This easy homemade pie crust recipe is flaky, delicious, and works great with all pies! Step by step photos and video tutorial are included to help guide you into pie crust perfection!
Prep Time: 15mins
Chill Time: 30mins
Total Time: 45mins
1 1/2cupsall-purpose flour,spooned and leveled
3tablespoonsice cold water
Process the Dough Ingredients
Put the flour and salt into the bowl of a food processor and pulse a few times to combine.
Cut the shortening into cubes and sprinkle it on top of the flour in different places. Pulse several times (about 15) until the mixture resembles large pea-sized crumbs and changes to a darker color. Take a little bit of the mixture and pinch it together with your fingers; if it holds together, your dough is ready for the water.
Remove the food processor lid cap and slowly drizzle in the ice cold water while pulsing, until the mixture just starts to form a ball. Don't over-process.
Take some of the mixture and pinch it together with your fingers; if it holds together, your dough is good to go. If it’s still crumbly, add a little more water (but no more than a tablespoon at a time. Too much water will require more flour, which will make the crust tough.)
Form the Dough & Chill
Transfer the dough mixture onto a clean, dry, flat surface that’s been lightly dusted with flour. Gather into a mound, then fold the dough into itself until the flour is fully incorporated. (The dough should come together easily and should not feel sticky. Don’t over-knead. You should just knead enough so that the dough holds together without cracks.) Then flatten the mound into a 1-inch thick disc, making sure there aren’t any open edges or cracks.
Wrap the dough tightly in plastic wrap and refrigerate for 30-60 minutes.
Roll out the Dough
After the dough has chilled, remove it from the refrigerator and let it sit for a few minutes while you prep your work surface to roll it out.
Cut a large piece of parchment paper; lay it on a clean, dry, flat surface and sprinkle with a little flour.
Cut a similar sized piece of wax paper.
Place your dough disc on top of the parchment paper and sprinkle with a little flour, then place the wax paper on top of the dough.
Using a rolling pin, start to roll out the dough. You want to roll with purpose, but gently. Start rolling from the center to the outer edge, in single strokes, making sure to move in all directions, turning as you go, so that your crust stays in a general circular shape. Roll, turn, roll, turn, etc. If the dough is sticking to the wax paper as you roll, add a few sprinkles of flour on top of the dough, and continue rolling.
Roll the dough into a 12-inch circle, about 1/8 inch thick. (I then transfer the dough into a 9-inch pie plate, which allows me to trim and crimp the edges. My mom always uses a 10-inch pie plate, so there isn’t any excess and that’s ok, too!)
Transfer the Dough to Pie Plate
Transfer the dough to your pie plate with a rolling pin, dough blade, or cutting board. Gently press down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors or sharp pairing knife to trim the dough to within 1/2 inch of the edge of the pie dish.
(But, wait! You’ve got some tears and there’s much sadness. DON’T FRET! Just simply use your fingertips and gently press together any tears or cracks.)
Make all the pies!
Proceed with whatever pie recipe you’re making! (Some recipes do call for a fully baked pie crust or a partially baked crust, so pay attention to that.)
Read the article for step by step photos and watch the video tutorial for further guidance!
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Keyword: homemade pie crust, pie crust, pie crust recipe