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Pie has gone from being the quintessential American dessert to a lost art. I believe that this is mostly due to many people being scared of pie crust. I hear so many people say how much work pie is or how the crust can be so hard to perfect. The crust is an important part, but a truly amazing pie is one where the crust doesn’t take center stage. Instead, it balances the filling perfectly, being not too sweet but oh so flaky.
This crust is just that: the best pie crust. Slightly sweetened and with the perfect mix of ingredients, science takes over. During baking, the crust becomes oh so flaky and tender. As a bonus, this is a cinch to make and rolls out like a breeze!
If you are like me, you will come to love this crust so much you will double the recipe and have a prepared crust in the freezer at all times. Once a crust is made and ready, pie is such a quick and simple dessert to throw together. A rolled-out pie crust will keep in the freezer for up to 3 months, not that it will last that long!
Watch how to make this pie crust recipe
The Best Pie Crust
- 1 ½ cups all-purpose flour
- 2 tsp sugar
- 1 tsp salt
- 6 tbsp unsalted butter cut into ¼-inch pieces and par frozen
- 4 tbsp vegetable shortening (or 4 tbsp unsalted butter)
- 5-6 tbsp water ice cold
- In a food processor place flour, sugar, and salt. Pulse just to combine dry ingredients. Sprinkle butter pieces and shorteninng over the dry ingredients and pulse to form a very coarse cornmeal-like mixture. Transfer to a mixing bowl and sprinkle with water. Mix to combine. The dough will still be crumbly.1 ½ cups all-purpose flour, 2 tsp sugar, 1 tsp salt, 6 tbsp unsalted butter, 5-6 tbsp water, 4 tbsp vegetable shortening (or 4 tbsp unsalted butter)
- Pour onto parchment or plastic wrap. Using the wrap, pull up the sides to create a cohesive dough. Form disk and pat into a flat round. Chill for 15-20 minutes. Roll out to fit a 9-inch pie pan. If the dough becomes too soft, place back in the refrigerator to chill. Fill with your desired pie filling and bake according to the recipe.
- If you want to fully bake the crust preheat the oven to 375°F. Line the chilled crust with parchment and weights filling up the interior of the shell (or dried beans as weights). Bake with weights until the outer crust is set, 15-20 minutes. Remove the parchment and weights, dock the crust and continue to bake until the inside crust is golden, 20-25 minutes.
- For an all-butter crust, simply swap the vegetable shortening for 4 tbsp unsalted butter, bringing the total amount of butter to 10 tbsp.
So, last night I put together “pie crust”, which isn’t so perfect. In the video you said 2 T water, typed out version, 3 T. Well, I went with what was typed : (. Not looking to happy this morning.
We all know what a mishap & water can do to a crust.
The recipe says use 5 to 6 Tablespoons Water. (Most recipes show Tbls. using a capital T and a lower case tsp. for a teaspoon Can’t imagine how you read it differently.
The pie crust states 5-6Tbsp, not teaspoons.
This is standard UK shortcrust pastry. If using vodka mix first into dry ingredients and then add water little bit at a time until pasty JUST comes together, may look a little dry but kneading in paper will make it perfect. Also for a wet filling, par bake the base using foil and baking beans. When golden paint little egg yolk on base and let it cool. Return to oven wuth filling onto a got baking sheet.
Kaleb, I love watching you on Facebook, you have more talent than any landscaper, designer or baker. I learn something new every day…
this crust sounds good, I am gonna try it today!
This is a great all purpose pie crust! I have kept working with this many times and sometimes leave out the vodka and only use water (about 3-4 tablespoons total). It works great either way!
When can I freeze this pie crust ?? At what point I mean ?
Vodka? Is that for drinking while baking!? 😜
Great teacher of user friendly baking recipes. Never baked a pie because there are too many good dessert bakeries. You obviously love what you teach. Not too late for a 64-year old wannabe pie maker? Thank you!
More info on the use of Vodka please
Love how you ❤ baking & roll out pie crust! Your family taught you well & now you’re sharing is right on. Thank you so much. You’re an awesome teacher!
I recently saw a you tube recipe in which you incorporated vodka in your pie crust. This recipe does not include vodka. May I ask, “Why use vodka?” If I choose to use Vodka do I need to reduce the amount of water in this recipe?
