I’ve spent quite some time trying to make the Perfect Pie Crust and this one is it!
So what constitutes a really delicious pie crust? I suppose it’s matter of opinion, but to me, I like one that’s flakey, buttery and of course – easy to make!
The Perfect Pie Crust Recipe
Pie crust is actually really easy to make, and also fairly inexpensive.
But there are a few key things to keep in mind when making your own crust, and I’m going to share them with you!
Different Ways to Make Pie Crust:
- By hand
- With a pastry cutter
- Using a food processor
My preferred method is with a food processor. I like this method because you’re working with butter, and the more you handle the butter/dough, the less flakey the final results will be.
Once you’ve combined your butter and flour to make a course, sand-like mixture you’re going to add some ice cold water into the mix.
Again, you’re trying to keep things nice and chilled, which will give you that nice and flakey crust!
The amount of water needed may vary based on your surrounding climate.
It’s best to start out with just 1/4 cup and add more if needed.
What Should My Pie Dough Look Like When It’s Ready?
- If you’re using the food processor, the dough comes together in a matter of seconds! Swoon!
- If you’re cutting the dough by hand or with a pastry cutter, it could take a few minutes to get the dough to the right consistency.
- You’re looking for a soft play-doh texture.
Place your dough on a lightly floured surface and quickly form it into a ball.
Separate the ball into two equal parts and then shape those balls into flat discs.
Wrap your discs in plastic wrap and then place in the fridge for at least 30 minutes to chill and firm up a bit.
If you’re using your dough right after that 30 minutes you’re good to start rolling. If you’re saving your dough for a later time, you’ll want to just make sure you let your dough sit on the counter for about 10-15 minutes before rolling it out.
How To Bake Pie Crust:
- When you’re ready to make your pie pull out the dough and let it rest for 10-15 minutes at room temperature before placing on a lightly floured surface.
- Roll out to a thin sheet about 12 inches in diameter.
- Carefully place the dough into a 9 inch pie pan.
- Bake according to the recipe’s instructions.
This recipe calls for mostly butter with the addition of a few tablespoons of shortening. I have an ALL BUTTER recipe as well, that works just as great.
Personally, between the two, I find that the added shortening helps with that flakey crust just a little more.
How to Prevent Soggy Bottom Pie Crust:
- Lightly prick the bottom of the pie crust with a fork, line with foil or parchment paper and fill with dried beans, uncooked rice or pie weights.
- Bake the pie crust at 425 degrees F. for just 10 to 15 minutes, until the dough looks more set, not shiny or too much browning. It’ll have more of a matte finish to it.
- For fruit filled pies that will be baked – beat an egg white and lightly brush the pie crust after it’s been par-baked and then pop it back in the oven (without foil or parchment), for just a minute or two until the egg whites have set.
This pie dough is perfect for Pumpkin Pie, Raspberry Pie or even making Mini Shepherd’s Pot Pies!
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Perfect Pie Crust
Ingredients
- 2½ cups all purpose flour
- ¼ tsp salt
- 3 tbsp sugar
- 12 tbsp butter, COLD, cut into cubes
- 4 tbsp vegetable shortening, cut into cubes
- ¼ cup ice cold water, up to ½ cup
Instructions
- Combine the flour, salt, sugar, butter and shortening in the bowl of your food processor and pulse several times until the mixture resembles coarse sand. *Alternatively, you can use a pastry cutter to combine the ingredients in a large bowl.
- Add 1/4 cup of cold water to the food processor or bowl and mix until the mixture starts to form a dough. Add more water if needed. I find that 1/4 cup plus 2 tbsp is the perfect amount for me.
- Turn the dough out onto a lightly floured surface and quickly shape into a large ball. Divide the ball in two, and shape each dough ball into a small flat disc, about the size of your palm. *Work quickly with the dough, as warm hands will melt the butter and not give as flakey of a crust as desired.
- Wrap the discs with plastic wrap and refrigerate for at least 30 minutes and then use. *If using the dough at a later time, let it sit on the counter for at least 10-15 minutes before rolling out on a lightly floured surface.
Philly Cheese Steak Pizza Sticks
Kathy Barth
I have found this recipe to be the best of the many I have tried. Why? It works. Pie crust holds up and rolls out nicely. I have watched video after video and put the compiled knowledge along with this recipe to use. This will be my go to. Frankly I don’t care if the pie crust is “flakey”. Any homemade pie crust is better than “store bought. Period.
Shawn
I’m so glad you enjoyed the pie crust recipe Kathy! Thank you for your comment!
Patricia
Can recipe be mixed in a stand mixer?
Shawn
Yes, a stand mixer fitted with a paddle attachment could work.
Candace
I love that deep dish pie plate. What brand is it? It looks like it is easy to crimp the pie…thanks!
Shawn
The pie plate is the Pioneer Woman from Wal Mart.
Candace
Thank you so much!
Kelli
What part of the recipe tells you how long to bake the pie? I’ve printed out the full recipe and still can’t manage to find the instructions after letting the dough chill.
Carolyn
FINALLY!
I’ve finally found a recipe that works-for-me. Since moving to 5500 feet it’s been tough adapting recipes that not so long ago worked like a charm, now need to be adjusted this way and that and pie crusts were my dreaded recipe. I loved how your recipe used both butter and shortening so I gave it a try (after I used one of my old recipes that failed, yet again) and I went old school and used the pastry blender. I was so thrilled how easily your recipe came together I was afraid it wasn’t going to work. Well, I was surprised, not only did it come together, it rolled like a dream. I finished my pie and it baked to perfection. Still having that fear it went together WAY too easy I cut my husband the first slice, waiting with anticipation–he smiled and said that it was, flakey, buttery and amazing. Whahoo, thank you so very much for finally making my pie worth baking again.
