Pie Crust Recipe

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A pie crust recipe that works perfectly for sweet and savory pies. This pie crust recipe is made by hand and makes a perfect pie crust every single time!

Perfect Pie Crust Recipe from addapinch.com

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.

Perfect 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.

Perfect 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 19 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.
Author:
Serves: 1 9-inch pie crust
Ingredients
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ cup vegetable shortening
  • ¼ cup butter
  • 4-5 tablespoons ice water
Instructions
  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.
Notes
When using vegetable shortening, I use Crisco. Preparation time does not include resting time in the freezer.

 

Enjoy!
Robyn xoxo

Perfect Pie Crust Recipe from addapinch.com

DISCUSS

  1. 91

    bebe says

    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!

    • 92

      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!

    • 94

      says

      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.

      Thanks,
      Robyn

  2. 96

    Lou says

    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?

    • 97

      says

      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.

    • 99

      Meredin says

      I’ve never made a pie crust that asked for sugar. The sugar comes in with whatever filling you use. This can be used for either sweet or savory pies.

  3. 100

    Deborah says

    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.

  4. 103

    Sheila says

    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!

  5. 106

    Gustav says

    I have probably made this pie crust six times over the last few weeks and it turns out great each time. I made your apple pie and was asked to make it over and over again :)

  6. 108

    Marsha Ritenour says

    I take it, you just double it if making a two crust pie. Your recipe is very similar to one my Grandma and Mom used.

    • 109

      says

      This recipe yields one 9-inch pie crust recipe. So, if you were baking a double crust type of pie, you would need to double it. I hope that helps!

  7. 110

    Sara Taber says

    So if you make a double crust, what do you do about freezing the top crust? the bottom is in the pie plate. This is much like my Mom’s crust, but she only used shortening. Hers was maybe 1/16 of an inch thick and I have never been able to roll mine that thin. We make Cornish Pasties, and she would normally put 2 crusts in one pie tin. Meaning place one crust in the pie tin and put in a cup of the meat and potato mixture…fold that in half and flute it…and then lay another crust beside that and fill it and fold over and flute that one. So you basically have 2 half pies in one pie tin (or glass plate if you prefer). then brush with egg or butter on top for a nice brown crust. her crust was so light and flaky…amazing. I have never been able to duplicate that :(

    • 111

      says

      Hi Sara,
      If I’m making a double crust pie, I will put the bottom crust in the pie plate as in the recipe instructions and then wrap the top crust tightly in parchment paper and plastic wrap to make sure it is airtight so it doesn’t dry out. I hope that helps!

      I love how your mom made hers! What a great idea!

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