This homemade pie crust is a simple, dependable base for sweet and savory pies. It’s a dependable recipe when you want a buttery, flaky crust that works every time.
It rolls out easily, holds its shape well, and fits right into everyday baking or holiday baking. This crust works well for this homemade sourdough apple pie with cinnamon or a sourdough chicken pot pie.
I use this recipe quite often when I make creamy pumpkin puree for a traditional pumpkin pie. And when I’m in the mood for a sourdough version, this sourdough pie crust is equally as good to make these sourdough cherry ham pies when you want something easy to make and share.
Why You’ll Love This Recipe
- Reliable every time: This dough comes together easily and behaves well, even if you’re new to making pie crust at home.
- Buttery and flaky texture: The mix of butter and shortening creates layers that bake up tender without being fragile.
- Easy to work with: It rolls smoothly, lifts cleanly, and presses into the pan without tearing or shrinking.
- Works for sweet or savory pies: This crust fits everything from fruit pies to chicken pot pie without needing adjustments.
- Make-ahead friendly: The dough can be mixed and chilled in advance, which makes baking days feel more manageable.
- Freezer-friendly dough: Extra crusts store well in the freezer, so you can always have pie dough ready when you need it.
Ingredients
Variations & Add-Ins
- All-butter crust: Use only butter for a richer flavor and a slightly firmer dough.
- Shortening-only crust: Creates a very tender crust that’s easy to roll and holds its shape well.
- Freshly milled flour option: If using freshly milled flour, choose soft white or soft red wheat and sift it through a number 60 sieve to create a fine, cake-flour-like texture suitable for pie crust.
- Whole wheat blend: Swap in part whole wheat flour for a heartier texture and mild nutty flavor.
- Sweet pie crust: Add a small amount of sugar to suit dessert pies.
- Savory herb crust: Mix in dried herbs for quiches or savory pies.
Recipe Tips
Use the lobster claw method: Rub the butter lightly between your fingers and palms to coat each piece in flour while keeping it cold and intact.
Let your hands do the work: Lift and drop the butter as you mix so it stays in small pieces rather than blending into the flour.
Keep everything very cold: Cold flour, cold butter, and ice-cold water help create clean layers as the crust bakes.
Measure water carefully: Keep ice cold and add it by the tablespoon so the dough stays chilled throughout mixing.
Frozen butter works well: Butter can be frozen briefly or overnight, then grated and mixed into cold flour.
Make ahead if needed: Flour and grated butter can be combined and chilled or frozen until you’re ready to finish the dough.
Stop mixing early: The dough should hold together when pressed but still look slightly rough.Freshly milled flour option: If using freshly milled flour, choose soft white or soft red wheat and sift it through a number 60 sieve to create a fine, cake-flour-like texture suitable for pie crust.
How To Make Homemade Pie Crust
- Mix the dry ingredients: In a large bowl, combine the flour and salt, stirring briefly to distribute the salt evenly.
- Cut in the fats: Add the cold butter and shortening, working them into the flour until the mixture looks coarse with visible, pea-sized pieces.
- Coat the Fat with flour using the lobster claw method: To make flaky layers use clean hands to gently rub the mixture between your thumbs and fingers. This helps coat the butter pieces without fully blending them, keeping the dough flaky without overworking it. Or use a Food Processor in pulsing motions low and slow.
- Add the ice water: Sprinkle in ice-cold water one tablespoon at a time, mixing gently until the dough begins to hold together.
- Bring the dough together: Gather the dough lightly with your hands or food processor just until it forms a cohesive mass.
- Divide and chill: Divide the dough into two equal portions, shape into discs, wrap well, and refrigerate until firm.
- Prepare the work surface: Lightly flour your surface so the dough rolls without sticking.
- Roll out the dough: Roll one chilled disc into a round about one-eighth inch thick, turning it as you go for even thickness.
- Fit into the pie plate: Ease the dough into the pan, pressing gently into the bottom and sides, then trim the edges.
- Fill or top the pie: Add filling for a single-crust pie, or roll the second disc to use as a top crust.
- Assemble the pie: Place the top crust over the filling, trim, seal, and crimp the edges as desired.
