pie crust in pie pan with edges off the sides
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Homemade Pie Crust

Homemade pie crust is easy to make from scratch. Use butter and shortening for the perfect ratio. This recipe yields a double pie crust.
Course Dessert
Cuisine American
Keyword homemade pie crust
Prep Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 pie crusts
Calories 213kcal
Author Haley D Williams

Ingredients

  • 2 1/2 cups (312 g) unbleached all-purpose flour, plus extra for dusting work surface
  • 1 teaspoon salt
  • 2 tablespoons (25 g) granulated sugar
  • 3/4 cup (153 g) vegetable shortening, chilled
  • 1/2 cup (113 g or 1 stick) cold unsalted butter, cut into 1/4-inch cubes
  • 6 to 8 tablespoons ice water

Instructions

  • In a large bowl, whisk together flour, salt and sugar. Add the chilled shortening and using a pastry cutter, or two forks, cut the shortening into the flour mixture until it resembles coarse sand. Next, add the cold butter cubes and use the pastry blender, or two forks, to cut the butter into the mixture until it resembles coarse crumbs, with bits about the size of small peas. If there are a few larger bits, no worries, that bite of pie will be extra good.
  • Sprinkle the ice-cold water, one tablespoon at a time, into the bowl. With a rubber spatula, use a folding motion to mix. Once large clumps start to form, do not add any more water. I typically use about 6 or 7 tablespoons.
  • With your hands, form the dough into a large ball and transfer to a lightly floured work surface. Divide the dough into two equally-sized disks. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, before rolling.

Notes

High altitude pie crust

If you are baking at high altitude, you will need more water to make up for the lack of moisture in the air and flour. You will likely need 8 or more tablespoons.

Tools to make pie crust from scratch

Mixing bowls, kitchen scale, pastry cutter, rolling pin

Nutrition

Serving: 1slice | Calories: 213kcal | Carbohydrates: 16g | Protein: 2g | Fat: 16g | Sodium: 147mg | Fiber: 1g | Sugar: 2g