Flaky Homemade Pie Crust from scratch just like grandma used to make it! The store-bought ones don’t stand a chance against this easy 4 ingredient crust.

This easy, flaky, butter pie crust will convert you to the real thing for life! Especially when baking a homemade blueberry pie or American classic apple pie.

overhead of baked pie crust

Step-by-Step Pie Crust

While this pie crust only calls for five ingredients, you will want to follow these tips for the best outcome! Once you get the hang of it, you’ll be making pies like a pro.

two images showing ingredients for the homemade pie crust, and bowl of the flour mixed with the butter

Tips for perfect pie crust

  • Make sure the butter is COLD for the flakiest crust.
  • Use just enough water to hold together.
  • Mix only until the fat pieces are pea sized.
  • Handle the dough as little as possible.
  • If time allows, chill the dough before rolling.

CUT IN BUTTER: Make sure the butter is cold and cut along with the shortening into small pieces with a knife or a pastry cutter. The bits of fat should be about pea-sized.

bowl with flour and cubs of butter with a pastry cutter, the butter cut into the flour in a bowl

ADD COLD WATER: Add ice-cold water, a tablespoon at a time, to one section of the flour mixture (I actually add ice to the water before I add it).

The dough should be barely moistened.

adding water to the flour mixture for flaky homemade pie crust, and the pie crust pulled together into a ball in a bowl

TRANSFER THE DOUGH Using your hands, transfer the dough to a lightly floured flat surface like a cutting board or countertop. Remember: Handle the dough as little as possible once the butter and shortening are added. You really want to keep the fats cold for the flakiest results.

Fold the dough over on itself a few times while gently squeezing so it holds together.

two images, pie crust before rolling out, and rolled out in a circle

ROLL THE DOUGH If required, knead the dough a couple of times quickly and divide into two equal balls. (At this point, one half can be frozen if you only need a single pie crust).

Roll the dough out and turn by quarters until the diameter is about 12” dusting lightly with flour as needed.

two images, rolling the pie crust over top of the pie dish, and in the pie pan

LINE A PIE PLATE Gently roll the dough around a rolling pin to pick it up and unroll it to lay over a pie 9″ pie plate. Leave a ½” overhang to seal the top of the pie.

The crust can now be filling with pie filling or blind baked (which means baked empty to fill with no bake fillings).

To Fill a Pie Crust

Fill the pie crust with a cooled filling (again keeping in mind that you want the fats cold before baking).

After the pie is filled and the second crust can be placed on top, crimp the edges and slightly roll them under. Most fruit pies require slits of some sort to allow the steam to escape while the pie is baking.

Another option is to create a pretty lattice crust; pretty and delicious!

To Pre-Bake Pie

Pre-baking a pie is also called ‘blind baking’ and it’s great for pies that have fillings that don’t need cooking/baking. Learn how to blind bake a pie crust for your favorite fillings.

To Freeze Pie Crust

Once you get the hang of this easy pie crust recipe, you’ll want to spend an afternoon making several pie crusts and freeze them for the upcoming holidays or even an impromptu summer berry pie!

  • To Freeze: Portion out the pie crust into balls and freeze in a labeled freezer bag. Or, you can roll them out into a circular shape and place parchment paper between the layers and then slide them into a labeled freezer bag.
  • To Thaw: Let them come to room temperature and use a little bit of flour to keep them from sticking to everything.

Whole crusts can be frozen 3 months rolled out into a pan or as dough balls.

Delicious Pie Recipes

overhead of baked pie crust
5 from 68 votes↑ Click stars to rate now!
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Flaky Homemade Pie Crust

This easy pie crust is made with only 5 ingredients and is perfect to make ahead and put in the freezer!
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 1 double pie crust
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  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 7 tablespoons cold butter cubed
  • 7 tablespoons shortening cubed
  • ⅔ to 1 cup ice cold water


  • Combine flour and salt in a large bowl with a whisk.
  • Using a pastry cutter, cut the butter and shortening until the mixture resembles the size of peas.
  • Add ice cold water a tablespoon at a time to one area of the dough and mix with a fork. Move to one side of the bowl and continue adding water just until dough is moistened (you don't want it to be sticky).
  • Once mixed use your hands to quickly and gently fold over the dough a couple of times. Divide into two balls.
  • Roll one of the balls into a 12" circle on a lightly floured surface.
  • Gently roll the dough onto a rolling pin and unroll over a 9" pie pan. Cut the edges so you have about ½" overhang.
  • Crimp the edges and bake according to recipe directions.
5 from 68 votes

Nutrition Information

Calories: 357 | Carbohydrates: 36g | Protein: 5g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 26mg | Sodium: 380mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Calcium: 10mg | Iron: 2.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Pie
Cuisine American
baked homemade pie crust
baked homemade pie crust with a towel on the side
making pie crust, baked homemade pie crust


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. Hi! if i am making this crust with your chicken pot pie … do i bake the bottom crust, add the filling, then add the top crust and bake again? Thank you!

