Learn how to make a perfectly buttery, flaky pie crust from scratch using this in-depth tutorial and video. This page includes all of my best success tips, lots of step-by-step photos, and a thoroughly detailed recipe. Millions of readers have been using this helpful guide since 2015. Master this crust recipe and the rest will be as easy as… eating salted caramel apple pie!
For a baker, there’s nothing more satisfying than making a pie completely from scratch. Pies are often made for special occasions, and there’s a good reason for that: they’re time consuming. This shouldn’t scare you! It should intrigue you. If you’ve ever felt intimidated about making homemade pie crust, I’m here to walk you through it and cheer you on. If I can do this, you can do this.
Pie crust is the foundation for so many delicious desserts (plus savory pies and quiche), so once you build up your confidence in making a crust, you’re opening a door to an entire baking category. And that’s exciting! Whether your favorite pie filling is apple pie or creamy banana cream pie, or even eggs & cheese, the success of the overall pie can really hinge on the quality of the crust.
You wouldn’t hang a beautiful piece of art or favorite photo in a terrible frame, right?
Today I’m teaching you everything about making a buttery, flaky pie crust. This is my absolute favorite pie crust recipe and one of the most popular recipes on this website.
With all the recipe testing that goes into publishing the many pie recipes on this website and in my cookbooks, plus my annual Pie Week, it’s not an understatement to say that I have made a LOT of pies. Along the way, I’ve learned what works and what doesn’t, and I’m happy to share it all with you.
Start With These 5 Ingredients
The ingredient list for pie crust is short & simple:
- Flour: Start with quality flour. Did you know that not all all-purpose flours are equal? King Arthur Unbleached All-Purpose Flour is my go-to for not only pie crust, but for everything. (Not working with the brand, just a true fan!) Why? Its high protein level: “At 11.7% protein, it tops ordinary American all-purpose flours by nearly 2 percentage points.” What does this mean? Baked goods rise higher and stay fresh longer.
- Salt: Enhances the flavor.
- Butter: For that unparalleled buttery flavor and flaky layers.
- Vegetable Shortening: For structure and stability. More on this below.
- Ice water: Liquid brings the dough together. Some recipes call for half water and half vodka, because alcohol doesn’t promote gluten formation, which helps the crust stay flaky and tender. Basically, it’s a gift to anyone who accidentally overworks dough. If you want to try using vodka, use 1/4 cup (60ml) each cold vodka and cold water in this recipe.
You can use this pie dough for so many recipes beyond a traditional pie, too, such as mini pecan pies, mini fruit galettes, apple hand pies, and homemade brown sugar cinnamon pop tarts.
Is Pie Crust Better With Butter or Shortening?
I use BOTH shortening and butter in this pie crust because they work together to make the BEST crust. Buttery, flaky, and tender: the pie-fect trifecta.
- What does butter do? Butter adds flavor and flakiness.
- What does shortening do? Shortening helps the dough stay pliable, which is helpful when you’re rolling and shaping it. Plus, shortening’s high melting point helps the crust stay tender and maintain its shape as it bakes. Have you ever had a butter pie crust lose its shape completely? Shortening is “shape insurance.” 😉
If you don’t want to use shortening, try this all-butter pie crust instead. Let’s compare:
- Using all butter creates a lighter-textured crust and this is due to the butter’s water content. As the crust bakes, the butter’s water converts to steam, lifting up the dough and creating flaky layers. But because of all this butter, the crust doesn’t usually have a perfectly neat-edge/shape compared to the shortening and butter combination.
Both crusts taste buttery and flaky. But overall, this butter-and-shortening crust wins in terms of texture and flavor; AND, if you follow the pie crust recipe carefully, it holds shape too.
The Secret to Perfect Pie Crust: COLD
The refrigerator is as important as the oven when you’re making a homemade pie.
Why the emphasis on temperature? Keeping your pie dough as cold as possible helps prevent the fats from melting before the crust hits the hot oven. If the butter melts inside the dough before baking, you lose the flakiness. When the lumps of fat melt in the oven as the pie bakes, their steam helps to separate the crust into multiple flaky layers, as explained above. Warm fats will yield a hard, crunchy, greasy crust instead of a tender, flaky crust.
The colder the ingredients, the easier your pie crust is to work with, and the better it will turn out.
