Homemade Flaky Pie Crust

I grew up in a household where everything was made from scratch. No frozen lasagna, no canned soup, no TV dinners. So naturally, I never make a pie without making the crust from scratch. My husband calls me a food snob, but really I think I just have a sophisticated palate (also I blame my parents for spoiling me my whole life with scratch made food).

The secret for fool proof, easy homemade pie crust is a food processor! It is a game changer when it comes to pie crust. I will never make pie crust without it. You can get an entry level food processor here or can buy a nicer high quality one here. I use mine for so many different things so its definitely worth the investment!

Use this homemade pie crust for all my very favorite pie recipes found here:

• Lemon Cream Pie
• Peaches & Cream Pie
• Raspberry Sour Cream Pie
• Berry Biscoff Pie
• Sour Cream Blueberry Pie

Homemade Flaky Pie Crust

---

• Author: shaemakes
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 2 pie crusts 1x

Print Recipe

Pin Recipe

Description

The easiest, fool proof homemade pie crust! Double the batch and store extra crusts in the freezer for later use! 

---

Ingredients

Scale 1x2x3x

• 2 cups all purpose flour (or Kamut flour)
• 1 stick cold salted butter, cut into chunks
• 1/4 cup shortening
• 1 tsp flaky sea salt
• 1/2–3/4 cup ice cold water

---

Instructions

1. To a food processor add flour, salt, butter and shortening.
2. Process on high for 30-60 seconds until the mixture has a sand like texture.
3. With the processor on high slowly add your cold water. Once the mixture forms a dough and starts spinning around the processor in unison, stop adding the water. You may not need all of it. 
4. Remove the dough from the processor and divide it into two.
5. Flatten each piece of dough into a disc, about 5-6 inches in diameter
6. Wrap each disc in plastic wrap and freeze for 30 minutes or put in the fridge for a minimum of 2 hours or until ready to use. (Alternatively store in the freezer for up to 3 months for quick, ready to be rolled out pie crust).
7. After 30 minutes, remove from the freezer. Heavily flour your pastry mat or clean counter top. Sprinkle each side of the dough with flour.
8. With a rolling pin, roll out each disc until its about 1-2 inches bigger than the size of your pie plate. Most pie plates are 9 inches so you want to roll your dough out to about 10-11 inches in diameter.
9. Fold the pie crust in half and transfer it to your pie plate. Unfold it so that it covers your pie plate.
10. Fold the excess edges underneath itself and then using your favorite crimping method, crimp the edges of the pie.
11. If using a pre-baked pie crust recipe, poke the bottom of the crust several times with a fork and bake the pie in a 450 degree oven for 10-12 minutes. If using a traditional baked pie recipe, follow the instructions for your specific pie recipe accordingly.
12. Pie crusts can be assembled and stored in the fridge for up to 3 days, or in the freezer for 3 months. 

Keywords: pie crust, homemade pie, homemade pie crust