Pie Crust Recipe

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 - 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! // 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.

MY LATEST VIDEOS

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 - 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! // 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 quite 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 - 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! // addapinch.com

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

Perfect Pie Crust Recipe - 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! // addapinch.com

Pie Crust Recipe

Total Time 18 minutes
Prep Time 10 minutes
Cook Time 8 minutes
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.
4.81 from 42 votes
Did you make this recipe?

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup vegetable shortening
  • 1/4 cup butter + more for buttering pie plate or skillet
  • 4-5 tablespoons ice water

Directions

  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 1/8-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

Recipe Notes:

  • When using vegetable shortening, I use an organic shortening.
  • To make an all butter pie crust, use 1/2 cup butter plus more for buttering the pie plate.

 

All images and text © Robyn Stone for Add a Pinch

Enjoy!
Robyn xo

 

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! // addapinch.com

 

From the Add a Pinch recipe archives, originally published 2012.

 

268 comments on “Pie Crust Recipe”

  1. Hi

    Thank you for the pie crust recipe. I usually buy the frozen ones but I’m willing to make my own as they are so much tastier. By the way, in your introductions, you used Quiet and I think you meant quite

    • I’m so glad you are giving it a try! They do taste sooo much better, don’t they Shaylea?! I hope you enjoy it! And you are “quite right” – thanks for catching my typo. 😉
      Thanks so much! xo

  2. Thanks for the tips, Robyn! One question…do you bring the pie crust from the freezer to room temperature before baking or bake frozen? Thanks!

  3. Thank you so much for this recipe! I didn’t use this the first time I made pie crust, and that one was a bit of a disaster so I was a bit skeptical about using this recipe. This is the second time I’ve made pie crust, and I used your recipe here and the crust was just so heavenly. Thank you so much! The plastic sheet thing for rolling out the dough helped me tons, by the way. 😉

  4. Can this pie crust recipe be used for pumpkin turnovers?

  5. Hi,
    I am very excited to try this pie crust recipe! Does it make enough crust for just the bottom of the pie, or also for the top part if I wanted to do a basket weave or some other design?

    • This recipe is for one crust – the bottom crust of a pie. You would make a second crust if you wish to have a top crust or create a lattice design on top of pie etc.
      Enjoy, Michaela! It’s delicious! xo

  6. Hey,
    Can you use 1/2 a cup of Margarine or Salted Butter instead of vegetable shortening and butter?

  7. Saw this on Pinterest and made it for a chicken pot pie(even posted a picture????).  It was the best I had ever made!  Now I am going to make a blueberry pie and can’t remember if I used salted or unsalted butter.  You just say butter, is that salted or unsalted? Thank you

    • I’m so happy you enjoyed it, Ellen! I’ll have to go look for your pot pie picture!
      I use salted butter.
      I bet your blueberry pie will be delicious too! Thanks! xo

  8. Thank you so much for this recipe!  My husband and I have made this twice, one time with vegetable oil and butter and one time using Crisco shortening and butter.  Both ways were very good.  The one using crisco and butter was are favorite.  They came out flaking and amazing!  My whole family loved the homemade crust.

  9. I’ve been craving Lemon Meringue Pie for couple days now but I myself have never made pie. I’m wondering if this recipe is good for the Lemon Meringue Pie crust. I have no idea which or what pie crust I should use or can use, I’ve been surfing the net for few hours but kinda nervous about baking it. Help me with this 🙂 thanks.

  10. I found this recipe with your recipe  for mini quiches so I am excited to try it. When I pre bake the crust in the mini tins should I prick the bottoms?

    • Hi Susie,
      Yes, I would recommend pricking the bottoms for the pie crust for the mini quiche for pre-baking. I hope you enjoy them! xo

  11. Thanks for sharing such good recipes! I just used this one to make crust from scratch for the first time. I found it pretty manageable and was very happy with the result.

  12. At our summer camp and needed a pie crust for the fresh strawberries we bought yesterday at the farmers market. I’ve tried homemade crusts before with terrible results, but I found your recipe and it sounded easy. So I got everything together and it was a cinch to make! Looks beautiful even before baking! I filled it unbaked with the strawberry slices, then saw the recipe called for a blind baked crust…took out the strawberries and baked it, then refilled it. While the crust was baking I made the mashed strawberries (with sugar, cornstarch & vanilla) and it was ready when the crust came out of the oven. Looks awesome and flaky as can be, can’t wait to try it for dessert tonight. Finally an easy crust I can actually make. Thank you!!

  13. I have been using this recipe for years.  I now work for a caterer and tried to make mini quiches using an industrial oven. The sides of the crust collapse inward while pre baking, I’ve tried several options and can’t get it to work.  Help

  14. Hi! any substitute for vegetable shortening?

  15. Haven’t made it yet but working on it. Looks like a good one. What you may have failed to mention was if the recipe was for one or two crusts? I assume it is for one but it did give me pause…Thank you for sharing your story about your Grandmother…heart warming and gives the recipe sustenance on an emotional level.

Leave a Reply

Your email address will not be published. Required fields are marked *