Making a pie from scratch starts with a good crust, and this homemade pie crust is the one you’ll want to keep in your back pocket. It’s flaky, tender, and works beautifully for everything from fruit pies to savory dishes. Once you make this recipe, you’ll never need store-bought crust again. Use this crust the next time you make Homemade Pumpkin Pie!
Why You’ll Love This Recipe
- Light, flaky layers every time
- Easy to roll and transfer without tearing
- Works for hot pies, cold pies, and hand pies
- Freezer-friendly for make-ahead baking
Substitutions and Variations
- Shortening vs. lard: Both work well since they’re 100% fat. If using lard, reduce slightly (2 tablespoons less per cup).
- Butter: Can be used, but since it’s 80% fat and contains water, the crust won’t be quite as light and flaky.
- Margarine: Possible, but results will vary since fat content can be as low as 35%.
Docking vs. Pie Weights
Docking (poking with a fork) allows steam to escape and keeps the crust from puffing. For liquid fillings like quiche, pie weights are best; just line with foil and fill with beans or rice. This method is best use when partially-baking or fully baking a crust.
Baked vs. Unbaked Pie Crusts
Knowing whether to bake your crust ahead of time depends on your filling:
- Unbaked Crust: Used when the filling will be baked along with the pie, such as apple, cherry, or pumpkin. The crust cooks as the filling sets.
- Partially Baked (Blind Baked): Best for custard-style pies where the filling is liquid (like quiche or pecan pie). Blind baking helps the crust stay crisp and prevents sogginess.
- Fully Baked: Perfect for pies with no-bake fillings such as cream pies or pudding pies. The crust is baked until golden, cooled completely, and then filled.
Tips for Success
- Don’t overwork the dough; this keeps it tender.
- Chill before rolling to prevent sticking and shrinking.
- Roll from the center outward, turning the dough as you go.
- To move the dough: either roll it around your rolling pin or fold it into quarters, then unfold in the pie dish.
Freezing and Storage
To freeze, shape into a disc, wrap well, and store for up to 6 months. To thaw, place in the refrigerator overnight, then let rest at room temp for about 15 minutes before rolling.
Homemade Pie Crust
Ingredients
- 4 cups (500g) all-purpose flour
- 1 tablespoon granulated sugar
- 1½ teaspoons kosher salt
- 1½ cups (307.5 g) vegetable shortening
- 1 large egg, room temperature
- 1 tablespoon white vinegar
- ½ cup (118 g) cold water
Instructions
- In the bowl of a food processor, add flour, granulated sugar, and kosher salt. Pulse a few times to combine.
- Add the shortening and pulse until the mixture resembles coarse crumbs with some pea-sized pieces. If you don’t have a food processor, use a pastry blender or your fingers in a large mixing bowl.
- Transfer the flour mixture to a large bowl.
- In a small bowl, whisk together the egg, white vinegar, and cold water until well combined.
- Pour the liquid mixture over the flour mixture. Using a wooden spoon or spatula, stir until most of the dough has come together. Use your hands to gently knead just until a sticky dough forms; do not overmix.
- Divide the dough into two equal portions. Shape each portion into a disc about 1 inch thick. Wrap each disc tightly in plastic wrap.
- Refrigerate for at least 1 hour before rolling out. Dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- When ready to use, lightly flour your work surface and rolling pin. Roll out one disc of dough to about ¼ inch thick and fit it into a 9-inch pie dish.
- If your pie recipe calls for a top crust, repeat with the second disc.
- Follow the baking instructions in your specific pie recipe.
- Wrap and refrigerate any unused dough.
This recipe was inspired by iambaker.net’s homemade pie crust.
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