This basic pie crust recipe is simple to make with a humble ingredient list. It comes out wonderfully tender and flaky every single time.

close up of a baked basic pie crust recipe on a wire rack

Flaky, Foolproof, and Family Tested

This crust has everything you want in a pie crust. Light layers, tender texture, and a dough that rolls out without a struggle.
Using a combination of egg and vinegar creates a rich tasting and flexible dough.
This versatile recipe is soft enough for fruit pies, sturdy enough for savory fillings like quiche or chicken pot pie, and also makes a great single pie crust for chocolate pie!
You can make this recipe ahead of time so it’s perfect to keep on hand for last minute desserts or for easy holiday menu planning.

egg, vinegar, baking powder, Tenderflake, flour, salt, and water to make this basic pie crust recipe

Pie Crust Ingredients That Matter

All purpose flour is the key component and builds the structure of the dough.
Salt keeps the dough from tasting bland.
Baking powder makes the dough a bit lighter, with a soft texture.
Shortening, like Tenderflake, creates those beautiful, flaky layers.
The egg adds richness, moisture, and structure to help bind the dough. It makes the dough feel more elastic than just a flour and water crust. It can also help the baked crust have a slightly more golden color.
Gluten forms when flour mixes with liquid and too much gluten can make pie crust tough. Vinegar is added because the acid helps weaken the gluten strands of the flour so the crust stays softer and flakier. You will not taste the vinegar after it has been baked.

three sections of basic pie crust recipe dough

How To Make Basic Pie Crust Recipe

Mix dry ingredients together, then cut shortening into dry ingredients.
Whisk wet ingredients together, pour into dry mixture. Mix only until combined.
Form into balls, wrap with plastic, and refrigerate until ready to use.
Bake (as directed below).

rolled out basic pie crust recipe dough in a pie plate before being fluted

basic pie crust recipe dough rolled out and fluted in a pie plate with more pie dough on the side

Tricks for a Tender, Tasty Turnout

Use cold ingredients to help create a flaky crust.
Work the shortening in until the mixture looks like coarse crumbs.
Once the liquid is added, resist the urge to over mix which can make the crust tough.
If dough is sticky, try not to add too much flour. Chill it instead.
Can I roll the dough out on a counter? Yes, but the counter should be very lightly floured first.

a chocolate pie in a basic pie crust recipe

Chilled, Wrapped and Ready

Shape the dough into three balls, flatten slightly, and wrap them tightly in plastic wrap. Refrigerate until ready to use.
Can you roll cold dough? You can, but it can crack. I recommended you leave it at room temperature for about 15 minutes before trying to roll.
To freeze pie dough or a baked pie crust, wrap well with plastic wrap, and place in a zippered freezer bag or wrap in foil, for up to 3 months. Let the dough thaw in the fridge overnight before rolling it out.
Once baked, pies can be stored covered at room temperature for a day or refrigerated for several days, depending on what filling you have decided on.

Pie Recipes!

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Basic Pie Crust Recipe

Donnalea

Servings 8 inch single crust pies

Prep 15

Refrigerate 2

Print Pin

This homemade pie crust recipe is easy to make, rolls out beautifully, and bakes into a golden crust perfect for sweet or savory pies.

Equipment

pie dish 8 inch size
mixing bowl

Ingredients

2½ cups all purpose flour
½ teaspoon salt
1 teaspoons baking powder optional
1 cup shortening such as Tenderflake
1 egg slightly beaten
1 teaspoon vinegar
cold water

Instructions

In a large bowl, combine 2½ cups all purpose flour, ½ teaspoon salt, and 1 teaspoons baking powder (if using).
Cut 1 cup shortening into the flour mixture using two forks, or pulse with a food processor.
In a liquid measuring cup, beat 1 egg then add 1 teaspoon vinegar. Fill cup with enough cold water to make ½ cup.
Mix the wet ingredients into the dry ingredients until just incorporated.
Form into 3 balls. Flatten each ball and wrap with plastic wrap then refrigerate until ready to use.

To blind bake pie crust

Roll dough out to a diameter larger than your pie dish. Place dough in dish and drape over the side. Cut dough but leave about 1 inch over the side. Fold dough back ½ inch and use this portion to flute with your fingers or a fork.
Preheat oven to 425˚F. Line dough with parchment paper or foil and place weights on top. Bake for 20 minutes covered, remove cover and bake 5 to 10 minutes until golden brown.

Notes

For a 9 inch pie, or a double crust 8 inch pie, form dough into 2 balls, refrigerate for minimum 2 hours.
Roll out, cut dough leaving about 1 inch over the edge of pie dish. Fold over dough and flute as desired.
Chill for at least 30 minutes.
Preheat oven to 400˚F and bake until golden. Tent with foil if browning too quickly.

Nutrition

Serving: 1pie crustCalories: 1005kcalCarbohydrates: 80gProtein: 13gFat: 71gSaturated Fat: 18gPolyunsaturated Fat: 20gMonounsaturated Fat: 29gTrans Fat: 9gCholesterol: 55mgSodium: 555mgPotassium: 132mgFiber: 3gSugar: 0.3gVitamin A: 79IUCalcium: 103mgIron: 5mg

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