This buttery and tender, versatile all-purpose pie crust recipe will not disappoint. Simply add your own sweet or savory filling and bake to enjoy your next homemade pie.
Although there is a convienence factor with using store-bought pie shells, the taste and texture of a homemade pie crust cannot be matched. Additionally, knowing and controlling exactly what ingredients are used to make a pie crust from scratch is another good reason to prepare your own at home.
Our mom is a baking queen, her instinct for baking is an art that we admire with awe. From her traditional jam filled crescent cookies to her chocolate and coconut coated mini cakes, we are blessed to enjoy her delicious desserts.
Adding Fillings to the Pie Crust
For a sweet dessert, add any of your favorite fruit fillings to the pie shell, such as apple, cherries, pear or this rhubarb and apple pie filling. Before adding your fruit pie filling, you can brush egg on to the bottom of the pie to prevent it from getting soggy from the filling.
For a savory pie, such as chicken or beef pot pie, there’s no need to add the 2 tsps of sugar to the dough.
Additional Must-Try Dessert Recipes
- traditional scrumptious Croatian apple pie (pita) recipe
- best-ever rhubarb and strawberry rhubarb crisp
- delicious apple and cinnamon bun recipe
These portions make one 9” pie crust.
- 2 cups all-purpose flour (unbleached)
- 2 tsp granulated sugar
- 2 tsp salt
- 1/3 cup each cold butter, cut into pieces
- 1/3 cup shortening
- 2-3 tbsp ice water
How to Make Pie Crust from Scratch
In a mixer, combine flour, sugar and salt.
Add butter and shortening ingredients; and pulse until coarse crumbs form (about the size of peas).
Add water, one tablespoon at a time, until a soft dough forms.
Shape into a disk, wrap in plastic and chill for 15 minutes.
Divide the dough into two: 2/3 and 1/3 of the dough. Add the larger dough to a floured surface with floured rolling pin, roll to 11” circle.
Slip dough into 9” pie plate; trim and flute edges, if desired.
Next, add your favourite pie filling.
Lastly, roll the smaller dough out with a floured rolling pin to a 9” circle. Place this dough over the filled pie crust. Trim the edges and press dough edges together gently with a fork.
If you like to add some extra flavour to your homemade pie crust, then try any one of these tasty crust variations:
- for a CITRUS CRUST – Add 1 tbsp of grated lemon, lime or orange peel to flour.
- for a GINGER CRUST – Add 2 tbsp of minced crystalized ginger; 2 tbsp minced fresh ginger and ½ tsp of ground ginger to flour.
- for a SPICED CRUST – Add 2 tsp each of cinnamon, nutmeg and grated lemon peel to flour.
Some Tips for Making the Best Pie Crust Ever
Always use cold butter and shortening to ensure a flaky crust.
If you’re finding the dough crumbles when rolling, it means the dough is too dry. Simply add more cold water and work it in to the dough before rolling again. On the flip side, if you find your pie is too tough after baking, it’s likely too much water was added. Also, do not over knead the dough after butter and flour combined as this will also toughen the crust.
Using butter (vs shortening) in your pie crust gives a better flavour as well as a light and flaky quality. If you prefer to use only butter, substitute the shortening for another 1/3 cup of cubed cold butter.
Homemade Pie Crust Recipe
- 2 cups all-purpose flour
- 2 tsp. sugar
- 2 tsp. salt
- 1/3 cup cold butter cut into pieces
- 1/3 cup shortening
- 2-3 Tbs. ice water
- In a mixer, combine flour, sugar and salt.
- Add cold butter cubes, shortening and water. Pulse until coarse crumbs form.
- Divide the dough 2/3 for the bottom layer and 1/3 for the top layer
- Place the larger dough on a floured surface and roll to 11” circle using a floured rolling pin.
- Slip dough into 9” pie plate; trim and flute edges, if desired.
- Similarly, roll out the smaller dough to a 9" circle using a floured rolling pin. Use this for the top layer of the pie after adding the pie filling.
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