Shawn
That’s so great to hear! Glad you enjoyed it!
Kathy Anderson
How long does it take the frozen pie crust disk to thaw out? Just took mine out while ago and I’ll be up late cooking for Thanksgiving, but how long will this thawing take?
Shawn
It’s really hard to say because it’ll depend on the surroundings. If you thaw it in the fridge it could take a day, but on the counter could take a couple hours… not sure.
Heather
Can I use lard instead of shortening?
Shawn
Yup!
Nadiah Loi
Recipe is simple enough to follow. Thanks for sharing Shawn.
Shawn
You’re welcome! Hope you enjoy it!
Pam Webb
Always have trouble with soggy bottoms especially when cooking something wet like Apple pie. What can I do? Did an open Apple and custard tart this weekend – very soggy bottom. Please help, Pam
Shawn
A great way to prevent getting that soggy bottom is to par-bake the crust. Lightly prick the bottom of the pie crust with a fork, line with foil or parchment paper and fill with dried beans or rice. Bake the pie crust at 425 degrees F. for just 10 to 15 minutes, until the dough looks more set, not shiny or too much browning. It’ll have more of a matte finish to it. For fruit filled pies I would beat an egg white and lightly brush the pie crust after it’s been par-baked and then pop it back in the oven (without foil or parchment), for just a minute or two until the egg whites have set. That should help your pie from getting too soggy on the bottom. 🙂 Hope that helps!
run 3
Made this crust for my mom’s raspberry pie and it was outstanding! Super easy to make and everyone loved it. Thanks!
Shawn
Awesome! So glad you enjoyed it!
Christine
Can you use this same crust for chicken and dumplings?
Gene
I too have used salted butter in my crusts and they were great.
Traci C
Where did you get those adorable pie pans?? Love them!
Shawn
I picked up the blue pie plate at Walmart. It’s part of the Pioneer Woman’s line from last year.
Michelle
I️ just made this and am refrigerating it until I️ make my pie tomorrow- I️ used salted butter by mistake, and still added the 1/4 tsp salt- should I️ remake it tonight with unsalted butter?
Shawn
I actually love to use salted butter in mine, I think you should be fine! If you want to pinch a tiny piece of the dough off and give it a taste you can check to see if it’s too salty for you.
Carole
If I am making this crust for a savory dish, do I leave out the sugar?
Shawn
No, you can leave the sugar in. It is not a sweet dough, but the sugar helps to balance the flavor.
Jolene Retief
Can you please tell me what is “shortening” ???
Margolita Rouse
Crisco!
Tina
doesn’t say how long to bake pastry dough
Alma Simmons
Loved this pie crust recipe!!!! Easiest I have ever made. De!icious!!!! Alma
Lisa
Can I make a head and freeze to use for thanksgiving ?
Instimg
Thank you for the recipe! Gonna try it and I’ll have delicious pie when I want. The crust looks so good~
Carol
Bake temperature and baking time.
virginia chambers
i don’t understand the 2 crusts rolled into 1 .
Barbara ruby
It is one recipe for 2 crusts – a bottom crust & a top crust. If the pie recipe you are using only needs a bottom crust then you have another crust for another (single) crust recipe.
Miriam
looks like you put the pie roll outs to geather am I right. or are they two ???
kathy meek
why do you use both pie crust and how long can you keep the pie crust in the frig
Craig
Hi Shawn, I liked your website so much I subscribed. Since you were kind enough to share your recipes, I always like to give back, so I thought I would share with you what I learned from an Executive Chef. He learned this in culinary school. The pie dough for top and bottom crust have the exact same ingredients in the exact same amounts, the only difference is when they mix the dough for the top crust they leave the butter in small pea size pieces in the dough, he said the butter melts at a different rate then when it is completely mixed in the dough and this is how chefs are taught how to make flaky pie crust. Thank you for sharing!
Rose
Can the dough discs be wrapped extra well & frozen for later use?
Desiree
Do we have to Spray the pie pan before putting it in?
Suzie
No. There is enough butter in the recipe to keep it from sticking.
Sarah
Thank you so much for this recipe and your tips!!! I have NEVER been able to make/roll out a successful pie crust, but I did it perfectly just now with your recipe! I’m definitely sharing this on my FB page.
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Looks cool. I’ll try your recipe in the evening. I hope I’ll make it right.
Dagmar Rheinheimer
I don’t Ike to use veg. shorting hydrogenated oils ,! I use homegrow lard. What else could one use ? I have seen ecipies with us butter!
Carrie
I just made an apple pie with all fresh lard. Unbelievable.
Gina H
Made this crust for my mom’s raspberry pie and it was outstanding! Super easy to make and everyone loved it. Thanks!
Heather
Salted or unsalted butter?
Alison
I would think unsalted since there is salt in the recipe. Using salted butter might make the crust to salty (mine have been in the past until I stopped doing it). Hope that helps!
Margaret Hickey,
how many ozs. or grams in a cup? The same for the butter , what is the weight for a tablespoon, Regards Margaret.
loretta desando
Can you give the recipient for a single crust? Thank you
Shawn
I would just make the recipe as is and freeze the second crust for later! 🙂