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Homemade pie with a lattice crust and fluted edges.

Pie Crust Recipe

A step-by-step tutorial showing you exactly how to make homemade pie crust. This recipe is made with both butter and shortening for a pie crust recipe that's flaky, buttery, and perfect for sweet or savoury pies. This recipe makes enough for one double-crust, 9-inch pie. Meaning it will be enough for the bottom and top of a pie. If you only need the bottom pie crust, the recipe can either be halved, or you can freeze the other half of the dough.
Course Dessert
Cuisine American
Keyword butter, from scratch, shortening
Prep Time 15 minutes
Chilling 3 hours
Servings 8 people


  • ½ cup unsalted butter
  • ½ cup shortening
  • 2 ⅔ cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ cup ice water


  • Cut the butter into small cubes. Place in the freezer as you measure out the dry ingredients.
  • In a large bowl whisk together the flour, sugar and salt.
  • Add the cold butter and shortening to the bowl.
  • Cut the fats into the flour mixture using a pastry blender. Work it in until it resembles a coarse meal. The butter should be no larger than pea-sized.
  • Use a rubber spatula to gently stir in the ice water 1 tablespoon at a time. (½ cup water is equal to 8 tablespoons). Stop adding water when the dough starts to form large clumps and if you squeeze it in your hand it sticks together. Typically 6-8 tablespoons.
  • Pour the contents of the bowl onto a floured surface and form into a ball.
  • Cut the dough in half.
  • Form each half into a round disc shape about ½ - ¾ inch thick. Wrap each individually in plastic.
  • Place in the fridge for at least 3 hours to chill.


Make Ahead Tips
Pie dough can be made up to 4 days in advance and kept in the fridge. When ready to roll out, take the dough out of the fridge for 5-10 minutes to warm up slightly. Or you can freeze the dough. 
Freezing Pie Dough
Make the recipe as stated. After forming the dough into 2 discs and wrapping each in plastic, place the disc in a freezer safe container and freeze for up to 3 months. Thaw in the fridge overnight before rolling out.