Pie Crust Recipe
Learn how to make a pie crust from scratch that's flaky, buttery, and delicious with my pie crust recipe, tips, and video! This favorite family recipe turns out perfectly every time and makes the best pie crust for sweet and savory pies!
Servings: 8
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 teaspoon (1.3 g) kosher salt
- 1/4 cup (46 g) shortening cold
- 1/4 cup (56.5 g) butter cold, plus more for buttering pie plate or skillet
- 4-5 tablespoons (57-71 g) 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
All Butter Pie Crust:
To make an all-butter pie crust, use 1/2 cup butter plus more for buttering the pie plate.
Double Crust Pie:
Double the pie crust recipe. Roll and place one pie crust dough into a freezer-safe pie plate. Freeze for at least 30 minutes to overnight. Roll the second pie crust dough and place it on a parchment paper-lined baking sheet. Refrigerate for at least 30 minutes to overnight to chill. To use, preheat the oven, remove the pie plate from the freezer, and fill it with pie filling. Remove the chilled pie crust dough from the refrigerator and place on top of the pie filling. Trim away any excess dough, crimp the edges, and cut slits in the top of the dough to allow steam to escape as the pie bakes. Bake according to the pie recipe instructions.
Lattice Pie Crust:
Double the pie crust recipe. Roll and place one pie crust dough into a freezer-safe pie plate. Freeze for at least 30 minutes to overnight. Roll the second pie crust dough and cut into 1-inch wide strips. Place the strips on a parchment paper-lined baking sheet. Refrigerate for at least 30 minutes to overnight to chill. To use, preheat the oven, remove the pie plate from the freezer, and fill it with pie filling. Remove the chilled pie crust dough strips from the refrigerator and place them on top of the pie filling in a woven pattern to form a lattice topping. Trim away any excess dough and crimp the edges. Bake according to the pie recipe instructions.
Make Ahead and Freezing Instructions:
To make ahead. Prepare the pie crust dough as directed and place it into a freezer-safe pie plate. Wrap well with freezer-safe plastic wrap topped with aluminum foil and freeze for 30 minutes to overnight. To use, remove from the freezer and add your pie filling. Bake according to the recipe instructions. If a blind-baked pie crust is needed for the recipe, follow the directions included in the section How to Blind Bake Pie Crust.
To freeze for a longer term. Prepare the pie crust dough as directed and place it into a freezer-safe pie plate. Wrap well with freezer-safe plastic wrap topped with aluminum foil and place into the freezer for up to 6 months. To use, remove from the freezer, add your pie filling, and bake according to the recipe instructions. If blind baking, follow the instructions in the section How to Blind Bake Pie Crust.
Nutrition
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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