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Homemade pie dough in pie shell and rolling pin with pie crust ready to go into pie shell
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Homemade Pie Crust

With a few tips and this foolproof recipe, anyone can make their own savory and sweet pies from scratch--just in time for the holidays.

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp kosher salt
  • 3/4 cup unsalted butter (1 1/2 sticks), very cold
  • 1/3 cup Crisco vegetable shortening, very cold
  • 6 tbsp ice water, plus more if dough is too thick

Instructions

  • Place flour and salt into food processor fitted with a steel blade and pulse to mix.

  • Dice butter. Add diced butter and cold shortening to processor.

  • Add ice water to the mixture down the feed tube with machine running. Pulse machine until dough forms a ball. Wrap in plastic wrap. Refrigerate 30 minutes.

  • Cut dough in half. Roll one of the pieces on a well-floured board rolling from the center to the edge, turning and flouring the dough to make sure it does not stick.

  • Continue rolling until 14 inches in diameter. Fold the dough in half over the rolling pin, place in pie pan. Unfold and mold to pie plate.

  • If making a double-crusted pie, roll remaining half of dough out on a well-floured surface. Roll from the center to the edge, turning, flouring and rolling until you get a disc with the diameter of approximately 12 inches or to the desired size. Using a sharp knife, trim the edges of the top crust, leaving a 3/4-inch If making a double-crusted pie, roll remaining half of dough out on a well-floured surface. Roll from the center to the edge, turning, flouring and rolling until you get a disc with the diameter of approximately 12 inches or to the desired size. Using a sharp knife, trim the edges of the top crust, leaving a 3/4-inch overhang under the original pie crust. Crimp the edges using your index finger and thumb. Make steam vents by using a sharp knife to cut 4 slits in center of the top crust.
  • If making a lattice crust, roll remaining half of dough into an 8x10-inch rectangle about 1/8-inch thick. Cut the rectangle lengthwise into 1-inch strips. Make sure to do this on a floured surface so lattice strips don't stick. Arrange strips about one inch apart on top of the pie. Fold back every other strip half-way over itself and place of the remaining strips perpendicular to the original. Return the folded strips back to their original position. Fold back the alternate strips now and place another strip across the unfolded strips. Return folded strips back to their original position and repeat by continuing to weave the lattice crust on top of the pie filling. Use a knife to trim off the excess. Use your index finger and thumb to pinch dough to make a fluted design.