Prep Time:
Yield:Description
This never-fail flaky pie crust bakes up tender and perfect every time. Made with a classic butter and Crisco blend, this homemade pie crust recipe delivers rich flavor, tender layers, and reliable structure for single- or double-crust pies. It’s an easy, from-scratch dough you can trust for everyday baking or holiday favorites.
Ingredients
- 2 cups all-purpose flour (I prefer White Lily)
- 10 tablespoons cold butter, cubed (½ cup + 2 tablespoons) I used salted butter
- ¼ cup cold Crisco (4 tablespoons)
- 1 teaspoon salt
- 1 tablespoon sugar (Reduce to 1½ teaspoons for savory pies if desired)
- 1½ teaspoons vinegar
- ¼ to ⅓ cup ice water (add slowly as needed)
Instructions
- Combine dry ingredients. In a large bowl, whisk together flour, salt, and sugar.
- Cut in the fats. Add cold butter and cold Crisco. Using a pastry cutter or fork, cut into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Add vinegar and ice water. Sprinkle vinegar over the mixture. Add ice water 1 tablespoon at a time, gently mixing just until the dough begins to come together. Do not overwork the dough.
- Form and chill. Turn dough onto a lightly floured surface and gently shape into a disk. Wrap tightly in plastic wrap and refrigerate at least 30 minutes.
- Roll out the dough. On a lightly floured surface, roll dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate. Gently press into the bottom and sides without stretching.
- Trim and crimp. Trim excess dough and crimp or flute the edges as desired using your fingers or a fork.
- Freeze before baking (recommended). Freeze the shaped crust for 10–15 minutes before baking to prevent shrinking.
- Bake as directed in your pie recipe.
Notes
Storage Tips
- Refrigerate dough up to 3 days.
- Freeze wrapped dough up to 3 months.
- Dough may also be frozen in a pie plate, tightly wrapped.