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

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 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.

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

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

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.

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

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

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.

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.

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.

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.

Here are some ways to use this dough:

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