The Best Pie Crust

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!

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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
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3.68 from 25 votes

The Best Pie Crust

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 Time10 minutes
Cook Time0 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: homemade, pie
Difficulty: Easy
Method: Mixing
Servings: 8 slices
Author: Kaleb


  • 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 shortening, I use lard that is par frozen
  • 5-6 tbsp water, ice cold


  • In a food processor place flour, sugar and salt. Pulse just to combine dry ingredients. Sprinkle butter and shortening pieces 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.
  • 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- or 10-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.


Serving: 1 sliceCalories: 222 kcal (11%)Carbohydrates: 18.9 g (6%)Protein: 2.5 g (5%)Fat: 15.3 g (24%)Saturated Fat: 7 g (44%)Polyunsaturated Fat: 2.2 gMonounsaturated Fat: 5.2 gTrans Fat: 0.8 gCholesterol: 22.9 mg (8%)Sodium: 293.5 mg (13%)Potassium: 27.7 mg (1%)Fiber: 0.6 g (3%)Sugar: 1.1 g (1%)Vitamin A: 72.8 IU (1%)Vitamin C: 0 mgCalcium: 7 mg (1%)Iron: 1.1 mg (6%)

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  • 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

    • 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.

  • 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.

    • 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!

    • 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!

  • 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.

  • 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!

  • 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

  • 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.

  • 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

  • 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

    • 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!

  • 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!

  • 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?

  • 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!!

  • 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!