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Perfect Pie Crust Recipe in 3-easy steps – with just a little patience and practice, you can make flaky, delicious pastry for all your favorite pie recipes.
Thrill your pie loving friends and family and let this be the year you make homemade, completely from scratch, pie crust! But before we get ahead of ourselves let’s start by saying I’m not a pastry chef, nor do I claim to have the only pie crust recipe in the world that works.
However, I’ve been making pies since I was 10 years old (a long time ago), and I once won a blue ribbon at a county fair for my apple pie. Not the same as a culinary degree, I know, but I’ve done the homework. Pies have always been the most requested desserts I make.
There are more than 70 pie recipes posted on the blog so I think it’s safe to say, I have some pie street-cred!
I’ve also provided some tips and a trick or two to help prevent soggy bottomed pie crusts. Read on!
You don’t have to use a food processor to make perfect pie crust, but it sure makes it easy!
I’ve shared a link for an inexpensive pastry blender at the end of this post. It’s a great tool for making our Perfect Pie Crust Recipe without a food processor.
This recipe makes enough for two pie crusts. I recommend making the recipe as is and freezing the second disc of dough if not needed immediately. Frozen pie pastry will keep for 3 months if sealed in plastic wrap and stored properly in a freezer bag. Thaw the dough overnight in the refrigerator before rolling out, filling and baking.
STEP 1: MAKE THE DOUGH
Combine the flour, granulated sugar, salt, cold cubed butter, and Crisco shortening in the bowl of your food processor.
Process (using short bursts/pulses) until the mixture resembles a coarse meal. There should be some small pea sized pieces of butter visible. Do not over process.
Add three tablespoons of ice cold water and pulse a few times to combine. It should start to come together with plenty of dry flour still visible.
Add the remaining 3 or 4 tablespoons of cold water and process just until it starts to clump together.
STEP 2: FORM THE DOUGH INTO A DISC AND REFRIGERATE
Dump the crumbly dough out onto a piece of plastic wrap. Gather the dough together, form into two discs, then wrap each one individually. Refrigerate the dough for at least an hour, or up to three days. Overnight works best!
STEP 3: ROLL, TRIM & CRIMP
When rolling out the dough, be sure to work from the center and push it out rotating the dough as you go. I’m a visual learner and if you are too, check out our how-to video for a look at the entire process! Also, check the tips at the bottom for lots of great information about making Perfect Pie Crust.
Once the crust is rolled out, trimmed and crimped, you can load it up with your favorite fillings and bake.
For a no-bake pie filling:
Or if you’re making a no-bake pie filling (like our Icebox Strawberry Pie) you can pre-bake the crust. Prick the entire pastry with a fork, line it with a piece of parchment paper, fill it with pie weights (see link below), or dried beans and bake until set. Remove the beans and parchment paper and set aside. Brush the partially baked crust with a beaten egg white and return to the oven. Bake for a few more minutes or until browned. Cool and fill as needed.
Why do you add beans or pie weights when baking an unfilled pie?
Pricking the bottom and sides of the pastry helps prevent large bubbles from forming. Adding the pie weights or beans prevents the dough from sliding down the sides of the pan. Fill as desired.
Our Perfect Pie Crust recipe makes enough dough for two single crusts or one double crust pie.
This recipe makes enough dough for our Classic Double Crust Apple Pie. You should have enough scraps leftover to cut out decorative dough cookies to adorn your pie. When making a double crust, be sure to brush the entire top of the pie with an egg wash. I also like to sprinkle the unbaked pie with a little coarse sugar. The egg wash helps the pie turn a beautiful golden brown and gives it a shiny finish when baked.
How do you keep the bottom crust from getting soggy?
Soggy bottoms can be troublesome in double, and unbaked single crust pies. However, I’ve picked up a few tricks over the years and found a fool-proof way to ensure the bottom crust browns and holds up well, even under all that creamy filling.
- When you’re ready to bake, place a foil lined, rimmed baking sheet or baking stone in the oven while it preheats.
- Make and assemble your pie in a heavy metal or aluminum pie plate.
- Place the pie on the preheated stone or pan and bake!
- Direct contact with the hot metal of the pan helps to brown and crisp the bottom crust under all the filling.
