Basic Pie Crust

While I have had a basic pie crust recipe on every incarnation of this site, this actually is not the same one I originally posted. I’m going to tell you a little secret – I don’t *like* (most) pie crust – I much prefer the filling. As a result, nearly every pie I make is deep dish to increase the filling to crust ratio. Most pie crust recipes are geared toward a standard depth pie plate so I always had to either roll it a bit too thin or remember to adjust the recipe for just a touch more dough. This recipe is my answer to that issue.

I also recommend you take a look at the notes section of this recipe. One of the things that I typically find lacking in pie crust is flavor – in creating this recipe I found ways of incorporating all kinds of extra flavor to complement the fillings of my family’s favorite pies.

Pie crust in a pie tin with ingredients in the background

Pie Crust

This is a basic pie crust recipe. It yields crust for one 9"-10" deep dish single crust pie.
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Course: Dessert
Cuisine: American
Keyword: crust, pie
Prep Time: 30 minutes
Chilling time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 8


  • Food processor
  • Bowl
  • Fork
  • Silpat
  • Bench scraper


  • 9 ounce flour all-purpose
  • 1 1/2 tablespoon sugar granulated
  • 1/2 teaspoon salt
  • 2 ounce shortening cubed, very cold (optional: butter flavored)
  • 4 ounce butter cubed, very cold
  • 2.83 ounce water ice cold
  • 1 teaspoon vanilla extract


  • Pulse all dry ingredients in a food processor until well combined.
  • Add shortening, pulse until combined.
  • Add butter, pulse until the largest pieces of butter are about the size of large peas.
  • Transfer to a separate bowl, add the liquid ingredients and stir quickly and gently with a fork to form a shaggy dough
  • Dump out on a silpat and bring together with a bench scraper.
  • Using the heals of your hands smear the dough away 1/3 at a time, using the bench scraper to fold the dough back on top of itself (the butter should remain visible in the dough, not getting fully incorporated).
  • Form the dough into a disk, wrap it in plastic and chill for at least a couple hours before using (1-2 days would be better)


  • For a standard depth pie, you could adjust the flour to 6 ounces, the total fat to 4 ounces and the water to 2 ounce. Or (and this is my preference) you can use the recipe as is and turn the left over dough into pie crust chips
    • cut into fun shapes, brush with egg wash and sprinkle liberally with cinnamon sugar
    • bake at 375° until golden brown (~12-15 minutes or so depending on the thickness of the dough and the size of the shapes)
  • For variations in flavor, try replacing 1/5-1/4 of the flour with finely ground cookies (such as ginger snaps or chocolate wafers), add up to a teaspoon of spices (such as cinnamon, ginger or pumpkin pie spice), and/or replace some or all of the water with an alternative liquid (such as apple juice), also ice cold. The following are the variations I use for some of our favorite pies
    • Apple Pie
      • Swap 2 oz of flour for finely ground spice cookies (ginger snaps, ginger thins, Biscoff, etc.)
      • Add 1 tsp cinnamon
      • Swap the water for apple cider or juice (ice cold)
    • Pumpkin Pie
      • Swap 2 oz of flour for finely ground spice cookies (ginger snaps, ginger thins, Biscoff, etc.)
      • Add 1 tsp pumpkin pie spice
      • Swap the water for pumpkin juice (ice cold)
    • Tollhouse Brownie Pecan Pie
      • Swap 1.5 oz of flour for finely ground chocolate cookies (chocolate wafers, Oreos without cream, etc)
      • Swap 1 oz of flour for finely ground toasted pecans
      • Add 1/2 tsp cinnamon

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