- Pre-bake when needed: For wet fillings, line the crust with parchment and pie weights and par-bake until lightly set before filling.
- Bake the pie: Bake according to your pie recipe until the crust is golden, and the filling is bubbling.
- Cool before slicing: Allow the pie to cool fully on a rack so the filling sets and the crust finishes properly.
Freezing & Storage
- Refrigerating the dough: Wrapped dough discs keep well in the refrigerator for up to three days before rolling.
- Freezing pie dough: Dough can be wrapped tightly and frozen for up to three months without loss of quality.
- Freezing rolled crusts: Rolled and fitted crusts can be frozen in the pie plate, well wrapped, until ready to fill and bake.
- Thawing frozen dough: Thaw overnight in the refrigerator so the dough stays cold and easy to handle.
- Storing baked crusts: Fully baked crusts can be cooled, wrapped, and stored at room temperature for a short time or frozen longer term.
FAQ’s
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Another favorite from my kitchen to yours, where the seasons guide the table and every meal is an act of love — may this recipe become a favorite in your kitchen too.
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Emily
Homemade Pie Crust
Equipment
- 1 Medium Size Mixing Bowl
- 1 Pastry Cutter, Food Processor or Cheese grater *to grate cold butter
- 1 Rolling Pin
- 1 Pie Pan
- 1 Set of Pie Weights
Ingredients
- 2 ½ cups all-purpose flour
- 10 tablespoons salted butter chilled
- ¼ cup vegetable shortening or lard chilled
- 6-10 tablespoons ice cold water
- 1 teaspoon sallt
Instructions
- Mix the dry ingredients: In a large bowl, combine the flour and salt, stirring briefly to distribute the salt evenly.
- Cut in the fats: Add the cold butter and shortening, working them into the flour until the mixture looks coarse with visible, pea-sized pieces. Use a cheese grater to grate into small pieces.
- Coat the Fat with flour using the lobster claw method: To make flaky layers use clean hands to gently rub the mixture between your thumbs and fingers. This helps coat the butter pieces without fully blending them, keeping the dough flaky without overworking it.
- Add the ice water: Sprinkle in ice-cold water one tablespoon at a time, mixing gently until the dough begins to hold together.
- Bring the dough together: Gather the dough lightly with your hands just until it forms a cohesive mass.
- Divide and chill: Divide the dough into two equal portions, shape into discs, wrap well, and refrigerate until firm.
- Prepare the work surface: Lightly flour your surface so the dough rolls without sticking.
- Roll out the dough: Roll one chilled disc into a round about one-eighth inch thick, turning it as you go for even thickness.
- Fit into the pie plate: Ease the dough into the pan, pressing gently into the bottom and sides, then trim the edges.
- Fill or top the pie: Add filling for a single-crust pie, or roll the second disc to use as a top crust.
- Assemble the pie: Place the top crust over the filling, trim, seal, and crimp the edges as desired.
- Pre-bake when needed: For wet fillings, line the crust with parchment and pie weights and par-bake until lightly set before filling.
- Bake the pie: Bake according to your pie recipe until the crust is golden and the filling is bubbling.
- Cool before slicing: Allow the pie to cool fully on a rack so the filling sets and the crust finishes properly.
Video
Notes
- Use the lobster claw method: Rub the butter lightly between your fingers and palms to coat each piece in flour while keeping it cold and intact.
- Measure water carefully: Keep ice cold and add it by the tablespoon so the dough stays chilled throughout mixing.
- Frozen butter works well: Butter can be frozen briefly or overnight, then grated and mixed into cold flour.
- Make ahead if needed: Flour and grated butter can be combined and chilled or frozen until you’re ready to finish the dough.
- Stop mixing early: The dough should hold together when pressed but still look slightly rough.
- Freshly milled flour option: If using freshly milled flour, choose soft white or soft red wheat and sift it through a number 60 sieve to create a fine, cake-flour-like texture suitable for pie crust.
Nutrition
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Emily Rider
Cottage lifestyle blogger and home miller with 25+ years of freshly milled flour & sourdough experience.
Sharing cozy homemade recipes that help you enjoy the seasons and savor the beauty of everyday cottage living.
