Pies are a holiday favorite, whether you’re baking a sweet dessert or a comforting savory dish. And a delicious pie starts with the perfect pie crust! Today, I’m excited to show you how to make a buttery, flaky pie crust from scratch—ideal for recipes like pumpkin pie, apple pie, pecan pie, chicken pot pie, and more.
What You’ll Find On This Page
I know making pie crust can feel like a big task, especially since this is one of the most detailed recipes I’ve made and shared on this blog. But it’s worth every minute!
A homemade crust rewards you with a rich, buttery flavor and a flaky texture that’s hard to find in store-bought versions. While pre-made crusts are convenient, making your own adds a fresh, buttery taste that elevates any pie.
So, what makes this crust special? It’s all about the balance of butter and shortening. Butter gives that savory, rich taste, while shortening helps create a wonderfully flaky texture. Together, they make a crust that’s both tender and crisp—just what you want for the perfect pie.
You can even prepare this dough in advance, so on baking day, you can focus on the filling and other dishes without the rush.
If you’ve been wanting to make a pie from scratch, this homemade pie crust recipe is here to help. I’ll guide you through each step, sharing plenty of tips and troubleshooting tricks to achieve the perfect crust every time. Buckle up, and let’s get started!
Explore More Thanksgiving Recipes:
- Roasted Chicken
- Pumpkin Cheesecake
- Green Beans Casserole
- Sweet Potato Casserole
- Mashed Potatoes
- Spinach Artichoke Dip
- Cranberry Sauce
- Gravy
- Mac and Cheese
- Baked Sweet Potatoes
Ingredients and Substitutions Overview
The ingredients for this pie crust are simple pantry staples you likely already have at home. If not, they’re easy to find at any grocery store. Let’s check them out below!
- All-Purpose Flour: This is the base of the recipe, providing structure to the crust. For the best results, use unbleached flour, which has a slightly higher protein content than bleached flour, helping to create a flakier texture. Unbleached flour also has a more natural flavor, perfect for delicate pastries like pie crust.
- Butter: Butter gives your pie crust that classic, rich flavor. I recommend unsalted butter for two reasons: it lets you control the salt level more precisely, which is essential in baking, and it’s usually fresher and purer in taste. Salted butter varies in salt content by brand, which can slightly affect moisture and texture.
- Vegetable Shortening: This adds an extra flaky, tender texture to the crust, thanks to its higher melting point. Unlike butter, it stays solid longer while baking, which helps form those distinct flaky layers. Though some recipes skip shortening, I find it pairs beautifully with butter for a balanced flavor and texture.
- Salt: Just a bit of salt enhances the crust’s overall flavor and highlights the buttery richness.
How to Make Pie Dough and Crust at Home?
Let’s gather the ingredients and make a perfect pie crust together. From preparing the dough to shaping, chilling, rolling, and transferring it into your pie dish—I’ll guide you through each step to get it just right. I’ll also show you how to flute the edges and blind bake for a crisp, golden crust. Plus, I’ve included images and a detailed video to make it even easier to follow along. Let’s get started!
Homemade Pie Dough and Crust
Ingredients
- 2½ cups Unbleached All Purpose Flour, Chilled in fridge for at least 30 mins
- 6 tbsp Unsalted Butter, chilled and cubed
- ½ cup Vegetable Shortening, chilled and cubed
- ½ cup Ice Cold Water, add gradually in batches, see tips for more info
- Salt, to taste
Instructions
Making the Pie Dough
- Start by measuring the flour, then place it in the fridge for at least 30 minutes to keep everything cold. Once chilled, add the flour and salt to a mixing bowl and whisk to combine so the salt is evenly distributed. For accurate measuring, use a kitchen scale or level off cups with a butter knife. Chilling the flour helps prevent fats from melting too quickly, leading to a flakier crust.
