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Learn how to make your own buttery, flaky, perfect pie crust at home. This is a double crust recipe.
Fair warning… This is a thorough post. I feel very passionately about pie crust. Which is slightly ironic since I have very few pie recipes on my blog (I’ll work on it).
Ok ok, give me pumpkin pie at Thanksgiving, but on a big dessert spread, I’ll likely gravitate towards other goodies.
I do, however, believe that having a solid, easy homemade pie crust recipe in your baking arsenal is very important as a baker.
Those cookies are made a million times better thanks to homemade pie crust. Of course, you always have the option of buying a pre-made pie crust, but nothing compares to the buttery, flakiness of a homemade pie crust done right.
And that’s what I have for you here: my favorite buttery, flaky, goes-with-anything, perfect, very easy pie crust.
Think I’m exaggerating? Read and bake on, my friend. You will agree with me in no time, I guarantee it.
WHAT YOU NEED FOR FLAKY PIE CRUST
All pie crusts begin with the same ingredients: flour, salt, sugar (sometimes), cold water, and cold fat.
For the flour, we’re just working with all-purpose. Nothing fancy there.
Salt for flavor. If you just mixed flour and fat together with nothing to jazz it up, you’d basically be eating Play-Doh. Let’s not forget some saltiness.
Next up, granulated sugar. There is much debate out there about whether or not sugar belongs in pie crust.
I firmly believe that it does, but with that, I must say there is only 1 Tablespoon in this entire recipe, which makes 2 pie crusts, so we’re talking ½ of a Tablespoon in each pie crust. Juuuuust enough to add a teeny bit of sweetness.
That’s almost nothing, but at the same time, gives my pie crust the slightest sweetness. Not too sweet though– you never want your pie crust to actually be sweet. Just a touch of sweetness is what I prefer in my homemade pie crust.
Because YES, I do use this pie crust as is for my quiches. Seriously, I promise you won’t even notice the sugar.
The liquid you’ll add to your pie crust is water, but it must be cold water. We do not want any of the fat in our pie crust to melt (yet), so in order to keep everything nice and chilled, you’ll be working with ice cold water.
ICE COLD WATER KEEPS THE FAT COLD
I use anywhere from ⅓ to ½ cup of water for my pie crusts, so I start by measuring ½ cup of water into my glass measuring cup. To that, I add a few ice cubes, stir it around, and measure out of the ice cold water by the Tablespoon (more on that in the step-by-step instructions).
The last ingredients that you’ll be working with are butter and shortening. I have tried making pie crust with purely butter and I just wouldn’t want to know what an all shortening crust would taste like.
All butter? Much too greasy for me and very hard to handle. It also tastes like straight up butter. Good, but lots of the other flavors get lost in the shuffle.
All shortening? I would imagine no flavor. And that’s just not what we want at all.
THE PURPOSE OF USING BOTH BUTTER AND SHORTENING
Butter, of course, brings tons of flavor. Also, the moisture in the butter helps to create lots of defined flakes. We want a lot of this.
Shortening also adds flakiness, but also lends to the tenderness we all love so much in pie crust. Flaky + tender = pieeeeeefection!
Just like the water, your fats must be cold.
We don’t want the fats melting before they get into the oven, otherwise, the result will be greasy, crunchy, and totally unappealing. If we keep the fats cold as long as possible, they will melt in the oven, release the steam, and create pockets of air that then result in flakes.
Following? Cold, cold, cold fats!
I cut my butter up into tiny squares and freeze them on a plate for about 1-2 hours before I begin my pie crust. If they can freeze longer than that, great! For the shortening, I measure it out onto a plate and just keep it in the fridge.
SO let’s put that all together.
Start by whisking together your flour, salt, and sugar. Then, add the fats.
Using a pastry blender, cut the fats into the flour mixture until it becomes coarse and crumbly. You may use a fork or two knives to do this, but a pastry blender will save you a lot of time.
Plus, they’re relatively inexpensive. Every baker should own one.
A lot of pie crust recipes tell you to look for “pea size chunks” when cutting fat into flour, but I find that my shortening/butter combination gives me shreds and circle shapes.
This is often referred to as a “shaggy” appearance. Look for small circular bits and ¼″ to ½″ shreds.
Once all of your fats are incorporated, it’s time to add the ice water.
