Easy step-by-step photo instructions for how to make pie crust from scratch that will have you making homemade pie dough in minutes!
All it takes is four basic ingredients to make this easy dessert recipe that can also be used for savory recipes as well. Grab a bowl and let me show you how easy this recipe is.
For some people making homemade pie crust is a scary process. It was for me also until a few years ago when I decided I was going to conquer my fears and learn to make my own pie crust.
I found a great video online and actually set up my computer on the kitchen counter and worked right alongside the video and my pie crust came out terrific...the very first time.
After you've learned how to make pie dough, read my post on the fun ways on how to decorate a pie using cookie cutters and a fancy crust.
Table of Contents
Homemade pie, whether sweet like my Apple Crumb Pie or savory like my Chicken Pot Pie Recipe tastes so much better with homemade pie crust.
And yes, I have used refrigerator pie dough plenty of times. I use it always for my Mini Quiche Recipe. I'm hoping that after today you'll try the homemade version and see for yourself how easy this recipe is.
Looking for more Easy Desserts? Try my Homemade Pumpkin Pie, Apple Pie Recipes for Thanksgiving or my Peach Pie Recipe
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Main Ingredients Needed
Make sure you print out the recipe below and save it for later!
- Flour
- Salt
- Shortening
- Ice cold water
Step-by-Step Instructions
Step 1 | Combine the Dry Ingredients
- Add the shortening to the flour and salt.
- Then using a pastry cutter work the shortening into the flour until it resembles cornmeal.
Step 2 | Add the Ice Water
- Beginning with one tablespoon slowly start to incorporate the water into the flour and shortening mixture.
- Keep adding the water one tablespoon at a time until it begins to form a ball and pull away from the sides of the bowl. If it doesn't, you need to add more water.
- Do not dump everything on the counter and try to knead the dough into a shape.
This was where I always made my mistake. The dough needs to come to a ball in the bowl for perfect pie crust!
Step 4 | Chill the Pie Crust
- Once you have a ball of pie dough, flatten out the ball into a disc shape.
- Wrap in plastic wrap and place in the refrigerator until you are ready to use.
- You can also freeze the pie crust at this point.
Step 5 | Roll Out the Pie Crust
- Place the chilled dough in the center of your counter that has been dusted with flour.
- Dust the rolling pin with flour also.
- Turn the disc a little and continue rolling it out.
- Place the rolling pin in the center of the disc of pie dough and begin rolling the dough away from you.
- Continue turning and rolling until the dough is a little bigger than the pie plate you want it to fit into.
- Roll the dough up around the rolling pin to make it easier for you to transfer the dough to the pie plate.
- Gently fit the dough into the pie plate pressing the dough in place.
- Trim any excess dough with a paring knife making sure to leave enough overhang so you can crimp the edge of the dough.
- Your pie dough is now ready to bake and be used in your favorite recipe.
How to Freeze Pie Dough
One of the most often asked questions is "Can I freeze pie dough?" The answer is YES!
- Put together the above recipe for your pie crust.
- Form the dough into a flatten disc.
- Wrap the disc in plastic wrap and then place it inside a freezer-safe plastic bag.
- Store the pie dough in the freezer for up to three months.
- Remove the pie dough from the freezer to defrost overnight in the refrigerator.
- Roll out the dough as directed above.
Now that you know HOW to make homemade pie dough, let's learn how to make it pretty with Pie Crust Basics Part Two.
Tried this recipe? Let me know in the comments and don't forget to rate it!
How to Make Homemade Pie Crust Recipe - Pie Crust Basics Part One
Follow these easy step-by-step instructions and you'll have the most tender and flaky pie crust to use for any recipe!
Ingredients
- 1 cup flour
- ¼ tsp. salt
- ⅓ cup shortening
- Ice cold water about three to four tablespoons
Instructions
- Combine the flour and salt together.
