Easy Homemade Pie Crust

This easy homemade pie crust is amazing and the perfect pie crust for all your from-scratch pie baking needs. It is nice and flaky and oh so delicious.

While I do sometimes still buy frozen pie crust from the store, if I have the time, I like to make it from scratch. It always tastes so much better than store-bought. Chances are you already have the ingredients to make it at home too.

This easy homemade pie crust is so simple to make, if I can do it, you can do it. Let’s get baking!

Step 1: Gather the ingredients

In order to make the perfect pie crust at home you need just a handful of ingredients:

• All-purpose/plain flour
• Cold unsalted butter – If you use salted, reduce the amount of extra salt in half.
• Cold shortening – Or you can use all butter instead.
• Salt
• Apple cider vinegar (optional) – The vinegar will help to keep the crust from becoming tough.
• Very cold water – I used filtered water, because my tap water tastes gross.

Tools

• Food processor – Or you can use a fork or pastry blender.
• Rolling pin
• 9-inch pie pan
• Plastic wrap

Step 2: How to make a perfect flaky homemade pie crust

Begin by adding the flour and salt to a food processor or to a large bowl if you are going to do it by hand with a fork or pastry blender.

Next take your very cold butter and cut it up into little cubes. Then add the butter to the food processor. You may also freeze the butter, and then use a cheese grater to grate the butter into flakes.

Then add in the cold vegetable shortening. You may also just use all butter if you like instead of the shortening. The shortening will help give it more of a soft crust, but still flaky.

Take the cold water and add the vinegar to it. Add about half of it to the food processor and then mix. Don’t dump all the water in, you probably won’t need it all. When the dough comes together it should be just slightly sticky.

Step 3: Shape and chill the dough

Now, dust your work surface and pour the homemade pie crust dough onto it. Knead the dough for just a few seconds until it comes together.

Shape the dough into a flat disc around one inch or so thick. Then cover it completely with plastic wrap. Place it in the refrigerator for at least 30 minutes before using it.

Step 4: Using the easy pie crust dough

Once you want to use your homemade pie crust dough, remove it from the fridge. Place it onto a floured work surface and roll it out until it is a few inches in diameter larger than your pie pan.

Add the pie crust dough to the pan and then use your fingers to form it into place. Next use a knife and trim around the pie plate. You can use a fork and crimp around the edges for the border if you like.

Or if you use two fingers and push in and your index finger to push the other way you can create a cool design with the edge. There are several ways you can do it.

Now, all that is left to do is to fill it up with some yummy pie filling and bake it. Or you can cover it with plastic wrap and freeze it. Use this recipe for any pie recipe that requires a pie crust. Enjoy!

Note: This recipe only makes enough for 1 9-inch pie crust. If you would like a top to your pie, then you will need to double the recipe.

How long does homemade pie crust last?

You can refrigerate the pie crust for up to 3 days. After that you can freeze it for up to 3 months or so. Wrap it in plastic wrap or place it in a freezer bag.

Here are a few more recipes you may like:

Easy Apple Pie

Thin Mint Cookies

Disney Dole Whip

Peanut Butter Balls

Zucchini Bread

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5 from 3 votes

Easy Homemade Pie Crust

Sure you can pie frozen pie crust from the store, but this homemade pie crust is so much better. And it is super easy to make using just a few ingredients. It is flaky and buttery and perfect for all your pie baking needs. If I can do it, you can do it.

Prep Time15 minutes mins

Cook Time0 minutes mins

Chilling Time30 minutes mins

Total Time45 minutes mins

Course: Dessert, Desserts

Cuisine: American, French, Greek

Keyword: buttery, flaky

Servings: 10 people

Calories: 149kcal

Author: Matt Taylor

Equipment

• Food processor, fork, or pastry blender
• rolling pin
• 9-inch pie plate
• Plastic wrap
• Knife

Ingredients

• 1 1/2 cups of all-purpose plain flour (190g)
• 5 Tbsp. very cold unsalted butter 70g
• 1/4 cup cold shortening 50g
• 1/4 tsp. of salt 1g
• 1 tsp. apple cider vinegar optional (5ml)
• 1/4 cup very cold water 60ml May not need it all.

Instructions

• Begin by adding the flour and salt to a large bowl or to a food processor. Then add in the cold butter and cold shortening. Mix together the cider and water and then pour about half of it in. Mix the ingredients together until a dough forms. You may also use a fork or pastry blender. It should be just barely sticky. Add more water as needed.
• Pour the dough out onto a floured surface. Knead the dough together for a few seconds and then shape it into a flat disc, about an inch or so thick. Cover it with plastic wrap and then chill for at least 30 minutes.
• Using a floured surface, roll the dough out about 1/8th of an inch or so thick, until it is about 2 inches in diameter larger around the pie pan. So when you place the pie pan down on it, there will be about 2 inches extra around the whole pan.
• Place the dough in the pan and use your fingers to form it to the pan. Use a knife to trim around the edges. Decorate the edges however you like, with a fork, or by pinching it with one hand and poking it with the index finger making a fluted edge. Cover it and freeze, or use it right away for a pie. If you want a top to your pie you will need to make another crust. Enjoy!

Video

How to make Pie Crust | Perfect Homemade Pie Crust Recipe

Notes

These nutritional facts pertain only to the pie crust itself. 

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Nutrition

Calories: 149kcal

Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.