Basic Pie Crust Recipe

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

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Course: Dessert

Cuisine: American

Keyword: basic pie crust recipe, easy pie crust recipe by hand, homemade pie crust recipe, pie crust recipe with lard

Prep Time: 15

Refrigerate: 2

Servings: 8 inch single crust pies

Calories: 1005kcal

pie dish 8 inch size

mixing bowl

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.

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.

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.