Homemade Pie Crust
This homemade pie crust recipe is simple, versatile, and guarantees a flaky, tender crust perfect for sweet or savory pies. Using basic pantry ingredients and a classic technique, it delivers a melt-in-your-mouth texture every time.
Servings: 8 servings
Ingredients
- 2 1/2 cups all-purpose flour plus more for dusting
- 1 teaspoon salt
- 1 cup vegetable shortening chilled and cut into small cubes
- 6 to 8 tablespoons ice-cold water
- 1 tablespoon vinegar white or apple cider, helps tenderize the dough
Instructions
- Make sure your vegetable shortening is well chilled and your ice-cold water is ready. Keeping ingredients cold is key to success.
- In a large mixing bowl, whisk together the all-purpose flour and salt until evenly combined.
- Add the chilled vegetable shortening cubes into the flour mixture. Cut the shortening into the flour using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Sprinkle the tablespoon of vinegar over the flour mixture. Slowly drizzle 6 tablespoons of ice-cold water over the mixture, tossing gently with a fork after each addition. Add more water, one tablespoon at a time, just until the dough starts to come together when pressed. It should be moist but not sticky.
- Gather the dough together with your hands and gently knead just until it forms a cohesive ball. Divide the dough into two equal portions for a double-crust pie or keep whole for a single crust.
- Shape each portion into a flat disc and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
- On a lightly floured surface, roll out one disc of dough into a circle about 12 inches in diameter and about 1/8 inch thick. Use immediately or transfer to a pie dish.
- Fill your crust with your favorite pie filling. For a fully baked crust, preheat oven to 375°F (190°C), prick bottom of crust with a fork, and bake for 15-20 minutes before adding filling. For pies baking with filling, follow your specific pie recipe instructions.
Equipment
- Large Mixing Bowl
- Pastry Cutter
- Fork
- Rolling Pin
- Plastic Wrap
- Oven
Notes
Keep everything cold to ensure a flaky crust. Don’t overmix the dough to avoid toughness. Roll from the center outward and rotate dough frequently. Patch cracks with water if needed. Extra dough can be frozen for up to 3 months.