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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316 Comments Leave a comment or review

  1. 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 ?

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

  3. 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!

  4. 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

  5. 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.

  6. 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!

  7. 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.

  8. 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 !!!

  9. 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.

  10. 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

  11. 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).

  12. 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! 🙂

  13. 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

  14. 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.

    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

  15. 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! 🙂

  16. 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

    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.

  17. 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.

  18. 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!

  19. 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?

  20. 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.

  21. 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?

  22. 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! 🙂

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

  24. 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.

  25. 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. 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

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

  27. 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

  28. 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!

  29. 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!

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

  31. 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

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