Flaky Homemade Pie Crust: A Simple Guide (Print Version)

Learn to make an Easy Homemade Pie Crust that's tender and flaky. My simple, no-fuss recipe shares honest tips for perfect pies, even with kitchen chaos.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 2 Servings (for a 9-inch double-crust pie)
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Dough Ingredients

01 - 2 ½ cups (300g) all-purpose flour
02 - 1 teaspoon granulated sugar
03 - 1 teaspoon salt

→ The Fat Factor

04 - 1 cup (226g) unsalted butter, very cold and cubed
05 - ½ cup (100g) vegetable shortening, very cold

→ The Liquid Element

06 - ½ cup (120ml) ice water, plus more if needed

# Instructions:

01 - In a large bowl, whisk together the flour, sugar, and salt. I always give it a good whisk, making sure everything is evenly distributed. This is where I sometimes forget the salt, and then I'm like, "Why does this taste so bland?" Don't be like me! Just a quick mix, you'll see the fine white powder swirling, ready for the fats.
02 - Add the cold, cubed butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fats into the flour until it resembles coarse crumbs with some pea-sized pieces of butter and shortening remaining. This part can feel a bit messy, but those little chunks are what give you that amazing flaky texture in your Easy Homemade Pie Crust. Don't overmix!
03 - Start by drizzling in 1/4 cup of ice water, mixing gently with a fork until the dough just starts to come together. Add more water, one tablespoon at a time, until the dough forms a ball. It should be moist enough to hold together but not sticky. I usually need about 1/2 cup total, but sometimes it's a little more, sometimes a little less depending on the day and the humidity! You'll feel it come alive, honestly.
04 - Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. This chilling step is non-negotiable for a good Easy Homemade Pie Crust! It lets the gluten relax and the fats firm up, making it so much easier to roll out without tearing. I've rushed this before, and it was a sticky, frustrating mess.
05 - On a lightly floured surface, roll out one disc of dough into a 12-inch circle, about 1/8-inch thick. If the dough starts to stick, add a tiny bit more flour. If it cracks, just gently pinch it back together. Remember that time I rolled it too thin and it ripped when I tried to lift it? Yeah, don't do that. Just aim for even thickness.
06 - Carefully transfer the rolled dough to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang. You can crimp the edges with your fingers or a fork for a decorative finish. This Easy Homemade Pie Crust should look beautifully rustic and ready for your favorite filling. It's truly satisfying when it goes in perfectly!

# Notes:

01 - Always use cold butter and water, it's a non-negotiable for flaky crust.
02 - You can make this dough a day or two ahead and keep it chilling in the fridge.
03 - If you're out of shortening, using all butter works, but it's a bit harder to handle.
04 - This crust is great for sweet or savory pies, just adjust the salt a tiny bit for sweet fillings.

# Equipment Needed:

01 - Large mixing bowl
02 - Pastry blender or fork
03 - Rolling pin
04 - 9-inch pie plate
05 - Plastic wrap

# Nutrition (Per Serving):

Calories: 400
Total Fat: 28g
Total Carbohydrate: 35g
Protein: 4g

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