Making your own pie crust can be a daunting task, but with this recipe it’s easy! This perfect pie crust is made with simple ingredients and comes out crispy and delicious every time.
This easy homemade pie crust recipe is flaky, crispy, and perfect for sweet or savory pies. It’s made with just a few simple ingredients and comes together in about 20 minutes. It is also a great recipe for those who are new to making pie crusts.
This perfect pie crust recipe is one that you could use not only on Thanksgiving, but for Christmas or any time you have a mad PIE craving! I love to make pies during the holidays…almost as much (or maybe more!) than making Christmas cookies!
You may be like me and having a whole new turkey meal this weekend with friends or family that you didn’t get to see yesterday. Let’s talk PIE cravings!
To keep it totally real, I never say no to a really great pie! This is just the perfect pie dough recipe that comes together in a cinch using a food processor. If you prefer to work out your arms, you could put the dough together on your counter (make sure it’s super clean, because every little speck of any thing will stick to that dough!). It’s nice to use a knife and a fork to work the dough together.
You could use your rolling pin to flatten the butter out. Don’t forget to use very cold butter!!
Pie Crust Tips:
* If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.
*If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.
Use a sharp knife to cut vents into the top of the pie crust. The vents let the steam escape while the pie is baking.
You could do an egg wash on the crust to give it a nice finish.
Some pie recipes you will enjoy:
Cranberry Meringue Pie – pictured above
Pumpkin Coconut Pie – pictured above
Apple Pie with Oat Streusel – pictured above
Very Easy Turkey Pot Pie – (pictured above)This pie! Yes, this pie! You totally have to make this turkey pot pie with your leftover turkey. It is delicious!!!
Some more pie inspiration you need:
More homemade pie baking tips:
Here is a great post on how to blind bake a pie crust.
Tips on how to avoid overbrowning your pie crust.
15 tips for making perfect pies.
The Art of Pie’s pie dough making tips.
Food52’s pie crust tips (for making by hand)
Hope my friends that celebrate Thanksgiving had a wonderful weekend!
Easy Homemade Pie Crust Recipe
- 2 1/2 cups all purpose flour, plus extra for rolling
- 1 tsp salt
- 2 tbsp sugar
- 3/4 cubes (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
- 1/2 cup of all-vegetable shortening (8 Tbsp)
- 6-8 tbsp ice water
- Combine flour, salt and sugar in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon.
- The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture one tablespoon at a time. Pulse once after you add each tablespoon of water. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
- Clean off your counter really well or use a pastry board or a nice cutting board. Flour your hands generously. Take the dough out of the food processor.
- make sure you refrigerate for at least an hour. Reserve the second disk for your next pie in the fridge. It can stay for up to 2 days in the refrigerator.
- When it is time to roll the dough out to make my pie, I take it out of the refrigerator and I usually let my dough sit out for about 5 minutes before rolling. It’s hot here in Florida. Doesn’t take more than 5 minutes to get to the perfect rolling temperature.On a lightly floured surface, using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around. When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold and be sure to not stretch the dough to fit. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.
- *If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.
- *Fill with your choice of filling and bake according to the recipe. You may need to blind bake the crust, depending on the filling.
- When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold and be sure to not stretch the dough to fit. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.*Fill with your choice of filling and bake according to the recipe. You may need to blind bake the crust, depending on the filling.