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Learn how to make our easy flaky pie crust that has been down through generations! Consistently makes a perfect pie dough every time! The perfect homemade pie crust!

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 – and even more delicious!

My pie crust works perfectly with savory or sweet pies (so this is really the only recipe you’ll need), is made using both butter and shortening, and is so easy to make! I tell you exactly how to make it, give you tips to make it super simple and fail-proof, and have a video so you can see exactly how I make it! You’ll be baking pie crusts in no time!

The Perfect Pie Crust

Growing up, I watched my Mother and Grandmother make pie crusts as if it were the easiest thing in the world. They explained it all to me when I was older and ready to bake my own pies – and it was as easy as they made it look! I’m sharing that simple, fail-proof method with you in this recipe.

This recipe makes enough dough for a single-crust pie. You can simply double the recipe to make enough for a double-crust pie or lattice-crust pie, or a pie that has a crust bottom and a crust top.

How to Make Homemade Pie Crust Recipe

Pie Crust Ingredients

  • all-purpose flour
  • butter (cold) – cut into cubes
  • shortening (cold) – cut into cubes
  • salt
  • ice cold water

Step-by-Step Instructions

Prep. Butter a 9-inch pie plate and set aside.

Prepare the pie dough. In a large bowl, combine the all-purpose flour and salt. Cut in butter and shortening with a pastry cutter or two forks until the mixture resembles a coarse meal, coarse crumbs or has pea sized pieces of butter and shortening. Gradually add enough ice cold water (a tablespoon at a time) while mixing with a wooden spoon until a ball of dough is formed.

Roll out the pie dough. Turn out the pie dough ball out onto a lightly floured sheet of plastic wrap or parchment paper and form into a disk. Lightly flour the pie dough disk and place another sheet of plastic wrap over the top of it. Roll dough from the center with a rolling pin until pie dough is about ⅛ inch thick.

Transfer dough to the pie plate. Remove the bottom piece of plastic wrap, fold the dough over and lay across the pie pan and remove the top piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate. Crimp the top edges.

Chill the pie dough. Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight to chill.

Fill and bake. Then simply fill your pie dough with your chosen pie filling and bake according to the pie recipe.

Is Pie Crust Better with Butter or Shortening?

Basically, the debate exists on whether to use butter, shortening, lard or some combination for the flakiest, best-tasting pie crust. I like a combination of butter and shortening for pie crusts. The shortening helps it to be super flaky, tender and sturdy, while the butter gives it the delicious buttery flavor. The combination results in a delicious, flaky, yet perfectly sturdy crust that works for even heavier pie fillings.

Can You Use All Butter in the Crust?

Yes, you certainly can if you either can’t find shortening or prefer not to use it. While I find that the combination of equal parts butter and shortening to make the best crust as I described, you can use ½ cup of butter, plus a bit more to butter your pie dish.

Does the Butter Need to Be Cold?

Cold fats in your pie dough are a must! It helps the crust to be flaky, tender and so delicious when the bits of cold butter and shortening melt in the hot oven as the crust bakes. If butter and shortening are too warm in the crust before baking, it can result in a hard, greasy and even crumbly pie crust.

How to Make Gluten Free Pie Crust

Simply substitute with your favorite gluten-free all-purpose flour. There are so many great options for all-purpose gluten free baking flours now. I love to use Bob Red Mill’s Gluten-Free 1 to 1 Baking Flour.

Making the Dough by Hand or Food Processor?

Some people swear by using a food processor, others use a pastry cutter, while my Grandmother only used two forks. I have used all methods, but most of the time to make my crusts quickly I grab my pastry cutter. It’s so easy – either of these methods you prefer works just great!

How to Make Pie Crust with a Food Processor

  • Add flour, butter, shortening, and salt to the bowl of a food processor fitted with a steel blade.
  • Pulse 8 to 10 times to combine the flour mixture until the butter and shortening are the size of peas.
  • Add the ice water, a tablespoon at a time, through the feed tube and pulse to combine. Repeat until the pie dough just begins to form a ball.
  • Remove the pie dough ball from the food processor and proceed with the recipe as instructed.

How to Blind Bake Pie Crust

If you are making a pie that requires a pre-baked crust, once you have transferred the pie dough to the pie plate, use a fork and lightly prick the bottom and sides of the pie crust.

Top the pie dough with foil or parchment paper and fill with pie weights or dried beans.

Preheat oven to 425 degrees F and bake for about 8 minutes.

Remove from the oven and allow too cool. Remove the pie weights to use again and discard the foil or parchment paper.

Can You Freeze This Pie Crust?

Absolutely! I freeze them all the time. It’s great to have them on hand when the baking urge strikes! Just wrap extra well with freezer wrap and foil to freeze for up to 3 months.

Troubleshooting Pie Crust

The Pie Dough is Dry

When making by hand, each time you add a tablespoon of water, squeeze a small bit of the dough between your fingers to see if it holds together. If it does, test another small piece that isn’t as visibly moist. If it does not hold together, continue to add ice cold water by the tablespoon.

