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Homemade Pie Crust

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Prep Time 20 minutes
Servings 2 crusts

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

For a Single-Crust Pie: If you're only using one crust (like for pumpkin or pecan pie), simply halve the recipe or wrap and freeze the extra dough for another day. It keeps well for up to 3 months—just thaw it overnight in the fridge before using.
For Blind Baking (Pre-Baking):
Some pie fillings (like custards or cream pies) require a pre-baked crust. Here’s how to blind bake:
  1. After placing the crust in the pie dish, gently prick the bottom with a fork to help prevent bubbling.
  2. Line the crust with parchment paper or foil, then fill with pie weights or dried beans.
  3. 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.
  4. Let it cool completely before adding your filling.
For a Double-Crust Pie: Once you’ve filled the bottom crust, roll out your top crust and place it over the filling. Trim any excess, tuck the edges under, and crimp or press them to seal. Don’t forget to cut a few slits in the top crust to let steam escape while baking. You can also brush the top with an egg wash (1 egg + splash of water) for a beautiful golden finish.
Keyword pie crust