This simple pie crust is great for beginners and turns out great each time! Flaky, crisp crust on the outside and soft in the middle. Tastes astonishing with just about any pie filling!
This is my go-to pie crust recipe when baking. Making your pie crust from scratch is a lot easier than you might think. Today I’m going to break it down for you so you can make your own at home this year. Some of my favorite types of pie to make with it are razzleberry pie, pumpkin pie and chicken pot pie.
This pie crust has a great flaky crust that turns out a small crisp on the outside but soft in the middle. It’s so yummy and great with just about any filling. It’s also a lot easier than you think to make your own pie crust. There are many variations with pie crust but I prefer using both butter and shortening. Butter yields the top flavor and the shortening makes it kind and flaky!
This pie dough recipe only takes 5 simple ingredients.
- Flour: Make sure to use high quality all-purpose flour (I prefer King Arthur’s). Make sure to stir the flour up before measuring and then scoop and level it into the cup so you don’t end up adding too much.
- Sugar: I use granulated sugar. If you’re making a savory pie, you can abandon this out.
- Salt: I love to use a fine sea salt (Jacobsen’s is my favorite).
- Butter: Make sure it’s very cold. I like to use unsalted so I can control the amount of salt.
- Shortening: I like to put my shortening in the freezer for about 15 minutes beforehand to help firm it up a bit.
- Water: Make sure to use ice cold water. This will help bind the pie dough.
How to make pie crust
- Make the dough: Combine the flour, salt and sugar. Then cut the butter and shortening in with a pastry cutter until it forms crumbs. You’ll want to work fast so the butter doesn’t have time to warm up. Next add 2 Tablespoons of water. Stir and add more water until it forms a dough.
- Refrigerate: Cut dough in half and wrap with plastic wrap. I like to press it into disks so it’s easier to roll out. Place in refrigerator for atleast an hour.
- Roll it out: Roll out on a floured surface, rotating your rollin pin 45° to insure even thickness.
- Place in pie dish: Then carefully place dough in pie pan. Press the crust edges using your thumb and index finger. You can also cut off the extra dough around the edges or press it down with a fork.
- Keep everything cold. Work as fast as you can and don’t skip the refrigeration process.
- If your crust cracks, don’t stress. Wet your finger and then gently press the dough back together. Don’t worry about it looking great. It takes practice and will still taste delicious.
- Make sure to roll the dough out leaving about 2-3 inches to hang over your pie dish. This way you can have a kind thick crust.
- To transfer the dough to the pie dish you can fold the dough in half and then in half again. Then open it once in the pie dish.
Favorite recipes to make with pie crust
This crust tastes astonishing with just about any filling. Below are a few of my favorites:
Servings: 2 pie crusts
This simple pie crust recipe is great for beginners and turns out great each time! Flaky, crisp crust on the outside and soft in the middle. Tastes astonishing with just about any pie filling!
- 2 3/4 cups (350 g) all-purpose flour
- 1-2 Tablespoons granulated sugar (optional)
- 1/2 cup unsalted butter (chilled and cubed)
- 2/3 cup vegetable shortening (chilled)
- 1/2 teaspoon fine sea salt
- ice cold water (add a Tablespoon at a time)
Combine the flour, salt and sugar. Then cut the butter and shortening in with a pastry cutter until it forms crumbs. You’ll want to work fast so the butter doesn’t have time to warm up.
Place ice cubes into the water. Then stir and allow to melt. Add 2 Tablespoons of cold water to the dough at a time. Stir and then add 1 more Tablespoon of water at a time (up to 1/2 cup) until it forms a dough.
Cut the dough in half and then wrap it with plastic wrap. I like to press it into a disk so it’s easier to roll out. Place in the refrigerator for at least one hour, or for up to 3 days.
Once dough is chilled, roll out the dough on a floured surface to about 1/8 – 1/4″ thick. Then carefully transfer to a pie pan. Then make the crust edges using your thumb and index finger. You can also cut off the extra dough around the edges or press it down with a fork.
Proceed with cooking the pie crust per the recipe instructions.
Place the dough disks wrapped in plastic in a zip top bag or freezer container for up to 3 months. Place in the refrigerator overnight to thaw before using.
Calories: 277kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 75mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 177IU | Calcium: 8mg | Iron: 2mg
Never worry about dinner again!