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!
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 + more for buttering pie plate or skillet
- 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.
Preparation time does not include resting time in the freezer.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives, originally published 2012.
Hi Robyn, what is organic vegetable shortening? I always think Crisco (and cringe) when I see shortening in a recipe. I can’t use that stuff, the mouth feel is horrible to me. What is this “organic shortening” of which you speak?
My wife uses a NON-Hydrogenated organic all vegetable shortening. It is made by Spectrum.
Use spectrum organic vegetable shortening found in heath food stores
The absolute best pastry ever!!
How long should the crust be thawed out after removing it from the freezer before using it?
just use it straight out of the freezer, no need to thaw!
Hi! I’m so looking forward to making this crust this afternoon. I’m from Australia so I’m not sure if I’ll be able to get the vegetable shortening. Will Copha work as a substitute?
Thanks! 🙂
Hi Tash!
I hope you love this pie crust recipe. Yes, Copha should work just fine as a substitute. xo
Sounds good, Robyn but one question: why does it go (“rest”) in the freezer for a half hour before using?
Robin,
Great, it worked perfect for a key lime pie. I used only butter, next time I will use 1/4 cup of coconut oil instead. As a pie plate I use a Pyrex glass from the freezer directly to the oven.
My next use will be with a Torta Pascualina an Eastern Spinach pie from Italy, This crust should be perfect and far easy to make. It just need to be in the “salty” side.
I will try also your quiche tips.
Thxs again Robin
I’m glad you enjoyed the pie crust, Terry! Your next dish sounds delicious! Thanks so much for sharing your thoughts with me!
Can you double it for 2 crust pie?
You can do that, Cindy. I just make each recipe individually if I am going to need a second or top crust as I like working with it better that way. Hope this helps. Thanks! xo