Are you hesitant to bake pies at home because making the homemade pie crust feels intimidating? Don’t be! With just a few simple ingredients, you can create a buttery, flaky homemede pie crust that’s more delicious and reliable than anything store-bought. This recipe blends butter and shortening for the best of both worlds: rich flavor, delicate flakiness, and a tender structure that holds its shape. A pinch of baking powder, an expert tip from pastry chef Nick Malgieri, keeps the crust from shrinking by allowing it to expand evenly in the pan.
Whether you’re preparing pumpkin, pecan, or any other pie, this crust is straightforward enough for beginners and a must-try for seasoned bakers.
Ingredients
- 1½ cups all-purpose flour, spooned and leveled
- ½ teaspoon salt
- ⅛ teaspoon baking powder
- 6 tablespoons very cold unsalted butter, cut into ¼-inch pieces
- 3 tablespoons very cold vegetable shortening, in 3 pieces
- 4 tablespoons very cold water
Homemade Pie Crust Instructions
Step 1: Mix the Dry Ingredients
In a food processor, combine flour, salt, and baking powder. Process briefly to blend.
Step 2: Add Butter and Shortening
Pulse until the mixture resembles coarse crumbs with pea-sized bits of butter and shortening still visible.
Step 3: Add Water
Pulse again until the dough looks crumbly but evenly moistened.
Step 4: Shape and Chill
Turn the dough onto a surface, gather it into a ball, and flatten into a 5-inch disc. Wrap tightly and refrigerate for at least 45 minutes or up to 3 days.
Step 5: Roll Out the Dough
Lightly flour your work surface, roll the dough into a 13-inch circle, and transfer to a 9-inch deep-dish pie pan. Fit it gently without stretching. Trim edges, fold under, and crimp for a decorative rim. Refrigerate for another 30 minutes before baking.
Homemade Pie Crust Baking (If Needed)
For pies requiring a pre-baked shell, preheat oven to 375°F. Line the crust with parchment and fill with pie weights or beans. Bake 15 to 20 minutes, remove weights, then bake 5 to 10 minutes more until golden if a fully baked crust is needed.
Freezer-Friendly Option
Form the dough into a disc, wrap in plastic and foil, and freeze for up to 3 months. Thaw overnight in the fridge before using.
No Food Processor? No Problem
You can make this dough by hand. Simply whisk the dry ingredients, cut in the butter and shortening with a pastry cutter (or your fingers), and add water gradually until crumbly but cohesive.
Final Thoughts
Making homemade pie crust at home is easier than you think, and once you try it, you’ll never go back to store-bought. With its perfect balance of buttery flavor and tender flakiness, this recipe is a game-changer for all your favorite pies.
