Make the perfect flaky pie crust by hand with just 3 ingredients and no butter needed. Simple, foolproof, and vegan-friendly — your homemade pie dough starts here.
At the time of writing this, we’re only a couple of days away from Pi Day! If you don’t know, Pi Day is March 14th, because of the third month (3) and the fourteenth day (14). Believe it or not, I never had a pie till I came to Canada - in the traditional sense I mean; of course I’ve had pizzas of all kinds. If you’re looking for the perfect pizza for Pi Day, then be sure to check out my Pi Day Pizzarecipe! Lately, I’ve been loving sweet pies for dessert and savoury meat pies for lunch or dinner. Here comes this Easy Pie Crust recipe! This pie crust recipe is perfect for both sweet pies and savoury pies, and this is my go-to pie crust recipe now! This flaky pie crust recipe only requires 3 ingredients and it’s an excellent multi-purpose pie crust recipe you’ll keep coming back to! As I describe in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!, having a theme can inspire you to try out new recipes! For Pi Day coming up, you can try out multiple pie recipes - either sweet or savoury or both! - with just one pie crust recipe! This homemade pie crust will give you enough pie crust to make multiple pies, so you have that flexibility from just one batch!
If you want to make pies for your loved ones, then using this homemade pie crust recipe as the base for a world of possibilities is an excellent way to put your heart on a plate as part of your Live to Cookone-month challenge! Get started on your cooking journey for free today by signing up to my free email newsletter, plus you’ll get all of my latest recipes sent directly to your inbox!
Be sure to watch the video recipe to follow along with all the steps outlined here to help you succeed! If you’re not already, please subscribe to my YouTube channel, and don’t forget to press the bell button to be notified when all of my video recipes are live! Let’s get rolling!
Questions You May Have for This Homemade Pie Crust Recipe
What is the Secret To a Good Pie Crust?▼
The secret to a good pie crust is keeping the ingredients cold and handling the dough as little as possible. Cold shortening helps create a flaky texture, while minimal mixing prevents gluten formation, keeping the crust from becoming too chewy. For best results, chill the dough for at least 30 minutes before rolling it out.
Is This Homemade Pie Crust Recipe Better with Crisco Or Butter?▼
Crisco (shortening) creates an ultra-flaky crust, while butter adds rich flavour and a slightly crisp texture. This easy pie crust recipe uses shortening for maximum flakiness. However, some bakers prefer a mix of both for the best of both worlds. Keep in mind if you’re going to use butter to make your easy homemade pie crust, then this pie crust will no longer be vegan.
Can I Add Sugar to the Pie Crust?▼
Yes! Adding 1-2 tablespoons of sugar to the dry ingredients will give your pie crust a slightly sweet flavor, making it ideal for desserts like fruit pies. However, if you’re making a savory dish, leave the sugar out.
Why Do You Have to Refrigerate the Pie Crust?▼
Flaky and light crust, that’s what you will get if you ensure the the crisco is chilled before preparing the pie dough and it is chilled right before you roll it out prepare the crust. The cold temperature helps ensure the crisco does not melt completely so when formed into a dough after the crumbling process, it is distributed in several separate layers in the flour. When the baking process starts, these separate layers of fat help create air pockets that result in a flaky and light crust.
How Long Does the Pie Crust Bake?▼
The baking time depends on the type of pie:
• Blind baking (pre-baking): 375°F (190°C) for 15-20 minutes with pie weights, then another 5-10 minutes uncovered.
• Filled pies: Bake at 375°F (190°C) for 40-50 minutes, or as per your recipe instructions.
Troubleshooting This Easy Homemade Pie Crust Recipe
Pie Crust Is Too Wet
If your pie dough is too wet and sticky, you’ve likely added too much water. Sprinkle in a little more flour, 1 tablespoon at a time, until the dough comes together without being sticky.
Pie Crust Is Too Dry
If your pie crust is too dry and crumbly, it may need more moisture. Add a teaspoon of cold water at a time and gently mix until the dough holds together. Overmixing can make the crust tough.
Pie Crust Crumbles When Rolling Out
If your pie crust falls apart when rolling, it may be too dry or too cold. Let it rest at room temperature for 5-10 minutes to soften slightly. If it’s still crumbling, sprinkle a little water and gently press it back together.
The Pie Crust Won’t Fit the Baking Dish
If your dough shrinks or doesn’t fit the dish, it might be overworked or too warm. Always roll it out slightly larger than the dish and let it rest before baking.