This really works so if you’re concerned or worried about soggy bottoms, try using an aluminum pan on a hot baking stone or cookie sheet. This really works!
Cookie cutters or pie crust punches are an easy way to decorate pies.
Another easy method for decorating pies is to use cookie cutters to create a themed design. Stars are great for patriotic holidays, leaves and pumpkin cut outs for fall, and snowflakes for winter.
I especially love this method when decorating fruit pies. The juices bubble up in between the cutouts adding color and appeal. Check out this easy recipe for Nectarine Blueberry Pie complete with a how-to video.
Our Peach Raspberry Pie features a beautiful lattice crust. We shared a how-to video to see how easy it is to weave the design.
Make the strips of dough as thick or thin as you want for the desired appearance. Pies don’t have to be perfect to turn out great. Each one is unique and different but always delicious!
Tips for Making Perfect Pie Crust
- When measuring the flour, spoon it gently into a measuring cup and level off the top using the back of a table knife. If you scoop out the flour using the measuring cup, it will be packed and you’ll end up with too much flour, making the dough crumbly.
- If you have a kitchen scale, I recommend using the measurements noted in grams and ounces.
- It’s important that your butter is very cold and cut into cubes. If the butter is not cold, the dough will stick to your work surface. Cut your butter into 1/2-inch pieces and refrigerate until needed.
- I’ve found, through lots of trial and error, that a pastry crust made using half butter and half solid shortening performs the best. The crust will turn a beautiful golden brown but not be greasy like many all-butter crusts can be. I don’t refrigerate my Crisco shortening but it wouldn’t hurt if you want to try.
- I always use good quality unsalted butter. European style butters are usually the best. I’ve ruined more than one crust using generic or grocery store brands of butter that may be greasier or have more moisture than good quality butters. I also prefer to add my own salt instead of buying salted butter. Personally, I can tell a difference in the flavor.
- Use ice cold water. Fill a measuring cup with ice, then cold water. Set aside until needed.
- Do not over process the dough if using a food processor. There should be small chunks or pea sized pieces of butter visible. The chunks of butter melt when baked creating the flaky layers we all love in a good crust.
- If too much water is added to the dough, it will become tough and no longer flaky. I like to add the least about of water needed to form the dough. I start by adding 6 tablespoons, then add the 7th if needed. Humidity can also affect the dough so use less to start and add more if needed. The dough should never be pasty or wet.
- Refrigerate the dough at least an hour, but preferably overnight, before rolling it out.
- Generously flour your work surface before rolling out the dough.
- Use a good wooden rolling pin, and never wash it with soap. Clean with hot water and dry before storing.
- It’s nearly impossible to roll out dough on a hot counter top. Marble surfaces are popular for rolling dough because they are cool. You don’t need marble but make sure the surface is cool and the room temperature is not too warm.
- If the dough has been refrigerated for more than a few hours, you may need to let it rest for 10-15 minutes before it’s soft enough to roll out.
- Roll the dough into a large circle, turning the disc as needed and adding flour to the work surface as needed. Next, roll the dough out from the center toward the edges and work all the way around in a clockwise pattern until large enough to fit inside the pie plate with at least 1-inch of dough hanging over the side. (See video)
- Run your hand over the dough as you roll it out to check for thick or thin spots. The dough should have an even thickness all the way around.
- Never stretch or pull the dough. Ease it into the pie plate and scoot it around if needed to fit properly. Stretching the dough could cause thin spots that will not cook evenly and may leak filling into the pie plate.
- If you have leftover scraps of dough, roll them out again and cut into various shapes using cookie cutters. Brush the “dough cookies” with an egg wash and sprinkle with cinnamon and sugar. Bake for 10-15 minutes until browned. Crust cookies are great as decorations on cream pies, or served as cookies. Waste not – want not!
- If using dried beans as pie weights, you can cool them down after baking the crust, then store in a container until you make another pie!
Thanks for PINNING!
