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
Hello, I am sooo glad to find this easy recipe for pie crusts. I am 73 yrs young & have never been able to make them because they looked so difficult. Keep on posting recipes !!! I am sure you are helping lots of cookers. Blessings to you my dear.
Can I bake the bottom crust and also I’m putting in a 10×13 cake pan do I double recipe.
OMG my kids loved it. My oldest son was home for Thanksgiving and had to have a whole pie to himself. Plus i had to make two for him to take home with him.. Its so good im making some for X-mas. Thank you and God bless sis.
This was flat out hands-down the best pie crust recipe I’ve ever used ! I used half-and-half instead of water and oh my goodness it brings it to a whole new level 🙂 Thank you so so much; I’ve made pie two weekends in a row because my pies get eaten up so fast in the family is just crazy about the new crust
Great recipe. My first time making my own pie crust I used this recipe. Turned out great. …For some reason I’m not allowed to enter 5 stars. I can only choose 4 stars.
Trying for 5 stars. Love the recipe.
Hi did you use salted or unsalted butter?
I came here to find out too.
I would use unsalted, due to the fact that the recipe has salt. You don’t want your crust to be too salty.
I made it two years ago but forgot which I used. I am thinking it is unsalted since she adds salt. I might try half salted and half unsalted, lol. If either of you tried please let us know which you used.
Great, thank you so much