This Perfect Pie Crust Recipe is delicious, flaky and perfect for sweet or savory pies. It’s easy to make this homemade pie crust with my tips and video!

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.

To Use Butter or Shortening or Lard?

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 1/2 cup of butter, plus a bit more to butter your pie dish.

What’s the Best Way to Blend the Dough?

Some folks swear by using a food processor, others use a pastry blender, 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 blender. It’s so easy – either of these methods you prefer works just great!

Does the Butter Need to Be Cold?

Absolutely make sure that the butter is cold or even frozen. Cold fats in your 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. Some people freeze all of the ingredients before mixing the dough.

Time Tested and Easy Pie Crust

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.

Here’s how I make it.

How to Make Homemade Pie Crust

Prepare your pie plate by buttering it, then set it aside.

In a large bowl, combine flour and salt. Cut in butter and shortening with a pastry blender or two forks until the mixture resembles a coarse meal. Gradually add enough ice water (a tablespoon at a time) while mixing with a wooden spoon until a ball of dough is formed.

Pour the dough ball out onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the pie dough disc and place another sheet of plastic wrap over the top of it. Roll from the center until pie dough is about 1/8 inch thick.

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. (To Freeze for Later: Wrap extra well with freezer wrap and foil to freeze for up to 3 months.)

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

To blind-bake: If you are making a pie that requires a pre-baked crust,  use a fork and lightly prick the bottom and sides of the pie crust. Preheat oven to 425 degrees Fahrenheit and bake for about 8 minutes.

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 well as instructed earlier and freeze for up to 3 months. So easy!

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’s so great on savory pies too!

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

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.
4.77 from 52 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time8 mins
Resting Time30 mins
Total Time18 mins
Servings: 8
Course Dessert
Calories: 193kcal
Cuisine American
Author: Robyn Stone | Add a Pinch

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 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 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.
  • 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:
  • 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.
 

Nutrition 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
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

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.

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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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322 Comments Leave a comment or review

  1. 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!!!

  2. 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

  3. 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

  4. 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!

  5. 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.

      1. 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.)

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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?

  12. 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?

  13. 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!

  14. 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!

      1. 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!

  15. 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?

  16. 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.

  17. 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!

  18. 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.

  19. 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).

  20. 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.

  21. 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!

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