- Using a pastry blender or two forks combine the shortening into the flour until it looks like cornmeal.
- Using a fork, add the water one tablespoon at a time and incorporate the water into the flour/shortening mixture.
- Keep adding the water, one tablespoon at a time, and keep stirring until the dough begins to come together, pulling away from the sides of the bowl and forming a ball of dough.
- Remove the ball of dough from your bowl and shape it into a flat disc.
- Wrap in plastic wrap and chill for about an hour before using.
How to Roll Out the Pie Dough:
- Place the chilled dough in the center of your counter that has been dusted with flour.
- Dust the rolling pin with flour also.
- Place the rolling pin in the center of the disc of pie dough and begin rolling the dough away from you.
- Turn the disc a little and continue rolling it out.
- Continue turning and rolling until the dough is a little bigger than the pie plate you want it to fit into.
- Roll the dough up around the rolling pin to make it easier for you to transfer the dough to the pie plate.
- Gently fit the dough into the pie plate pressing the dough in place.
- Trim any excess dough with a paring knife making sure to leave enough overhang so you can crimp the edge of the dough.
- Your pie dough is now ready to bake and be used in your favorite recipe.
Notes
I like to have a bowl of water with ice cubes in the refrigerator ready to use once the shortening and flour is combined completely. That way I know the water is as cold as it can be. You want very cold water for a flaky pie crust.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 133Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgSodium: 74mgCarbohydrates: 12gFiber: 0gSugar: 0gProtein: 2g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2013 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Donna @ Modern on Monticello says
You make this look so easy. I need to make a pie this year for Thanksgiving so I have pinned this for tips. Thanks for sharing at #HomeMattersParty
Lois says
Thank you for visiting!
Anita Trippi says
My mom made the best pie crust ever and I have not been able to duplicate. I am going to try again. Thanks for the clear directions and inspiration!
Lois says
I hope you have success using this recipe. Please let me know and come back to leave a followup comment. Thank you for visiting!
Erica says
I almost never make pies because I hate making pie crust. My goal this fall is to change that. Thanks for all of the tips I am saving this post to try later. Thanks for sharing to Mix It Up Monday.
Lois says
I hope you have success making your own pie dough using this recipe! Thanks for visiting and for your weekly parties.
Michelle James says
OK I so want to impress my guests at Thanksgiving by trying this! The addition of the fall leaves is so cool! Thanks so much for sharing at #merrymonday Hope you will link up with us again!
Emily @ Two Purple Couches says
I have never tried making my own pie crust because it always seemed tricky. But this doesn't look so hard! Thank you for linking up with our Merry Monday party this week - I pinned your recipe to try it for myself soon!
Sarah Jean @ Pretty Simple Ideas says
As an experienced pie maker, but with a husband who loves them, I needed this. 🙂
Tiffany McKay says
YUM! I'm glad I found this post before I attempt making pie for Thanksgiving!
mickeydownunder says
G'day! Always great hints and tip Lois provided from you!
All greatly appreciated and bookmarked too!
Cheers! Joanne
http://www.whatsonthelist.net
Miz Helen says
A great pie crust tutorial, it looks awesome! Hope you are having a great day and thank you so much for sharing with Full Plate Thursday.
Come Back Soon
Miz Helen
Sugar Cookies to Peterbilts says
I am so looking forward to the fancy tips!
Patty Anderson says
We have the same cutting board. I was in your boat and finally discovered how to make silky smooth, easy to roll crust. You must have patience galore, I do mine in a food processor with great results.
Beth says
I used to make homemade pies when my kids were young. This post has inspired me to try again.
Cranberry Morning says
I can't eat wheat, but I still love making a crust like that. There is something so therapeutic about feeling the dough, rolling it out, turning it, placing it in the pan, crimping the edges, etc. etc. I love it - and still do it. I just don't eat it. 🙂 There is no GF crust that has the same elasticity and feel of a real pie crust.