The perfect basic pie crust recipe makes any pie better – more magical even.
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.
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.
Here’s my basic pie crust recipe. I think you’ll love it for all sorts of delicious pies.
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup vegetable shortening
- ¼ cup butter
- 4-5 tablespoons ice water
- Butter a 9-inch pie plate or skillet and set aside.
- 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.
- Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.
- 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.
- 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.
- If not pre-baking, simply fill the pie crust with pie filling and bake according to instructions for the pie recipe.
Enjoy!
Robyn xoxo
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Thanks for sharing this. I really should set some time aside to master the pie crust so it doesn’t seem so daunting each time I need to make one.
It really did help me to just spend an afternoon learning how I liked it best. The feel, the look, and then just testing to see how they held up with different ingredients and even tasted right by themselves. When I was done, we were good on pie for a while.
I have a doubt ? Can I put the pyrex directly from the freezer to the hot oven?
Is it safe? The pyrex wont crack? Thanks!
I love seeing everyone’s pie crust recipe. I have always been a shortening and butter girl too. it’s the best.
I found it to be my favorite. An all-butter pie crust just gets too heavy for me with all of the milk solids, but an all-shortening pie crust just didn’t have the flavor. The combo works perfectly for me. High-five to another combo girl!
I always just use butter, I have to try the butter and shortening combination. I am not the best at shaping pie crusts, never as pretty as yours!
What I found during my afternoon playing in pie crust was that it is much easier to shape the warm crust and then freeze than to try and shape a frozen crust before baking. I can’t wait to hear if it helps ya with the edge.
What a beautiful pie crust! Will have to try the butter/Crisco combination. Wish my fluting was as pretty as yours!!!! Thanks for sharing. Have a great weekend!
Thank you so much, Mrs. Mary. The secret to pretty fluting is really shaping it before freezing the pie crust. It makes all the difference in the world. Let me know if you try it and how it works for you.
That is one good looking pie crust.
Thank you, sweet Paula.
I so wish I could make pie crust. It’s the one thing in the kitchen that I have never been able to master. I think I need to just take a whole weekend, get in the kitchen and not come out until I’ve done it!
That’s exactly what I did, Lana. My Grandmother explained how the lard and shortening worked in the pie crust, how the butter worked, allowed me to taste both as she made cobblers and pies. But really, I just had to work with it for myself to get the feel down and see the results. Let me know when you plan your pie making weekend! We should totally just get together and make pies all day!
Wouldn’t that be fun!? We need to have a “pie crust weekend” and everyone can come to my house to make pies.
I’m totally in! Sounds like a perfect day to me!
That is exactly how I make my crust and have been making pies for almost 50 years. Never Fails!!!
Yeah! Thank you so much for your comment, Pat. Let me know if you see any change when you pop it in the freezer for a bit before baking. I think it makes the pie crust flakier, but would love to hear what you think if you try it.
Except for the freezer. Will have to try that!
Like you, my grandmother whipped up beautiful flaky crust like it was no problem. I certainly did not inherit that gift, and find myself throwing out ruined pie crusts every holiday.Thanks so much for sharing this family recipe!! I will try this recipe this Thanksgiving!
I can’t wait to hear how you like it! I hope you have a wonderful Thanksgiving!
Ok, I just got finished testing it out, in prep for Thanksgiving! It turned out great for the most part and didn’t start sinking in while baking. Im having trouble with the pretty fluting though. Do you fold the excess dough behind? I assume I need to roll it out much larger because some areas I ended up a little short on.
I will try this recipe this weekend! I have my Aunt Mary’s “no fail” pie crust recipe, but somehow I failed at it. I love pie and I really love a good flaky crust, so here’s hoping I can do this. My daughter is learning to make pie crust in her Family & Consumer Science class and she’ll probably master the art of pie crust before me. Cross your fingers for me!
I’ve got my fingers and toes crossed for ya, Mary Beth! You can do it!!! Please let me know how it turns out for you.