The Pie Crust is Tough

Overmixing will cause your pie crust to be tough. Only mix your butter and shortening into the flour mixture until the fats are about the size of peas at the smallest. Then, when adding the ice cold water, make sure to just stir until the flour mixture holds together as described in the notes for if your pie dough is dry.

The Pie Crust is Not Flaky

The reason I specifically call for cold butter, cold shortening, and ice cold water is to help make the pie crust as flaky as possible. By freezing the pie crust for 30 minutes before adding the filling for baking also helps for the flakiest crust!

The Perfect Crust Every Time

I’ve tested this perfect pie crust recipe so many times over the years and know this recipe 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 for heavy pie fillings.

In other words, this is the perfect pie crust and the only recipe you’ll ever really need.

Be sure to watch us make this easy recipe in the video below.

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

Some Favorite Pies

Apple Pie 
Classic Pumpkin Pie
Best Pecan Pie
Classic Peach Pie
French Silk Pie
Coconut Cream Pie

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. It is a definite must-make recipe!

4.8 from 58 votes

Pie Crust Recipe

Dessert 18 mins

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
Prep Time 10 mins
Cook Time 8 mins
Servings 8
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
A pie crust recipe that works perfectly for sweet and savory pies. This homemade pie crust is made by hand and will become a favorite 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

Instructions 

  • 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 cutter 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 pie dough is formed.
  • Pour the pie 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 bottom piece of plastic wrap, fold the dough over and lay across the pie plate and remove the top piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate. Crimp the edges of the pie dough. 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.

Video

Notes

Recipe Notes:
To make an all butter pie crust, use ½ cup butter plus more for buttering the pie plate.
 

Nutritional Information

Calories: 193kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 197mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 177IU | Calcium: 5mg | Iron: 1mg

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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.

Pies / Tarts / Cobblers Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

  1. 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.

    1. 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. 🙂

    2. 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!

  2. I love seeing everyone’s pie crust recipe. I have always been a shortening and butter girl too. it’s the best.

    1. 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!

  3. 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!

    1. 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.

    2. That’s a great idea! When I roll my crust out after being refrigerated, it is raggedy around the edges and not a perfect circle. I’ll have to try your method. I use Ina’s recipe, but I’ll give yours a try. Thanks.

  4. 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!

    1. 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.

  5. 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!

    1. 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!

    2. Wouldn’t that be fun!? We need to have a “pie crust weekend” and everyone can come to my house to make pies.

    1. 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.

  6. 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!

    1. 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.

  7. 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!

    1. 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.

  8. 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?

    1. 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!

  9. 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!

    1. 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

  10. 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.

  11. 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.

  12. 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!!!!

  13. 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

  14. 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!!! :/

  15. 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

    1. 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.

    1. 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!

    2. Heehee! A little “something, something” aka MORE BUTTER! Yum! 🙂 So going to try this! Thanks!

  16. 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!

  17. 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.

  18. 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.

    1. 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

  19. looks yum! can you please tell me what veg shortning is ??? is that veg oil? soz if a silly question :-/

    1. For my vegetable shortening, I always use Crisco. It is not the oil, but sold in a can or in blocks.

  20. 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!

  21. 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 !!

  22. That is exactly the recipe that I use, and it is my favorite too! Great post, and what a great grandma you have!

  23. 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!

    1. 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.

  24. 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.

  25. 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!!!!!

  26. Robin, would you take a look at comment 48, regarding defrosting. I don’t see a response and I had the same question. thanks

    1. Hey Carol,
      I’ve responded to comment 48. Hope it helps! Let me know if you have more questions.

      Robyn

  27. 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.. 😀

  28. 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.

  29. 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!

  30. I’ll have to try this! My grandmother always added baking powder…the same amount as salt. It helps with flakiness.

  31. i always get a soggy bottom crust with my apple pies/really not edible–i put the pie on a heated cookie sheet-what am i doing wrong-otherwise my pies are great

  32. Ok, I have tried so many pie crust recipes that were supposed to be ‘the one’. Nope, this is it!!! It was easy and tasted delicious!! I will say, though, the second time around, I used my food processor. It was much quicker! I think the secret to this crust is freezing it. They say the secrets to a flaky pie crust is the use of butter and shortening, not just shortening, and that the butter and shortening has to be chilled when it goes into the oven. I’ve watched Ina Garten, who I LOVE, say to work quickly in your preparation so that everything is still nice and cold when it hits the oven. Well, this recipe does that by freezing it. I will never use another recipe. THIS IS THE ONE!!!