Vodka is just the liquid. You cannot taste it. The alcohol actually evaporates during the cooking process making the crust crisper than just plain water. I keep vodka in my freezer for just this purpose.
I have been watching all your video’s, I started with the Mustard Pickles, recently watched your Squash soup, yum, with apples, now I am hooked. I will try your pie crust right away, it looks so good. Thank you so much!
My disks in the plastic are not sticking together very well. Do they need more ice water? Putting them in the fridge until my carmel sauce is made
Do you have a favorite food processor? Should I go for the best or is the most economical just as good for someone who is pretty basic.
How do I bake it for a pie that doesn’t require baking? Temp/Time?
Omg this is my same question and I’m searching the comments for help.
I just found you to watch about a week ago. I am enjoying everything about you and love your recipes. I made the crust tonight I deleted the sugar because I used it for chicken pot pie. Thank you please keep posting and inspiring ♥️Happy Holidays 💚
haha, me too… i watched the mustard pickles first and then the squash soup! I have been also hooked ever since.. he has so many interesting things to show us and Kip is fun
Im trying your recipe for your pie crust dough
What is the temperature i need to set the oven to bake my shell?
Please and thank you
Hello! If you are wanting to par-bake it, I would line it with parchment and fill it with weights or dry beans and bake it at 350 degrees for 15 minutes. Then remove the beans and continue to bake until slightly golden. Or if you want to fully bake the crust, continue baking until deep golden colored!
Can I freeze and or refrigerate before use?
I don’t need them until Sunday.
Just have to thank you for this wonderful and o so simple recipe, it was perfection! I cannot tell you how many failed pie crusts I have had to deal with so much I just stopped trying. I really believe it was the simple technique of hand mixing flour, butter, shortening that kept me from clearly over mixing in food processor. This opens up many other possibilities when a proper pie crust has been mastered, so flaky n light delicious! Has always I love your videos and look forward to many more…well done Kaleb Thank you!
Do you ever double the recipe when making a two crusted pie? Or do you make two separate doughs, one for the bottom and one for the top?
What kind of shortening to use???
I am going to try this tomorrow, and, will do my mom’s recipe as well to compare. She insisted on using margarine, which I hate, yuk, but her crusts were always flaky and tasty! I see you use lard! My meme always used lard in her cooking and I have never been able to replicate her recipes. Looking for a tub of high-quality lard. A friend who makes incredible pies told me not to handle the dough, he used thin plastic gloves as he said the oils in your skin will react with the dough and make it tough when you knead it. Can’t wait to try this!!
This pie crust is absolutely delicious but I did have to adjust the baking time due to the high fat content. I refrigerated the crust before baking it so it would be nice and cold. Even though the recipe didn’t say what temperature to bake it at, you can bake it in a hot oven at 400*. Remember, make it cold, bake it hot! I blind baked the crust using parchment paper and pie weights, removing the pie weights midway through baking so the pie crust wouldn’t “slump” or shrink. I kept an eye on it while baking until it reached the color I wanted, and it looked evenly baked throughout the crust. Sure enough, my crust baked perfectly just like Kaleb showed and I could even lift it gently out of the pie dish after it cooled. Success! It is a delicious pie crust and one I will definitely use again!
So where can I find the piebaking pan with the hole in it. For baking pies on.
I would like to see video of you actually CRIMPING your crust and include how you bake an empty crust without having it shrink in the pie plate. I very much enjoy your videos and thank you for sharing your tips!
Yes! Me too! I’ve made this crust 4 times and each one has shrunk down terribly. I don’t know what I’m doing wrong!! The texture feels right, they roll out great, but shrink : ( They taste great but it’s so frustrating.
Hi, I am making your strawberry pie and also the crust! It says to pour the strawberry mix into a baked crust. Your pie crust recipe doesn’t say to bake it or how long. Can you give me that information please. Is it the same as any other pie crust? 450 degrees for 8-10 minutes?
Hello! I don’t give any baking time on the crust recipe because it can be used both for a raw application or a fully baked recipe like the strawberry. To bake the crust I would line with parchment and pie weights (or dried beans) and bake at 375 degrees F until the edge is set, about 15-20 minutes. Then remove the weights and continue to bake until the bottom is dry and golden, an additional 20-25 minutes!