I usually make all butter crusts, but this recipe looks amazing so I’m gonna give it a try. Do I need to chill both the butter and shortening or just the butter?
Thanks so much, Clare. I only chill the butter since both will be chilled again when you place the pie crust (in the pie plate) in the freezer before baking or using. Let me know how you like it!
Thank you for sharing!!! I can’t wait to try this!!! Happy Thanksgiving, Robyn!!
Thank you! Thank you! Thank you! I’ve been married for 8 years and have never been able to make a decent pie crust. I’ve followed so many pie crust recipes over the years, but they were never just right. You are absolutely correct – this is the PERFECT pie crust. My husband loved it! I made him your pecan pie recipe and he is singing my praises! My edges were great, but still not as pretty as yours. I’m going to keep practicing! Happy Thanksgiving!
Hi Tina, I’m so glad the pie crust worked so well for you and that your husband loved the pecan pie and is singing your praises! That’s wonderful!!! I hope your family has a wonderful Thanksgiving!
xoxo
Pray for me! I’m gonna give it a whirl!
I am all about a homemade crust. This is gorgeous, Robyn!
I love Crisco for my pie crust! Your crust looks beautiful! Happy Thanksgiving!
Thank you for the pie crust recipe. I have all my ingredients set out to make my usual pie crusts, but I am going to use your recipe instead. Mine includes vinegar and it’s okay. The butter/shortening combo sounds great. Have a Happy Thanksgiving.
Hi Patty! I hope you love it and it turned out great for you! Happy Thanksgiving!
i love this…making pie crust totally scares me…always seemed like so much work…Grandma’s are the best making things taste wonderful and look so effortlessly.
What a beautiful pie crust! I love your perfectly crimped edges!
I made your pie crust for my family Thanksgiving with a backup of refrigerated pie crust just in case. Let me just tell you, I’m never buying that refrigerated stuff again! Your recipe is WONDERFUL!!!!
I have found that a cheese grater works wonderfully with “shredding the butter” to obtain a much lighter flakier crust and faster too. This recipe sounds wonderful I will try it this weekend
Wow, Robyn, you can definitely make a pretty pie crust. My mom is a natural with them, but I just can’t quite get it!!! :/
I will try it and will also repin it
Hi Robyn,
Do you prefer to use salted or unsalted butter in this crust? I’m a novice baker and have been experimenting with both.
Thanks!
Katy
Hi Katy,
I use salted butter in my baking, but if you are concerned about sodium definitely use the unsalted. Great idea to experiment with both to see which way you like it best.
I don’t see where it explains about the freezing?
Hi Arlis,
It is in step 4 of the recipe.
Robyn,
Your ingredients are fine, but there is no need to butter the pie tin.
Thanks Phyllis, I’ve found that I prefer my crusts from a buttered pie plate. It guarantees that your pie won’t stick to the plate and it adds a little something-something to the crust as it bakes as well. Thanks so much!
Heehee! A little “something, something” aka MORE BUTTER! Yum!
So going to try this! Thanks!
Hi Robyn,
Your recipe looks great and I will definately try it. My Grandmother made a fantastic pie crust but unfortunately no one has the recipe. It had more of a cookie consistancy and was a little sweet. Any suggestions? Thanks!
Hi…..I have always used this recipe with one TBS of vinegar in with the ice water and a TBS icing sugar in with the flour – even for a savoury tart…..never fails – oh and I always grate in the butter and the shortening.
I was wondering how you would go about making a pie crust for something like an apple pie…? I would think that this recipe has to be doubled, but when putting the pie itself together, would you need to defrost the top crust layer so that you could lay it over the bottom crust?? Also, would you recommend defrosting the crust before baking? I am excited to try this recipe, but hopefully you could give me some suggestions first! Thank you.