Two Tricks to Start as Cold as Possible:
- I keep some of my butter in the freezer and transfer it to the refrigerator a few hours before beginning the crust. This way it is still a little bit frozen and very, very cold. Simply keep the shortening in the refrigerator.
- Mix the dry ingredients together in a large bowl (the flour and salt). Place the bowl in the refrigerator or freezer while you get the rest of the ingredients ready.
These Step-By-Step Photos Will Help
Take the butter and shortening out of the refrigerator. Cube the cold butter and measure out the cold shortening. Give the shortening a little chop—this is actually optional because, truly, the shortening is quite soft even when cold so it’s easy to mix in.
Now it’s time to combine everything. Add the butter and shortening to the dry ingredients, and use a pastry cutter (or 2 forks) to cut in the fats. Some pie crust recipes use a food processor for this, but I don’t recommend it, because it can lead to overworking the fats into the dough, cutting them up too small—which means you’ll need less water and your dough will fall apart. In this step, you’re only breaking up the cold fat into tiny little flour-coated pieces; you’re not completely incorporating it:
Cut in the fats until the mixture resembles coarse meal—crumbly with lots of lumps, as you see above. You should still have some larger pieces of butter and shortening when you’re done.
From a cup of ice water, measure out 1/2 cup (120ml), since the ice has melted a bit. Drizzle the cold water into the dough 1 Tablespoon (15ml) at a time, stirring after every Tablespoon has been added.
You’ll add just a little water at a time so that you don’t accidentally add too much. Stop adding water when the dough begins to form large clumps. I usually use 1/2 cup (120ml) of water, but if the weather is humid, you may not need as much, and if the weather is really dry, you may need a little more.
If too much water is added, the pie dough will require more flour and become tough.
If too little water is added, you’ll notice the dough is dry and crumbly when you try to roll it out and handle it.
You want the dough to clump together, but not feel overly sticky. Once the dough is clumping together, transfer the dough to a floured work surface.
Using floured hands, fold and smush (yes, that’s the technical term) the dough into itself, forming the dough into a ball. Your hands are your best tool, just like when making homemade puff pastry.
The ball of dough should come together easily. If it feels a bit too dry or crumbly, dip your fingers in the ice water and then continue forming the dough with your hands. If it feels too sticky, sprinkle on more flour and then continue forming the dough with your hands.
Once your ball of pie dough has come together, use a sharp knife to cut it in half:
This is enough dough for 2 pie crusts. You can use both crusts for a double-crust pie, like chicken pot pie and strawberry rhubarb pie; or, if your pie doesn’t require a top crust, like coconut cream pie, brownie pie, and lemon meringue pie, save the second pie crust for another pie. You can also roll out the second dough and use cookie cutters to make an easy pie design, like on this pumpkin pie.
Success Tip: Visible Specks and Swirls of Fat in Pie Dough
Take a look at the inside of the dough where you just sliced it. You want to see pieces of butter and flaky layers throughout the pie dough. These specks and swirls of butter and shortening will help ensure a flaky pie dough. They are a GOOD thing!
Now your pie dough is ready for a rest in the refrigerator. Flatten each half into 1-inch-thick discs using your hands. The disc shape makes it easier to roll out. Wrap each disc tightly in plastic wrap.
Refrigerate for at least 2 hours or up to 5 days.
Can I Freeze Pie Dough?
Yes, absolutely, and I encourage it! Pie crust freezes beautifully, so it’s a great thing to make ahead of time. Store the tightly wrapped discs of pie dough in the freezer for up to 3 months.
If you know you’re going to want several pies around the holidays, or when your favorite fruit will be in season (cherry pie, anyone?), you can cut down on the amount of time it takes to make pies from scratch the day you want them by making several pie crusts in advance and freezing them.
Thaw the pie crust dough overnight in the refrigerator before rolling it out. It will be extra cold, which is a great starting point.
How to Roll Out Pie Crust
After the dough has chilled for at least 2 hours, you can roll it out. Work with one crust at a time, keeping the other in the refrigerator until you’re ready to roll it out. You’ll need a clean work surface, a rolling pin, and some flour. Lightly flour the work surface, rolling pin, and your hands, and sprinkle a little flour on top of the dough. Use gentle-medium force with your rolling pin on the dough—don’t press down too hard on the dough; you’re not mad at it!
