The Gunny Sack

  • Home
  • Autumn
  • Dinner
  • Recipe Index
    • All Recipes
    • Air Fryer
    • Appetizer
      • Dip
    • Beverages
      • Coffee
      • Smoothie
    • Breakfast
    • Crock Pot
    • Dessert
      • Bars
      • Cake
      • Candy
      • Cheesecake
      • Chocolate
      • Cookies
      • Fruit Desserts
        • Apple
        • Banana
        • Pumpkin
        • Strawberry
      • Fudge
      • Ice Cream
      • No Bake
      • Peanut Butter
      • peppermint
      • Pie
      • Truffles
    • Dinner
      • Beef
      • Bread
      • Casserole
      • Chicken
      • Grilled
      • Pasta
      • Pizza
      • Pork
      • Salad
      • Sauces and Dressing
      • Side
        • Potatoes
        • Vegetables
      • Soup
    • Snack
    • Holiday
      • Easter
      • Christmas
      • Halloween
      • Thanksgiving
      • Valentine’s Day
  • About
    • About The Team
    • Contact
    • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • Autumn
  • Appetizers
  • Desserts
  • Dinners
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dessert » Pie » Homemade Pie Crust Recipe

    Homemade Pie Crust Recipe

    Published: Nov 4, 2020 · Modified: Apr 11, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    This homemade Pie Crust recipe is easy enough for anyone to make! It’s perfect for desserts as well as main dishes.

    fluted pie crust in a pie plate with rolling pin

    After all of these years of baking and cooking I decided it was finally time to start making homemade pie crust. I wanted a recipe that was super easy to make yet tasted delicious. This pie crust recipe comes together quickly in a stand mixer and rolls out beautifully after 30 minutes in the refrigerator.

    How To Make Pie Crust

    ingredients in stand mixer bowl

    Start by putting the flour, cold cubed butter, and shortening in the stand mixer bowl. Mix on low low speed until the mixture is crumbly with some larger pieces of butter remaining.

    Why does this pie crust recipe have butter and shortening?

    I like to use a combination of butter and shortening when making pie crust. The butter brings the flavor and since shortening is 100% fat it makes for a flakier crust. That being said, you can use all butter or all shortening or any combination you prefer.

    add ice water to ingredients in mixer

    Add the ice water and vinegar. Stir on low until just moistened. Do not overmix the dough.

    To ensure that your water is ice cold, put ice and cold water in a bowl. Then, when ready to use the water, measure out the amount you need from the bowl of ice water leaving the ice cubes behind.

    Can I make this dough by hand instead of in a stand mixer?

    Yes, you can make this pie crust recipe by hand if you prefer. You can use your fingers to crumble the butter and shortening into the flour. Or you can use a pastry blender. Another option is to pulse the dough in a food processor.

    pie crust dough on a silicone mat

    Scrape the dough out onto a floured surface and use your hands to flatten it into a rectangle.

    fold the dough in thirds

    Fold the dough in thirds and then flatten and fold again. This folding action will help make flaky layers in your crust.

    side view of folded pie pastry

    Divide the dough into two halves and wrap them in plastic wrap. Place the dough balls in the refrigerator to chill for at least 30 minutes or up to two days.

    Can you store a pie crust in the freezer?

    Yes, you can store this pie crust dough in the freezer. Place the prepared, wrapped dough in an airtight freezer bag and store it in the freezer for up to two months. When ready to use, allow it to thaw before rolling out.

    chilled dough on a floured surface

    Remove the pie crust dough from the refrigerator, remove the plastic wrap and place the dough on a floured surface.

    pie crust rolled out on a silicone mat

    Roll out the pie crust so that it is larger than the pie plate you plan to use.

    form the dough to the dish

    Transfer the dough to the pie plate and press it onto the bottom and sides of the plate.

    cut off the excess dough with a knife

    Use a knife or kitchen shears to trim the excess dough.

    fingers fluting a pie crust

    Tuck the edge of the pie crust dough under itself and use your fingers to flute the edges. Or use a fork to crimp the edges.

    unbaked pie crust in white ceramic pie plate

    At this point, you can blind bake the pie crust, add your filling, or cover it with plastic wrap and return it to the refrigerator. Chilling it a second time in the refrigerator will result in the flakiest crust.

    How do you blind bake (or pre-bake) a pie crust?

    Blind baking (or pre-baking) a pie crust means that you bake it empty without any fillings. This method is used when you want to make cold cream pies or to prevent soggy crusts for custard pies or quiches.

    pie weights in foil lined pie crust

    Once your pie crust is in your pie plate, line it with foil and fill the foil with pie weights or dried beans. Bake the crust at 400˚F for 20 minutes. Then, remove it from the oven, remove the foil and pie weights or beans, and return it to the oven for an additional 15-20 minutes, until golden.

    fluted pie crust dough in pan

    Here are some ways to use this dough:

    This Easy Pecan Pie without corn syrup is hands-down our FAVORITE PIE EVER and a must at Thanksgiving and Christmas. Includes tips for pecan pie problems!