Hi J,
Yes, you’ll want to double the recipe to get two (2) 9-inch pie crusts for a double crust pie, like apple. To do that, I would recommend that you proceed with making the bottom crust as directed. For the top crust, I like to go ahead and roll it out on parchment paper, top it with a second piece of parchment paper and pop it into the freezer while the bottom crust is in as well. Then, when ready to fill you pie crust, pour in contents and lay the top crust over the top. Crimp the edges and then bake according to directions for the pie.
Good luck!
Robyn xoxo
For a real treat switch out the shortening to lard. The taste is amazing.
I use deep dish pie pans. What measurement changes would you recommend for this deeper crust??
looks yum! can you please tell me what veg shortning is ??? is that veg oil? soz if a silly question :-/
For my vegetable shortening, I always use Crisco. It is not the oil, but sold in a can or in blocks.
I made this tonight, followed your directions and recipe…except i used my kitchenaid mixer. The best crust ever. Light and crispy, almost like a shortbread cookie! Thank you for sharing!
I can’t wait to try this pie crust! Fingers crossed….Recipe girl recommended the recipe:)
Do you just double the receipe for a double crust?
Yes, you’ll need to double the recipe for a double crust.
I used to make the pies for a local business and these were our piecrusts. I would mix the dry ingredients,crisco and butter and store until I made the pies . Then I would add the cold water when I was ready to bake. Best piecrusts EVER !!
That is exactly the recipe that I use, and it is my favorite too! Great post, and what a great grandma you have!
Does this pie crust work ok with quiche? I’ve only made one pie crust before. It was way better than the pre-made pie crust, but I still would like more of a delicious one. I LOVE pie crust on anything!
Hi Valerie,
I’ve used it with quiche and love it!
Great! I can’t wait to try it!!! Do you have a tasty, easy quiche recipe?
Valerie,
Here is my quiche recipe:
3 eggs
3/4 cup half and half
1 box frozen chopped spinach
3 tablespoons chopped and sauted onion (I use bacon drippings for the flavor)
2 1/2 cups shredded swiss cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
one pie crust
Thaw spinach and squeeze as much moisture out of it as possible. (I use an old tea towel and wring it.)
Saute onion in 2 tablespoons bacon drippings or olive oil
Beat eggs; add cream, salt, pepper
Sprinkle 1/2 cheese in pie shell. Top with 1/2 spinach and 1/2 onion
Repeat
Pour egg/cream mixture over all
Bake at 375 for 35-45 minutes or until set and very lightly browned.
Allow to set for 10-15 minutes.
I used coconut oil instead of shortening, and it turned out just perfect. Loved it.
Thanks for sharing this recipe… I’ve never made pie crust from scratch and this was super easy and created the perfect crust. I’ve already made this crust three times. I will never buy ready made crust again.
I’m so glad it worked well for you, Val! Enjoy!
My husband’s grandmother always used bacon grease in her pie crust and I have to tell you it was the very best pie crust I have ever eaten!!!!! She could never give me the recipe because she just adjusted by look and feel in her fingers but I think if I try this recipe and just sub 1/2 of butter with bacon grease it might be pretty darn close!!!!! Anxious to try!!!!!
Robin, would you take a look at comment 48, regarding defrosting. I don’t see a response and I had the same question. thanks
Hey Carol,
I’ve responded to comment 48. Hope it helps! Let me know if you have more questions.
Robyn
I made blueberry pie for the first time using some recipe, and for the first time tried my hands on pie crust.
I used to think it was very complicated, especially when I would see apple pies with those criss-cross designs on top…you know what I mean?
But it is actually so simple! Just one thing that recipe I used did not mention was pricking with a fork – you can imagine what it looked like..
Thanks so much for posting this recipe in detail,because I just got an order for my sweetpotatoe pies(large order)and I want to try and make my own crust but i will master it first and have my staff try.I am really looking forward to trying this recipe because it seems painless I’ll get back with the results.I’m from Pittsburgh Pa.
I always use skim milk instead of ice water. Other than that, the recipe is very close to what my mother always made
. Good to find similar taste!