Quick & Easy Homemade Pie Crust Recipe

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Quick and easy homemade pie crust is a fool proof recipe for tender, flaky pie crust. With our easy method, you'll never use a premade crust again!

Prep Time10

Total Time10

Course: Breakfast, Brunch, Dessert, Dinner

Cuisine: American

Servings: pie crust

Calories: 1059kcal

Add the flour and salt to a mixing bowl, and whisk together until evenly combined.
1 cup flour, 1/2 tsp salt
Add the shortening to the mixing bowl and cut in with a pastry blender until the dough resembles crumbs the size of small peas.
1/3 cup shortening
Sprinkle some of the water over the mixture, a tablespoon at a time, while mixing lightly with a fork. Continue adding water and mixing just until the dough is moist enough to hold together.
3-4 tbsp cold water
In the mixing bowl, form the dough into a ball then transfer it to a lightly floured flat workspace. Flatten the dough ball to roughly 1/2" in thickness with smooth edges.
Roll the dough out into a roughly even circle 1 inch larger than your 8 or 9" pie plate.
Transfer the pastry to your prepared pie plate, then fit it loosely into the dish and press it down to remove any trapped pockets of air.
Bake per your recipe instructions and enjoy!

Be careful when adding the water to your pie crust mixture! Too much water will cause the dough to be sticky and tough, while too little will result in a pastry that tears easily and the edges will crack making it difficult to roll out properly.
For best results, refrigerate the shortening before you make the crust so the shortening is good and cold.
Don't overwork the dough! You want to stop mixing the dough as soon as it comes together. If you over mix it, the gluten in the flour will develop too much and the dough will be tough.