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Home » Course » Dessert » Foolproof Pie Crust

Published: Jul 30, 2020 · Modified: Jun 19, 2022 by Veronika's Kitchen * This post may contain affiliate links

Foolproof Pie Crust

Jump to Recipe Print Recipe

Let’s make the best buttery and flaky foolproof Pie Crust recipe from scratch. You can easily make it in a food processor in just 10 minutes, using only 6 simple ingredients! This homemade recipe will make 2 single crusts or 1 double crust.

Unbaked pie crust in a white round baking pan.

If you’ve never made a homemade pie before, you absolutely have to try to make this foolproof pie crust recipe from scratch! You will need only 6 basic ingredients (that you probably already have at home) and 10 minutes to mix it all up in a food processor. Trust me, you’ll never want to buy premade crust at the store again!

I’ve been making this recipe for years and it never failed me. It comes out tender and flakey every single time, whether I make a single crust or a double crust pie.

Also, I used it in my Apple Pie from Scratch and Blueberry Hand Pies.

Overhead photo of an apple pie.

Why this recipe works

The key to a foolproof pie crust is to use both shortening and butter. The shortening helps to make it flaky and tender, while butter provides a classic buttery flavor.

Why it’s important to keep the dough and ingredients cold

It is vital for the dough and all the ingredients to be cold at all times. If the fats begin to melt before baking, you will lose the flakiness. When the fats are baking in the oven, they create air pockets and separate the layers, creating a classic flaky texture.

I like to prepare all the ingredients (even all-purpose flour) and refrigerate them until cold.

How much water to use?

It really depends on how much humidity is in your room, how much moisture is in your flour, and many other factors. So, it’s hard to tell the exact amount of liquid. Start with adding 4 tablespoons of ICE COLD water and mix it in. Then gradually add more until the dough comes together and becomes pliable. For me, it usually takes between 6-8 tablespoons of ice cold water.

Ingredients for Pie Crust,

How to make Pie Crust

This recipe will make 2 single crusts or 1 double crust.

The reason that I like to use my food processor to make this pie crust, is that you can make it in just a few minutes. If you don’t have this appliance, you also can use a pastry cutter.

To start, put all-purpose flour, salt, and sugar in a food processor and pulse quickly. (Photos 1-4)

Process photos of how to make pie crust.

Then add cold vegetable shortening and pulse again until it looks grainy. If the mixture starts to stick to the sides, just scrape down with a spatula. (Photos 5-6)

Process photos of how to make pie crust.

Add cold cubed butter and pulse again until you get pea-size crumbs. (Photos 7-8)

NOTE: You want to have small size butter pieces, because when they melt in the oven, they will separate the layers, creating beautiful flakes.

Process photos of how to make pie crust.

Transfer the mixture to a large mixing bowl and gradually add ice cold water. I like to start with 4 tablespoons, then mix everything with a spatula. Then slowly add more water (1 tablespoon at a time) and mix until the dough starts to bind together. (Photos 9-12)

NOTE: You want the dough to have enough liquid, so it’s pliable and elastic. It it’s too dry, it will end up crumbly and tough.

NOTE: You can add water right to the food processor and pulse again. Although, I prefer to mix it in a mixing bowl because you can feel the texture better.

Process photos of how to make pie crust.

Now, we can slightly knead the dough into a ball and divide it in two equal parts. Wrap them in plastic wrap, flatten to a disk, and refrigerate for at least 2 hours or overnight. (Photos 13-16)

Process photos of how to make pie crust.

How to roll the dough out

Take a dough disk from the refrigerator about 5 minutes before you are ready to roll it out and let it sit on the counter.

Flour the counter surface and the rolling pin, so the dough doesn’t stick. Place it on the floured surface and sprinkle more flour on top.

Start rolling from the center all the way out in different directions, trying to keep an even circle. Flip the dough between rolling out.

If you are using a 9-inch baking pan, the circle should be about 12 inches. That will allow us to have enough dough for the edges.

A close up of an apple pie.

Tips for best results

  1. Make sure that all the ingredients and dough stay cold at all times to ensure the best results and flaky texture.
  2. I prefer to use a food processor to mix the ingredients. That helps to work faster and keep the ingredients cold.
  3. Make sure you add enough water. If the dough is too dry, it will end up crumbly and tough.
  4. Don’t grease the baking pan. The pie crust has enough fat, so it won’t stick.
  5. If the pie crust is getting too dark while baking, cover it with a pie shield or a piece or aluminum foil.

Frequently Asked Questions

Can I use only butter in this recipe?

If you can’t find shortening in the store, you can use an equal part of butter. Although, you won’t have exactly the same texture.

Can I make pie crust in advance?

You can prepare the crust and refrigerate it for up to 3 days. Take it out of the fridge 5-10 minutes before rolling out.

How to freeze it?

You can freeze it for up to 3 months, just make sure that it wrapped tightly in a plastic wrap. To thaw, just put it in the fridge overnight.

How long to bake?

It all depends on the recipe you are making, whether you need to prebake it or not. This recipe works great with both, single and double crust pies.

Unbaked pie crust in a white round baking pan.