When rolling dough out, start from the center and work your way out in all directions, turning the dough with your hands as you go:
Between passes of the rolling pin, rotate the pie crust and even flip it, to make sure it’s not sticking to your work surface. Sprinkle on a little more flour if it’s sticking. Roll, turn. Roll, turn.
Do you see that beautiful marbling of the butter and shortening throughout the dough? Flaky layers, here you come!
Success Tip: If you notice the dough becoming a lopsided circle as you’re rolling it out, put down the rolling pin and use your hands to help mold the dough back into an even circle:
Roll the dough into a thin 12-inch circle, which is the perfect size to fit a 9-inch pie dish. You want enough crust to have some overhang so you can make a decorative edge.
Your pie dough will be about 1/8-inch thick, which is quite thin.
Success Tip: Since your dough is so thin, use your rolling pin to help transfer the pie crust to the pie dish. Carefully roll one end of the circle of dough gently onto the rolling pin, rolling it back towards you, slowly peeling it off the work surface as you go. Pick it up, and carefully roll it back out over the top of the pie dish. It’s helpful to watch how I do it in the video below.
Make sure the pie crust is pretty well centered in the dish, with some overhang all around the sides. Tuck the crust into the pie dish, gently pressing it to the interior all the way around—no air bubbles.
Trim dough around the edges if there’s excess dough in some spots—you want about 1-inch overhang. After you add your pie filling and top crust (such as a lattice pie crust), fold overhang back over and pinch the top and bottom crusts together. Now you can create a pretty edge, such as fluting or crimping.
Fluting with fingers: To flute the edges, use a knuckle and 2 fingers to press around the edges of the pie crust, to give it a beautiful and classic scalloped look, like this apple pie.
Crimping with fork: You can also use a fork to crimp the edges, like I do with this peach pie.
Your pie crust is ready to bake! Follow your pie recipe’s instructions from here; some recipes may call for a fully baked crust, and some may call for a partially baked (par-baked or blind baked) crust. You can read a tutorial on that here in this How to Par-Bake Pie Crust post. And some recipes, like this blueberry pie, don’t require baking the crust at all before adding the filling, because the pie bakes for so long; just spoon/pour the filling right in.
Your pie recipe might call for an egg wash on the dough and for that, use a pastry brush. And if you bake a lot of pies, this list of Best Pie Baking Tools will be helpful for you.
Troubleshooting Pie Crust
- Pie crust is tough: Tough crusts are the result of not enough fat in the crust, as well as overworking the dough. Use the recipe below (plenty of fat) and avoid handling the dough more than you need.
- Don’t have enough pie dough: This recipe yields 2 pie crusts. To ensure you have enough pie dough for overhang and a pretty topping, roll your dough out to a 12-inch circle, about 1/8 inch thick.
- Pie crust shrinks down the sides of the dish when baking: This can happen when par-baking a pie crust. See section below.
- Pie dough is dry & cracking around edges when rolling: Use enough ice water when preparing the pie dough. If you work the fats into the dry ingredients too much, the dough will feel too wet before you can add enough water. (And the dough will be dry and thirsty.) Do not overwork the fats in the dry ingredients—you still want those nice crumbles. If it’s too late and you notice the edges of your pie crust are cracking as you roll it out, dip your fingers in ice-cold water and meld the edges back together. Wait a minute, and then try rolling out again.
- Pie dough is falling apart & crumbling when rolling: The dough is likely crumbling because there’s too much fat, and not enough flour and water. Again, this is usually a result of fat being worked in too much, which can easily happen if the ingredients weren’t cold enough. (Refrigerate those dry ingredients before you start!) If it’s too late and the pie dough is crumbling as you roll it out, try adding more water AND more flour. Sprinkle a tiny bit of ice water and flour onto the cracks and crumbled pieces, and gently work it all in with your fingers. Wait a minute, and then try rolling out again.
Gently work ice water drops and flour into your crumbly pie dough to bring it back together:
Blind Baking Pie Crust
If your pie recipe requires a fully baked or par-baked pie crust before adding the filling, follow the directions and success tips in this How to Par-Bake Pie Crust guide. You need 2 packs of pie weights, which are metal or ceramic beads that serve to weigh down the crust to prevent the puffing/shrinking. You could use dried beans instead. Whichever you choose, be sure to line the crust with parchment paper, then fill the empty pie crust shell with the weights prior to baking. Without pie weights, the dough will puff up, and then shrink down the sides.
