dessert
Cuisine: American
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Christmas, Desserts, Freezer-Friendly, Pies + Tarts, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
More about Jamielyn Nye
Related Posts
- Lemon Icebox Pie
- Chocolate Chip Cookie Pie
- Cherry Pie Recipe
- Mini Pumpkin Pies
Add a comment
67 comments
- georgette
Amazing pie recipes!
Thank you for sharing the love of cooking!- Reply
- Megan
My favorite pie crust recipe! The combo of butter and shortening is to die for!
- Reply
- MJ Wood
Just tried this as I am a 54 year old pie crust flop. This turned out better than any pie crust I have ever made previously. Thank you so much for sharing.
- Reply
- Jamielyn Nye
So glad the pie crust turned out well for you!
- Reply
- Leslie Lynn
Thanks so much,iam new to making fresh pie crust all the recipes were so intimidating yours wast the best I believe that with practice I will be fantastic mine turned out nice but I need to practice rolling it out but thanks again and I love the name I heart naptime I love my naps too
- Reply
- Sunnie @ I Heart Naptime
Just keep practicing, Leslie and you will have perfect pie crusts again and again!
- Reply
- James
This turns out great every time. I will be using it for my friend’s homemade apple pie filling tomorrow!
- Reply
- I Heart Naptime
That’s great to hear! I hope you enjoyed your apple pie :)
- Reply
- Betty Whyel
I will tomorrow
- Reply
- I Heart Naptime
Enjoy! :)
- Reply
- Kathryn
This has been my go-to pie crust recipe! I love it! What happened to your food processor directions that were with it?
- Reply
- Jamielyn Nye
Hi Kathryn! You can definitely still use the food processor. Follow the same instructions and add the dry ingredients and butter to the food processor and then slowly add the water until it comes together.
- Reply
- Lauren Kleiman
I’m all about easy so this recipe is perfect for me. I love the freezer tip as well and now I have no excuse to not make a pie.
- Reply
- Sues
I love trying new pie crust recipes and this one is the best for both sweet and savory pies! And so easy, too!
- Reply
- sherry fraser
Can i use regular shortening if i don’t have butter flavoured?
- Reply
- Jamielyn Nye
Yes, definitely! I just prefer the butter flavored to give it a rich buttery flavor!
- Reply
- Cathy
What if you don’t have a food processor?
- Reply
- Jamielyn Nye
You can do it by hand with a pastry cutter. :)
- Reply
- Janice Huffaker
You gave a pie crust recipe w/Strawberry Pie Recipe. You only gave cooking temp and time for a filled pie. I need the cooking temp and time for an unfilled pie crust! Can you help?
- Reply
- Jamielyn Nye
Hi Janice! I would probably decrease the temperature to 400 degrees and cook 25-30 minutes until crust is browned and cooked through.
- Reply
- Becca
Do you think you could use this crust to make savory hand pies?
- Reply
- Jamielyn Nye
Yes, definitely! You can decrease the sugar if you would like.
- Reply
- Joz
Hi. What size pie pan can i use for this crust?
- Reply
- Jamielyn Nye
Hi! I use a 9 inch pan!
- Reply
- Karrie
Can you freeze he 2nd crust? How long can you freeze the second crust?
- Jamielyn Nye
Yes of course. Homemade pie dough is good for about 6 months in the freezer. :)
- Becci
Hi! I’m going to try making a pie for the first time and I’m curious, does this recipe yield 2 pie crusts? When it says cut in half and then wrap in plastic and chill, when you’re rolling out your pie crust, is it just one of those halves for one crust?
- Reply
- Jamielyn Nye
Hi, Yes, one half will make one crust with open top. This pie crust will make 2 pie crusts, however if you are making a chicken pot pie or a pie crusts that uses a bottom and top crust, then it will just make 1 pie.
- Reply
- Kay
Hi Jamielyn,
What if you don’t have any butter flavor shortening? Can you use all butter instead? I am looking for a crust recipe that uses real butter and this looks like a good one!- Reply
- Jamielyn
It should be fine but it won’t be as flakey! I prefer to use both butter and butter flavored shortening.
- Reply
- Vivian Blaisdell
What if you don’t have a food processor.
- Jamielyn Nye
Hi Vivian! You can definitely use a pastry cutter, fork, or blender. :)
- Adelle
Have you ever had an issue with this pie crust shrinking when it bakes? I need to pre-bake my crust because I’ll be making a chocolate cream pie! I’ve been having the worst luck with my pie crusts shrinking lately!
- Reply
- Jamielyn
Hi Adelle! I haven’t noticed this recipe shrinking! :)
- Reply
- Anita Adkerson
I am new at this, my husband did all the baking and now it’s up to me. I live alone and would love to learn how to bake.
- Reply
- Jamielyn
I hope you enjoy this pie crust recipe! :)
- Reply
Load More
