This ismy favorite homemade pie crust recipe! It’s flaky and buttery, which makes the best pies ever! Anyone can make it thanks to this simple recipe!

butter and seasoned apple slices inside a rolled out pie crust inside the pie dish all raw.

To me,pie season is all year long, so I know this amazing pie crust recipe will come in handy for you, whether you’re making pumpkin pie for the holidays, apple pie in the summer, or any other variation your familyloves.

This isn’t yourordinary piecrust recipe! It’s — dare I say —perfect in every way. I’ve tasted, tested, and created my fair share of pie crusts over the years, and I have to say, I think the truegame changeris in using shortening. I know it’s not really the healthiest of ingredients, but it transforms the pie crust from so-so to abuttery, flaky, and rich beauty.

Why You’ll Love This Recipe

All the ingredients for pie crusts are in just about every well-stocked pantry.
Knowing a good pie crust recipe is so handy because you can use it for just about anypie, tart, cobbler, pastry, etc.
Making your pie crust from scratch adds aspecial homemade touchto your baking andadds a new skill to your collection!

Recipe Ingredients

All-purpose flour
Shortening— butter flavored is preferred
Cold butter— no softening this time!
Ice-cold water

See the recipe card below for full information on ingredients and quantities.

ingredients for all butter pie crust in a green bowl.

How to Make My Favorite Pie Crust

Add the flour, salt, and shortening to a medium bowl.
Cut butter and add to flour, mix well.
Add all the cold water and stir.
Dump the dough out onto a lightly floured surface, and use your hands to collect it all into one ball.

Recipe FAQs

Why should I use both butter and shortening in pie crust?

Butter gives you that great crispy crust with lots of flavor and flaky layers. All-butter crusts tend to shrink when cooked and do not hold their shape well (like if you are doing fancy edging, latticework, or cut-out shapes on top of the pie). That’s why adding shortening AND butter is the best because the shortening adds stability. It makes for a crust that holds together, is easy to roll and work with, and holds its shape when baked.

How do you keep the bottom of a pie from getting soggy?

Soggy bottoms are no fun no matter how you slice it. You can try blind baking your crust (or pre-baking it for a few minutes to crisp it up before adding fillings), brushing it with egg to create a moisture barrier, or baking your pie on a hot baking sheet so the crust sets quicker as it bakes.

What can I do to fix crumbly pie crust?

If your pie crust is crumbly, it means it’s probably too dry. You can add moisture to the dough; just sprinkle a little ice-cold water into the dough a teaspoon at a time—you won’t need much—to make it more cohesive.

How do you seal a pie crust?

If your pie calls for a double pie crust—a top and a bottom—you can seal the two parts together by dipping your fingers in a bit of water and running them along the top edge of the crust where the top will touch it. Then pinch the edges into a crimped look using your thumb and forefinger, all the way around the parameter of the pie. Cut away any remaining dough pieces, and slice vents into the top crust so the pie can breathe as it bakes.

How long does pie crust dough last for?

You can store this pie crust in the fridge, wrapped tightly in plastic wrap, for up to 3 days or in the freezer for up to 3 months. Let it thaw in the fridge overnight after it’s been frozen.

Expert Tips

Use butter-flavored shortening so it tastes extra yummy!
This is perhaps the golden rule of pie crust making:Cold ingredients, especially butter or shortening, are essential for achieving a flaky texture. Chill the fats and liquids before using them, and work in a cool environment.
For a beautiful golden finish,brush the top crust with an egg washbefore baking. This also helps seal any vents you’ve cut!