Hi Kaleb! I want to prebake the pie crust to make you butterscotch pie. How long should I cook the pie crust and at what temp? Thanks.
Best Pie crust recipe.
Please share what is best temp and time to pre bake the crust.
Hello! If you want to fully bake the crust preheat the oven to 375 degrees F. Line the chilled crust with parchment and weights (or dried beans as weights) bake with weights until the outer crust is set, 15-20 minutes. Remove the parchment and weights, dock the crust and continue to bake until the inside crust is golden, 20-25 minutes.
This has become my Go-To pie crust, it’s amazing! Every time I use this recipe, I get compliments on not just the pie, but also the crust. I’ve had people ask for this recipe so many times and I always send them here! You made pie crust attainable and delicious. Kaleb, you’re awesome!! Keep up the brilliant work.
I love pies and this crust recipe looks perfect. I can’t wait to try it.
Is this recipe for one crust or 2?
Your recipies are fantastic. Could you please let me know your receipe for a double crust? Thank you for your wonderful hints
What does docking the crust mean?
PS love you and everything do.
Trying your pie crust dough recipe
it came out good for me but I have trouble getting a consistent thickness ugh! it was enough to make 3 6″ cherry pies with solid top crust. so yummy.
This is a wonderful pie crust recipe. Can I just double this easily using same measurements x2?
Can this be frozen in a disk?
We call you Wyse guy not guide at our house because my husband loves your recipes and the easy way you put things together. Love the way you explain making and putting food on the table. the food always tastes so good.
Hi Kaleb! I just made your pie crust for a pecan pie I’m baking for Thanksgiving. When I looked at your video I saw you measured 2 cups of flour for the recipe but when I made the recipe it only called for 1.5 cups of flour. When I finished the crust and rolled it into the pie pan it was skimpy, not giving me enough crust to make a crimped edge. I thought perhaps if I’d used 2 cups of flour it would have been more generous. Can you give me your thoughts?
Happy Thanksgiving…I made your homemade pie crust and chocolate bourbon pecan pie yummy!!! But the pie crust stuck to my glass pie plate …. What did I do wrong??? It was delicious even though I had to chip it off the pie plate …..😀
What is the brand of lard you use
I use this same recipe ! It is the best.
I’m new to your posts.. but enjoying them all! Love all your ideas & learning new ways to doing older ideas!
Keep it up & enjoy your day!💙
I’ve made your pie crust before abs loved it but the recipe had lard in it, why did you change to just butter?
What about the shortening?? It’s not on the written recipe???
Your video says to use some shortening however your recipe does not include shortening. Hmm , how much butter? How much shortening?
Love watching your video of lemon merangue pie. Wanted to make it for Easter dinner!
I made this exactly as written. I have never made a pie crust in a food processor before, only by hand and I must say it made it incredibly easy. This is perfect for when you need to make a lot of pie dough to freeze. It rolled out like a breeze, baked up perfectly, and was delicious and flaky. I blind baked the crust filled with beans and now shrinkage. It’s a perfect pie crust.
I don’t have to be disappointed ever again in my pie crust! This recipe is a home run! Simple to make and it is very flakey! I love making pies and couldn’t find that great flakey recipe but Kaleb shared his and I am confident in my pie making! Thank you Kaleb for sharing this tried and true recipe! I promise you won’t be disappointed!!!!
Thought you would enjoy this recipe!
Hi Kaleb! Love this recipe and all your recipes!! Thanksfor having such an amazing channel.
I enjoy reading an article that can make people think. Also, many thanks for allowing me to comment!
Really enjoy your show . . . For me it’s all about personality . . .
Pumpkin pie filling for the pumpkin pie crust?
Hi Joann. You can find the recipe for the pumpkin pie filling here: https://www.wyseguide.com/classic-pumpkin-pie/
Do you have a pumpkin pie recipe, fresh pumpkin? Love you young man
This is the best pie crust ever! I made a practice crust a week before, being intimidated by pie crust, I just thought it would be a good idea.
I made the second crust Thanksgiving morning. It was perfection!
Pie Crust Intimidation is a think of the past.
Do you ever make a coconut cream pie?