The Pie Crust Is Soggy When Baked
A soggy bottom crust can happen if the filling is too wet or the oven isn’t hot enough. Try these fixes:
Blind bake the crust before adding filling. Blind baking simply means baking the pie crust on its own with the assistance of pie weights.
Bake at a higher temperature for the first 10 minutes to help set the crust.
Be sure to scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD, or press the “Jump to Recipe” button to see all ingredients and their quantities and to save the recipe for later. The recipe card will also assist you in scaling the recipe based on how many pies you’re looking to make. By default, this pie crust recipe will yield enough to make 2 pies in a 9 1/2 inch pie dish.
Shortening: Shortening is great because it’s got a neutral flavour and it’s easy to work with. Cut it into cubes and make sure you keep it in the fridge until ready to use.
Salt: Always essential to bring out flavour in the pie crust so it’s not bland!
How to Make This Amazing Homemade Pie Crust Recipe▼
Add the flour to a bowl and then add the diced shortening. Mix well until the flour becomes crumbly. Add in the baking powder and salt and mix to combine.
Add water, little bit at a time and mix until the dough just comes together. There is no need to knead the dough. Form the dough to a ball, wrap in plastic wrap and chill in refrigerator for at least 30 minutes.
When ready to bake, remove the dough from the fridge and roll out the pastry and either blind bake or bake with the dish you are preparing:
Blind baking (pre-baking): 375°F (190°C) for 15-20 minutes with pie weights, then another 5-10 minutes uncovered.
Filled pies: Bake at 375°F (190°C) for 40-50 minutes, or as per your recipe instructions.
Tips for Flaky and Delicious Pie Crust at Home
To ensure a flaky crust, make sure to use ice-cold water to prepare the dough. This ensures any gluten development is slowed down for maximum crispiness.
Don’t overwork the dough and if possible, chill the rolling pin and flour before working the dough as well.
Dust with some flour to ensure the dough does not stick and while rolling, roll from center outwards to prevent the dough from tearing.
Brush the crust with egg wash to give the finished crust some shine and colour.
Chill the pie in the freezer for 15-20 minutes before baking to ensure there isn’t much shrinkage.
How to Use Easy Homemade Pie Crust▼
Here are some recipes I have on the blog that feature our multipurpose Pie Crust recipe:
The pie crust needs to be refrigerated and stay chilled to ensure when baked it turns out light and flaky. For short term storage, wrap the dough well with plastic wrap and store in an airtight container for up to 3 days. If freezing, your pie crust will last up to 2-3 months. You can store the pie crust dough either in a ball or already rolled out ready to bake.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Perfect Flaky & Easy Homemade Pie Crust Recipe
Make the perfect flaky pie crust by hand with just 3 ingredients and no butter needed. Simple, foolproof, and vegan-friendly — your homemade pie dough starts here.
Add the flour to a bowl and then add the diced shortening. Mix well until the flour becomes crumbly. Add in the baking powder and salt and mix to combine.
Add the flour to a bowl and then add the diced shortening. Mix well until the flour becomes crumbly. Add in the baking powder and salt and mix to combine.
2
Add water, little bit at a time and mix until the dough just comes together. There is no need to knead the dough. Form the dough to a ball, wrap in plastic wrap and chill in refrigerator for at least 30 minutes.
Add water, little bit at a time and mix until the dough just comes together. There is no need to knead the dough. Form the dough to a ball, wrap in plastic wrap and chill in refrigerator for at least 30 minutes.
3
When ready to bake, remove the dough from the fridge and roll out the pastry and either blind bake or bake with the dish you are preparing:
When ready to bake, remove the dough from the fridge and roll out the pastry and either blind bake or bake with the dish you are preparing:
4
Blind baking (pre-baking): 375°F (190°C) for 15-20 minutes with pie weights, then another 5-10 minutes uncovered.
Blind baking (pre-baking): 375°F (190°C) for 15-20 minutes with pie weights, then another 5-10 minutes uncovered.
5
Filled pies: Bake at 375°F (190°C) for 40-50 minutes, or as per your recipe instructions.
Filled pies: Bake at 375°F (190°C) for 40-50 minutes, or as per your recipe instructions.
Nutrition per serving
1099
Calories
16g
Protein
119g
Carbs
62g
Fat
4g
Fiber
0g
Sugar
1176mg
Sodium
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Tested & written in Anadi’s kitchen
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