  33. I’m planning on making pumpkin caramel rolls. I’m doing this to use up a failed pumpkin fudge recipe. The fudge didn’t set and is the consistency of taffy. For this you make the crust. Then roll into rectangular pieces and add filling. Then fold into pockets. Should I refrigerate the crust before rolling it and adding the filling? Or roll it at room temperature add filling and then refrigerate? I have never done this before and have only made 1 pie ever before.k So I’m asking because on lack of experience. Any advice would be greatly appreciated. Thank you, M

  34. Hi Robyn.
    I’ve read all the comments & your replies.
    What is not clear from your recipe or your responses is this:
    Should the pie crust be baked as soon as possible after removing from the freezer, & adding the filling. The timing will also be affected if baking an unfilled crust immediately or filling it (possibly with a filling that will defrost the bottom). Or does the crust have to defrost at all?
    There will be a definite difference in the “hardness” of the frozen dough if left in the freezer for a short 30 minutes to overnight (12 hours, 24 hours?). What if you need to leave it in the freezer for a longer time, like a couple days or week?
    Another question I have is how to prevent a soggy bottom crust? Would you brush egg white on the crust before freezing or baking &/or use bread crumbs or flour to absorb the filling liquid & prevent sogginess?
    Thanks so much for your response.
    Harriet

  35. 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!

    1. 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!

    1. 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

  36. 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?

    1. 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.

    1. 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.

    2. I live in Canada and use a bit of vodka with the water it will not make the pie crust tuff because the alcohol does NOT make gluten and it allows me to get a better roll on the dough. Just thought if anyone was having problems with the dough falling apart this might be an idea. (I have also used Rum or Whiskey in place of the vodka it will not change the flavor of the crust.)

  37. 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.

    1. I know this question is over a year old but for anyone else reading this and wonders the same I just wanted to chime in. I used an aluminum pie pan and the crust turned out beautiful. I put the crust in the freezer before filling it and baking. It came out perfect.

  38. 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!

  39. 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!

    1. That can happen if you stretch the dough. I always try to make my pie crust larger than the pie dish. Then you have enough to drape the pie dish and coax the dough into it. 🙂 When you stretch it, it can really shrink a lot in the oven.

  40. 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 🙂

    1. Hey Patricia HALKETT when you are using frozen or fresh blue berries shred a green apple in it while you are thickening the berries on top of the stove it adds a nice fresh flavor to the berries without changing the blue berry flavor it enhances it . it adds pectin to the filling so it doesn’t turn out like jelly.

  41. 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.

    1. 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!

  42. 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 🙁

    1. 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!

    1. I have 10 inch pie tins. How do I adjust your pie crust recipe to fit my pie tins? The 9 inch recipe does not give me enough dough to make a pretty crust.

  43. i have crisco butter flavor shortening do I still need to use butter along with the butter flavor shortening or will it be to much?

    1. Hi Chelsea,
      You should be fine to use all butter flavor shortening rather than the shortening and butter.

  44. I’ve read the previous questions and your answers in the comment section but, I’m still not clear about the freezer part if you are making a double crusted pie. I read what you do with the top crust in regards to wrapping it with parchment paper and plastic wrap but, do you place it in the freezer at this point? If you do, will the crust be soft enough to seal the the edges?

    1. I found the bottom crust too hard to fold over the top one after placing it in the freezer. Your suggestions?

  45. Can lard be substituted for the vegetable shortening? I have been making the Tenderflake recipe since I started making pies, but am looking for a really good recipe for just 2-3 pie shells rather than 6. This recipe sounds rich in flavour, which interests me, but I fear going outside of my lard comfort zone haha. Thanks in advance!

  46. I am a former culinary student. I took baking classes and was taught how to make pie crusts from scratch. One day I ran across this recipe. I made the pie, and you are soooo right! It is the perfect pie crust! I then lost the recipe and could not locate it, therefore my perfect pie crust days ended. Today, after about a year, I found it! Praise God for He is so good and He himself is looking out for me today! Thank you so much for sharing!

    1. The vegetable shortening I use is Crisco. It comes in cans or sticks. Two different color labels: yellow and blue. Butter flavor or classic flavor. It is made from different oils. It is not butter. Often bakers will use it for pie crust or buttercream frosting. In buttercream, it holds up better than butter when the weather is warmer. I like this recipe as it calls for both butter (which is my preference) and shortening. I foresee a flaky and flavorful crust. Hope that helps!

    2. Thank you Robin, I’m familiar with crisco but was unaware that it was vegetable shortening. I love your site and frequently use your recipes and nothing but praise for all of your recipes that I use! Thanks again!

  47. Do you only use White Lily Flour? They use to make it in Knoxville TN but now in the midwest as of 2008 or so. I guess you can still buy it but some say still not the same?

    1. If you are prebaking the crust, there is no need to pop it back into the freezer. Just do so before you bake it to get the flakiest crust. Enjoy!

  48. I can’t find an answer to the 10″ pie plate question. I also make 10″ pies and would like to know the measurements for that size.

  49. I made your pie crust and did not put it into the freezer or refrig. Why do you do this? I would hesitate to place a cold pie plate in the oven for fear it would crack. Also, the crust was a little gummy on the bottom after cooking for 45 to 55 minutes in the oven with the filling. I have had this happen before and brushed the crust with egg white. I didn’t do it this time. How do you explain the gummy crust? Please respond.

    1. Hi Barbara,
      I’ve not had an issue with my pie plates cracking and have been doing this for years. It prevents the soggy, gummy crust you are getting and makes for a flaky crust every time for me. I hope that helps!

