Addicting and easy to handle, this Homemade Pie Crust will be your go-to pie crust recipe. Despite how you use it – hot pies, cold pies, or hand pies – you’ll get a delicate flaky holding vessel every time! If you are interested in an ALL BUTTER Pie Crust, I have that recipe here.
Homemade Pie Crust
This homemade pie crust is a no-fail pie crust that is my go-to crust for everything that needs, well, a crust. It is light and flaky and perfect for anything from apple pies to pot pies to Pop Tarts! The recipe is super simple, and I know you can do it!
Now, I know that everyone has their favorite homemade pie recipe. And yes, mine happens to be with shortening.
Can I Substitute Lard?
Yes! Let me explain. Shortening is 100% fat, which helps pie crusts (like this one) and pastries turn out so flaky and crumbly. And because shortening is all fat, it is hard to make substitutions. If you do have to substitute for shortening, your best bet is lard because it is also 100% fat. If using lard in place of shortening, use 2 tablespoons less of lard for every one cup of shortening.
Can I Use Margarine?
So, can you use butter or margarine in place of shortening or lard? It’s not your best bet in this recipe. Butter is 80% fat, which is close but made of water, which may keep the crust from being light and flaky. Margarine has been used to replace shortening because it is also made with vegetable oil, but it can be as low as 35% fat.
Making any substitutions in recipes can have an effect on the final product.
How to Transfer Rolled Dough to the Pan
There are two methods I use often.
- Once your dough is rolled out on the floured surface, you simply roll it onto the rolling pin and then unroll it into your pie plate. Do not stretch the dough to fit the pie pan, it will shrink from the edge if you do. Just let it naturally fall into the pan and press down gently if needed.
- The second method is folding. With cold hands, fold the top half of the dough over the bottom half, creating two layers of dough. Fold this in half again, this time folding the left half over the right. Transfer to pie pan and place in the bottom (right or left side depending on how you folded) and unfold it into the dough.
Hot Pies
For a hot pie, divide the chilled dough in half and set it on a flour work surface. Roll out half of the dough to about 1/4 inch thickness and then transfer it to a 9-inch pie pan.
If the hot pie is covered, roll the second half of the dough to about a 1/4-inch thickness. Bake the pie as instructed in the recipe. Store any remaining dough by wrapping tightly in plastic and refrigerating.
Cold Pies
To use this homemade pie crust for a cold pie, divide the chilled dough in half and set it on a flour work surface. Roll out half of the dough to about 1/4 inch thickness and then transfer it to a 9-inch pie pan. Continue with the instructions of the cold pie recipe you are using.
Docking a Crust vs. Pie Weights
Before baking the crust, be sure to dock it. To dock the crust simply means to poke holes in the crust with a fork. This will help the crust to cook more evenly and prevent any pockets or bubbles from forming in the crust. If you dock the crust, you do not need to weigh the crust down.
If you choose to use pie weights (as opposed to docking), loosely fit aluminum foil over the pie dish and weigh it down with pie weights, raw rice, or uncooked beans before baking according to the recipe. The only time I prefer using pie weights is when the filling is runny, as when baking a quiche.
Freezing and Thawing Pie Crust
To Freeze: You can absolutely freeze this pie dough. Shape the dough into a disc, roughly 6-inches in diameter. Lightly dust both sides with flour and then wrap it tightly with plastic wrap. Then either place it in a freezer-safe bag or wrap it tightly in aluminum foil. Be sure to label and date. It should last 6 months in the freezer.
To Thaw: When you are ready to use the pie crust, place it in the refrigerator for 24 hours or overnight. When you are ready to start the pie filling, remove the dough from the refrigerator for about 15 minutes, or while you are preparing the filling.
Recipes with Homemade Pie Crust
Homemade Pie Crust
Ingredients
- 4 cups (500 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1½ teaspoons kosher salt
- 1½ cups (307.5g) shortening, cubed*
- 1 large egg, beaten
- 1 tablespoon vinegar
- ½ cup (118 g) water
Instructions
- In the bowl of a food processor**, pulse together the flour, sugar, and salt until combined. Add the shortening and pulse until pea-sized crumbs form. Transfer the dough to a large bowl and bring the dough together with a wooden spoon.
- In a small bowl, whisk together the egg, vinegar, and water. Pour over the dough and mix until combined (dough will be sticky). Form the dough into a disc shape and wrap securely with plastic wrap. Chill it in the refrigerator for at least 1 hour before rolling.
Hot Pie
- For a hot pie (e.g. with a filling that needs to be baked), divide the chilled dough in half on a generously floured work surface.
- Roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish. Repeat with the second half of the dough if the pie is covered.
- Bake as instructed in the recipe. Wrap any remaining dough in plastic wrap and store in the refrigerator.
Cold Pie
- For a cold pie (e.g. with a filling that doesn't need to be baked), divide the chilled dough in half on a generously floured work surface. Roll half of the dough to ¼-inch thick and transfer to a 9-inch pie dish.
- Continue by following the instructions of your cold pie recipe. Wrap any remaining dough in plastic wrap and store in the refrigerator.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I’m always Leary of adding the vinegar, is there a faint vinegar taste?
How many crusts does this recipe make?
The recipe will yield a top and bottom crust.
Can you use coconut oil solid not liquid.
Mmmmmm this recipe has been around for years and years and years! I have used it since I was a teen so for you to claim it as “yours” is a little misleading. It is the best pie crust recipe I agree everyone loves the pie crust I make (which is this recipe). But it’s not my recipe.
Where did I “claim it is mine”? Goodness gracious. I will never understand people who create drama from nothing.
I mean… how can you claim it as yours if someone probably used it before you? Get a life. My goodness! 🤦🏻♀️
Oh, Tammy.. please seek help..and unfollow @iambaker for the love of God.
I have used this recipe for years, it’s a keeper, and the dough is so soft and manageable.
I’ve used this pie crust recipe for years. No vinegar taste. The vinegar reacts to the egg breaking down the” sliminess” and liquifies to mix with the dry ingredients better and more evenly. Also when working the dry and wet ingredients together, the less working and handling the better and flakier it will be.
Thanks for the recipe for the Snickers cocktail. I get these often when I am in St Thomas to see my friend! (I leave off the Snickers because it was just for additional sweetness)
I came across this recipe. Thanks so much. Can I freeze the crust in a pie pan for thanks giving?I want to do this ahead .thanks
Hi. I would recommend NOT using Kosher salt. It doesn’t break up and disperse evenly in the dough and the baked crust has salty areas that are not pleasant. I have used both regular table salt and sea salt with no problem. Maybe it’s just the brand I used, but won’t use it again.
If you are using table salt in this recipe you will need to use less. Sea salt will behave similar to kosher in a recipe so if you have used it with success that kosher will also be a success. (and it is)
What kind of vinegar do you use,brown or white please,and would it make much difference if I didn’t use it
Plain white vinegar
Can you just measure 1 1/2 of shortening or do you have to use cube?
I work as a demo lady at a large warehouse store. And a lady came up to me and ask if i know where the Crisco was at. She was old school
That Crisco made the best pie crust. And I agree. Im glad some people are old school.
Thank you.
My recipe is very similar to this. I always use Crisco shortening and everyone loves my pies.
Can I use this pastry for Christmas mince pies?