Homemade Pie Crust-Tender, flaky pie crust sets the stage for all your pie needs.
I am so excited to share this recipe with you today! I love, love, love to make a homemade pie crust. There is something very therapeutic about working with pie dough. I know that a lot of people are intimidated by making their own pie crust, but once you practice a couple of times I believe anyone can master it.
I have made a couple of different pie crusts before. I have used some that call for butter and shortening, but I always go back to this one which uses shortening only. As you can see in my photos, my pie crust is not the prettiest, but I like to think that's what makes it authentic.
The two important things to remember when making a pie crust:
- use COLD ingredients. I chill my shortening, in the measuring cup, in the freezer for about half an hour before I begin the dough making process. The water I use is ICE COLD. I use a measuring glass that I fill with ice and water, then remove a tablespoon at a time until my dough is wet enough.
- Handle the dough as little as possible. When you work with the dough a lot you increase the temperature of the cold ingredients which has an impact on the outcome of the dough.
I have always used a pastry blender and not sure I would know how to make a pie without one. With the upcoming holidays I hope you try my homemade pie crust recipe. I always get great feedback from people who try it! Here's a recipe for one of my VERY favorite pies.
Homemade Pie Crust
- 2 cups all purpose flour
- ½ cup cold water
- 1 cup shortening I place mine in the freezer for about 30 min
- 1 teaspoon salt
- Preheat oven to 425
- Add flour to a large glass mixing bowl.
- Add salt.
- Add shortening.
- Cut shortening into the flour mixture, using a pastry blender, until it looks like coarse meal.
- There will be small crumbles of flour and some large pieces of shortening.
- Using a tablespoon at a time add the water (I begin with at least 4 tablespoons) add water as needed, the dough should all be wet, but not saturated. Mix with a fork after each tablespoon of water is added.
- Use a fork and mix until all blended.
- Roll into a ball and flatten onto a well floured surface.
- With a well floured rolling pin roll out the dough, starting in the center and rolling to the edges.
- Use the rolling pin and left one edge around the pin and allow to overlap.
- Transfer to the pie plate by unrolling.
- Press the dough into the bottom and up the edges of the pie plate.
- Trim the excess dough and crimp the edges.
To bake without filling
- Prick bottom and sides with a fork and bake for 10-15 minutes or until lightly browned.
To bake with filling
- Preheat oven to temperature directed in the recipe you are using. Do not price pie shell.
- Bake as recipe directs.
Your crust is absolutely gorgeous! Funny thing...I think I use the exact same recipe. 🙂 But mine never turns out looking as nice as yours. Pie making is definitely an art!
Thank you, Christina! Pie making is an art and I think I got lucky with this one. 🙂
Christina Lakey | Food Apparel
Love love love homemade pie crust! I'm so excited for "pie season" as I like to call it.
Tis The Season, Christina! 🙂
I like to make my homemade crust with butter. It tastes so good!
Jessica, I've made it with butter, too and it is good!
You make this look so easy. I will have to try it this year instead of buying pre made thank you.
Tabitha, practice a couple of times and you will know why I make this look so easy. 🙂 Best of luck. Yours will be delicious!
Allie | Baking a Moment
I love making pie crust too! Once you get the hang of it it can be so fun and easy. You have some really great tips here and I love the beautiful fluted edge! <3
Thank you, Allie! Making pies really are fun! 🙂
Erin @ Strawberry Mommycakes
Nothing quite beats homemade pie crust! I'm always disappointed when I try restaurant pie 🙂 This recipe is really close to mine so I'm sure it's delicious 🙂
Sophia @ NY Foodgasm
This is really beautiful and informative!! Love all the pictures and graphics and complete instruction!
Thank you,Sophia! I hope the images are useful! 🙂
Patricia @ Grab a Plate
Great recipe! Love, love, LOVE your images for this post!!
Thank you, Patricia! You're very sweet! 🙂
Kelly - Life Made Sweeter
What a wonderful post and tutorial! Your pie crust looks beautiful! Love your tips and photos 🙂
Thanks so much, Kelly! 🙂
I feel a bit dense asking this, but I have a question; when you say 'shortening' do you mean those sticks of crisco? I ask this because ... well ... I don't think I like those. I try to make crusts with just butter (chilled, no salt butter type) and really the results are not what they should be. Everyone says 'shortening' but maybe I just don't understand what they mean. Is 'shortening' code for Crisco? Is there anything else that is called shortening? If so, what is it?
Shortening is just short for all-vegetable shortening. Crisco is a great and very popular brand to use. They make shortening in sticks or in a tub. I usually buy the tub and measure out how much I need. I have made pie crusts with shortening and butter and I prefer this recipe. Shortening is kind of code for Crisco, since Crisco is the "queen bee" of the "shortening" market, if that makes sense. 🙂 If you see a recipe that calls for Crisco or shortening, then yes, they are the same thing. Here's a link for you to see what I am talking about. http://www.crisco.com/products/all-vegetable-shortening-17-315 I hope you try this recipe. I think you will like it. I hope this helps...Thanks for stopping by!
The ingredients are very accessible in the market. Your pie crust looks very nice. I hope I can make it the same as yours.