  50. Thanks so very much for your quick response. I know you are very busy at this time of year. What kind of pie plates do you use? glass or aluminum. A cold plate from the fridge going directly into the oven makes me a bit nervous and even more from a freezer. I loved the crust except for the soggy part. Flaky was not the problem. The filling was pineapple, coconut, eggs etc.

    1. I used an aluminum pie plate and placed the pie crust in the freezer for about an hour before I used it. Had no problems with the soggy bottom. I used it for apple pie.

    2. Barbara, glass pie plates are made from tempered glass. Pyrex is a major brand name which most people are familiar with. It won’t crack going from freezer to oven. If you’re still nervous, try it out with some leftovers or whatever in the plate so you won’t waste the crust you jyst rolled out. Or, if you believe none of us then simply use a metal pie plate.

  51. I love this pie crust! Made it for the first time for Christmas dinner and it turned out perfect. It was flaky and delicious!

  52. I think the soggy part sometimes maybe due to a number of factors such as taking it out of the oven too early or the altitude of your location or ovens vary in temperature (funny as this may sound).

  53. Hi… If making a double crust pie, do you simply double the amounts shown for the single crust or do proportions change? This looks wonderful. Will be making it today.

  54. Hi… Posted a comment earlier today, but do not see it. Hope this is not going to duplicate it.
    Was wondering if you simply double all ingredients for a double crust pie or if the proportions change at all.
    Will be making it as a single crust today. Hope mine looks as wonderful as yours!

    1. Hi Judy,
      You can definitely double the recipe to make a double crust. I sure hope you love it! xo

  55. Thank you for the recipe I made it today and followed your directions it all went together wonderful.
    My question if I freeze the pie crust in the pan overnight do I unthaw it before baking ?

  56. You do not recommend placing pie weights or any type of weights for the prebaked pie shell? I’m making coconut cream pie. Thanks

  57. Hi. I’m wondering how you measure the flour. Do you weigh 120 g? Scoop flour into cup measure with spoon? Or dip flour out of bag with spoon? Thanks!

  58. Hello, is there a substitute for vegetable shortening? We don’t have Cisco available, can we use vegetable oil or anything that can work? Many thanks xoxo

  59. This is my exact recipe, except I use leaf lard. Your right it is the perfect pie crust , every time.It took me awhile to figure out the right amounts but I finally came up with your exact measurement.

  60. I am delighted with this recipe! I wanted to make my daughter’s family a turkey pot pie for supper as a surprise, but have not made a pie crust in, like, forever! I doubled the recipe for the bottom crust and while it was in the freezer, I made the top crust, again doubling the recipe. The only change I made to your recipe was I replaced the butter with cold bacon drippings, as my mom used to do back in the day. It turned out AMAZING. Tasty and flaky, and the family is going to love it. I had enough dough left over to make some pie dough pin wheels with butter, sugar and cinnamon, the dough rolled flat, buttered, and topped with a sugar/cinnamon mix, rolled up and sliced. Place pinwheel up, they baked for 30 minutes in a 350F oven, checked every 10 minutes, looking for a nice golden brown before taking them out to cool. Served with milk, it’s a great snack I remember well from childhood. My fussy 5 year old grandson didn’t take long to eat 3, and I had to hide the rest for his older brother, getting off the bus as I type this! Guaranteed, this grandma is going to be doing a lot more of this in the future. Thanks for the great recipe which brought my confidence back – rocking and rolling!

  61. I was wondering why you butter the pie dish? And, wondered if it would make the pie crust a little soggy. Thank you !

    1. Hi Linda,
      The butter not only prevents the pie crust from sticking to the pie plate when baked, it also helps to give it a nice crust on the bottom. You are only coating the pie plate with the butter, so there is not enough to make the crust soggy at all. I hope that helps! Enjoy!

    1. I use salted butter in nearly all of my cooking, Wanda. I know professional bakers recommend using unsalted for baking, but salted has a longer refrigerator shelf life than unsalted.

  62. Iv’e been trying to perfect a pie crust for months, This recipe is spot on, not just the quantity but most importantly the technique. This is by far the easiest way to make a perfect crust. I think that sudden change of temperature from freezer to oven really is what makes that beautiful texture. Thank You so much for this recipe !!!

  63. I have 10″ pie plates and my pie crust recipes are always a little skimpy, obviously measured for 9″ plates. Can you help me adjust your recipe for a 10′ plate?

    1. Add an extra 3/8 cup flour, 1/8 cup of butter or shortening (or one tbsp of each) and a pinch of salt. Depending on the weather you may need up to 2 tbsp extra water, but you might not need any.

  64. ha ha ha
    I did it all and than i relized i didnt put the butter in so i put it in anyway, not sure how its going to turn out

  65. Hi! Could I ask, if it were difficult to get my hands on vegetable shortening, would you have a suggested substitute?

    Thanks!!

    1. You can substitute any solid fat, such as lard, tallow, butter or coconut oil (depending on the temperature in your kitchen).

