Perfect Pie Crust
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Learn how to make the perfect pie crust with this easy recipe. Buttery, tender and flaky—it’s ideal for beginners and seasoned bakers alike!
Are you hesitant to make homemade pies because the idea of making your own crust feels daunting? Don’t be! With just a handful of ingredients, you can make a pie dough that’s reliable, easy to handle, and yields a buttery, flaky crust every time. My pie crust recipe combines butter and shortening for the perfect balance: butter adds rich flavor and flakiness, while shortening ensures a tender texture and helps the crust hold its shape. A bit of baking powder—a genius tip from pastry chef Nick Malgieri—prevents shrinking and slipping by encouraging the dough to expand into the pan as it bakes.
Whether you’re making pumpkin pie, pecan pie, or any other favorite, this recipe is straightforward enough for beginners and far better than store-bought. Once you try it, you’ll wonder why you waited so long to make your own crust!
“I’ve tried for many years to make a good pie crust. And here it is…the best ever. Thank you so much for sharing this recipe, and for explaining the baking process in such details. This will be my go-to for years to come!”
What You’ll Need To Make Pie Crust
- All-Purpose Flour: Provides the structure and foundation for the crust, forming the base that holds the filling. To ensure accuracy, measure the flour by spooning it into the measuring cup and leveling it off.
- Salt: Enhances the flavor of the crust.
- Baking Powder: Helps the crust to expand into the pan, preventing shrinking and slippage during baking.
- Butter: Contributes flavor and creates flaky layers as it melts during baking. The butter should remain in the fridge until immediately before you need it; keeping it very cold ensures distinct pockets of fat that result in maximum flakiness.
- Vegetable Shortening: Adds tenderness to the crust, making it easier to work with. The shortening should also be very cold as it prevents it from blending too much with the flour, preserving the crust’s delicate texture.
- Cold Water: Binds the ingredients together to form a cohesive dough; using very cold water helps keep the butter and shortening from melting prematurely and makes the dough easier to handle and roll out.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade. (If you don’t have a food processor, I’ve given instructions for making the dough by hand in the printable recipe.)
Add the cold butter and shortening in pieces.
Pulse until you have coarse crumbs with lots of pea and chickpea-sized clumps of butter and shortening within. Don’t over-process the dough: all of those clumps of fat steam in the oven, creating layers in the pastry that make a flaky crust.
Add ice cold water and pulse a few times until the mixture is just evenly moistened and very crumbly. It will not come together into a mass — that’s good!
Dump the crumbly dough out onto a lightly floured surface. (I know this looks all wrong, but have faith!)
Gather it into a ball.
Then pat the dough into a 5-inch disc. Wrap it in plastic and refrigerate for at least 45 minutes or up to 3 days to rest. Allowing the dough to rest helps the gluten relax and also ensures that dough stays chilled — both important in making a tender, flaky crust.
Take the dough out of the refrigerator and dust your work surface lightly with flour. Place the dough on top and sprinkle a little flour over the dough. Use your hands to quickly knead the dough into a soft and malleable disc (don’t overwork it; you want it just supple enough to roll).
Roll the dough, turning it frequently and adding more flour as necessary so it doesn’t stick, into a 13-inch circle.
Fold the dough into quarters without creasing it and transfer it to a 9-inch deep-dish pie pan.
Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don’t worry if it tears, just patch it right back up.
Trim the edges to ½ inch beyond the lip of the pie pan, if necessary. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas); then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the refrigerator for at least 30 minutes before proceeding with your recipe.
Blind Baking
Some pie crusts require partial or full blind baking to ensure they are fully cooked and crisp. Partial blind baking is typically used for pies with fillings that will be baked further, such as custard pies or quiches, where the crust gets a head start to prevent it from becoming soggy. Full blind baking is necessary for pies with fillings that don’t require any baking, like cream pies or chilled no-bake pies. In both cases, blind baking ensures the crust holds its structure, remains crisp, and avoids a soggy bottom before the filling is added.
If your crust requires blind baking: Preheat the oven to 375°F. Remove the crust from the refrigerator and cover with a piece of parchment paper. Fill the crust at least halfway full with dried beans or pie weights.
Bake for 15 to 20 minutes, or until the edges are lightly golden and the crust is set. Carefully remove the parchment and weights. If the recipe requires a fully baked crust, return the crust to the oven and bake for an additional 5 to 10 minutes, or until the bottom is golden and cooked through. For recipes requiring further baking, proceed as directed.
