Simple Pie Crust

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Thick, flaky, and easy to work with, this Pie Crust Recipe will be the recipe you know and trust for years to come. Extremely forgiving and the perfect complement to any sweet or savory filling. Fabulous for any dessert pie or Quiche! Pie crust or pastry of any kind may seem intimidating, but I’m here to tell you it’s not as hard as you think. Read on, friends! If you prefer an all-butter pie crust, try my All Butter Pie Crust.

A Fail-Proof Flaky Pie Crust Recipe

A good pie deserves a flaky, tender crust! Adapted from the classic Tenderflake recipe, this homemade pie crust recipe combines butter-flavored and regular vegetable shortening for a slightly salty flavor and flaky texture. The dough rolls out easily and works beautifully for both thick and thin crusts.

Ingredient Notes

Pie crust only takes a few basic ingredients, and I bet you already have most of them in your kitchen! Here’s what you’ll need.

• All-Purpose Flour: Gives the pie crust its structure and makes the dough easy to roll out.
• Salt: Adds flavor and balances the richness of the other ingredients.
• Butter Flavor Crisco All-Vegetable Shortening: Adds buttery flavor and helps create a flaky crust.
• Crisco All-Vegetable Shortening: Keeps the crust tender and helps create those flaky layers.
• Cold Water: Brings the dough together without melting the shortening.
• Egg: Helps bind the dough and adds a little richness.
• White Vinegar: Helps keep the crust tender and makes the dough easier to handle.

Why Use Vinegar in Pie Crust?

Vinegar helps keep the dough tender by limiting gluten formation, which can make the crust flakier. You only need a small amount, and it won’t leave a strong vinegar taste in the finished crust.

How to Make Pie Crust

Making pie crust from scratch is easier than you think! Mix the dough, divide it into portions, chill it, and roll it out when you’re ready to bake. Here’s how to do it.

Step 1: Mix Flour, Salt, and Shortening

Add flour and salt to a large mixing bowl. Stir to combine, then add both shortenings. Use a pastry cutter to work the shortening into the flour until you have small, pea-sized pieces.

Step 2: Mix Egg, Water, and Vinegar

In a small bowl, whisk together the water, egg, and vinegar.

Slowly pour the liquid mixture into the flour mixture, a little at a time. Use a fork to gently mix until the dough comes together. You may not need all the liquid. Be careful not to overmix or knead the dough.

Step 3: Form and Chill the Dough

Gently bring the dough together and form a large ball. Divide it into 5 thick crusts or 6 thinner ones.

Wrap the dough and refrigerate for 1–2 hours before rolling. You want to let the dough rest in the fridge for three reasons:

1. It helps the dough stay tender and relaxes any gluten that may have accidentally formed.
2. Cold dough is easier to work with, especially when rolling and transferring it from the counter to the pie plate.
3. Cold shortening helps the crust stay flaky.

Step 4: Roll Out Crust

Roll out, crimp, fill, and bake! Or blind-bake using the directions below for a pie with a creamy, no-bake filling.

What is Blind Baking?

Blind baking means baking your pie crust before adding the filling. You usually need this for cream pies, like chocolate cream pie, pumpkin cream pie, and banana cream pie, where you prepare the filling separately.

Blind Baking Instructions

1. Roll out your pie dough and fit it into your pie plate.
2. Prick the bottom with a fork to prevent the dough from puffing up.
3. Cover the crust with parchment paper and fill with pie weights. No pie weights? Dried rice, beans, or even flour will work.
4. Bake at 400°F for 10–15 minutes, or until golden brown.

Pie Crust Tips For Beginners:

Please, please, please, if you’re new to this pie-making business, don’t be scared! It’s not as hard to make pie crust as you think! Follow these tips and take a chance.

• Cut the shortening into the flour until it’s pea-sized. You want it distributed pretty evenly.
• Do your best not to knead the pie crust as you form it into balls, or do anything that develops gluten in the pastry. Gluten does not equal a flaky crust.
• Flour is key when rolling. Don’t shy away from flouring the board or lifting the pastry up, adding more flour underneath and/or flipping it while rolling. You want to avoid it sticking, and flour is the way to do that.
• If it cracks or rips, just press it back together. This recipe is very forgiving. Whether you’re rolling it out or placing it in your pie plate, no one will know once it’s filled and baked.

What to Make With This Pie Crust?

A good homemade pie crust works for so many desserts! Here are a few favorite recipes to try next.

• Pumpkin Pie: A classic pumpkin pie with a smooth, spiced filling and flaky homemade crust.
• Pecan Pie: A sweet, gooey filling packed with pecans and baked in a buttery crust.
• Double Chocolate Pie: A rich chocolate pie with a creamy filling that’s perfect for chocolate lovers.
• Peaches and Cream Pie: Fresh peaches and a sweet cream cheese filling come together in this easy summer pie.
• Strawberry Jello Pie: A sweet strawberry filling in a flaky crust, topped with homemade whipped cream.

Have a question? Leave a comment below, and I’ll be happy to help! I hope this pie crust becomes a favorite for all your homemade pies.

Happy baking!

More Pie Recipes To Try:

• Whipped Brown Sugar Pecan Pie
• Cranberry Cream Pie
• Pumpkin Cream Pie
• All Butter Pie Crust
• Lemon Cream Pie

Storing Pie Crust

This pie crust recipe makes 5–6 crusts, so you may have a few extras to save for later. The dough freezes well and keeps its flavor and flaky texture for months.

Portion and wrap extra pie crust in airtight containers (Ziploc freezer bags work great!). As long as they’re wrapped well, they will last up to six months in the freezer. Defrost in the fridge for 24 hours before rolling.

If you’d like to make this ahead and store it in the refrigerator, portion it and store it in airtight containers. Keep in mind that it will only last about 48 hours before it starts to turn grey and go bad. This is because of the eggs; they spoil quickly once they are out of their shells. So, you will need to use it before then.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.