  66. I’m 13 and kind of a huge cooking freak. I love cooking/ baking and I used this pie crust recipie for my own Korean egg quiche recipie! It’s very easy to follow and I love how simple it is! Me and my egg quiche are grateful! 🙂

  67. How do you do the swirls on the crust at top. I am a newbie and seriously a novice and want to practice baking for the Holidays…and what is the best item to use when baking crust
    Glass o pan

    1. Hi Cindy!
      I am so impressed that you are practicing now for holiday baking! To make the edge on the crust, I shape the pie crust dough by gently pressing the dough with the first and middle knuckles of one hand and then from the opposite direction with the knuckle of my first finger of the other hand. It sounds really complicated, but is super simple and once you get the hang of it, you’ll master it in no time! Have fun! xo

  68. Has anyone tried freezing this longer than overnight? I would think it would be fine, right? I want to make it now but use it 2 days from now.

  69. Recipe says yields one 9in pie crust
    Is that yield inclusive of a top and bottom crust or just a bottom crust?

    1. Hi Rebecca,
      It just yields one crust, not a double crust for top and bottom. The recipe is easily doubled if you need a double crust recipe though. I hope you enjoy it! xo

  70. I made my first pie on Tuesday July 19, 2016
    It turned out great!!!!

    Thanks so much for the recipe!!!

    I’m glad I found this site and this recipe! Great!

    1. Thanks so much! I’m glad you tried the pie crust recipe and that you liked it! Watch out now, you may be the official pie maker for all of your family and friends! 🙂

  71. Finally, after trying a few of the rocket science recipes, a simple method that works the best – I doubled it for a topped pie and used lard instead of vegetable shortening (personal preference) and made the best pie of all my beginner efforts so far. Thanks

  72. Hi!! Can’t wait to try this! Could you tell me which types of pies need pre baking and which don’t?
    Thank you!

    1. You need to pre-bake crusts when the filling is cooked prior to being put into the pie shell. For example, banana cream, coconut cream, lemon meringue. Pies that require the filling to be baked do NOT need to pre-baked, like apple, pumpkin, cherry, etc as they bake in the oven with the filling.

  73. First time attempting pie crust from scratch. Kind of curious about one thing though, how will it hold up if left in the freezer for a few days? I do all my baking the day before the holiday but try to prep days in advanced.

  74. When baking a pie (say, a pumpkin pie for Thanksgiving!), should the crust be thawed before filling and baking or do you fill the crust directly out of the freezer and bake? Thank you!

    1. Hi Shawn, I have all the instructions for my Classic Pumpkin Pie using this crust in my writing on the Pumpkin Pie recipe. I usually freeze mine ahead of time too. Happy Thanksgiving! xo

  75. Just wondering why this crust needs to be placed in freezer before baking? Does the top crust need to be place in freezer after rolling out as well?

    1. Hi Lisa – You will not need to freeze the top crust. I freeze my pie crusts as written in my recipe because I’ve found it makes for a flakier crust. Thanks!

  76. What pie pan material do you use? I’ve always used glass but I’m afraid that will break going straight from the freezer to the oven. Please advise. I look forward to trying your technique of rolling the dough immediately instead of waiting until the dough has been refrigerated. Sounds much easier.

    1. Hi Arthur, I usually use heavy ceramic pie plates. I hope you enjoy the crust – it’s delicious! Thanks!

  77. 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?

  78. 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! 🙂

    1. Hi Tash!
      I hope you love this pie crust recipe. Yes, Copha should work just fine as a substitute. xo

  79. Sounds good, Robyn but one question: why does it go (“rest”) in the freezer for a half hour before using?

  80. Hi, I made this pie crust tonight, and I had a few mishaps. I made this to be used for the coconut cream pie recipe (also on this site) –
    1) I put my frozen pie crust in the oven for 8 mins. It was still raw when I took it out. I had to bake it closer to 20 minutes. How could I be so off??! Any ideas?
    2) Even though I pricked many holes on the bottom and the sides, the bottom puffed up, and i had to put a piece of foil on it with uncooked beans to weigh it down. Was it supposed to puff up like that? No mention about that in the recipe.
    3) The sides of the pie crust shrunk by at least an inch!! What did I do wrong? 🙁

    1. Hi Ann,
      I’m so sorry your crust didn’t bake as easily as it should have! I’ve never had this happen with any of my pie crusts, so I am not sure what could have happened. Thank you Ann.

  81. 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

    1. I’m glad you enjoyed the pie crust, Terry! Your next dish sounds delicious! Thanks so much for sharing your thoughts with me!

    1. 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

  82. I live i n South Africa and not sure what shortening I can get what about Flora margarine would that work?

    1. Hi Avi,
      If you prefer to use all butter, just use the butter called for in the recipe, plus the equal amount of butter to shortening.
      Thanks!