Perfect Pie Crust Recipe
Ingredients
- 2 ½ cups all-purpose flour (320g)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter cut into 1/2-inch pieces (4-ounces or 113g)
- ⅓ cup solid shortening (63g) like Crisco
- 6-7 tablespoons ice water
- 1 large egg whisked with 1 tablespoon water (for egg wash)
- 1 tablespoon coarse sugar for topping if desired on double crust pie
Instructions
- Combine the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add the butter and shortening and process (using short bursts/pulses) until the mixture resembles a coarse meal. There should be some small pea sized pieces of butter visible. Add 3 tablespoons of the cold water and pulse a few times to combine. Add 3 more tablespoons water and process until the dough starts to hold together. Don't over process. Add one more tablespoon of water, if needed, for a total of 7 at the most.
- Gather the dough together and divide in half. Form each half into a flat disk about 6 inches round. Wrap each disk in plastic wrap and refrigerate at least 1 hour or up to 3 days. You may need to let it come to room temperature for 15 minutes for easier rolling if it's too cold.
- Place a disc of dough on a well floured, clean work surface. Using a rolling pin, start in the middle of dough and push outward with even pressure. Start again in the middle and press outward but move around like you're hitting all the numbers on the face of a clock. Start at 12 o'clock, move to 2 o'clock, etc. until the dough is in a circle large enough to allow for a 1-inch overhang. Trim excess dough with kitchen shears.
For a double crust pastry pie
- Fill and top with the remaining pastry in your favorite design, i.e. lattice, cut-outs, solid top, etc. Brush the top crust with an egg wash made by beating one large egg with 1 tablespoon of water. Brush over the crust and sprinkle with sugar before baking.
- To help prevent a soggy bottom crust, place a baking sheet or baking stone in the oven while preheating. Use an aluminum pie plate to make the pie. Place the filled pie directly on the hot pan or baking stone. Contact with hot metal will help the bottom crust cook quickly before it has a chance to get soggy. It will also brown nicely.
For a Pre-Baked Single Crust
- Pierce the sides and bottom of the pastry with a fork. Refrigerate the crust for 30 minutes. While the pastry is chilling, preheat the oven to 375°F. Remove the pie crust from the refrigerator and place on a baking sheet. Carefully line the pastry with parchment paper, then fill with pie weights or dried beans. Bake the crust for 20 minutes.
- Remove the parchment paper and pie weights or beans and set aside. Brush the inside of the pie crust with a beaten egg white. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly. Remove from the oven and set aside to cool while preparing the filling.
Recipe Notes
- If only using 1/2 the recipe, wrap the extra pie dough in plastic wrap and seal in a freezer bag. Frozen dough will keep for up to three months. Thaw overnight in the refrigerator.
- If the dough splits while rolling out, it needs to soften. Allow it to rest at room temperature another 5 minutes, then try again.
- Substitute 1 teaspoon to 1 tablespoon of vodka for equal parts water
Nutrition
What’s your favorite pie?
Our family loves different kinds of pies at different times of the year.
Blueberry Crumble Pie is a favorite anytime, and our rich Chocolate Pecan Pie is the family choice at the holidays.
Food and Wine has a lovely post listing the Top 10 All-Time Favorite Pies. I think I want to make them all!
Alison says
I love the precision of weight measurement for ingredients but the flour amount seems like a lot. Most sources put a cup of flour at around 120-130 grams. Can you confirm the amount needed for this recipe? Thanks
Tricia Buice says
Hi Alison. I agree with your statement. One cup of flour on my chart is 126 grams. I’ve been making this crust with the measurements listed and it works perfectly. Thanks for checking!
Mrs. Diane Tharachai says
Very hard to work with this dough. Falls apart to much.
Tricia Buice says
Hi Diane. Sorry you had trouble with the dough. Sounds like you added too much flour or not enough water. Humidity can also play a roll when making pastry. If your house is very warm and dry, that can affect the dough. Be sure you let the pastry soften for a few minutes before rolling out. If it’s too cold it will split.
Judith Spada says
I followed the recipe exactly and it is very dry and cracking. Fell apart when I tried to make a disk. I used 6 Tbs of ice water and it said I could add 1 more for a total of 7 Tbs. and no more! I put it in plastic wrap and in fridge at night and I will roll it out in the morning. What can I do if it falls apart while rolling it out tomorrow?
