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homemade pie crust dough in pie dish
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Tender and Flaky Homemade Pie Crust

A simple 9-inch pie crust recipe that complements any pie filling. Light and crisp crust that turns golden brown with a toasted flavor.
Prep Time30 mins
Refrigeration30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 8
Calories: 159kcal
Author: Janna/Fit As A Fiddle Life


  • 1 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/3 cup shortening
  • 1 tbsp butter cut into small pieces
  • water cold


  • Combine flour and salt in a large bowl.
  • Add shortening and butter pieces to flour. Using a pastry blender cut (press) into flour until large crumbs are formed and no flour remains.
  • Sprinkle cold water over crumbs. Use a fork to lightly stir the crumbs. Continue to add water until a dough starts to form.
  • Use hands to continue to form the dough. The dough you be tender and easily formable into a round disc.
  • Wrap dough in plastic wrap and refrigerate for 15 minutes.
  • Sprinkle flour on counter, on dough and in pie dish.
  • Use rolling pin to press dough toward outside edge to form a thin 1/8 inch thick dough disc.
  • Roll dough on pin and unroll onto pie dish.
  • Press dough into pie dish.
  • Cut away excess dough leaving about 1/2 inch to turn under at edge. Crimp edge to seal to pie dish.
  • Refrigerate the crust for 15 minutes.

Baking Instructions

  • For an unbaked crust: add filling to crust and bake according to directions.
  • For a baked crust: prick bottom of crust with a fork. Bake at 450°F for 10-12 minutes until golden brown.


Calories: 159kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 159mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Calcium: 4mg | Iron: 1mg