    A Strawberry Rhubarb Pie is a quintessential summer dessert. It is sweet and tangy just like grandma used to make it.

    This recipe for Dutch Apple Pie is so easy to make! Instead of having a double crust like a traditional apple pie this recipe has a fabulous crumble on top.

    Here’s a Peach Pie recipe that is easy to make with fresh peaches and simple ingredients just like grandma used to make. Includes how to freeze peach pie filling.

    fluted pie crust in a pie plate with rolling pin

    Homemade Pie Crust Recipe

    This homemade Pie Crust recipe is easy enough for anyone to make with only 5 ingredients! It's perfect for desserts as well as main dishes.
    5 from 2 votes
    ↑ Click stars to rate!
    Print Review SaveSaved! Add to Shopping ListGo to Shopping List
    Prep Time: 10 minutes minutes
    Additional Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 2 pie crusts
    Prevent your screen from going dark

    Equipment

    Bosch Stand Mixer
    Marble Rolling Pin
    Silpat Silicone Mat
    Emile Henry Pie Dish

    Ingredients

    • 3 cups all-purpose flour
    • ¾ cup cold salted butter, cut into small cubes
    • ¼ cup shortening
    • ¾ cup ice cold water
    • 1 tablespoon white vinegar

    Instructions

    • Mix flour, butter, and shortening on low until crumbly with some larger pieces of butter remaining.
    • Add the ice cold water and vinegar. Mix until the dough starts to come together.
    • Turn out onto a floured surface. Press into a rectangle. Fold the dough into thirds (see photos or video for demonstration). Press to flatten again and then fold into thirds again.
    • Cut the dough in half, wrap each half in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days). Or place the wrapped dough in a freezer bag and store in the freezer for up to two months.
    • Remove from the refrigerator, remove the plastic wrap, and place it on a floured surface.
    • Roll the dough out until it is larger than your pie plate. Transfer the dough to the pie plate and press it onto the bottom and sides of the plate.
    • Use a knife or kitchen shears to trim the excess dough. Tuck the edge of the pie crust dough under itself and use your fingers to flute the edges. Or use a fork to crimp the edges.
    • At this point, you can blind bake the pie crust, add your filling and bake the pie, or cover it with plastic wrap and return it to the refrigerator. Chilling it a second time in the refrigerator will result in the flakiest crust.

    Video

    Nutrition

    Serving: 1slice | Calories: 960kcal | Carbohydrates: 155g | Protein: 21g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 3g | Sodium: 86mg | Potassium: 281mg | Fiber: 8g | Sugar: 3g | Vitamin A: 375IU | Calcium: 35mg | Iron: 13mg
    Course: Pie
    Cuisine: American
    Author: Tonia Larson

    More Pie

    • Strawberry pie.
      Strawberry Pie
    • a pie with toasted coconut shavings on top
      Coconut Cream Pie
    • slice of cherry pie on a white plate.
      Cherry Pie
    • banana cream pie layers
      Banana Cream Pie Recipe

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « Peppermint Mocha Whipped Coffee
    Chocolate Pecan Pie »

    Comments

    1. Mary says

      December 20, 2020 at 1:36 pm

      Best pie crust and best ‘pee-can’ Pie EVER!! I made 2 for Thanksgiving..overwhelming asks to make again for Christmas!!..and instead of birthday cake!! 😄

      Reply
      • Tonia says

        December 20, 2020 at 1:39 pm

        Yayyyyy!! That’s how much my family loves it too!!

        Reply
    2. Cindy Di says

      November 27, 2020 at 1:43 am

      5 stars
      Best crust recipe for star d mixer I have used

      Reply
    3. Cindy Di says

      November 26, 2020 at 7:43 pm

      I have tried to make pie crust with a few recipes with no good results. I used this recipe to make her easy pecan pie and it is the easiest and BEST flaky pie crust. Used my stand mixer. The dough came together before I had added all of the water so I stopped and followed the recipe from there. Absolutely wonderful.

      Reply
      • Tonia says

        November 26, 2020 at 7:46 pm

        Thank you so much for stopping back to share your experience! I always found pie crust difficult so I wanted to figure out a way to make it easy and delicious. I’ve already made this crust so many times in the past month. Happy Thanksgiving! ~Tonia

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
    • Facebook
    • Instagram
    • Pinterest
    sign up for emails button
    Disclosure | Privacy Policy | Nutrition Disclaimer

    Copyright © 2023 · Genesis Framework by StudioPress · WordPress · Log in