- Add the chilled, cubed butter and shortening to the flour mixture. For best results, keep the butter in the freezer, then transfer it to the fridge about 30 minutes before using—this keeps it firm and perfectly chilled. Shortening can go straight into the fridge, as it doesn’t firm up as quickly or as hard as butter. Since shortening has a higher melting point, it stays solid at fridge temperatures while remaining soft enough to work into the flour. Cutting both fats into small cubes makes them easier to incorporate, helping you achieve a flaky, tender crust.
- Use a pastry cutter or two forks to gently cut the fats into the flour. Work carefully to avoid overworking, which can cause the fats to melt. Stop once you see small bits of butter and shortening coated in flour. Aim for a crumbly mixture with visible pieces of fat for the best flaky texture.
- Once the mixture reaches a crumbly texture, add ice-cold water one tablespoon at a time, mixing gently with a spatula. This gradual addition helps bring the dough together without overhydrating it. Stop adding water as soon as the dough starts coming together—you may not need all the water listed.
- Transfer the dough to a lightly floured work surface. A light dusting of flour prevents sticking as you gently bring the dough together. This makes the dough easier to handle without tearing or sticking, allowing you to shape it into a round disc.
- Lightly flour your hands and gently fold the dough into itself to form a round ball. If the dough feels too dry, lightly dip your fingers in cold water and continue working it. For a sticky dough, add a little extra flour to balance the texture, helping it come together smoothly without becoming too wet.
- Once the dough is formed into a ball, cut it in half. This recipe makes enough dough for two crusts, so splitting it is essential. You may notice some flaky layers inside when you cut it, as shown in the image below—this is a great sign and will contribute to a flaky crust.
- Shape each half into a round disc. These two discs can be used for two single-crust pies or one double-crust pie. If you only need one crust, you can save the other disc for later.
- Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours. Chilling solidifies the fats, making the dough easier to roll, and relaxes the gluten for a tender, flaky crust.
Rolling the Pie Dough
- After the dough has chilled for the recommended time, unwrap it and place it on a large sheet of parchment paper. You can also use a lightly floured countertop, but I prefer parchment paper to help prevent sticking or tearing while rolling. It also makes cleanup easier! If you want precise size and thickness, use a measuring chart or rolling pin rings to guide you.
- Place another sheet of parchment paper on top of the dough. Gently flatten the dough with your hands to make rolling easier. Begin rolling from the center, applying gentle pressure outward in all directions for an even thickness. For added stability, tape down the edges of the parchment paper to prevent slipping—this will keep everything in place and make rolling smoother.
- Roll the dough into an 11–12 inch circle, perfect for a 9-inch pie dish. A 12-inch circle leaves a bit of extra dough around the edges, which you can tuck in or use for decoration. Once rolled, remove the top layer of parchment and check the shape. If needed, you can roll it out a bit more. Now your dough is ready to be transferred into the pie dish.
Transferring and Shaping the Crust
- Gently transfer the rolled dough into a 9-inch pie dish by flipping it over from the parchment paper. The parchment paper makes it easy to lift the dough without sticking. Once flipped, press the crust gently into the pie dish, pressing it along the sides and bottom to avoid trapping air bubbles. This will make fluting the edges easier in the next step. If the dough tears slightly at the edges during transfer, don’t worry—just pinch the torn pieces back together.
- If the edges are torn or cracked, gently press them together, then start fluting or crimping. To flute, press your thumb and index finger together on one side while using your other hand to pinch the dough between them. For crimping, press the tines of a fork along the edges to create a decorative, textured pattern. Both methods add a beautiful touch and help keep the crust intact, preventing filling from spilling over during baking.
- Once your dough is shaped and fluted or crimped in the pie dish, it’s ready for baking. If the dough softened from handling, place the crust back in the fridge for 25–30 minutes to firm up. This helps maintain a flaky texture by keeping the layers of fat intact. You can use this crust directly for pies that don’t require blind baking. If your recipe calls for blind baking, follow the steps in the next section for detailed instructions.