Add 1 Tablespoon at a time, stirring after each addition. It may seem silly to stir after the first few Tablespoons, but you do not want your pie crust to get too wet.
Similarly, you don’t want it too dry either. Stop adding water when it starts to clump together like this:
Transfer your dough to a floured surface. Make sure all of the bits and excess flour make it onto the surface as well. It will be very piece-y. This is perfect.
Using floured hands, fold the dough onto itself until all of the bits of dough and flour are incorporated.
The dough should come together easily, not crumble, and not feel overly sticky. Be careful not to overwork the dough because it will become tough once it’s baked. Yuck.
Form the dough into a slightly flattened ball, cut it in half, and flatten each half into a disc about 1″ thick and wrap tightly with plastic wrap. Refrigerate at least 2 hours or up to 5 days.
CAN HOMEMADE PIE DOUGH BE FROZEN?
Since this recipe for pie crust yields two crusts, you may find yourself wondering what to do with the other half if your recipe doesn’t call for a double pie crust (one for the pie plate and the other for the top).
Pie crust freezes beautifully, for up to 3 months. Simply thaw a frozen pie crust dough in the fridge overnight. Fresh pie crust is ready to use as soon as it’s thoroughly chilled.
When you are ready to use your pie crust, roll it out gently. Use a rolling pin to roll from the center of the circle outwards. Turn the dough about ¼ turn each time so as to roll it out evenly.
You’re probably working with a 9″ pie plate, so rolling your dough to 12″ will give you enough room to work with an edge. Some folks like to roll the crust up around the rolling pin and then transfer it to the pie plate.
I do not like this method much, and completely prefer to use a large rolling mat, then picking the whole thing up and flipping it into the pie plate. My very favorite rolling mat is from King Arthur Flour, but this is another great one that I own.
Once your pie crust is in the pie plate, crimp or flute the edges of your pie crust and then proceed with the instructions given in your recipe.
Personally, I think that knowing how to make a pie crust from scratch can totally amp up your pie game. Remember how I said I’m not huge on pie? When it’s in this crust? I’m all about it.
And even more so, my homemade quiches + this crust are simply the best.
Tons of flavor, tons of texture, and a sturdy base for whatever filling your pie heart desires.
Even the gooey filling of my chocolate chip pecan pie!
I hope that after reading, you feel great about conquering the homemade pie crust world– you can totally do this!
And don’t worry, if you have leftover pie dough, you’ll find my pie crust cookies a helpful place to use it up!
Homemade Pie Crust
- 2 and ¾ cups (330g) all purpose flour be sure to measure properly
- 1 Tablespoon (15g) granulated sugar
- 1 teaspoon salt
- ½ cup (113g) unsalted butter cubed and chilled
- ⅔ cup (128g) vegetable shortening chilled
- ½ cup (120g) ice water
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the butter and the shortening and, using a pastry cutter or two forks, cut the butter and the shortening into the mixture until it has mostly shredded and created some smaller bits. A few larger chunks is ok, but a mostly shaggy dough is what you're looking for.
- Measure ½ cup of water into a cup, bowl, or glass measuring cup. Add a few ice cubes and stir it around.
- Add the ice water to the dough 1 Tablespoon at a time, stirring with a rubber spatula or wooden spoon after each addition. Stop adding water when the dough begins to form large clumps. I usually use between ⅓ and ½ cup of water. Do not add more water than you need to.
- Transfer dough to a floured work surface, being sure to add all of the bits of dough and extra flour. Using floured hands, fold the dough into itself until the extra bits and flour are fully incorporated.
- Form the dough it into a ball, divide dough in half, and flatten each half into a 1" thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days.
- When you are ready to make your pie: gently roll out your dough on a lightly floured surface starting from the center of the disc and working your way outwards. I like to use a pastry mat with circle measurements on it. Turn the dough ¼ turn between each roll. If you're working with a 9" pie dish, roll your crust out to about 12". If using a pastry mat, flip the entire thing over and into the pie dish. This makes transferring quite simple!
- Before proceeding with my pie recipe, I like to chill the pie crust in the pie plate in the refrigerator for about 15-20 minutes to allow the fats to get cold again. This step is optional, but I prefer to include it. Proceed with the pie per your recipe's instructions.