What’s in this Homemade Pie Crust Recipe?
This homemade pie crust will make you feel like a professional baker right at home! Don’t let dessert-time intimidate you; you’ve got it covered. Bake up any pie you love with the freshest crust to make it perfect.
Flour: Use all-purpose flour for this recipe. Shortening: I prefer shortening for my pie crust because it has a higher melting point than butter, which means it’s going to cook more evenly as it bakes, and it’s easier to roll out. It makes a really tender, moist, but still flaky crust, and it helps the crust to hold its shape. Water: Your water should be ice cold, not lukewarm. If it’s too warm, it’ll melt the shortening as you’re bringing the dough together. Salt: Just a little bit for flavor.
Pro Tip: The ingredients and dough should be kept cold/chilled through this whole process. If things start getting warm, put it in the fridge to chill before continuing.
Easy Homemade Pie Crust for a Double Crust Pie
If you want to make a double pie crust, increase the ingredient amounts slightly (as shown in the recipe card). You’ll set aside about ⅓ of the dough for the top. When you’re ready to place it, cover the pie filling and press down around the edges to seal. Be sure to cut vents in the top to let air out, so the filling doesn’t ooze out as it bakes. I like to brush the top with milk, an egg wash, or cinnamon sugar to finish it off.
How to Make Ahead and Store
You can make the dough, roll it into a disc covered in plastic wrap, and keep it in the refrigerator for up to 3 days. Then roll it out, shape it into the pie plate, and finish your pie recipe.
How to Freeze
If you want to make the pie crust further in advance, follow the same instructions above (make it, shape it, wrap it tightly), and store in the freezer up to 3 months. When ready to use it, thaw it in the refrigerator overnight.
Serving Suggestions
Use this homemade pie crust in your next baking project to take it to the next level. It’s perfect for apple pie, fresh strawberry pie, french silk pie, banana cream pie, pumpkin pie, pecan pie, cherry pie, sweet potato pie, caramel pie, or lemon meringue pie. It also works beautifully for savory applications, like quiche Lorraine, chicken salad pie, beef pot pie, chicken pot pie, or baked chicken empanadas.