Blind Baking the Crust
- Place a crumpled sheet of parchment paper over the pie crust, covering the bottom and sides completely. Crumpling the paper first helps it fit snugly, providing better coverage. This step is essential to prevent the dough from puffing up or shrinking during blind baking.
- Pre-bake the pie crust with pie weights in a preheated oven at 375°F for about 10 minutes. This initial bake sets the crust and slightly firms up the edges.
- After 10 minutes, carefully remove the pie dish from the oven. Take out the parchment paper and pie weights, then gently prick the bottom of the crust with a fork (docking) to allow steam to escape. Return the crust to the oven and bake for another 7–8 minutes, helping the bottom bake evenly without the sides shrinking. Be cautious when moving the pie dish to avoid breaking the edges. Now your blind-baked crust is ready to use in your pie recipes!
Using the Pie Crust
- Your blind-baked pie crust is now ready for any recipe that requires a pre-baked crust. For more details on using this crust in various single or double-crust pie recipes, check out the dedicated section below.
Recipe Video
Chef's Notes and Tips
Preparing Your Ingredients:
- Measure Ingredients Accurately: For a flaky, buttery crust, precise measurements are key. Carefully measure flour, butter, shortening, and water. Even slight variations can affect texture and structure. Use a kitchen scale if you have one—especially for flour, which can easily be over-measured by scooping.
- Chill Fats and Water: Cold ingredients—especially butter, shortening, and water—are essential for a flaky crust. Chilling these before mixing prevents fats from melting prematurely. When cold fats hit the oven’s heat, they release steam, creating those ideal flaky layers. If fats are too warm, they blend too much with the flour, resulting in a tougher crust.
- Prepare Ice-Cold Water: Fill a small bowl with water and add ice cubes. Let it chill for a few minutes. Measure out tablespoons of ice-cold water gradually as you make the dough. Though the recipe suggests a half cup, you may only need about 6-7 tablespoons for ideal consistency.
- Quantity of Ingredients: This recipe yields two pie crusts, perfect for either a single or double-crust pie. If you plan to make additional pies, it’s best not to double or triple the ingredients, as this can affect the texture. Instead, make separate batches using the same quantities for each crust, and store any extra dough for later use.
- Pie Weights: Some recipes call for briefly blind baking the crust, which requires parchment paper and pie weights. You can buy pie weights, or use a DIY alternative like rice (as I did in this recipe), sugar, or dried beans. These work just as well to weigh down the crust and prevent puffing during baking.
Working with Ingredients and Dough:
- Handle Ingredients Gently: Once you’ve added the chilled butter and shortening to the flour, mix them in gently until the mixture looks crumbly. Avoid overworking the dough, as this can cause the fats to melt and blend too much with the flour, which compromises the light, flaky texture you’re aiming for. Overworking may also reduce the amount of water needed, making the dough more prone to cracking when you roll it out.
- Do Not Knead: Once the dough begins to come together, gently gather it into a circular disc with your hands. Avoid kneading, as this develops gluten, which is great for bread but not for pie crust; too much gluten will make the crust tough instead of tender and flaky.
- Rolling the Dough: There are two ways to roll out pie dough. You can dust your countertop with flour and roll the dough directly on it with a rolling pin. However, based on my experience, I recommend placing the dough between two sheets of parchment paper. Rolling between parchment provides better control, prevents sticking, and makes it easier to transfer the dough to the pie pan without tearing. This method is especially helpful if you’re new to pie-making!
- Transferring the Rolled Dough: There are a few ways to transfer rolled dough to your pie dish. Some people fold the dough into quarters and lift it carefully, while others roll it onto the rolling pin and gently unroll it over the dish. Personally, I find using parchment paper the easiest method. By rolling the dough between parchment sheets, you can simply flip it into the pie dish, which helps prevent tears or sticking and makes the transfer much smoother.
- For Accidental Tears: If the dough tears while you’re rolling or transferring it, don’t worry! Simply pinch the torn edges together to seal them, then continue as usual. With the right technique, the dough will come together seamlessly, and you won’t notice the tear once it’s baked.
