Recipes

Homemade Pie Crust

Using a homemade pie crust is one of those small things that makes every pie so much better! 

Using a homemade pie crust is one of those small things that makes every pie so much better! | Teaspoon of Nose

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Pie season is upon us! 

Who am I kidding? It’s always pie season! But fall seems particularly perfect for pies – Thanksgiving isn’t complete without at least one pie (usually three at my parents’ house). 

One of the best ways to up your pie game is with homemade crust. Yes, it’s a bit more work than pulling a premade one out of your fridge, but not by much. It’s so worth it! There’s nothing quite as lovely as a homemade pie crust. And if you’re making a bunch of pies, you can whip up a bunch at once, no problem. 

Using a homemade pie crust is one of those small things that makes every pie so much better! | Teaspoon of Nose

Because pie crusts are so simple, you can use this recipe for any kind of pie and it’ll be perfect, from pumpkin and sweet potato to quiche and custard. 

This recipe makes one pie crust, about 9 inches. Meaning if you’re making apple pie (with a top crust) or want any decorations, double this recipe. 

Using a homemade pie crust is one of those small things that makes every pie so much better! | Teaspoon of Nose
Using a homemade pie crust is one of those small things that makes every pie so much better! | Teaspoon of Nose
Cut in the butter and shortening with a pastry cutter.
Using a homemade pie crust is one of those small things that makes every pie so much better! | Teaspoon of Nose
Work into a ball with a fork.
Using a homemade pie crust is one of those small things that makes every pie so much better! | Teaspoon of Nose
Using a homemade pie crust is one of those small things that makes every pie so much better! | Teaspoon of Nose
Using a homemade pie crust is one of those small things that makes every pie so much better! | Teaspoon of Nose

Homemade Pie Crust

Ingredients: 

  • 1 cup flour
  • 2/3 tsp salt
  • 1/3 cup shortening, chilled
  • 1 Tbsp unsalted butter
  • 2-3 Tbsp ice cold water

Steps: 

  1. Sift the flour twice into a large mixing bowl, adding salt to be sifted along with the flour. Add the butter and half the shortening, working it into the dough with a pastry cutter. Combine until it looks like the texture of sand. 
  2. Add the rest of the shortening, working with the pastry cutter until it’s coarse, like tiny stones. 
  3. Add 2 tbsp of cold water and combine with a fork, gently working it together until the dough forms a ball. Add more if it looks too dry or isn’t combining. 
  4. Wrap in plastic and refrigerate for 15 minutes. 
  5. On a floured surface, turn out the ball. Press it a bit flatter, then flip over and flatten more. The goal is to cover the dough in enough flour to keep it from sticking. 
  6. Coat a rolling pin with flour, then roll out the dough. Work from the center out in every direction until the dough is thin – aim for the thickness of 2-3 coins stacked on top of each other. If the dough starts sticking, add a little flour.  
  7. Transfer it to a pie dish. This can be tricky – some people manage to move it using the rolling pin, but I’ve never mastered this. My mom’s preferred method is to fold it in half, making it easier to move without tearing. 
Using a homemade pie crust is one of those small things that makes every pie so much better! | Teaspoon of Nose

That’s all it takes for beautiful homemade pie crust! From there, you can do all kinds of fancy shaping. If you want to add a top, lattice, or extra decor, don’t forget to double the recipe! 

What’s your favorite pie to make for Thanksgiving? I’m dreaming of a classic apple, and my husband always requests chocolate chess pie. Let me know in the comments below what you’re making! 

Thoughts?

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