Tricia Buice says
Hi Judith. Humidity levels can vary during the year affecting the amount of water you need, and the pastry. It sounds like you should have added the last tablespoon of water. Also, sometimes flour is easy to over-measure which can also make the crust dry. If you have trouble rolling it out, sprinkle the dough with a little cold water and fold together a few times. Don’t use too much flour when rolling out as it might make the pastry more dry. Good luck and happy baking!
GrammiePie Lois says
Soggy bottom crust is my worst problem…how do I prevent that ? blind baked but the rhubarb pie was still soggy.
Tricia Buice says
Hi Lois. The only thing that has worked for me is to preheat the oven with a baking stone or heavy baking pan inside. Place the pie directly on the hot pan and bake as directed. This helps crisp up the bottom quickly so it doesn’t have time to get soggy. Hope this helps!
Pamela says
Seriously!!!! The perfect pie crust recipe. I’ve never been good at pie crust, until now. This recipe with all the great tips, comes together beautifully and rolls out easily. I used it for your quiche Lorraine and it was absolutely gorgeous. I’m actually looking forward to making all the pies this Thanksgiving and making the crust from scratch. Thank you!!!!
Tricia Buice says
So happy this worked for you Pamela. Thank you so much!
Dawn Haley says
Beaten egg white brushed on crust will prevent soggy bottom crust
Tricia Buice says
Yup! That works too 🙂 Thanks Dawn
Pamela says
I’ve never been great with pie crust….until now. Your recipe, and tips enabled me to make a gorgeous and delicious quiche lorraine (also your recipe ❤️). This pie crust came together and rolled out perfectly. Thank you for such a great recipe and tutorial.
Tricia Buice says
Your comment made my day Pamela! Thank you so much for trying our recipe and for the feedback. Good for you! 🙂
Sanam says
Followed this recipe for the crust which is now in the fridge. I plan to make the Maple Walnut Pie from your recipes using this crust. Just a little confused, if I shall bake the crust before pouring in the walnuts and syrup (if so, for how long) or just pour the mixture and bake it all at once. Thanks.
Tricia Buice says
Hi Sanam. No need to bake the crust first. Pour the walnuts then syrup into the unbaked pie crust. Place the unbaked pie on a preheated baking stone or baking pan in the oven to help crisp the bottom crust. Enjoy! Thanks for trying our recipes 😉
Sanam says
Followed your recipe for both, pie crust and Walnut maple pie and it turned out SO GOOD. Made it for Mother’s day and everyone loved it. This will now be my go-to recipe for crust and pie. Thank you!!
Tricia Buice says
Thank you Sanam! So glad you all enjoyed it. Love those toasty walnuts 😉
Gigi says
Great job!
Tricia Buice says
Thanks Gigi!
Karen says
This recipe was so easy and turned out perfectly. Am convinced that measuring the flour in the way described and using ice cubes in the water (though I also use water that I keep in the fridge), is the key to perfection. And only needed to use six tablespoons. I use my stand mixer, so very quick as well. I do tarts and this was so nice to work with, baking to a golden flaky, tasty perfection. And tarts were so easy to remove from the pan – no more greasy or crumbly mess! I can’t wait to make a pie – something I haven’t done in years!
Tricia Buice says
Thanks for the feedback Karen! I’m so excited you enjoyed this recipe. Bravo!!!
Jennie says
I am making two of your pies for Thanksgiving and want to try your pie crusts. I have never been completely pleased with my attempts at making pie crusts. I have never tried one with part butter and part shortening. My question is about which size baking pie dish to use. I have found that my 9” ceramic pie dish doesn’t cook some fillings as well as my Pyrex glass dishes but I can only find 9.5 glass Pyrex dishes and that’s what I have. Will these crusts work in the 9.5 glass dishes or will I have to roll the dough too thin to fit them? I am still searching for the perfect pie dish! Thank you for always assisting me in my hopes of having success in cooking. I browse your site several times a week and it is a phenomenal site to get ideas and to get better at making recipes. Your clear instructions and videos are like attending a cooking class at Sur La Table. Thank you.