- Tools for Mixing: To make a perfectly flaky pie crust, a pastry cutter or two forks work well for cutting the fats into the flour. These tools allow you to blend just enough without overworking, keeping the fats in small, cold pieces for the best flakiness. Some prefer a food processor for convenience; if you use one, pulse carefully. Over-processing can blend the fats too thoroughly with the flour, resulting in a dough that won’t hold those essential flaky layers and may turn out greasy or dense.
- When to Skip Blind Baking: If your recipe doesn’t mention blind baking, you can skip this step. Simply fill the crust with your prepared filling and bake according to the recipe instructions.
- Troubleshooting Tips: If you’ve followed the recipe carefully but are still having issues, don’t worry—I’ve included a dedicated troubleshooting section below to help with common problems. Be sure to check it out for tips on getting your crust just right!
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Pie Crust Troubleshooting
Even after following the tips here, you may still encounter unexpected results and wonder how to troubleshoot them. To help, I’ve included some common issues and troubleshooting tips below—I hope they’re helpful!
If the Fats Become Too Soft While Mixing
If the fats become too soft or the dough feels too moist while using a pastry cutter or fork, place the dough in the fridge for 10–15 minutes to chill. Once cooled, continue working with minimal handling. If needed, add a bit of cold flour to bring the texture back to the desired consistency.
If the Dough Tears While Rolling
Tearing dough can mean it’s too dry, not chilled enough, or the fats have melted. To fix this, lightly sprinkle cold water onto the torn areas and gently press them together. If the dough feels greasy, add a bit of flour with a tiny amount of cold water, then chill for 30 minutes before rolling again. This will help the dough firm up, making it easier to handle and flakier when baked.
If the Dough Becomes Greasy While Baking
A greasy crust often indicates the fats melted too much during preparation. Next time, keep the fats as cold as possible and handle the dough minimally. If the baked crust is greasy, gently blot the surface with a paper towel to remove excess grease. Also, make sure your oven temperature is accurate, as baking at too low a temperature can cause fats to melt too quickly.
If the Pie Crust Is Crunchy and Breaks at the Edges
An overly crunchy crust or cracking edges might be from overbaking or dry dough. To prevent this, reduce the baking time slightly or cover the edges with foil halfway through to avoid over-browning. Also, ensure the dough has enough cold water during preparation. If the dough feels stiff or cracks when shaping, add a bit of cold water, then chill again before baking for a tender, smooth crust.
DIY Pie Shield for Protecting the Edges
To prevent overbaking the crust edges, make a DIY pie shield with aluminum foil. Tear off a piece of foil, fold it into a ring, and place it around the edges of the crust. This will shield the edges from direct heat while allowing the pie to bake evenly. Remove the foil during the last 10–15 minutes to let the edges brown as desired.
How to Use This Pie Crust?
In this section, I’ll show you how to use this versatile pie crust for various recipes, whether you’re making a classic single-crust or a hearty double-crust pie. This recipe makes enough dough for two crusts, so you have flexibility—use both for one pie, or save one for later.
Making a Single Crust Pie
Single-crust pies, like pumpkin, pecan, lemon meringue, custard, chocolate silk, and quiche, only need one portion of dough. You can store the second crust in the fridge for a few days or in the freezer for up to three months, making it easy to whip up another pie whenever you like. Here’s how to get the best results:
- Roll and Line the Dough: Follow the rolling instructions in the main recipe, aiming for a thickness of about ⅛ inch. Make sure to roll from the center outward to create an even circle. Carefully transfer it into your pie dish, pressing gently to avoid stretching the dough, which can cause it to shrink during baking.
- Trim and Crimp: Trim any excess dough around the edges, leaving about a ½-inch overhang. For a neat finish, fold the overhang under itself along the rim of the pie dish, and crimp the edges using your fingers or a fork for that classic pie look.