More Fall dessert ideas:

  • Cinnamon Baked Apples
  • Pecan Chocolate Chip Cookies
  • Zucchini Banana Bread
  • Apple Crumb Cake
  • Chocolate Chip Blondies
  • Chocolate Cake from Scratch
  • Marbles Cheesecake Brownies
  • Apple Coffee Cake
  • Classic Tiramisu Recipe
Unbaked pie crust in a white round baking pan.
Print Recipe
5 from 9 votes

Foolproof Pie Crust

Let’s make the best buttery and flaky foolproof Pie Crust recipe from scratch. You can easily make it in a food processor in just 10 minutes, using only 6 simple ingredients! This homemade recipe will make 2 single crusts or 1 double crust.
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Servings: 2 single crusts
Calories: 1671kcal
Author: Veronika’s Kitchen

Ingredients

  • 2 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • ½ cup vegetable shortening cold
  • 12 tablespoons unsalted butter cold, cubed
  • 4-8 tablespoons water ice cold

Instructions

  • Put all-purpose flour, salt, and sugar in a food processor and pulse quickly.
  • Add cold vegetable shortening and pulse again until it looks grainy. If the mixture starts to stick to the sides, just scrape down with a spatula.
  • Add cold cubed butter and pulse again until you get pea-size crumbs.
  • Transfer the mixture to a large mixing bowl and gradually add ice cold water. I like to start with 4 tablespoons, then mix everything with a spatula. Then slowly add more water (1 tablespoon at a time) until the dough starts to bind together.
  • Slightly knead the dough into a ball and divide it in two equal parts. Wrap them in plastic wrap, flatten to a disk, and refrigerate for at least 2 hours or overnight.
  • This recipe will make 2 single crusts or 1 double crust.
  • For baking, use the instructions of the recipe you are using as different pies bake differently.

Notes

  1. Make sure that all the ingredients and the dough stay cold at all times to ensure the best results and flaky texture.
  2. I prefer to use a food processor to mix the ingredients. That helps to work faster and keep the ingredients cold.
  3. Make sure you add enough water. If the dough is too dry, it will end up crumbly and tough.
  4. Don’t grease the baking pan. The dough has enough fat, so it won’t stick.
  5. If the pie crust is getting too dark while baking, cover it with a pie shield or a piece or aluminum foil.
Can I use only butter in this recipe?
If you can’t find shortening in the store, you can use an equal part of butter. Although, you won’t have exactly the same texture.
Can I make pie dough in advance?
You can prepare the crust and refrigerate it for up to 3 days. Take it out of the fridge 5-10 minutes before rolling out.
How to freeze it?
You can freeze it for up to 3 months, just make sure that it wrapped tightly in a plastic wrap. To thaw, just put it in the fridge overnight.
How long to bake?
It all depends on the recipe you are making, whether you need to prebake it or not. This recipe works great with both, single and double crust pies.

Nutrition

Serving: 1pie crust | Calories: 1671kcal | Carbohydrates: 131g | Protein: 17g | Fat: 121g | Saturated Fat: 56g | Cholesterol: 181mg | Sodium: 1179mg | Potassium: 187mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2099IU | Calcium: 44mg | Iron: 7mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

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Reader Interactions

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    Recipe Rating




  1. Elaine says

    August 09, 2020 at 6:15 pm

    5 stars
    This is the recipe that I have been looking for. The crust looks amazing – just the way I like it. Yum!

    Reply
  2. Tammy says

    August 08, 2020 at 2:45 pm

    5 stars
    It certainly looks perfect! Loving all the tips here…pie crusts can definitely be tricky. Thanks for sharing! ^_^

    Reply
  3. Uma Srinivas says

    August 06, 2020 at 2:25 pm

    5 stars
    I never made myself a pie crust before! Your step by step instruction inspired me to do now 🙂 Such a beautiful and handy recipe. Thanks!

    Reply
  4. Amanda says

    August 05, 2020 at 8:29 pm

    5 stars
    This is the perfect pie crust recipe! It’s so tender and flaky with all that delicious butter flavor.

    Reply
  5. Tatiana says

    August 05, 2020 at 4:16 pm

    5 stars
    Great tips! Can’t wait for trying this pie crust recipe, I still need to find one that works for me!

    Reply
  6. Kathryn Donangelo says

    August 05, 2020 at 10:20 am

    5 stars
    This is such a simple and delicious recipe to make homemade pie crust! Definitely my new go-to for pies, thank you!

    Reply
  7. Aline says

    August 03, 2020 at 8:41 pm

    5 stars
    This is such a beautiful crust!! I just made a batch and now I just need to pick a filling to finish tomorrow!! I’m so excited! Thank you!

    Reply
  8. Colleen says

    August 03, 2020 at 3:07 pm

    5 stars
    Now I’m craving pie! Your crust looks so perfectly golden and flaky! Great tips, too.

    Reply
  9. Shelley says

    August 03, 2020 at 3:00 pm

    5 stars
    Wow – you had me at 6 ingredients and 10 minutes of prep! But then I saw the gorgeous photos of how beautifully this bakes up. Enough said! I can see why you’ve been relying on this as your no-fail pie crust recipe for years! Thank you so much for sharing it!

    Reply

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