  2. Can I use lard rather than shortening? I’ve got alot of home rendered lard but I don’t have shortening.
    Thank you!

    1. I have only tried this recipe as written so I can’t say for sure, Leone. I think it would work but might change the taste and texture slightly. If you do try it, we would love to hear how it turns out!

  3. I would like to know what is the equivalent in grams of 7 tablespoons of cold and cubed butter and the equivalent in grams of the cold and cubed shortening too, for makong a Flaky Homemade Pie Crust of 9”.

    1. Hi Fabio, I don’t have these available in those measurements. I would suggest using an online converter for accurate conversion amounts. Enjoy the recipe!

    1. Hi Melissa, we have only made this recipe as listed. If you attempt it please let us know how it turns out.

    2. I too was not wanting to run to the store and so I used 2 sticks of butter rather than the crisco sticks. Yummyyumyum:)

    1. take 1 TBLSP. of butter off a stick-that will leave you with 7 TBLSP . sticks are marked by the TBLSP.

    1. Great question Jenny! I store my shortening in the fridge. For making crust, the colder the better, so it’d be a good idea to chill it as well.

    1. Do you mean in step 2 where it says to mix the butter and shortening with a pastry blender? You should be able to mix these ingredients with a food processor, just be careful not to overmix :)

  4. The recipe is awesome. I am also replacing the butter with lard or with coconut fat if I want to do something vegan. 5 stars

    1. My daughter is allergic to dairy… In making this piecrust can you just use double the shortening in place of the butter? Would love your opinion! Thank you for the amazing recipes that you share!

      1. Hi Kathy, we have only made this recipe as listed but would love to hear how it turns out for you!

    1. Definitely, we actually recommend chilling it before rolling out to get the best results Mats!

      1. Hi Melissa, we have only made this recipe as listed. If you attempt it please let us know how it turns out.

  5. I absolutely love this recipe! I have this same recipe that I have used for years but it called for only shortening and I thought it was a good recipe, but I wanted to try a recipe that had a flakey crust that I hear so much about and I tried this one. There are no words on how amazing this crust is, everyone went crazy for it when used it for pot pie. It’s so flakey and buttery, I can’t wait to make a dessert pie with it. Your site is amazing and it’s my go to site for recipes. Thank you and keep on the good work!!5 stars

      1. To bake this pie crust empty I use the directions here.

        Preheat oven to 425°F.
        On a lightly floured surface, roll pie crust into a 12″ circle.
        Gently roll pie crust around the rolling pin and unroll over a 9″ pie plate.
        Cut the edges to have a ¼” overhang. Fold the edge under and crimp as desired.
        Cut an 11″ circle of parchment paper (or foil and gently place in the pie crust. Fill the circle with dried beans or pie weights.
        Bake the crust 15 minutes. Remove from the oven and remove the parchment and beans/weights.
        Return the pie to the oven and bake an additional 12-15 minutes or until golden.

    1. Did you have any trouble rolling it out ? Whenever I try to place pastry in the pie plate, it falls apart & I have to try to piece it back together. :(. Or what do u think I’m doing wrong ? Thx for any tips! :)

      1. Hi Leeanne, to move it from the counter to the pie plate we gently roll the dough onto a rolling pin and unroll over a 9″ pie pan. If it’s cracking it might mean you have not added enough water to the dough. I hope that helps!

    1. Hi Angie, we have only made this recipe as listed. If you attempt it please let us know how it turns out.

  6. I beat one egg and 6-7 tbsp. of cold milk to use in the crust instead of water. I also add about 1/8 C. of sugar depending on what kind of pie I am making.

    1. Please try this recipe I got from my dad. It is so good and flaky. 2 cups Flour, 1 tsp. Salt, 1/2 tsp. Baking Powder, mix together then add 2/3 cup butter flavored Crisco, cut in with pastry blender till well mixed. Add 1 Tblsp. Oil and 4 Tblsp. Milk. Mix and divide dough in two for 2 crusts.

    1. Unfortunately I am unable to provide metric conversions. There are many conversion tools available online. I hope that helps.

  7. Have you tested this with a gluten free AP flour? Do you think it would work ok? I’m making your Pumpkin Praline Pie

    1. Sorry Meghan, we haven’t tried making this crust with gf flour. If you do though please let us know how it turns out. I would be interested to know!