If you are looking for a from-scratch pie crust recipe that is easy, foolproof, and downright melt-in-your-mouth, then here ya go!!

Pie is ALWAYS in season…apple pie, pecan pie, sweet potato pie, pumpkin pie, chocolate pie—so many pie possibilities. I’m smiling just thinking about it.

A good pie must first start with a good pie crust! Most homemade, from-scratch pie crust recipes I’ve tried, are pretty bland, which probably isn’t the recipe’s fault. Pie crusts are usually boring in order not to compete with the pie itself. Understandable. Not agreeing, but understandable.

However, I’m a sucker for a scratch-made pie crust that has a buttery-biscuit flavor, just like my grandma’s. I could eat that pie crust all by itself! Now that’s when you know you’ve got a good crust!

This pie crust is my go-to for just about all of my pies!

One of my readers told me that if you substitute the cold water for cold half n half, it takes the crust to a whole different level of yumminess! Well, she didn’t use those words, but I’m soooooo ready to try it out and see!! Thanks so much to whoever sent me that tip! I’ll update this post once I try the half &half method.

Best Homemade, From Scratch Pie Crust 

Watch me make this homemade pie crust recipe from start to finish

Get the Recipe: Best Homemade Pie Crust Recipe

4.97 from 31 ratings
A buttery, flaky pie crust recipe that is perfect for sweet or savory pies!
Prep Time: 10 minutes
Chill TIme: 30 minutes


Makes (2) 9-inch pie crusts

  • 2 ½ cups all-purpose flour
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • ½ cup cold butter (1 stick) (see note)
  • ½ cup cold butter-flavored shortening
  • ½ cup ice cold water, add more by the tablespoon if the dough is too dry


  • In a large bowl whisk flour, sugar, and salt.
  • Cut in the butter and shortening until the mixture resembles large crumbs. (I like to freeze my butter and then grate it into the flour mixture)
  • Add in cold water, and stir gently just until combined and a dough begins to form.
  • Gather the dough and knead it gently on a floured surface until it is soft and pliable.
  • Gently shape the dough into a flattened disc. Wrap with plastic wrap and refrigerate for at least 30 minutes.
  • Divide the dough into two balls.
  • Roll the dough out onto a floured surface to about ⅛ inch thick.
  • Place into pie plates and refrigerate while you prepare your pie recipe.


Butter: I like to freeze my butter and then grate it into the dry ingredients.
This recipe makes two 9-inch pie crusts.
Author: Divas Can Cook
Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.