Pie Crust Recipe

The perfect basic pie crust recipe makes any pie better – more magical even.

Pie Crust Recipe from addapinch.com


Growing up, I watched my Mother and Grandmothers quickly make pie crusts as if it were nothing in the world. However, when I first started baking my own pies, their knack for effortless pie crust escaped me. Well, that is until one day my Grandmother explained it all to me and the world of pie crust just made sense.

After that, I spent a whole afternoon practicing the art of the pie crust recipe until I got it just right.

Pie Crust Recipe from addapinch.com


Basically, the debate seems to exist on whether to use butter, shortening, lard, or some combination for the flakiest, best tasting pie crust. Some folks swear by using a food processor while my Grandmother only used two forks. Some people freeze all of the ingredients before mixing their pie dough and others do not. It can be quiet confusing, really.

But, I thought I’d share with you what I found as the perfect basic pie crust recipe that works with most pie fillings and can be made by hand fairly quickly. It always provides a flaky crust with lots of flavor that is sturdy enough to hold even the heaviest of pies well.

In other words, it’s a keeper of a recipe.

Pie Crust Recipe from addapinch.com


Here’s my basic pie crust recipe. I think you’ll love it for all sorts of delicious pies.

5.0 from 16 reviews
Pie Crust Recipe
Prep time
Cook time
Total time
A pie crust recipe that works perfectly for sweet and savory pies. This pie crust recipe is made by hand and will become a favorite recipe.
Serves: 1 9-inch pie crust
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ cup vegetable shortening
  • ¼ cup butter
  • 4-5 tablespoons ice water
  1. Butter a 9-inch pie plate or skillet and set aside.
  2. In a large bowl, combine the flour and the salt. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal.
  3. Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.
  4. Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about a ⅛-inch thickness. Remove the top piece of plastic wrap, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate. Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight.
  5. If pre-baking, use a fork and lightly prick the bottom and sides of the pie dough.Then preheat the oven to 425º F and bake the pie crust for about 8 minutes.
  6. If not pre-baking, simply fill the pie crust with pie filling and bake according to instructions for the pie recipe.
When using vegetable shortening, I use Crisco. Preparation time does not include resting time in the freezer.


Robyn xoxo

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About Robyn

A seventh generation Southern wife and mom who loves to share simple, fresh, and scrumptious recipes the whole family will enjoy.


  1. 85

    can’t find vegetable shortening in Germany, any way I can substitude?

  2. 90

    Hi Robyn!

    Thank you so much for the great recipes. I was wondering if you recommend a substitute for veg. shortening that would work well in this recipe?

    thank you!

    • 91
      Sue Lovett says:

      Have you tried coconut oil. I have been using this as a substitute(esp with baking) and love it. In cool temperature it is solid(think Crisco like Mom used to use) and can easily be heated quickly with low heat to a liquid. There is a slightly sweeter taste and the smell is definitely coconut! It’s beautiful with brownies, cookies and pie crusts, etc. Hope you like it!
      **P.S. Extra virgin coconut oil is better/as good for us(this of course us up for discussion) than olive oil!

  3. 92

    When mixing the crust, is the butter room temp or cold? Does it matter? Can’t wait to try this!

    • 93

      Hi Rebecca,
      I use cold butter and always keep the step of popping into the freezer for a bit before baking to chill it again.


  4. 94

    This year I want to make my own pie crust for pecan pie. Can I make this dough and keep in frig until Wed. night then fill it and cook? Is it best to cook the pie crust then fill and cook?

    • 95

      Yay! I think you’ll love it. I would recommend if you need to make the pie crust pastry dough ahead of time to form it into a disc, wrap in plastic wrap and then store in the freezer in a zip top freezer bag. Then, remove from the freezer to thaw a little bit so that you can roll out and place into the pie plate. Then, pop it back into the freezer for a few minutes as described in the recipe before filling with the pecan pie filling and baking.

  5. 96

    Hi! I had a quick question…the recipe doesn’t call for sugar?

  6. 97

    Hi Robyn,

    The pie crust recipe uses a pie plate. I have to bake a pie as a gift. My question – would the crust be affected if baked in an aluminum pie pan? I would like to still have a crispy bottom crust.

  7. 98

    Thanks so much for this recipe! I’ve been using it for my pie crusts since you posted it a while back! I am new to blogging myself, and linked your pie crust recipe in my pecan pie recipe here:


    Thanks so much!

  8. 99

    Awesome recipe! Thanks. My favorite thing is making quiche pies and I used yours to create a yummy onion/mushroom/tomato with egg pies! Mucho gracias!

  9. 100

    When they changed Crisco, I stopped making pies….I just could not get used to the change in flavor. Do you have experience with before and after and does the butter make a difference? Our best flaky recipe was the one on the good ole Crisco can! Thanks!

  10. 101
    Lana Rivera says:

    Question. Recently my pie crust have been shrinking in the oven:(. Any ideas to stop that ?


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