Table of Contents
  1. Watch how to make this pie crust recipe
  2. The Best Pie Crust Recipe

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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

Unbaked pie crust sitting in glass pan on top of linen tablecloth

The Best Pie Crust

4.29 from 105 votes
It may seem like a pie crust is just like any other pie crust. But there are definite differences and this pie crust just happens to be one of the best!
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 1 hour 10 minutes
Servings 8 slices


  • 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.


Serving: 1sliceCalories: 222kcalCarbohydrates: 18.9gProtein: 2.5gFat: 15.3gSaturated Fat: 7gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 5.2gTrans Fat: 0.8gCholesterol: 22.9mgSodium: 293.5mgPotassium: 27.7mgFiber: 0.6gSugar: 1.1gVitamin A: 72.8IUVitamin C: 0mgCalcium: 7mgIron: 1.1mg
Course Dessert
Cuisine American
Difficulty Easy
Method Mixing

You May Also Like

Never miss a post by signing up for my newsletter.
Avatar for Kaleb


I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me
4.29 from 105 votes (80 ratings without comment)

Leave a Comment

Recipe Rating:

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Kaleb,
    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.
    Thank you

    1. Denise,
      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.

  2. 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.

    1. 5 stars
      Kaleb, I love watching you on Facebook, you have more talent than any landscaper, designer or baker. I learn something new every day…

      Thank you,

    1. 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!

    1. 5 stars
      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!

  3. 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!

  4. 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?

    1. 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.

  5. 5 stars
    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!

  6. 5 stars
    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

  7. 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.

  8. 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 💚

  9. 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

  10. Hi Kaleb!!!
    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

    1. 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!

  11. 5 stars
    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!

  12. 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?

  13. 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!!

  14. 5 stars
    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!

  15. 3 stars
    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!

    1. 4 stars
      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.

  16. 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?

    1. 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!

  17. 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.

    1. 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.

  18. 5 stars
    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.

  19. Your recipies are fantastic. Could you please let me know your receipe for a double crust? Thank you for your wonderful hints

  20. 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.

  21. 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.

  22. 4 stars
    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?

  23. 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 …..😀

  24. 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!💙

  25. 5 stars
    I’ve made your pie crust before abs loved it but the recipe had lard in it, why did you change to just butter?

  26. Your video says to use some shortening however your recipe does not include shortening. Hmm , how much butter? How much shortening?

  27. 5 stars
    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.

  28. 5 stars
    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!!!!

  29. I enjoy reading an article that can make people think. Also, many thanks for allowing me to comment!

  30. 5 stars
    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.
    Thank you!

  31. Love watching how you cook n bake. I want to make your peach pie. How should the peaches be when buying them. I know not soft but maybe starting to get there to getting soft. N how do you peel them. Do you blanch them

  32. 5 stars
    This is the only pie crust that I have consistent results. I follow the recipe to a tee and it always works. It has become my go-to. It’s tender, flaky, and delicious.

  33. 5 stars
    My pie crust which I doubled, turned out magnificently. I made a rhubarb strawberry pie. It’s beautiful! Thank you Kaleb!