Tricia Buice says
Hi Jennie. Sorry to be late in responding. We just moved and didn’t have internet until now. This recipe makes enough dough for two pie crusts, but each should have scraps leftover enough to make cut-outs, etc. You don’t have to roll this paper thin to make it large enough for your pan. 9 1/2 inches will most likely be perfect! I have favorite pie pans, too. One of my best pie pans is an aluminum pan from Williams Sonoma. It conducts the heat well leaving the bottom of the crust well browned, especially when placed on a preheated stone or heavy baking sheet. I’m thrilled you’re enjoying the blog. You absolutely made my day with your lovely comments. Thank you for following along and for trying our recipes! I hope you have a wonderful holiday season and don’t hesitate to reach out if I can help in any way. Enjoy!
Solvay says
I keep having the problem of my dough splitting when I’m rolling it out. I don’t think it’s a matter of not leaving it to warm up after the fridge, because I’ll leave them out for 20 extra minutes and see no difference. Even when I’m rolling them to put in the fridge overnight, my dough always seems a little crumbly… Am I not adding enough water? I always do the full 7 tbsp and then even add a little more as I’m rolling it usually…. what is the risk of adding too much water?
Tricia Buice says
Hi Solvay. First, make sure you are properly measuring your flour. Stir the flour in the bag or container, lightly scoop it into the measuring cup and level off the top with the dull side of a dinner knife. Double check that you are adding enough fat, too. Don’t add more water because too much will make the crust very tough and chewy, not flaky. Try adding 1/2 tablespoon more of shortening or butter and make sure you’re using a good quality butter. Cheap or generic butter may not have the right fat ratio. I’ve been making this crust for more years than I can count and the only time it splits is when it’s still too cold to roll out. I wait a few minutes and it’s fine. Good luck and thanks for trying the recipe!
Terri Bowlby-Chiasson says
I used your perfect pie crust recipe a couple of weeks ago to make mini blueberry raspberry pies… Best pie pastry recipe I have ever used! My husband has requested your pastry to make his birthday pies! Thank you so much!
Tricia Buice says
Thank you so much for the feedback Terri! So glad you and your husband enjoyed it. Birthday pies are the best – thank you!!!
jimmy smith says
my name is jimmy and for school we are making pies and i used your website to help me and it really worked and I am satisfied with my pie so all im saying is thank you 5 stars
Tricia Buice says
That’s great Jimmy! Thanks so much for the feedback and for trying our recipe. Thank you!
Barb says
Hopefully you can help me with an issue I’ve had with pies. I get the crust made, rolled out, etc. and make a beautiful edge that always seems to disappear. I chill the pie first, to help keep the edge, I’m careful to not stretch the dough, etc. Any ideas?
Tricia Buice says
Are you using my crust recipe Barb – or an all butter crust? Be sure you are making the decorative edge thick enough. Mine loses some of its defined edge, but not much. Looking forward to hearing back from you.
Barb says
Hi Tricia- I think the problem might be not enough dough around the edges. I have trouble rolling the dough out evenly ( am using a tapered rolling pin, no handles). I did use your crust recipe- fantastic!.
I tried an all butter one once and it didn’t go well. I like the mix of shortening/ butter. I’ll have to practice more consistent rolling…..
Tricia Buice says
Thanks Barb. Make sure you are pushing the dough out from the middle in all directions and make the circle much bigger than your pie plate. This recipe makes more than enough for two single pie crusts, with dough left over for a few cutouts. It takes a little practice but hopefully you’ll be winning pie competitions soon!
Mary Gray says
I could not find the video, but I find references for it….very frustrating! Love your recipes.
Tricia Buice says
The video is actually the third photo down in the post. I just checked and it is there – you probably missed it while scrolling down. Enjoy and thanks so much!
Melissa says
Hello, I am having the same issue with the video. I can’t find it. I’ve clicked on every photo. I have recipe saved to my Pinterest and then it takes me to your website, like all saves. Maybe it has something to do with either Pinterest or the media I’m using. I’m on an iPad. Couldn’t find it on my phone either.
Tricia Buice says
Hi Melissa – sorry about that. It got dropped off the post when I changed ad companies. I’ve loaded the video just above the recipe. Hope you’ll give it a try! Thanks for letting me know.
Dianne Searle says
Looking forward to trying your crust recipe.
Tricia Buice says
Hope it turns out great for you Dianne. Good luck and happy Thanksgiving!
