A delicious, flaky homemade pie crust is so incredibly special. Today I’m sharing my pie crust recipe that brings me down memory lane. Growing up our whole family looked forward to Thanksgiving. My grandmother would host the event and make everything from scratch, with so much love, including a beautiful buttery homemade pie crust for each and every delicious fruit pie.
This pie crust recipe will rival any bakery’s pie crust. It really is that good. This homemade pie crust is made with a perfect combination of butter and shortening. Butter makes pie crusts flaky and scrumptious. Shortening helps a pie crust hold its shape in the oven. Although you can use salted sweet butter for this homemade pie crust recipe, I use unsalted butter as it allows me to control the salt content so it’s more exact.
These are all the ingredients you’ll need to make a fabulous homemade pie crust. If you think you need mad baking skills like Martha Stewart to make a bakery-style pie crust, there’s no need to worry. Making a pie crust from scratch is not only simple, but it only takes about 5 minutes flat! Really. It’s that quick.
This homemade pie crust recipe can be made using a simple mixing bowl and either a pastry blender or your fingertips to cut the butter and shortening into the dry ingredients. Although I often use my KitchenAid stand mixer to make a homemade pie crust, every now and then I like to change things up. Today I’ll show you how to make a pie crust from scratch using a food processor. Start by adding the flour, granulated sugar and salt to the main container of the food processor.
Pulse twice to combine the dry ingredients.
Add in the butter and shortening. Pulse a few times until the mixture resembles coarse meal. Don’t over mix.
With your machine running, add in 6 tablespoons of ice water. Again, don’t over mix. This part is really quick. You can stop right now – you’re done when it looks like this! Or if you pulse again it will start coming together as a ball (see below), which is getting pretty darn close to over mixing the dough.
Just as soon as the pie dough just slightly begins holding together it’s time to stop. This literally takes just a few short pulses. And that’s basically it! The pie dough for your homemade pie crust is complete. How easy is that? For me, it’s so much quicker than a walk or drive to my local market to pick up a refrigerated pie crust.
Transfer the pie dough to a lightly-floured pastry board or cutting board. Gather it into a ball and then place it in a Ziplock bag. Refrigerate the pie dough for two hours – which is the preferred chilling time for a homemade pie crust. Chilling gives the gluten in the pie dough time to rest and relax. During this resting period the fat solidifies which will make your pie dough easier to roll out, and will help prevent shrinkage while baking. However, I must confess that sometimes I just don’t have two hours to wait around for my pie dough to get super cold. At times like that I just chill the pie dough for about 30 minutes and proceed with my recipe. My homemade pie crust doesn’t seem to know the difference – it turns out beautifully every single time.
Cover your pastry board (or cutting board) with two overlapping pieces of waxed paper. Divide the dough into two pieces. Put one piece aside. This homemade pie crust recipe is enough for one 9-inch double crust, or two 9-inch single crusts. Roll out the first ball of dough with your favorite rolling pin until it’s a 1/8-inch thick round. Most times I use the wooden rolling pin my grandmother gave me. Today I used my double-sided rolling pin just because it’s fun to use! When your dough is the size you need to cover your pie plate, place the pie plate upside down on top of the pie dough. Put one hand on the bottom of the pie plate. Slip your other hand underneath the waxed paper and dough. Lift the waxed paper straight up with along with the dough and flip it over into the pie plate. Gently peel away the waxed paper and your pie crust will look amazing. Using waxed paper makes it super easy to transfer your pie dough over to your pie plate.
With a knife or pastry cutter, trim away any extra dough around the edges of the pie plate. Crimp the edges of your pie crust with your fingers. Place the pointer finger and middle finger of your left hand on the rim of the dough, leaving a small space between your fingers. With the thumb and pointer finger of your right hand, pinch the dough that’s between the fingers of your left hand upward into a little triangle. Continue this process around the entire rim of the pie plate.
Don’t worry if your crimping isn’t perfect. The little imperfections will make your homemade pie crust that much more beautiful and unique.
How to Make a Homemade Pie Crust > Shop This Post
I can’t say enough awesome things about my super helpful Breville Sous Chef Food Processor! Today I went from chopping red onion to making pie dough for a bakery-style homemade pie crust – all with one fabulous machine. What’s your favorite kitchen tool?
Homemade Pie Crust
Yield 2 9-inch single pie crusts
- 2 + 1/2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 8 tablespoons (one stick) unsalted butter*, chilled and chopped
- 6 tablespoons shortening, chilled and chopped
- 6 tablespoons ice water
- Add flour, sugar and salt to the main container of your food processor. Pulse twice to mix.
- Add butter and shortening to the container and pulse a few short times to combine. Do not over mix.
- Add 6 tablespoons ice water to the container and continue pulsing until the dough just starts holding together. This happens pretty quickly. Do not over mix!
- Transfer the dough to a lightly floured board and gather it into a ball. Place the ball into a Ziplock bag and chill it in the refrigerator for 2 hours.
- Roll out your dough on a board covered with two pieces of overlapping waxed paper. Place pie plate upside down on top of the dough. Place one hand on the bottom of the pie plate and slip your other hand underneath the waxed paper and pie dough. Flip the pie dough into the pie plate. Crimp the edges as desired.
- Your homemade pie crust is ready to go!
- If using salted butter, reduce the salt from 1 teaspoon to 3/4 teaspoon and you're ready to go.
Cuisine American, French
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How to Make a Homemade Pie Crust > Your Thoughts
What do you think of this homemade pie crust recipe? It produces a buttery, flaky, bakery-style crust. Share your thoughts in the comments below. I’d love to hear from you!