My Favorite Homemade Pie Crust.

Follow these easy instructions and create flaky, buttery pie crust at home. 

Step-by-step photos at the BOTTOM.

My favorite homemade pie crust recipe. With step-by-step photos.

It can easily be argued that every great pie begins with a great crust. This is my favorite go-to pie crust recipe. I particularly love filling it with salted caramel apples, juicy sweet peaches, or brown sugared pecans.

Pie crust can be tricky, but it doesn’t have to be. It’s made with a few simple ingredients.  Flour, salt, cold water, and fat. You can make pie crust with shortening or with butter. Why shortening? Shortening aids in creating flakiness.  Flaky, tender, melt-in-your mouth crust.  Butter imparts unparalleled, impeccable flavor.  Nothing beats butter.

However, my pie crust uses both. The best of both worlds. Flaky, tender, buttery pie crust made from shortening AND butter.  It’s nothing new – tons of folks do it this way. And it’s the way I like it.

Important note: you need cold fat.  Chilled butter and chilled shortening.  And you need ice cold water. COLD. Cold, cold, cold.  Why the emphasis on temperature here?  Keeping your pie crust as cold as possible helps to keep the fat from melting. If the butter melts before baking, you lose the flakiness of the pie crust. When the lumps of fat melt in the oven as the pie bakes, their steam helps to separate the crust into multiple flaky layers. Warm fats and water will lend a hard, crunchy crust instead of a nice tender flaky crust.

It’s important to know that this recipe is enough for a double crust pie. If you only need a single crust for your pie, you may cut this recipe in half.

Do NOT be overwhelmed. I made sure to break everything down very easily, so a lot of the text in this recipe is me being as thorough as possible. Be sure to use the photos below this recipe as a visual guide.

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Homemade Pie Crust

Follow these easy instructions and create flaky, buttery pie crust at home.

Yield: dough for a double crust pie

Prep Time: 15 minutes

Total Time: 1 hour, 15 minutes (includes chilling)

Ingredients:

  • 2 and 1/2 cups (315 grams) all-purpose flour
  • 1 and 1/4 teaspoons salt
  • 6 Tablespoons (90 grams) unsalted butter, chilled and cubed
  • 3/4 cup (154 grams) vegetable shortening, chilled
  • 1/2 -2/3 cups (120-160 ml) ice water

Directions:

First, mix the flour and salt together in a large bowl. Add cold unsalted butter and shortening. Using a pastry blender or two forks, cut the butter and shortening until the mixture resembled coarse meal (pea-sized crumbles with a few larger bits of fat is OK). I use a pastry cutter for this step. It’s easier, less messy, and quicker. If you do not have a pastry cutter, use two forks. But buy one – they are an inexpensive addition to a baker’s kitchen.

Measure 1/2 cup of water in a glass. Add ice. Stir it around. Slowly drizzle in the very cold water 1 Tablespoon at a time, stirring with a large spatula after every Tablespoon of water that you add. You  may need up to 2/3 cup of ice water. Do not add any more water than you need to. Stop adding water when the dough begins to clump. I usually use around 1/2 cup.

Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 5 days or in the freezer for up to 2 weeks).

Proceed with the pie per your recipe's instructions.

Make ahead: The dough may be stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. Thaw overnight in the refrigerator before using.

 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

I made this pie dough in the evening, so pardon my horrible lighting in these photos.

1) First, mix the flour and salt together in a large bowl. Add 3/4 cup of cold shortening and 6 Tablespoons cold unsalted butter.

 

How to make pie crust from scratch

2) Using a pastry blender or two forks, cut the butter and shortening until the mixture resembled coarse meal (pea-sized bits with a few larger bits of fat is OK). I use a pastry cutter for this step. It’s easier, less messy, and quicker.  If you do not have a pastry cutter, use a fork. But buy one – they are an inexpensive addition to a baker’s kitchen.

How to make pie crust from scratch-2

3) Measure 1/2 cup of water in a glass. Add ice. Stir it around. Slowly drizzle in the very cold water 1 Tablespoon at a time, stirring with a large spatula after every Tablespoon of water that you add. You  may need up to 2/3 cup of ice water. Do not add any more water than you need to. Stop adding water when the dough begins to clump. I usually use around 1/2 cup.

How to make pie crust from scratch-3

4) Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky.

How to make pie crust from scratch-4

5) Form the dough into a ball.

How to make pie crust from scratch-5

6) Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerator for at least 1 hour (or up to 5 days).

How to make pie crust from scratch-6

7) Proceed with the pie per your recipe’s instructions.