The Best Easy Pie Crust Recipe

This easy pie crust recipe is a tried and tested family favorite – it’s my great-grandma’s homemade pie crust that’s flaky, delicious, and incredibly forgiving. This recipe is perfect for beginners and works for any pie, sweet or savory!

The pie crust MAKES the pie – store-bought crusts just don’t cut it. I grew up with a mother who always made homemade pies for every occasion. With this easy pie crust recipe, anyone can make a delicious pie crust that will have everyone singing their praises!

Love recipes from scratch? You’ll also love this homemade graham cracker crust that’s perfectly sweet, flaky, and crunchy. You can also try this pizza crust that can be made in one bowl with cornmeal.

Equipment

• Pie Plate – We’ll use this to bake our homemade pie crust. I always prefer looking at the bottom of my pie crust when baking to make sure it’s light golden brown before removing it from the oven and use a glass pie dish for this reason but you can use a regular one as well.
• Pastry Cutter – You’ll need this to cut the chilled shortening into the flour mixture. It ensures that the shortening is well distributed, which is essential for a flaky pie crust.
• Large Bowl – This is where you’ll combine the flour, sugar, and salt, and later make a dip to pour in the egg/water mixture. It provides the space you need to mix the ingredients.

How to Make Easy Pie Crust Recipe

Preparation

You’ll need cold shortening for the best results, as it’ll make it easier to incorporate it. Placing it in the refrigerator the night before does the trick.  If you’re like me and always forget, I throw it in the freezer for about an hour.

Step 1 – Combine Dry Ingredients

To start, combine the dry ingredients. This means the flour, sugar, and salt. Make sure they are well mixed.

Step 2 – Add the Shortening

Next, cut in the chilled shortening using a pastry cutter. You want the shortening to be well distributed in the flour mixture. Look for the shortening to be no bigger than a pea mixed throughout.

Step 3 – Mix the Wet Ingredients

In a separate bowl, mix together the cold water, cold egg, and vinegar. Stir well to combine the ingredients.

Step 4 – Combine the Wet and Dry Ingredients

Make a well in the center of the flour mixture and pour in the egg and water mixture. Stir gently with a fork until the ingredients are just moistened and the dough leaves the side of the bowl.

Step 5 – Chill the Dough

Once your pie dough is mixed, chill it in the refrigerator for at least 15 minutes. This will make it easier to roll out.

Step 6 – Roll Out the Dough

After chilling, roll the dough onto a lightly floured surface. This will be the base for your pie crust.

Side note: I prefer using a rolling mat like this one to make this entire process easier.

Step 7 – Place Crust Dough on the Pie Plate

When you place your pie crust dough on your pie plate, you want to do so gently. No tugging needed. Lift it with one hand on the outside edge of the pie plate and then let the pie crust fall into the pie plate into place without pushing it down.

Step 8 – Trim Away Excess Pie Dough

Use a simple kitchen knife to trim away the excess pie dough.  You can add it back into the main dough to make your next pie crust and topper.

Step 9 – Design the Pie Edges (Optional)

There are many styles you can go with. The fork method is probably the easiest and I enjoy the simple look of it. You can also pinch it as you make the edges to give it a bit of a swirl.  Pinch around one finger all the way around the pie.

Step 10 – Make the Pie Topper (Optional)

Roll out your dough as usual.  Then use a bowl that is the size of the pie plate minus about 1 1/2 inches around.  You can use a knife to cut it or a pastry wheel as I did.

Step 11 – Bake the Crust

Finally, bake your pie crust according to your pie recipe directions. You can now use this easy pie crust recipe for all your favorite pie fillings.

Expert Tip

When making your easy pie crust, it’s crucial to work with well-chilled shortening. This will help to keep the dough from becoming too soft and sticky, making it easier to handle and resulting in a flakier crust.

Every time I make a pie with a filling that needs to be baked, I add one tablespoon of flour to the bottom. This keeps the bottom from ever getting soggy.

Recipe Variations

• Gluten-Free Option: If you have a gluten-free family member, you can try this recipe with gluten-free flour. While the crust may not be as good as the regular one, it’s still a pretty decent alternative.
• Flakier Crust: For a flakier crust, use a combination of all-purpose flour and pastry flour. This will give your pie crust a more delicate, flakier texture.

Recipe FAQs

Storing and Reheating

• Storing: If you have a leftover pie crust, you can store it in the refrigerator for up to 3 days. Make sure it’s well-wrapped in plastic wrap or stored in an airtight container.
• Freezing: To freeze the pie crust, roll it out and place the pie plate as directed. Cover completely in plastic wrap and if possible in a plastic bag.  Freezer. When ready to use, place at room temperature as you prepare your pie filling. Bake as directed.

Serving Size

• What to Expect: This easy pie crust recipe yields enough dough for two 9-inch pie crusts.
• How to Scale: If you want to make more than two pie crusts, you can double the recipe. Just make sure your food processor or mixing bowl is large enough to accommodate the increased quantity of ingredients. Follow the rest of the instructions as directed.