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easy homemade pie crust unbaked in glass pie pan

Easy Homemade Pie Crust

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  • Author: Chef Lisa @ A Pinch of Salt Lake
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 pie crusts 1x
  • Category: desserts
  • Method: baked


Learn tips and tricks for making an easy homemade pie crust that anyone can master. This butter and shortening crust is sure to do the trick.


  • 21/2 cups all purpose flour (or pastry flour)
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 3/4 cup cold butter (1-1/2 cubes), cut into 1/2” squares and chilled in the freezer for 15 minutes
  • 1/2 cup vegetable shortening, butter flavored, cut into cubes and chilled in freezer for 15 minutes
  • 2 tablespoons vodka, apple cider vinegar or rice vinegar
  • 56 tablespoons ice water


  1. Cut the butter and shortening into 1/2″ cubes and freeze for 15 minutes while you assemble the ingredients and set up the food processor.
  2. Whisk flour, sugar and salt together in a food processor fitted with the blade.
  3. Pulse the food processor 10-12 times until the flour is incorporated and there are pea-sized bits of butter
  4. Sprinkle the vodka and 5 tablespoons of ice water over the flour mixture. Pulse 3-4 more times until the dough looks crumbly.
  5. Arrange a piece of plastic wrap on the counter and pour out the dough mixture onto the plastic. Press the dough into a disk shape about 1″ thick and wrap well. Refrigerate or freeze for at least 2 hours.
  6. When ready to roll out the pie, remove dough and divide it in half.
  7. Lightly flour the counter, roll out the dough working from the center to the edge. Rotate the dough and continue rolling out dough so it forms a 12-inch circle and is about 1/8 inch thick. You can carefully invert your pie dish above the dough and check that there is at least 1″ of extra dough extending beyond the dish all the way around.
  8. You may need to add a little flour to make sure the dough isn’t sticking to the counter and can be moved.
  9. Transfer the dough onto your rolling and arrange the dough into the pie pan.
  10. Gently ease the dough into the pan by pressing the dough into the pie pan so it lines the bottom of the pan and drapes over the sides. Be careful not to stretch the dough as you work.
  11. Using scissor, trim the dough to 1/2″ beyond the rim of the pie pan.
  12. Tuck the extra dough under by folding the dough to create a thicker even edge all the way around.
  13. If the pie will have a top crust, roll out the second half of the dough and reserve to cover after you add the filling.
  14. If you only need a bottom crust, create a crimped decorative edge by pinching the dough edge between your thumb and fingers.
  15. Refrigerate the pie dough for 20 minutes so the dough firms up before baking or adding a filling.
  16. Your easy homemade pie dough is ready to use.


Wrapped pie dough disks can be refrigerated for up to 3 days or frozen for up to 3 months.