Easy Pie Crust Recipe

From sweet apple pie desserts to savory chicken pot pies, this 3 ingredient Pie Crust Dough is the best!

This old-fashioned recipe is made with butter flavored shortening for a flaky and flavorful crust that's easy to make without a food processor.

This recipe makes enough dough for one pie crust to fit a 9-inch pie dish. If your recipe calls for a top and bottom pie crust, be sure to double this recipe.

Speaking of pies, you'll have to try my delicious Homemade Pumpkin Pie! Its my all-time favorite and tastes even better when made with this pie crust. Yum!

Ingredients in this Recipe

This recipe uses basic ingredients you probably already have on hand. For measurements, please scroll down to the recipe card below.

• Flour - all-purpose flour works best for this recipe
• Salt - added for flavor
• Shortening - I highly recommend using butter flavored Crisco shortening for this pie crust. Plain shortening will not be as flavorful. Make sure it has been chilled for at least 30 minutes in the refrigerator before making the pie dough - this will ensure a flaky crust.
• Water - helps the dough hold together. Make sure it is ice cold.

How to Make Pie Crust

Here are the steps and process images for how to make this recipe. More detailed instructions can be found in the recipe card below.

• Mix flour and salt together in a large mixing bowl.

• Using a pastry cutter or a fork, cut cold shortening into the flour mixture until course chunks form and all the flour has been distributed. Don't over mix.

• Using a spatula or a wooden spoon, mix in cold water, 1 tablespoon at a time, just until dough comes together. Pinch off a piece and press it together in your hands. If the dough sticks together, it's ready. If it crumbles and falls apart, you need to add a little more water.

• Turn dough out onto a lightly floured surface. Shape into a ball and then flatten into a 1-inch thick round disk. Wrap in plastic wrap and refrigerate for 1 hour before using.

• From here, follow the recipe instructions for the pie you are making.

Make Ahead

This pie crust can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

If freezing, make sure you put the wrapped dough disk into a freezer bag before placing into the freezer. Allow to thaw in the refrigerator overnight when ready to use.

How to Prebake (Blind Bake) Pie Crust

If you are making a no-bake pie filling or your recipe instructs you to blind bake the pie crust before filling, follow these steps:

• Preheat your oven to 375°F.
• Prick the bottom of the pie crust several times with a fork.
• Take a large piece of parchment paper and wad it up in your hands several times until it's soft and pliable. Line the inside of the pie crust with the parchment paper. Fill ⅔ full with pie weights (2 sets), dried beans, or uncooked rice.

• Bake at 375°F for 15 minutes, until edges are lightly browned. Remove from the oven, remove pie weights and parchment paper, and place back in the oven for 5 more minutes until the bottom has mostly dried.
• Place on a wire rack to cool before filling.

How to Decorate the Edges

• Fluted Edge - With your thumb and pointer finger 1-inch apart, gently press against the outside edge of the pie crust. At the same time, take the pointer finger of the opposite hand and press the inside of the edge between those 2 opposite fingers. Continue the fluted shape all around the pie crust edge.

• Crimped Edge - Using a fork, gently press down on top of the pie crust edge making a crimped impression. Continue the pattern all the way around.
• Pie Crust Cutout Edge - Roll out extra pie crust dough. Using any cutter shape you like, cut and place the dough pieces all along the pie crust edge before baking the pie.

Pro Tip

Keep the pie crust dough as cold as possible (without freezing) prior to baking. This will ensure the crust holds its shape and has a tender, flaky texture.

Other Recipes You'll Love!

• Homemade Pumpkin Pie
• Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
• Buttermilk Pie

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Easy Pie Crust Recipe

By: Christi

The best Homemade Pie Crust Dough that's flaky, flavorful, and easy to make. This old fashioned recipe is made with butter flavored shortening and only has 3 ingredients. Perfect for sweet dessert pies and savory chicken pot pies. Yum!

5 from 10 votes

Print Rate Pin

Prep Time 15 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 1 pie crust

Calories 400 kcal

Recommended Equipment

• Mixing Bowl
• Pastry Cutter
• Rolling Pin
• 9-inch Pie Dish

Ingredients

  

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• 1 ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ cup butter flavored shortening (chilled)
• ¼ cup ice water

Instructions

 

• Mix flour and salt together in a large mixing bowl.
• Using a pastry cutter or a fork, cut cold shortening into the flour mixture until course chunks form and all the flour has been absorbed. Don't over mix.
• Using a spatula or a wooden spoon, mix in cold water, 1 tablespoon at a time, just until dough comes together. Pinch off a piece and press it together in your hands. If the dough sticks together, it's ready. If it crumbles and falls apart, you need to add a little more water.
• Turn dough out onto a lightly floured surface. Shape into a ball and then flatten into a 1-inch thick round disk. Wrap in plastic wrap and refrigerate for 1 hour before using.
• From here, follow the recipe instructions for the pie you are making.

Notes

This recipe makes one pie crust that fits a 9-inch pie dish. If your recipe calls for a top and bottom pie crust, be sure to double this recipe and divide the dough into 2 separate pie disks before refrigerating.

Make Ahead:

This pie crust can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

If freezing, make sure you put the wrapped dough disk into a freezer bag before placing into the freezer. Allow to thaw in the refrigerator overnight when ready to use.

How to Blind Bake (Pre-bake) Pie Crust:

If you are making a no-bake pie filling or your recipe instructs you to blind bake the pie crust before filling, follow these steps:

1. Preheat your oven to 375°F.
2. Prick the bottom of the pie crust several times with a fork.
3. Take a large piece of parchment paper and wad it up in your hands several times until it's soft and pliable. Line the inside of the pie crust with the parchment paper. Fill ⅔ full with pie weights (2 sets), dried beans, or uncooked rice.
4. Bake at 375°F for 15 minutes, until edges are lightly browned. Remove from the oven, remove pie weights and parchment paper, and place back in the oven for 5 more minutes until the bottom has mostly dried.
5. Place on a wire rack to cool before filling.

Nutrition

Calories: 400 kcal

*Nutritional facts are calculated by third party sources and are not always accurate. If you are on a special diet, we highly recommend you calculate these values personally.

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