Best Homemade Pie Crust Recipe
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.
Watch me make this homemade pie crust recipe from start to finish
Get the Recipe: Best Homemade Pie Crust Recipe
Ingredients
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
Instructions
- 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.
Notes
Absolutely Delicious!!! Never lets me down, thanks diva
I love many of your recipes. I’ve been working with them for a couple of years now. I’ve tweaked them here and there and it has are me a better cook. Going to Le Cordon Bleu in February to become a Professional Pastry Chef. All because you showed me that mot only Divas Can Cook but the average girl can too, now I’m a woman in the kitchen and my husband is so proud that I have come such a long way from burning buns. All thanks to you. Thank you and keep them coming. I believe that I will always use your recipes, even when I’m making my own.
xo Chantelle
Reading this 7 years later and I think that’s wonderful that you pursued your dreams of being a pastry chef. I’m retired now from my job of 35 years and I’m putting my culinary education as a pastry chef (from 9 years ago lol) to work! Kudos to you in your culinary adventures!
Hey Diva! Love your recipes, thanks for sharing!! I want to pre make this crust and have it in the fridge for superbowl Sunday. Would you recommend rolling it out and then up in wax paper? How would you store it/ I dont want to wreck myself before the big game.
Thank You!!
This is the best pie crust ever!!!! Thank you so much for sharing. I did put all of my cooking utensils and ingredients in the freezer before hand, I think it makes a big difference in the crust. You Rock Monigue.
Peach… love your demonstrative videos, recipes and most of all your tender wit and kind disposition.. i look forward to viewing every single video. this not only teaches me a new recipe but enlightens me on my own.
Thanks!
pecan is my favorite pie