Pie Crust Success Tips
- Use a glass pie dish. I prefer using a glass pie dish when I make pie. Why? Glass dishes conduct heat evenly, which allows the bottom of the crust to bake thoroughly. Also, you’ll be able to see when the sides and bottom of the crust have browned.
- The refrigerator is pie dough’s best friend. Keep everything cold every step of the way: ingredients, the bowl, and the dough before rolling. When taking the pie crust out of the refrigerator to roll out and fill, make sure your pie filling is ready to go. If not, keep the pie crust in the refrigerator until it is.
- Keep dough cold when rolling out: Warm pie dough is unworkable. If the dough becomes too warm when you’re rolling it out, stop what you’re doing, pick it up as gently as you can, put it on a plate or small baking sheet, and then cover and refrigerate it for 10–20 minutes.
- Protect the crust edges from burning: Use a pie crust shield to prevent the edges from burning. A shield keeps the crust edge covered, but the center of the pie exposed, protecting the edges. I usually just make a pie shield out of a piece of aluminum foil. Take a piece of aluminum foil and fold it in half. Cut out a half circle. When you open it back up, you’ll have a square of foil with a circle cut out of the center. If you notice the edges of your pie crust are browning before the pie has fully baked, carefully and gently place the foil over the top of the pie, centering the cut-out hole over the pie. Carefully (obviously it’s very hot!) and lightly tuck the sides of the foil around the pie crust edges, then let the pie finish baking.
- Create a beautiful topping: For designing the top crust, see How to Lattice Pie Crust, How to Braid Pie Crust, or these Pie Crust Designs.
For more pie crust inspiration, see my graham cracker crust and homemade chocolate pop tarts (with a chocolate crust!).
Print
Homemade Buttery Flaky Pie Crust Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours, 15 minutes
- Yield: 2 pie crusts (1 lb, 8 ounces dough total)
- Category: Pie
- Method: Baking
- Cuisine: American
Description
This recipe is enough for a double crust pie. If you only need 1 crust for your pie, freeze the other half per the Freezing Instructions below. Is your pie dough tearing, cracking, or crumbling as you try to roll it out? See recipe Notes.
Ingredients
- 2 and 1/2 cups (315g) all-purpose flour (spoon & leveled), plus more for shaping and rolling
- 1 teaspoon salt
- 6 Tablespoons (90g) unsalted butter, chilled and cubed
- 2/3 cup (130g) vegetable shortening, chilled
- 1/2 cup (120ml) ice cold water
Instructions
- Whisk the flour and salt together in a large bowl.
- Add the butter and shortening. Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). In this step, you’re only breaking up the cold fat into tiny little flour-coated pieces; you’re not completely incorporating it. Do not overwork the ingredients.
- Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water, since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon has been added. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup of water, and need a little more in dry winter months. Do not add any more water than you need.
- Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. The dough should come together easily and should not feel overly sticky. Avoid overworking the dough. If it feels a bit too dry or crumbly, dip your fingers in the ice water and then continue bringing dough together with your hands. If it feels too sticky, sprinkle on more flour and then continue bringing dough together with your hands. Form it into a ball. Use a sharp knife to cut it in half. If it’s helpful, you should have about 1 lb, 8 ounces dough total (about 680g). Gently flatten each half into 1-inch-thick discs using your hands.
- Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours and up to 5 days.
- After the dough has chilled for at least 2 hours, you can roll it out. Work with one crust at a time, keeping the other in the refrigerator until you’re ready to roll it out. Lightly flour the work surface, rolling pin, and your hands, and sprinkle a little flour on top of the dough. Use gentle-medium force with your rolling pin on the dough—don’t press down too hard on the dough; you’re not mad at it! When rolling dough out, start from the center and work your way out in all directions, turning the dough with your hands as you go. Between passes of the rolling pin, rotate the pie crust and even flip it, to make sure it’s not sticking to your work surface. Sprinkle on a little more flour if it’s sticking; don’t be afraid to use a little more flour. If you notice the dough becoming a lopsided circle as you’re rolling it out, put down the rolling pin and use your hands to help mold the dough back into an even circle. Roll the dough into a very thin 12-inch circle, which is the perfect size to fit a 9-inch pie dish. Your pie dough will be about 1/8 inch thick, which is quite thin. Visible specks of butter and fat in the dough are perfectly normal and expected.
