Homemade Pie Crust - Easy Flaky Pastry Recipe for Perfect Pies

Introduction

Making a homemade pie crust is easier than you might think and results in a flaky, tender base perfect for any pie. This recipe uses shortening and a simple blend of ingredients to create a versatile crust that works well for both hot and cold pies.

A close-up image of a pale beige pie crust pressed neatly into a white ceramic pie dish with dark blue handles, with the edges of the crust crimped in a wave pattern. The surface of the crust shows small fork holes evenly spaced in the center. The pie dish is placed on a soft white cloth on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups (500 g) all-purpose flour
1 tablespoon granulated sugar

1½ teaspoons kosher salt
1½ cups (307.5 g) shortening, cubed

1 large egg, beaten
1 tablespoon vinegar

½ cup (118 g) water

Instructions

Step 1: In a food processor, pulse together the flour, sugar, and salt until combined.
Step 2: Add the cubed shortening and pulse until the mixture forms pea-sized crumbs.

Step 3: Transfer the mixture to a large bowl and bring the dough together using a wooden spoon.
Step 4: In a small bowl, whisk the beaten egg, vinegar, and water. Pour this over the dough and mix until combined; the dough will be sticky.
Step 5: Form the dough into a disc shape, wrap it tightly with plastic wrap, and chill in the refrigerator for at least 1 hour before rolling out.

Step 6: For hot pies, divide the chilled dough in half on a generously floured surface. Roll half the dough to ¼-inch thickness and transfer it to a 9-inch pie dish. Repeat with the second half if the pie requires a top crust.
Step 7: Bake according to your pie recipe’s instructions. Wrap and refrigerate any leftover dough.
Step 8: For cold pies, preheat your oven to 375°F and place the oven rack in the lowest position. Divide and roll the dough in the same way as for hot pies, then follow your cold pie recipe instructions.

Tips & Variations

Keep all ingredients cold to ensure a flaky crust.
Use a mix of shortening and butter for added flavor and flakiness.
If you don’t have a food processor, you can cut the shortening into the dry ingredients using a pastry cutter or two knives.

Resting the dough in the refrigerator helps relax the gluten and prevent shrinking during baking.

Storage

Wrap any leftover dough tightly in plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, freeze the dough for up to 1 month. Thaw overnight in the fridge before using. When reheating baked pies, warm them gently in a 350°F oven for 10–15 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute butter for shortening?

Yes, you can replace shortening with an equal amount of cold butter for a richer flavor, but the crust may be less tender and slightly less flaky.

Why is my pie crust tough or chewy?

This usually happens if the dough is overworked, causing too much gluten development. Handle the dough gently and chill it well before rolling out to ensure a tender crust.