  83. I am a little confused…I doubled for a two curst pie..correct..I seem to have lots of dough left…btw..I am 56 and I have been trying to master “the pie crust’ all these years..today was the best and easiest try I have ever had…pie is in the oven so I can’t say how the test is…but I still had that question if it is double or single crust recipe…Thank you for sharing…

    1. Kerry,
      The recipe is for one single 9-inch pie crust. I’m so glad you were able to “master” the pie crust with my recipe. xo

    1. Hi Sissy!
      I hope you give my pie crust a try! I recommend reading through my blog post and following this recipe.
      I find this recipe to turn out great – and it’s pretty simple to make too! If you have any questions, please let me know! Enjoy it!
      Thanks so much! xo

    1. Hi Angela,
      I shape the edges with my fingers. I hope you enjoy the pie crust. They are so much fun to make! Thanks! xo

  84. Such a beautiful pie crust! I used it with a pumpkin pie filling and it was just soooo yummy. I was wondering if this recipe would work for a double crust if just double the ingredients?
    Thanks so much!

  85. Your tip for rolling out the dough using plastic wrap is a game changer for me. I love to bake but tend to be rolling-out challenged. I can’t ever seem to keep enough flour under the dough to keep it from sticking to the surface, so I end up using way too much, which means my crusts are dry. And more often than not, as I’m transferring it to the pie pan, the crust tears and I have to piece it back together. I’ve taken to calling my pies “rustic,” so friends and family will think I make them that way on purpose. Not anymore! By following your instructions, I’ve just had my first stress-free pie crust experience, and it came out beautifully.

    Thank you, thank you, thank you!

    1. Oh, I’m so excited, Cindy! That’s fabulous! Congratulations and I hope you enjoy pie making all the more now!

  86. I remember that my grandmother use the lard for the pie crust. Should I measure as shorting or less cup and tablespoon

  87. when baking a pecan pie, how do you keep the pie crust from getting soggy? I bake my pie at the last minute and it still gets a soggy crust.

    1. Hi Tina,
      Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight. Hope this helps. Enjoy the crust! Thanks!

    2. It helps the crust turn out as it should, flaky and delicious. I strongly suggest following the recipe for the best results. Hope you enjoy it! Thanks Susan!

  88. 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

    1. 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

  89. 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!

  90. 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. 😉

    1. Is this just a one layer crust recipe or do you get two layers out of it? Also I am making a lemon meringue pie for Christmas day so want to get the crust ready the night before so if I prep it Christmas eve do I poke the holes in the bottom and the sides before I freeze it or do it in the morning before I put it in the oven? Thanks Carol

    2. This recipe is for one pie crust, Carol. If your pie requires a pre-baked crust, then prick the bottom and sides with a fork before you freeze the crust. Hope this helps!

    3. Can the recipe be doubled for a 2-crust pie or should we make each crust separately for best results? Thanks.

    4. Phoebe, 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 your 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.

  91. 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?

    1. 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

    1. Margarine contains water, so make a poor replacement in baking. It’s not allowed in my house. 🙂

    2. This Dairy Farmer and my cows thank you for not using margarine!!!! The real thing is always better than a man made substitute!

  92. 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

    1. 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

    2. Hi Ivona,
      You can certainly make this pie crust with all butter if you don’t want to use shortening. I tell you how to make the all butter one in the Recipe Notes. Hope you enjoy the pie crust!

  93. 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.

  94. 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.

    1. Hi Alexandrea, I usually like to use my Simple Graham Cracker Crust for a Lemon Meringue Pie if it is the icebox variety. If it is a cooked custard type Lemon Meringue pie, then I use this pie crust recipe.
      Thanks so much!

    2. Will this recipe be flaky if an uncooked apple pie is put into the freezer for a week or so?

    3. Ann, this pie crust will be flaky. Just make sure your pie is wrapped tightly when freezing it. Enjoy!

  95. 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?

    1. 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

  96. 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.

  97. 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!!

    1. I’m so happy that you gave it a try! Isn’t it simple?! Have fun at camp and enjoy the pie crust! Thanks Barb! xo

  98. 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

    1. I’ve used dried beans in pie crusts when prebaking to ensure the crust keeps it’s shape. Just pour them in, bake, pour them out

  99. 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.

    1. I hope you enjoy it Carmela! My Grandmother was a very special person. This makes one crust – I can’t wait until you try it! Thanks! xo

    1. When I make a double crust, I have the best results making two crusts so as to not have to overwork and over-handle the double amount of dough. It’s just easier to me to make two of them. Thanks Dana!

    1. I hope you enjoy the process of making this pie crust – and the delicious end results of course!
      Thanks so much Wendy! xo

    2. This was my first pie and it turned out awesome. It was banana pie and i had frozen the dough for 2 days, still turned out really nice. Also, i forgot to ise the fork on the dough and butter the plate but that did not seem to affect the dough. Awesome forgiving recipe!

  100. I have been making my pie crusts with lard, I will never go back to butter and shortening. But thanks for the freezer tip, I will be trying that with my Thanksgiving pies!

