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Unbaked pie crust in a red fluted pie plate pricked with a fork.

Classic Homemade Pie Crust

Everything you need to know about making a classic homemade pie crust with simple ingredients and step-by-step instructions for the best results every time.

  • Total Time: 30 minutes
  • Yield: 1 nine-inch pie 1x


  • 2 cups all-purpose flour, plus more for rolling
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 1/3 cup ice-cold water


  1. Place flour and salt into a large bowl and stir together.
  2. Cut shortening into the flour using a fork or pastry blender cutter until the mixture forms pea-size balls.
  3. Stir in small amounts of water with a fork until the dough comes together; you may use more or less than 1/3 cup of water; see notes below.
  4. Knead the dough a few times, form it into a ball, place it on a flour-dusted countertop, or wrap it in plastic wrap and place it in the refrigerator for at least 30 minutes; refrigerating lessens the chance of the dough cracking when rolled out. 
  5. Roll dough out on a flour-dusted countertop into a circle large enough to cover a nine-inch or smaller pie plate; this recipe makes 1 nine-inch pie.
  6. Fold in the dough, by one-thirds, toward the center of the crust to form a square.
  7. Place dough square into the center of the pie plate and gently unfold one side at a time to cover the sides of the pie plate, do not pull on the dough.
  8. Trim the ends of the dough evenly at the top edge of the pie plate or leave a 1-inch edge overhang to fold crust under all around the plate; see notes below. 
  9. Prick the crust with a fork, even up the sides, if you are baking the pie crust before filling it; see notes below.
  10. Cover the dough with parchment paper and fill the covered pie shell with raw rice, dried beans, or pie weights to keep the shell from bubbling and/or shrinking during baking.
  11. Bake at 450° F for 15 minutes, or use the pie crust for other fill and bake pie recipes.
  12. Store baked and cooled pie shell in the freezer for up to 1 month after covering with foil and placing in a zip-top gallon bag.


  • Sometimes the dough needs more water if the shortening isn’t cut enough into the flour.
  • Too much water makes a gummy pie crust. 
  • Too much flour causes the dough to toughen.
  • When covering pie pate, do not pull on the dough to wrap the sides of the pan, or the crust will shrink during baking.
  • You can use a fork to crimp the top edges of the dough onto the pie plate or leave enough crust to turn it under and flute the edges with your fingers for a classic design; this keeps the edges from shrinking and sliding into the pie plate while it bakes.
  • Prick the uncooked pie crust only when filling it after baking.
  • Do not prick the unbaked crust if you are filling it before baking, or the filling will leak out during baking and leave a soggy crust.
  • Double the recipe for pies topped with crust before baking.
  • Author: Louisiana Woman
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: breads
  • Method: baking
  • Cuisine: American

Keywords: how to make pie crust, pie crust, shortening pie crust, classic pie crust, homemade pie crust

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