- Because your dough is so thin, use your rolling pin to help transfer the pie crust to the pie dish. Carefully roll one end of the circle of dough gently onto the rolling pin, rolling it back towards you, slowly peeling it off the work surface as you go. Pick it up, and carefully roll it back out over the top of the pie dish. It’s helpful to watch how I do it in the video below.
- Proceed with the pie per your recipe’s instructions. If your dough requires par-baking, see helpful How to Par-Bake Pie Crust tutorial.
Notes
- Make Ahead & Freezing Instructions: Prepare the pie dough through step 5 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe.
- Special Tools: Pastry Cutter & Rolling Pin. For more tools you may need to completely assemble and bake your pie, see my 10 Best Pie Baking Tools list.
- Salt: Use regular table salt. If using kosher salt, use 1 and 1/4 teaspoons.
- Shortening: This recipe uses a butter and shortening combination. Butter for flakiness and flavor, and shortening for its high melting point and ability to help the crust hold shape. You can use butter-flavor shortening if desired. If you want to skip the shortening, feel free to try this all-butter pie crust instead. Some readers have substituted lard for shortening in this recipe with success.
- Can I use a food processor? You can use a food processor to bring the dough ingredients together in step 1, but I find it quickly overworks the dough. For best results and a light, flaky crust, I recommend a pastry cutter.
- Pie dough is dry & cracking around edges when rolling: Use enough ice water when preparing the pie dough. If you work the fats into the dry ingredients too much, the dough will feel too wet before you can add enough water. (And the dough will be dry and thirsty.) Do not overwork the fats in the dry ingredients—you still want those nice crumbles. If it’s too late and you notice the edges of your pie crust are cracking as you roll it out, dip your fingers in ice-cold water and meld the edges back together. Wait a minute, and then try rolling out again.
- Pie dough is falling apart & crumbling when rolling: The dough is likely crumbling because there’s too much fat, and not enough flour and water. Again, this is usually a result of fat being worked in too much, which can easily happen if the ingredients weren’t cold enough. (Refrigerate those dry ingredients before you start!) If it’s too late and the pie dough is crumbling as you roll it out, try adding more water AND more flour. Sprinkle a tiny bit of ice water and flour onto the cracks and crumbled pieces, and gently work it all in with your fingers. Wait a minute, and then try rolling out again.
- More Crusts: If you need more than 2 pie crusts, make another separate batch of dough. Doubling or tripling the recipe leads to over- or under-working the dough, which ruins all of your efforts.
Keywords: pie crust
I have recently transitioned from store bought crusts to this recipe and it makes a HUGE difference! I love the flavor, it is much richer and the flakiness is great. Never going back to store bought, thank you!!
Hi Roy, Do you mean using your boeuf bourguignon as a pie filling? We haven’t tried that but we bet it would be delicious! You can use the baking directions for our chicken pot pie (but obviously use this for the filling instead) as a starting point. Or if you are worried about a soggy bottom crust you can make it with just a top crust like we do for this skillet pot pie. Let us know what you try!
I just used this pie crust for a chicken pot pie. It turned out beautifully!! Thanks for the dough tips and tricks!
Cindy, can we have your Chicken Pot Pie recipe please? I haven’t had one since leaving the USA for Australia in 1977! As a child I loved the old Swanson ones but now want to make 1 of my own from scratch!
Thanks
Robbie
Yes there was. It had a great explanations re butter and shortening. Same question to website, where is the video ? or will an updated video be posted instead?
Hi Patty
Can you please tell me the difference between All Purpose Flour (APF) & Plain Flour? I live in Australia and we don’t have APF only Self-Raising & Plain.
I’m not an experienced pie crust maker so have not had much sucess with pastries. Can you please tell me the difference and any tips for the only plain flour users. Thank you so bery much!
Robbie J
Can butter-flavored shortening be used?
Hi Jane, Yes it works in place of regular shortening for even more buttery flavor. Be sure to use the real butter as called for also. Enjoy!