- Pre-Bake if Needed: For pies with custard or softer fillings, pre-baking (or blind baking) is recommended. This prevents the crust from getting soggy. To do this, line the dough with parchment paper, add pie weights or dry beans, and bake at 375°F (190°C) for 10–15 minutes. Then remove the weights and bake for an additional 7–8 minutes, or until golden.
- Add the Filling: With your crust prepared, add your filling. Whether it’s pumpkin, pecan, or custard, make sure it’s ready as per your recipe’s instructions before you start assembling. For best results, pour the filling gently to avoid disturbing the crust.
Making a Double-Crust Pie
For pies like apple, blueberry, cherry, peach, chicken pot pie, and meat pie, you’ll need both crusts. Here’s how to make the most of each step for a beautiful, golden double-crust pie:
- Roll the Dough: Roll out both portions of dough separately—one for the bottom and one for the top. Aim for each crust to be about ⅛ inch thick. Remember to roll from the center outward to get an even circle.
- Line and Fill: Carefully line your pie dish with the first portion of dough, pressing it gently into the corners to avoid stretching (this helps prevent shrinking while baking). Trim any excess dough around the edges, leaving about a ½-inch overhang. Then, fill your pie with your favorite filling, whether it’s apples, berries, or a savory meat mixture. If your filling is juicy, you might want to sprinkle a tablespoon of flour or cornstarch on the bottom crust to prevent sogginess.
- Top and Seal: Place the second crust over the filling, trimming it to match the bottom crust’s overhang. Fold the edges of the top crust under the bottom crust and press them together to seal. You can then crimp the edges with your fingers or use a fork to make a neat pattern.
- Add Vents or Lattice: For whole top crusts, create a few slits or small shapes on top to allow steam to escape, preventing a soggy crust. If you’d like a more decorative finish, try a lattice pattern by cutting the top crust into strips and weaving them over the filling. The lattice adds an appealing touch and naturally vents the pie.
- Bake: Follow the baking time and temperature in your recipe. For best results, bake your pie on the lower rack of the oven; this helps the bottom crust get nicely golden. To prevent the edges from over-browning, you can cover them with foil halfway through baking.
Storage Suggestions
With the right storage, this pie crust can stay fresh for future use. Here’s how to store it for maximum freshness:
Storing the Pie Dough
- Refrigerating Dough: If you plan to use the dough within a few days, wrap it tightly in plastic wrap and place it in an airtight container. This keeps it fresh in the fridge for up to 5 days. When you’re ready, let it sit at room temperature for a few minutes to soften slightly before rolling.
- Freezing Dough: For longer storage, freezing is the best option. Wrap the dough tightly in plastic wrap, then place it in a freezer bag or airtight container to prevent freezer burn. It can stay fresh in the freezer for up to 3 months. To use, thaw the dough in the fridge overnight and let it rest briefly at room temperature before rolling.
Storing a Pre-Baked or Blind-Baked Pie Crust
- Pre-Baked Crust: If you need to store a fully baked pie crust, allow it to cool completely. Wrap it tightly in plastic wrap and store it in the fridge for up to 5 days. For longer storage, wrap it in plastic wrap, then add an additional layer of aluminum foil or place it in a freezer-safe bag for extra protection. This method keeps your crust fresh in the freezer for up to 2 months.
- Blind-Baked Crust: For a partially baked (blind-baked) crust, follow the same steps. Let it cool completely before wrapping it tightly in plastic wrap. Store it in the fridge if you plan to use it within a few days. For longer storage, freeze it as mentioned above to maintain freshness for up to 2 months.
- Thawing Before Using: If you’re using a frozen pre-baked or blind-baked crust, let it thaw in the fridge for a few hours or at room temperature for about 30 minutes. In a rush? You can use it straight from the freezer, though it may need a few extra minutes in the oven.
- Baking from Frozen: When baking a pie with a frozen crust, check the crust halfway through. If the edges begin to brown too quickly, cover them with foil to prevent burning while the rest of the pie bakes.
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