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–+ servings
Four different pies each with a different type of crust.
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5 from 20 votes

How to Make the PERFECT Pie Crust

Making your own Perfect Pie Crust doesn't have to be intimidating. Follow this simple recipe and it will turn out light and flaky every time!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Keyword: Pie Crust
Servings: 16 (2 pie crusts or top and bottom crust)
Calories: 234kcal
Author: Erica Walker

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1 1/4 cup shortening divided
  • 1 egg
  • 1/2 cup ice water yes, really ice cold water - it needs to be extremely cold
  • 1 tablespoon white vinegar

Instructions

  • Preheat oven to 425 degrees. In a large plastic bowl, sift together all dry ingredients. Add 1/2 cup of shortening and cut it in with a pastry blender or with your hands. Work all of the fat into the flour mixture until fine crumbles form.
    Flour and shortening mixed together in a bowl with a pastry cutter.
  • Add the rest of the shortening and cut it again. Make sure it is evenly and fully blended in. It should form larger crumbles this time.
    Flour and shortening mixed together in a bowl with a pastry cutter.
  • In a small bowl, whisk egg, ice water, and vinegar.
    Egg and vinegar mixed in a small bowl with a whisk.
  • Add the egg mixture into the flour mixture. Use your hands to fold the ingredients together. DO NOT OVER MIX. Mix just until the dough comes together.
    A ball of pie crust dough in a bowl.
  • Divide the dough into halves and form a ball with each half. Push the dough down to compress the cracks. Cover the half you aren't working with with plastic wrap so it doesn't dry out. Flour a large surface and a rolling pin. Slowly roll out the dough. Smooth out any cracks. Roll the dough until it is 2 inches larger in diameter than the pie plate. It should be about 1/4 inch thick.
    Rolled out pie crust.
  • Use the rolling pin to roll up the pie dough and transfer it to the pie dish. Don't stretch the dough. Gently mold the crust into the pie plate. Trim edges with a butter knife. Press the dough so that it extends slightly past the edges of the plate because it will shrink a little while baking.
    Pie crust shaped into a pie plate.
  • Add your top crust or decorations as desired. (See note below about top crust and decorations) Bake for 35-40 minutes or until crust is golden brown and filling is bubbly. If pre-baking the crust, poke holes in the crust with a fork and bake for 10-12 minutes.
    Four different pies each with a different type of crust.

Video

Notes

If you are using a top crust or decorating with crust, brush the dough with a little milk and sprinkle some sugar over the top before baking. 
If you are using a full top crust, make sure to crimp the sides and cut a few slits in the top for air to escape. 
This recipe makes enough dough for 2 pie crusts, or 1 double crust PLUS a little extra. Use the extra for decorations or hand pies.

Nutrition

Calories: 234kcal | Carbohydrates: 19g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 10mg | Sodium: 151mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Calcium: 11mg | Iron: 1mg