  101. Molding the dough is the thing I’m always in trouble with whenever I make a pie. Sometimes it’s too thick, other times it’s thin😅 Your simple instruction does help me a lot 🙂
    – Natalie

  102. This is a wonderful recipe. Amazing for my apple pies. I only had one problem. When I was trying to watch the video for it a commercial came up every three to five seconds. It was ridiculous. I ended up not even watching it.

    1. Hi Jessica,
      I do hope you enjoy the recipe and hope that you find the video helpful.
      Just scroll down to the video within my written post as there are no ads in that full length video. Only the side bar videos have any ads. Thanks so much. Hope this helps.

  103. Thanks for this easy delicious easy pastry. I made a fresh salmon pie…scrumptious !! I did make a change to the pastry…just added a quarter teaspoon of tartaric acid ad a small teaspoon of baking powder.

  104. when making a coconut cream pie, The pie crust is cooked before adding the coconut cream.
    how long do you cook the pie crust?
    Thanks
    Terri

    1. Hi Terri,
      Since you are 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. I give instructions for pre-baking and not pre-baking the crust in steps 5 and 6. I hope this helps and you enjoy the crust! Thanks so much!

  105. At what temperature should the butter and shortening be when they’re being cut into the flour, fridge or room temperature?

    1. Hi Robyn,
      I’ve been reading several of your recipes. You cook a lot like I do. I’m going to try your pie crust recipe. Gulp! I’ve used my moms’ forever. There’s nothing wrong with hers but I want to try a different one. Can’t wait to try it. I’m also going to make your cheesy broccoli dish recipe for our Christmas dinner this year. Thank you for sharing!

  106. I would like to give a try to your pie recipe. However i don’t think that I find vegetable shortning in the stores nearby where I live. Can you suggest a subtitute for it.

    1. You can use all butter, Tania. I detail how to do that at the end of my recipe instructions. Enjoy!

  107. I made the coconut cream pie yesterday with your from scratch pie crust. It was very good.

    But…there was no way I could “lightly” prick the frozen crust with a fork. It took all my strength. My oven was preheated to 425 degrees and I had to bake that crust in an aluminum pie plate for at least 23 minutes. It should have baked a couple minutes longer, but I was so far beyond the 8 minutes that I panicked and took it out. The edges were a little golden brown and tasted perfect, but the bottom crust didn’t seem baked. (My oven is calibrated correctly.) It took over 45 minutes of whisking before the custard started to boil, and I had the burner on medium. A home ec teacher friend who enjoyed a slice of the pie said I should have turned the heat up, but I was afraid it would scorch. Standing at the stove and doing nothing but stirring for that long is a huge investment of time for part of a dessert. The crust took time with the super chilled butter and shortening, the rolling it out, freezing it, etc., and the whipped cream and toasted coconut took time. I told our neighbor about the pie and he asked me to let him know the next time I make it because he’ll come over with his wife—it’s his favorite pie. Not sure I want to go through all that work again, but they are our favorite neighbors. Such a dilemma!

  108. Hey there. I’d like to use this excellent crust recipe for a grapefruit pie that’s refrigerated rather than baked. I assume the 8 minute pre-baking time is for a crust that will bake a little longer with the filling. How long should I bake the crust by itself if it isn’t going back in the oven at all?

  109. When making pie crust 4-5 tablespoons of water don’t seem like enough. The dough is crumbly and hard to roll out. I’m afraid to use too much water. Any suggestions?

    1. Hi Sandy,
      I only use 4 or 5 tablespoons of ice water for my pie crust. It might help if you watch the video of me making the pie crust that is on my post for the pie crust recipe. Hope it helps!

    2. Hi Robyn,
      Thank you for the reply. After viewing your video, I tried again, and there is still too much flour. I tried it with 1 cup of flour and it turned out great. Maybe 1 1/4 would work also.
      Sandy

    3. Sandy,
      There could also be a difference in the brand of flour we used. I use White Lily all-purpose flour which is a soft wheat flour. It is less dense than many others on the market.

  110. This will be my second attempt at making a homemade pie crust in my 49 years. I can bake anything and everything else without any issues but for some reason have always been intimidated by pie crusts. I can not wait to try your recipe as you have given me a new found confidence, but I have a silly question, is the butter at room temp or cold? Couldn’t really tell from the video.
    Thank you

    1. Hi Gina,
      You will use cold butter for your pie crust. Don’t be intimidated with this pie crust. I’m sure you will do fine. Thanks!

  111. Love this recipe, as does everyone that has eaten the pies. I’m using it for fried pies and they are wonderful. I’ve shared it with friends. The only thing I do differently, is to add a tsp of baking powder. Something I learned years ago from my Home Ec teacher. Thanks for receipe.

  112. if I am making a chicken pot pie with this crust do I have to freeze it?  I have a small freezer and don’t have room in the freezer.  Can I put it directly on the pot  pie and cook it straight away?

    Thanks

    1. Hi Krupa,
      You can put the crust directly on the pot pie if you can’t freeze it first. I have just found that the crust does better if I freeze for at least 30 minutes. Thanks

  113. You’ve earned my trust! This is, as you’ve said, the perfect pie crust. I don’t usually leave comments or reviews but after tasting how light and flaky this crust turned out, I wanted to let you know what a fan i am of this recipe. I decided to use all butter and it was amazing. Thanks so much! I’m looking forward to trying more of your recipes. 