Make-Ahead & Freezing Instructions
You can make pie crust ahead of time and refrigerate, sealed tightly in plastic wrap, for a few days. Making pie crust ahead can actually improve its texture and flavor as it allows the gluten in the flour to relax. The pie crust can be frozen for longer storage. Wrap the dough tightly in plastic wrap before freezing. Before using, thaw the dough in the refrigerator overnight.
Frequently Asked Questions
A: Yes, you can use all butter or all shortening, but the texture and flavor will differ. All butter will give a richer flavor and potentially more flakiness due to its water content, but it can be harder to work with as it melts faster. All shortening, on the other hand, is easier to handle and helps the crust hold its shape better but will lack the delicious flavor that butter provides.
A: Keeping the butter and shortening cold is crucial for achieving a flaky pie crust. When cold, these fats don’t mix completely with the flour, creating small pockets in the dough. As the crust bakes, the fat pockets steam, resulting in the desired flakiness. Additionally, cold fats are less likely to be overworked into the dough, which can prevent the crust from becoming tough. Working with cold ingredients also makes the dough easier to handle and roll out.
Video Tutorial
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Perfect Pie Crust
Learn how to make the perfect pie crust with this easy recipe. Buttery, tender and flaky—it’s ideal for beginners and seasoned bakers alike!
Ingredients
- 1½ cups all-purpose flour, spooned into measuring cup and leveled with a knife
- ½ teaspoon salt
- ⅛ teaspoon baking powder
- 6 tablespoons very cold unsalted butter, sliced into ¼-inch pieces
- 3 tablespoons very cold vegetable shortening, in 3 pieces
- 4 tablespoons very cold water
Instructions
- Combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade. (If you don't have a food processor, see note below.) Process for 5 seconds to blend.
- Add the butter and shortening. Pulse until you have coarse crumbs with lots of pea-sized clumps of butter and shortening within, 15 to 20 one-second pulses.
- Add the water and pulse until the mixture is just evenly moistened and very crumbly, 7 to 10 one-second pulses.
- Dump the crumbly dough out onto a work surface and gather it into a ball.
- Pat the dough into a 5-inch disc and wrap it in plastic wrap. Refrigerate for at least 45 minutes or up to 3 days to rest.
- Take the dough out of the refrigerator and dust your work surface lightly with flour. Place the dough on top and sprinkle a little flour over the dough. Use your hands to quickly knead the dough into a soft and malleable disc (don’t overwork it; you want it just supple enough to roll).
- Roll the dough, turning it frequently and adding more flour as necessary so it doesn’t stick, into a 13-inch circle.
- Fold the dough into quarters without creasing it and transfer it to a 9-inch deep-dish pie pan.
- Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don’t worry if it tears, just patch it right back up.
- Trim the edges to ½ inch beyond the lip of the pie pan, if necessary. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas); then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the refrigerator for at least 30 minutes, and then proceed with your pie recipe.
- If your crust requires blind baking: Preheat the oven to 375°F. Remove the crust from the refrigerator and cover with a piece of parchment paper. Fill the crust at least halfway full with dried beans or pie weights. Bake for 15 to 20 minutes, or until the edges are lightly golden and the crust is set. Carefully remove the parchment and weights. If the recipe requires a fully baked crust (such as for a custard pie), return the crust to the oven and bake for an additional 5 to 10 minutes, or until the bottom is golden and cooked through. For recipes requiring further baking, proceed as directed.
- Freezer-Friendly Instructions: The pie crust dough can be frozen for up to 3 months after you’ve formed it into a disc. Wrap it tightly in a layer of plastic wrap and a layer of foil. Before using, thaw the dough in the fridge overnight and then proceed with the recipe.
- Note: If you don’t have a food processor, you can mix the dough by hand. In a large mixing bowl, whisk together the flour, salt, and baking powder until well combined. Add the cold butter and shortening, and use a pastry cutter, two knives, or your fingers to cut the fats into the flour mixture until it resembles coarse crumbs with some pea-sized clumps. Drizzle the cold water over the mixture, one tablespoon at a time, and toss with a fork until the dough just comes together. Avoid overmixing; the dough should still be crumbly but hold together when pinched.
Nutrition Information
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- Per serving (10 servings)
- Calories: 163
- Fat: 11 g
- Saturated fat: 5 g
- Carbohydrates: 14 g
- Sugar: 0 g
- Fiber: 1 g
- Protein: 2 g
- Sodium: 72 mg
- Cholesterol: 18 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Jenn,
How do you feel about this whole thing I keep hearing about, that you should use vodka in place of 1/2 the ice water? Do you think it makes a better crust or one that’s more easily rolled out? Thanks! Andrea
Hi Andrea I believe that when I originally developed this recipe, I tested it with vodka and was happiest with how it came out with the current recipe. Hope you enjoy if you make it!