Your recipes always deliver a notch above all the others! My first recipe of yours was the very peanut buttery cookies! I fell for you as my primary go to ever since. Your flakey pie crust recipe works every time for me. I have tried every pie crust recipe under sun. I would usually end up with unworkable dough that would crumble and not allow for transfer into the pie plate. Your directions and measured amounts of ingredients were liberal enough to have enough dough to work with. I also appreciated the rolling techniques and tips. (Especially for fluting the edges!) Best of all, the crust is tender and flakey and tastes so good! Pie making is no longer an anxious endeavor but a real joy! Thank you Sally!
Hi Marcy, Thank you for these kind words! We are SO glad you love this recipe!
This is the best pie crust I have ever made. The plethora of other recipes through the years fell short so I really needed this one to work…oh how perfectly flaky, yum.
★★★★★
Hello! Do you have a gluten free version of a pie crust recipe?!!
Hi Devin, we do not have a gluten free pie crust recipe — so sorry!
Question about the Buttery Flaky Pie Crust … I know you can freeze the dough or use it right away but can you leave it in the refrigerator after prepping (for a few days?) instead of freezing?
Hi Loraine, you can chill the pie dough in the refrigerator for up to five days.
For one crust pies, I roll out my butter pie crust using a recipe that I have refined that makes two crusts, put each into a glass 9 inch pie plate (dish), flute the edges, cover crust completely with plastic wrap and aluminum wrap –being very gentle and not squishing any crust, and place it in my refrigerator for up to three days. If I do not bake both pies within three days I place a loose cover over the the plastic wrap covered pie and put into the freezer. I will generally use it within a month. Never tried to keep it much longer as we love pies! And often, I make two pies at the same time.
Yummy!!!
Have you ever tried this recipe using lard instead of shortening? Normally I use lard for pastry but am looking forward to adding butter as well. Thanks!
Hi Susan! Lard should work in place of the shortening without any other changes. Keep the butter. Enjoy!
Can you substitute vegan butter instead of regular butter?
Hi Anne! We haven’t tested vegan butter substitutes in this recipe, let us know if you give it a try!
GREAT instructions! Thank you for sharing.
Would this recipe be ok for a chicken pot pie? I usually bake in a 9×13 with no bottom crust. But am thinking of using a regular pie dish with a bottom and top crust. Should I bake the bottom crust first? Thank you, looking forward to trying out this recipe.
Hi Karen, absolutely! If using a regular pie dish, one batch of this crust will make enough for a top and bottom crust. We do not par-bake the crust in our Chicken Pot Pie recipe.
Very nice and flaky, and good flavor. Marvelous instructions and tips.
★★★★★
I’ve always wondered why pie crust recipes that use butter always call for unsalted butter, then add salt. Actually, (and I’ve been baking pies for 59 years) I have always used the salted butter, and still added the called for salt and get all kinds of compliments on the flavor and texture of my crusts. I’ve always used the Crisco recipe and substituted half butter for the better flakiness and flavor, but I sincerely appreciate your descriptions for when you know you have enough water, and found using a spatula far better than using a fork to stir in the water. Lots of good information here.
Also, your recipe (using salted butter) is superior for using leftover crust, sprinkled with cinnamon sugar, for after baking treats. I always make extra dough joe just this purpose.
Hi Sally. I have had more success with this crust than any other! My thanksgiving pie was apple pear cranberry, and it was a work of art. It had that beautiful crimp edge that for once, didn’t disappear and melt away. Thanks for this.
HI Sally,
the recipe looks amazing!
just a question though-is the 1/2 cup of cold water too much liquid? i noticed other pie crust recipes only call for about 4-6 tablespoons.
thanks,
A
Hi Andrea, we recommend adding in the cold water 1 tablespoon at a time, so you can stop adding water when the dough begins to form large clumps. We always end up using 1/2 cup (120ml) of water. Hope you enjoy this pie crust recipe!
Fantastic recipe! If you have a metal sheet or marble stone you can freeze to work the dough on it makes it much easier. I had no issues with tearing or melting. Delicious flakey and with a well rounded flavor. I did eat several of the decorative cookie cut outs by themselves, don’t even need the filling!
★★★★★
I made this recipe for the first time about 6 months and needed only a bottom crust so froze the rest. It turned out great both times I made it. I am a senior citizen and have always used the Crisco recipe but was unhappy with the results the past few years. This will be my go to recipe from now on.
