I have always dreaded making my own pie crust, especially around the holidays, but that all changed when I began making this Easy Homemade Pie Crust Recipe.
It is a no-fail recipe that I turn to time and time again when it comes to making pies. It is super easy to make, and it turns out perfect every time. In fact, I think I can make this recipe in my sleep!
Of course, when I am in a hurry, or don’t want to make a homemade crust for my Chicken Pot Pie recipe, I use a store-bought crust.
Although these refrigerated rolled up pie crusts are great to use in a pinch, I prefer to make my own crust for special occasions.
And for me, that includes Thanksgiving, Christmas, Easter and any time someone requests a pie instead of cake for their birthday.
Because I make this recipe so often, I will often make a double batch and freeze the pie crust so that I have extra on hand.
Then when the busy holiday time arrives, I can pull it out of the freezer and let it thaw while I prepare other recipes.
Easy Homemade Pie Crust Recipe
*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.
Yield: Makes 2 (9-inch) pie crusts
- All-purpose flour
- Salted butter, cold and cubed
- Ice cold water
More Info About The Ingredients
Because I get a lot of questions about the ingredients, I thought it would be helpful to answer a few commonly asked questions here.
1. All-Purpose Flour
You can substitute a gluten-free all-purpose flour if you prefer. I have done this on several occasions and the crust turns out just fine.
However, do not use cake or bread flour as they will make the dough too difficult to work with. Although, it is fine to use pastry flour if you have that on hand.
Because pie crust in general is rather bland, don’t omit the salt in this recipe. It helps counteract the bitterness in the flour and gives a sense of sweetness to the dough.
3. Shortening & Butter
Every good homemade pie crust has to have a good amount of fat content. Although you could use only butter or shortening, I find the combination of the two works the best.
This is what makes the pie crust so flaky when baked. However, the key is to make sure that the butter is very cold before you add it to the flour.
Do this by cutting the butter into cubes and place the cubes in the refrigerator until ready to use.
And although I typically recommend using unsalted butter in the majority of my recipes, this is one time to use salted butter. It makes the pie crust so much tastier!
Although most pie crust recipes do not require an egg as part of the ingredient list, this is what makes this recipe so good.
The lightly whisked egg allows the dough to be more pliable and easy to work with. However it is important not to beat the egg too much before adding it to the other ingredients.
Myth About Adding Acid To The Dough
You may have seen, heard, or have even used a recipe that uses a little vinegar to make homemade pie crust. The theory behind that is that the acid will help neutralize the gluten in the flour, making the pie crust easier to roll out.
However, the addition of just a little acid, actually enhances the gluten. Therefore, I have not included any white distilled vinegar in this recipe.
The first step in making this easy homemade pie crust recipe is to place the flour and salt in a large bowl. Then use a whisk until well incorporated.
This step not only helps distribute the the two ingredients together, it also eliminates the need to sift the dry ingredients.
Next, use a pastry cutter or large capacity food processor to cut in the shortening and cold butter into the flour mixture. Continue to blend until the dough becomes like a very fine grain.
Then use a silicone spatula to gently stir in the lightly beaten egg and water just until blended. Once the dough is ready, remove it from the bowl and place it on a clean, floured surface.
Now form the dough into one large size ball. Then use a dough cutter or large sharp knife to evenly divide it in two pieces.
Lightly form each section into a round, flattened disc. Then wrap each piece in plastic wrap and place in the refrigerator to chill for 1 hour before rolling it out.
This allows the homemade pie crust time to absorb the liquid and firms the fat so that it is easier to roll later.
When you are ready to roll out the dough to make your favorite pie, place the refrigerated dough on a clean, floured surface. Then use a floured rolling pin to roll the dough to the desired size.
If you only need one pie crust, like when making pumpkin pie, you can freeze the other crust for later use. Simply place the plastic wrapped dough disc in a resealable freezer bag.
Then remove any air and seal the bag. Label it and place it in the freezer for up to 6 months.
Homemade Pie Recipes
Here are some of my favorite pie recipes that I use with my easy homemade pie crust recipe:
- Old-Fashioned Apple Pie
- Homemade Cherry Pie
- Pumpkin Pie
- Pecan Pie
- Classic Blueberry Pie
- Caramel Apple Pie
Mary and Jim
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Easy Homemade Pie Crust Recipe
Light and flaky homemade pie crust that takes only 15 minutes to make.
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup shortening
- 3/4 cup salted butter, cold and cubed
- 1 egg, slightly beaten
- 5 tablespoons ice cold water
- Whisk together or sift flour and salt.
- With pastry blender, cut in shortening and butter till mealy.
- Stir in beaten egg and water, just till blended.
- Form into a ball and divide in 2. Wrap each in plastic wrap and chill for 1 hour before rolling out. Or place wrapped dough into freezer zip-lock bags and freeze for when you need them next.
Recipe courtesy of Old World Garden Farms
Serving Size:1 pie piece
Amount Per Serving: Calories: 253Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 40mgSodium: 140mgCarbohydrates: 18gFiber: 1gSugar: 0gProtein: 3g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.