Flaky Homemade Pie Crust

Our homemade pie crust is incredibly flaky, buttery, and downright delicious for sweet and savory pies.

Course Dessert

Cuisine American

Keyword homemade pie crust

Prep Time 15

Cook Time 20

Chill Time 1

Total Time 1 35

Servings crusts

Calories 293kcal

Ingredients

2 1/2 cups flour
1 teaspoon salt
1/2 cup unsalted butter cold, cut into small cubes
1/2 cup butter flavored shortening
1/2 cup cold milk

Instructions

Mix the flour, salt, butter, and shortening together with a pastry blender. Add the milk and press the mixture together with your hands. Don't over knead at this point or it won't be as flakey.
Separate into two balls and wrap with saran wrap. Flatten into discs and put in the fridge for at least 1 hour, up to overnight.
Remove from the fridge and roll out one disc at a time on a lightly floured surface. Add a little sprinkle on top of the dough as well as on your rolling pin to help prevent it from sticking. You want to roll the dough to a 12 inch cirlce for a standard pie plate size, which is 9 inches. To prevent sticking, you can gently lift the dough and rotate it just a bit between rolling with the rolling pin.
Carefully transfer the dough to your pie dish with with a spatula. Gently arrange the dough to fit your pie dish, trim the edges and decorate them.
At this point you can add your filling if making a double crusted pie. Then repeat the same steps with the other dough disc. Follow the instructions for baking for whatever pie you are making.
If you are just making a single crust, once your dough is in the pie dish, line the dough with parchment paper, making sure to cover the bottom and up the sides. Add pie weights on top of the parchment paper and try to push the weights up the sides as much as possible to prevent the sides from shrinking down. If you don't have pie weights, you can use dried beans also!
If you are par-baking the crust, heat your oven to 375°F. Bake for 15-16 minutes, until the edges are starting to turn a golden brown. Remove from the oven and lift the parchment paper out of the pie. Quickly prick holes with a fork in the bottom of the pie. Return the pie crust to the oven and bake for 7-8 more minutes.
If you need a fully baked crust, after you remove the parchment and pie weights, return and bake for 13-15 minutes longer.
For a no-bake pie, cool the crust completely before adding the filling. For a pie that you will be baking the filling, you can add the filling to a warm crust.

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