That’s great to know!! Thank you! 🙂
I don’t have a food processor at our cabin. Would this Chess Pie work with a graham cracker crust? Seems a reasonable substitute.
Yep – or you can make the crust by hand by cutting the butter and shortening into the flour mixture.:)
Hi Jenn,
I’m considering trying your pie crust recipe, but I’ve noted that yours calls for 1 1/2 c flour, and the one I typically use calls for 2 1/2 c. Quite a difference! The other ingredients are basically the same, and both are for a 9″ deep dish crust. After reviewing a few others (NYT, Martha Stewart) I see the same discrepancy popping up. What’s the thinking/science behind the amount of flour in a basic pie crust?
Thanks!
Hi Lisa, that is quite a difference! I’m not sure of the exact science behind it, but the ratio of flour to fat that I’m using is pretty standard. Hope you have luck with the crust if you try it!
I have the Martha Stewart recipe as well, and the 2 1/2 cups is for two pie crusts.
Hi Jenn. I have a regular 9 inch metal pie pan. Can I still use this recipe and trim the excess? Also, I have to blind bake for a chocolate pie filling which is immediately refrigerated. Your instructions are to bake at 375 for 15 to 20 minutes with parchment paper and weights. Do I need to remove the paper and weights and prick the bottom of the crust at this point and continue baking. Can you advise as to how much longer to bake if this is the case. As always, many thanks for your wonderful recipes !
Hi Janis, Yes, I’d put the crust back in the oven without the weights for 5 to 10 minutes, or until the crust is dry and lightly golden.
When doubling this recipe, do you double all ingredients?
Yep!
Hi Jenn,
I’m wanting to use your pie crust recipe. I read many good reviews on it. Do you know or could you recommend something a little healthier to use other than the vegetable shortening?
Thank you for your help and sure appreciate all the time you put into your website and helping many.
Regina
Hi Regina, So glad you like the site! You can replace the shortening with more butter, but the crust won’t hold its shape as well.
Thank you Jenn. I’ve made an all butter pie crust and it’s delicious. But I keep hearing that using shortening along with the butter makes it also flaky.
Have you ever tried beef tallow before in baking a crust?
I would like to try it. Any suggestions as to the amounts I would use with the butter.
Hi Regina, I wish I could help, but I’ve never worked with beef tallow before – sorry!
Hi Regina !
I’m weighing in late I know, but hopefully you’ll see this in time for Thanksgiving.
I use part unsalted butter & part organic leaf lard. The flavor is incredible (at least my family,friends & I all notice the flavor & love it!). Using the organic stuff is supposedly healthier & there’s a lot of info about leaf lard on the internet. I also use grass fed unsalted butter.
I’m not sure if that helps w/achieving the kind of healthier recipe you were looking for, but I can assure you the flavor & texture is so good!
Thanks.
Lisa
Jenn,
I haven’t tried this crust recipe yet but I’m giving 5 stars for now because 0 would unfairly bring the score down! Two questions:
1) Will it work to use lard in place of the shortening?
2) I’ve heard vinegar is a secret ingredient to great pie crust but I’ve never heard the reason why. Do you know?
Thank you for your fantastic site, I visit weekly (or more!) for recipe ideas and wonder how I ever managed to think of what to cook for dinner “BJ” (before Jenn). Your detailed instructions, cautions, pro tips and reasons-why are so helpful, and are well beyond any such content on other sites. You don’t just provide great recipes, you teach skills that make us all better, smarter cooks!
Hi Teresa, Thank you for your incredibly kind words about the recipes – so glad you enjoy them and find them easy to follow! Regarding the crust, it’s fine to use lard in place of the shortening. And while I’ve never used vinegar in a pie crust, it’s supposed to slow down gluten development and can make the crust a bit more tender, but I think the impact is minimal. Also, I believe it can help with browning.
Im not a very good cook. I used this recipe to make my first ever pie crust. ( I always just bought them now I’m in Spain and they don’t have them premade). It turned out great.
I would not recommend this recipe. I destroyed 3 pies. Dough is far too flaky and falls apart when trying to roll it.
Try adding a bit more water,dough that comes apart indicates a dry dough.This works for me when this happens.Good luck.
Hi Jen,
I love your recipes and decided to make this pie crust for Thanksgiving pies. It was fine for your pumpkin pie recipe, but a disaster when I tried to make a lattice top for my cranberry-apple pie. The lattice strips lacked elasticity and broke as I was weaving them. What did I do wrong?
Hi Robin, Sorry you had trouble with the lattice strips. For more elasticity, you’ll need to work the dough a bit more. I would knead it a bit before rolling.