How to Make a Flaky Homemade Pie Crust

This is the pie crust my mother used for decades. I started making it after I married and found it reliable and simple—perfect for home bakers.

There are many techniques for pie crust—some bakers use butter, some shortening, and others a combination. Some use a food processor, others a pastry blender. You can transfer the dough with a rolling pin or fold it into quarters. Crimping can be done with fingers or a fork. Each method produces slightly different results; choose the approach you prefer and practice.

Don’t be intimidated. Making pie crust is a fun challenge that gets easier with practice. The reward is a beautiful homemade pie you can be proud of.

What’s in this Pie Crust recipe?

This recipe uses just a few pantry staples plus ice cold water. The exact measurements are in the recipe card below.

• Flour – all-purpose flour works best.
• Shortening – provides structure and extra flakiness because of its higher melting point. If you prefer, you can substitute some or all with butter; lard also makes an excellent crust if available.
• Salt – enhances flavor.
• Ice cold water – binds the dough. Use only what’s needed so the dough holds together without becoming wet.

How to Make Pie Crust

The full, detailed instructions are in the recipe card below. Here’s an overview so you know what to expect.

1. Combine flour and salt. Add them to a food processor or mixing bowl and blend briefly to mix.
2. Add the shortening. Cut the shortening into small pieces and add it to the flour. Pulse or cut it in until the mixture resembles large peas. If a pinch of the mixture holds together, it’s ready for water.
3. Drizzle in ice cold water. While pulsing or mixing, add water a tablespoon at a time until the dough just begins to form a ball. Do not overwork the dough.
4. Check the texture. Pinch some dough—if it holds, you’re set. If it’s dry, add up to another tablespoon of water, but avoid excess water to keep the crust tender.
5. Form a disc. Turn the dough onto a lightly floured surface, fold it together until uniform, and flatten into a 1-inch thick disc. Avoid over-kneading.
6. Wrap and chill. Wrap the disc tightly and refrigerate for 30–60 minutes before rolling.

How to Transfer the Crust to a Pie Plate

There are a few reliable transfer methods. Try them and choose the one that works best for you.

1. Rolling pin method. Wrap the dough around the rolling pin and unroll it over the pie plate.
2. Fold and lift. Use a dough blade or spatula to slide under the edges, fold the dough into quarters, then open it in the pie plate.
3. Flip with a cutting board. Slide the parchment with dough onto a cutting board, invert the pie plate over it, and flip the plate and dough together into position.

After positioning, gently press the dough into the plate. Trim the edges to within 1/2 inch of the rim, patch any tears with your fingertips, and crimp the edges as desired.