    1. Thanks so much for your comment, Mary. I’m so glad this crust turned out so well for you. I hope you do find many more recipes that you love. xo

  114. The best crust I’ve ever made. It was so easy to work with. I double it and made chicken pot pie. This is a keeper for sure! Thank you.

  115. Excellent!! I used to make a lot of pies using lard which made a great flaky crust. I made a pumpkin pie today with this recipe. Very flaky and the butter adds a nice flavor. My new favorite.

  116. I am going to make this crust over the weekend. This will be my very first attempt, ever, at making crust from scratch. 🙂
    Do I use unsalted or salted butter?

  117. Your video is just beautiful.. You are a genius! I am 77 and still have issues with pie dough. I think I want it to look too perfect, just like your did!! I will keep trying and I will try this recipe. Thanks for sharing.

    1. Thank you, Rebecca. Just follow the steps in the recipe and video and I’m sure your pie crust will be a success!

  118. Have you had any issues with putting a frozen/very cold pie plate into a hot oven? I am going to try your pie crust recipe and don’t want to end up with busted pie plates? Thank you.

    1. I have never had any issues with my pie plate breaking when taking from freezer and placing it in the preheated oven, Andrea. Check to make sure your pie plate is safe to use from freezer to oven.

  119. If making hand pies (or in my case home made pop tarts!) – would you recommend freezing the dough and then filling it before baking? – or – filling the dough freezing the dough + the filling and then baking? Thank you!

    1. Yes, Vickie, you can refrigerate the pie crust dough and roll out and freeze the next day.

  120. Hi! Love this recipe just a quick question. Why is my crust shrinking? Pre baked and filled then baked. It’s frustrating. Help!

    1. Lonnie, I’m sorry your pie crust is shrinking. Did you freeze the crust at least 30 minutes before pre-baking? I have found when I do that I have no issues with the crust shrinking. Hope this helps.

  121. Normally I just bake the pie crust without thinking too much, I can’t believe a simple crust can become so complicated.
    Your article provides useful knowledge, thanks so much.

  122. Merry Christmas everyone! Yesterday my family had a small party so I made apple pie following your pie crust recipe, turn out everybody loved it.

  123. When I do the egg white wash for a custard pie I put a little water in a beaten egg white, but after baking I getting this spot of tough skin like on the crust. what causes that. thanks

    1. Clara, the egg white wash forms a barrier between the crust and the filling and can become tough. Make sure you only brush a small film of the wash on the pie crust and don’t let it puddle.

  124. My husband LOOOOVES pie and his mom is so good at making it. Pie is a thing in their family love for each other. Yeah. Um…I am terrible at making pie, and mostly because crust has been impossible. His mom has tried to show me how to do it. I went to a pastry class and I could do it in class but when I got home the magic was gone. I had just about given up when—magically!! I came upon this recipe and thought I might as well try it. OMG!! Perfection!! So easy!! It was easier to work with than the pastry class recipe!!! Thank you so much!! I’ll be making it with your coconut cream pie recipe—my husband’s favorite—for Father’s Day!! Thanks again!!

    1. Tara, I am so happy you can make pie crusts successfully with this recipe. Hope your husband enjoys his pie.

  125. Robyn Stone—Your coconut cream pie with your pie crust recipe was a big hit with my husband on Father’s Day. He loves coconut cream pie and orders it at many restaurants. And of course there is the all-time: his mom’s. He said yours tied with Emeril Lagasse’s recipe for his all time favorite—both made for him by ME!! Thank you so much for this ultra delicious recipe and helping me give him something he loves so much!!

    1. Tara, I’m so glad the pie crust and coconut cream pie were both hits with your husband. Thank you.

  126. I like your pie crust but still have trouble with a pie shell shrinking and puffing in middle. I have used less and more fork pricks, beans in the bottom but never stays put. Any suggestions?

    1. Barbara, make sure the pie crust and the edges are pressed down well into the pie plate. Also, ease the dough into the pie plate, don’t stretch it. Freezing the pie crust will help prevent the crust from shrinking when baked. I don’t have a problem with my crust shrinking when I freeze it beforehand. I also suggest using beans or pie weights in the bottom of the crust to prevent puffing.

  127. Oh MY NOW THIS IS GOLD> MY brother who would and love get’s apple pie as much as possible loved this. I made this today on his 8th birthday since he has been begging mother for apple pie since a year now. HE LOVES IT, I LOVE IT. My dad told me a good pie has and always has a good crust, he also told The best of the chef’s do not waste, GOOD JOB !!!!!!!!!!!!!!

  128. This pie crust is great. I have never mastered pie crust and had given up, but decided to try this one! It is perfect. I will continue using it for many pies. And the coconut cream pie was a great hit. Thank you so much.

    1. Thanks so much, Judy. I am thrilled that this pie crust has worked so well for you.