Melissa says
Nice tutorial, but too salty. I would suggest half or maybe a quarter teaspoon of salt, personally.
Tricia Buice says
Thanks Melissa
Pam says
Great tutorial, Tricia! You remind me a lot of my mother, in that you both love/d to make pies and perfectly at that! I like that you combine Crisco and butter and want to give your recipe a try. Thanks for sharing, you are the Master Baker, for sure!
Tricia Buice says
Thank you Pam! You are sweet 🙂 We all made homemade pies back in the days before good store-bought crusts. I still like to make my own, each one is different and fun to put together. Thanks again!
Robyn says
I have always admired your amazing baking skills, Tricia, as the whole thing is a mystery to me. I think my lack of patience might be an issue, lol. With cooking you can toss in whatever you like and be crazy creative but baking requires more knowledge and precision and that’s just not me. Thank goodness there are people like you who have honed it to a fine skill that is such a pleasure to watch! Beautiful 🙂
Tricia Buice says
You are just too sweet Robyn! I wish we didn’t live a thousand miles away so I could bake something for you and bring it over. One day!
Agness of Run Agness Run says
I thought I would never be able to make such a perfect pie crust! Thanks to your recipe, it turned out awesome. Thanks again, Tricia!
Tricia Buice says
That is wonderful news Agness! Thank yo uno much for letting me know. Now you’re ready for the holidays!
[email protected] is How I Cook says
Everything you do is so perfect! I have done pie crust in the food processor but not as many as you. Must try a combo of crisco and butter. And your pie recipes are great! Just sayin’!
Tricia Buice says
Aww thank you so much Abbe! Sending hugs 🙂
John/Kitchen Riffs says
Really good tutorial! Pie crust scares most people, but with your instruction and tips anyone should be able to make one. The food processor sure makes it easier, doesn’t it? Good read — thanks.
Tricia Buice says
Thank you so much John! And welcome back – hope you had an amazing vacation.
Susan says
You make some of the prettiest pies, Tricia! Thanks so much for the tutorial and recipe. I love pie but am not the best at making a pretty pie 🙂
Tricia Buice says
They don’t have to be pretty to be delicious Susan! Thanks for stopping by 🙂
Liz says
I always make a homemade pie crust, but I don’t have a tried and true, go-to recipe. I will be trying yours this Thanksgiving as it looks perfect!!! Pinning!!
Tricia Buice says
Yeah! Hope you love it too Liz. Thanks 🙂
Larry says
Looks just like the great crust my mom made.
Tricia Buice says
That’s a sweet comment Larry – thank you! Hope the trip is going well.
Jennifer @ Seasons and Suppers says
Love this and such a great video! I will study all your tips, too 😉
Tricia Buice says
Thank you Jennifer! Hope you had a lovely Canadian Thanksgiving 🙂 And thank you for the inspiration to do this post!
Monique says
I just made one for TG and the power went out..I was able to stick it back in a few hours later to fnish it off and it was saved:)
Love this very pro and charming video..thank you!
Tricia Buice says
I’m so glad you saved your pie! Your pies are always gorgeous and I often wish mine looks so pretty – you are an artist Monique!
sue | theviewfromgreatisland says
Your pie crusts have always astounded me, and this is now going to be my go-to for all pie crusts going forward, thanks so much!! I’m also sending this to my daughter who is pie crust challenged…
The video is just perfect 🙂
Tricia Buice says
Aww thanks Sue! I hope you give it a try – so easy!
[email protected]'s Recipes says
How pretty! I still remember your 50-pie-project..really impressive, Tricia.
Tricia Buice says
Thanks Angie – I love to bake pies and remember learning from my grandmother like it was yesterday. Have a terrific week!
Chris Scheuer says
You make the most beautiful pie crusts Tricia and I’m thrilled to now have all your secrets! Thanks so much for putting this together. Pinning and sharing!
Tricia Buice says
Thank you Chris!!!
Gerlinde @Sunnycovechef says
I have never been much of a pie baker ! Thank you for this wonderful tutorial on how to make the crust. Pinned, I think my German followers will appreciate it.
Tricia Buice says
Thanks Gerlinde – maybe one day you’ll give it a try too 🙂