Assemble Pie Dough & Bake

This easy and flaky pie crust recipe is a reliable go-to for any baker. With just four simple ingredients—flour, shortening, salt, and water—you’ll create a tender, buttery crust perfect for any pie. Whether you’re making it fresh or prepping in advance, this recipe delivers consistent results every time.

Why You’ll Love This Recipe

• Simple ingredients you already have at home
• Quick and easy to make in just 10 minutes
• Perfectly flaky and tender every time
• Freezes well for future use
• Ideal for sweet and savory pies alike

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup vegetable shortening
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup ice-cold water

Directions

1. In a medium bowl, mix the flour and salt.
2. Add the shortening and use a pastry blender or fork to mix until crumbly.
3. Gradually add ice-cold water, 1 tablespoon at a time, mixing with a fork until the dough begins to hold together. You may not need the full 1/2 cup.
4. Shape the dough into a flat disk and roll it out on a floured surface until it’s 1 inch larger than your pie plate.
5. Carefully fold the dough in half, place it into your pie plate, and unfold.
6. Gently press into the plate, trim any excess to about 1/2 inch beyond the rim, and flute or crimp the edges as desired.

Servings and Timing

• Servings: 8
• Prep Time: 10 minutes
• Total Time: 10 minutes

Variations

• For added flavor, replace half the shortening with unsalted butter.
• Use butter-flavored shortening for a richer taste.
• Add 2-3 teaspoons of sugar for a slightly sweet crust, perfect for dessert pies.

Storage/Reheating

• Refrigerate raw dough tightly wrapped for up to 2 days.
• Freeze dough in a resealable bag for up to 3 months. Thaw overnight in the fridge before rolling.
• Baked crusts can be stored at room temperature for 1-2 days or refrigerated for longer freshness.

FAQs

How do I keep my pie crust from shrinking?

Avoid stretching the dough when placing it in the pie plate, and chill it before baking to help it hold shape.

Can I use butter instead of shortening?

Yes, you can substitute butter for a richer taste, but the texture may be slightly less flaky.

Should I blind bake the crust?

If your filling is particularly wet or doesn’t require baking, blind baking helps avoid a soggy bottom.

Can I use self-rising flour instead of all-purpose?

It’s not recommended, as self-rising flour contains leavening agents that will affect the crust texture.

What if my dough is too sticky?

Add a bit more flour, 1 tablespoon at a time, until it’s manageable.

Why does my crust crack when rolling out?

It may be too dry. Add a teaspoon of water and knead gently to bring it together.

Can I freeze pie crust dough?

Yes, tightly wrap the dough and freeze for up to 3 months. Thaw in the refrigerator before using.

How do I get a golden brown crust?

Brush the crust with a beaten egg or milk before baking.

Can I make this recipe gluten-free?

You can try using a gluten-free flour blend, though results may vary in texture.

Can I use this crust for savory pies?

Absolutely! Omit the sugar if using and it works great for quiches or pot pies.

Conclusion

This best pie crust recipe is simple, dependable, and perfect for both beginners and seasoned bakers. With a buttery, flaky texture and quick preparation, it’s your new go-to for making pies from scratch. Whether you’re baking for a holiday, special occasion, or just because, this crust is sure to impress.

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