★★★★★
Thank you for all the wonderful recipes and tips! Your blog and videos have helped me to up my baking game. I was looking for a pie plate on amazon, but there was a lot of mixed reviews. Would it be possible for you to link your pie plates for me? I’m making your pecan pies this weekend and need glass pie pans!
Hi Sara! We share our favorite pie dishes in this year’s Gift Guide for the Baker — see “Baking Pans” section for more. Happy baking!
Thank you!!!
Hey Sally and crew,
Did y’all update this recipe? The proportions seem different?? Maybe?
Hi Lauren, the only update was removing 2 Tablespoons of shortening which I find makes the dough a little less fragile. See recipe note if it’s helpful and feel free to stick with 3/4 cups as usual instead!
I only have Crisco butter flavored shortening sticks. Will this be OK for my pecan pie? Please reply with any thoughts- baking today!
Hi Lori, cold all-vegetable shortening baking sticks work, even if they are butter flavored. Use 2/3 cup (130g). Make sure you’re still using 6 Tablespoons (90g) of real butter (cold and cubed) in the recipe too.
I have been using this recipe for 3 years now and I have to say, as a non baker, it is the easiest and most delicious.
I have a hard time not sneaking little tastes of it raw.
Thank you Sally! So so much!
★★★★★
Hi, Sally…love all your wonderful recipes, but I notice in your pie crust recipes you updated that you use between 2/3 -3/4 cups of shortening, than do you reduce the amount of butter! Have a wonderful thanksgiving! Thank you
Hi Julie, I still use 6 Tablespoons of butter as written in the recipe and typically 2/3 – 3/4 cups of shortening. I find 2/3 cups makes the dough a little less fragile.
Hi Hilary, crust can be fragile like this from the shortening. Was it chilled? Perhaps over-measured? If you try the recipe again, reduce the shortening by 1 or 2 Tablespoons. If the dough feels fragile again when you’re transferring it to the pie dish, spritz it with cold water and then sprinkle with flour.
Hi Sally! My favorite apple pie recipe uses a carmel/gravy (butter, sugars, spices, flour) that is then poured over apples before they are transferred to the crust. A tiny bit is left over in the saucepan then you then brush on the top crustbaking. baking. Will this ruin the crust? It bubbles towards the end if baking. I’ve made lots of pies but this is my first homemade crust. Love your site, thank you!
Hi Bridgette, without trying it ourselves, we can’t say for sure how it will impact the pie crust, but a very thin layer should be just fine. Let us know how it goes!
Could you help with a conversion to make a 10″ double-crust and even 12″ pie crust? I just bought a 12″ pie pan to make super-big apple pie… thanks!
Hi Deb, You’ll need about twice the amount of dough for that sized pie pan. If you only need a bottom crust, the recipe as written (makes 2 9 inch pie crusts) will be perfect.
This recipe is not my favorite. It is very fragile . Rips and tears when rolling it out and so hard to transfer to my pie dish. Am I doing something wrong I measured everything did not add too much water and added lots of flour to my hands my work surface my rolling pin and still all the holes tears etc
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You might want to try chilling your dough. Also, when you add your butter and water they should be very cold.
My pie crust has holes in it 🙁 when I blind bake. The shortening leaves gaps and the quiche leaks through. How do I avoid this? I’ve used a pastry cutter and go the shortening in small bits but still the same issue.
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Hi Lisa, the holes could be from the butter or shortening. If you notice the holes before adding a filling, try to patch them with a little flour to help soak up some moisture. (If the dough is not baked or if it’s partially baked and still warm.) The dough may also have been rolled too thin– see if keeping it a bit thicker next time helps.
Thank you, Sally. I really appreciate your advice! Happy Thanksgiving to you and your family!
Hi Sally…thank you for sharing your talent. I love all your recipes. I do have a question, if I did choose to use a premade crust and it’s frozen, do i need to thaw the crust prior to baking with the filling. I’m making pumpkin pie .
Hi Julie, yes make sure you thaw a frozen crust before using. I recommend thawing in the refrigerator so it’s cold when you add the filling.
Hello Sally,
I was wondering if your pie crust recipe would hold shape if I use a cookie cutter to make different shapes to place on top of my pie? Thank you! Love your recipes!
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Yes it will Adriana! There are several different ways to do this and we give all of our best tips and tricks in this post on Pie Crust Designs.