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.

Course Pie

Cuisine American

Prep Time 10

Additional Time 30

Total Time 40

Servings pie crusts

Calories 960kcal

Author Tonia Larson

Equipment

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

Notes

1: Make Ahead and Storage

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.

2: Blind Bake 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.

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