Pie crust can feel intimidating—until you make it once and realize how simple (and satisfying) it really is. Scroll down for the full recipe and save it—you’ll use this one over and over again.
This recipe is my go-to—and it always has been. It’s my mom’s, and it’s never failed me. She made it for every holiday, every summer fruit pie, every just-because dessert when something sweet sounded good. I watched her press it into pie pans with flour-dusted hands, and now I do the same in my own kitchen.
This is the recipe I reach for every time I need a reliable, flaky crust. It uses Crisco (what I grew up with!), which gives it that tender texture that holds its shape so well. But if you prefer butter—or want a mix of both—you can absolutely swap it in. I’ve done both and it’s always a success. Either way, you’ll end up with a crust that’s golden, flaky, and makes whatever’s inside taste even better.
This crust has seen its fair share of fillings in my kitchen—from bubbling fruit pies in the summer to chicken pot pie on a cold night. And whether I’m cutting it into lattices or just pressing it into the dish with a fork, it always does its job beautifully.
And one of my favorite things? It doesn’t require chilling. You can mix it, roll it, and have it in the oven within minutes. No waiting around. No complicated steps. Just a crust that works—whether you’re short on time or simply ready to bake now.
A few tips I’ve learned along the way:
- Keep everything cold. The shortening or butter, the water, even your hands if it’s a warm day.
- Don’t overmix—those little flecks of fat in the dough are what make it flaky.
- Don’t stress if it’s not perfect. Pie crust is forgiving, and homemade always tastes better anyway. A little uneven edge or patchwork roll-out? That just means it’s homemade. And honestly, that’s what makes it feel special.
It’s not fancy, but it’s familiar. And I think those are the recipes that last the longest.
So if you’re new to homemade crust or just want something that works every single time—this is the one. My mom’s recipe. My never-fails-me crust.
Need follow along instructions? Click here.
Homemade Pie Crust
Ingredients
Dry Mixture
- 3 cups all-purpose flour
- 1 1/2 cups crisco (or cold butter cubed)
Wet Mixture
- 1/2 cup cold water
- 1 tsp salt
- 1/2 cup all-purpose flour
Instructions
- In a large mixing bowl, combine the flour and shortening (or butter) using a pastry blender. If you don’t have one, two knives work just fine. Blend until the fat is evenly distributed and the mixture resembles pea-sized crumbs.
- In a separate small bowl, whisk together the wet ingredients. Pour the wet mixture into the dry ingredients and gently mix until just combined. Be careful not to overwork the dough—it's okay if it looks a little rough.
- Divide the dough in half and shape each half into a ball. On a lightly floured surface, roll one piece into a circle about 12 inches in diameter, turning the dough a quarter turn every few rolls to keep it even.
- Carefully lift the dough and place it into a 9-inch pie dish, gently pressing it into the bottom and sides.
- Repeat the rolling process with the second piece of dough if making a double-crust pie.
- Now it’s time to fill your pie! Follow your favorite filling recipe—or try my strawberry rhubarb version linked below—for a truly classic bake.
- *Single Crust: bake at 425F for 10 min.*Double Crust: bake at 425F for 15 minutes then turn down the oven to 350F for 45 minutes more.
Notes
Some pie fillings (like custards or cream pies) require a pre-baked crust. Here’s how to blind bake:
- After placing the crust in the pie dish, gently prick the bottom with a fork to help prevent bubbling.
- Line the crust with parchment paper or foil, then fill with pie weights or dried beans.
- Bake at 375°F (190°C) for about 15 minutes. Carefully remove the weights and parchment, then bake for another 5–7 minutes until lightly golden.
- Let it cool completely before adding your filling.