
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
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 2 pie crusts 1x
Description
The easiest, fool proof homemade pie crust! Double the batch and store extra crusts in the freezer for later use!
Ingredients
- 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
- To a food processor add flour, salt, butter and shortening.
- Process on high for 30-60 seconds until the mixture has a sand like texture.
- 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.
- Remove the dough from the processor and divide it into two.
- Flatten each piece of dough into a disc, about 5-6 inches in diameter
- 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).
- After 30 minutes, remove from the freezer. Heavily flour your pastry mat or clean counter top. Sprinkle each side of the dough with flour.
- 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.
- Fold the pie crust in half and transfer it to your pie plate. Unfold it so that it covers your pie plate.
- Fold the excess edges underneath itself and then using your favorite crimping method, crimp the edges of the pie.
- 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.
- 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
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