homemade pie shell recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best homemade pie shell recipe

I’ve been making homemade pie shells for years, and it’s a recipe that never fails to impress my family and friends. This classic American dessert is a staple in many households, and for good reason – it’s easy to make, delicious, and can be customized with a variety of fillings.

I remember my grandmother teaching me how to make pie shells from scratch when I was just a kid. She’d let me help with the rolling out of the dough and the pressing of the edges.

It was always such a special bonding time for us. As I grew older, I began to appreciate the technique and patience that goes into making a truly great pie shell.

There’s something so satisfying about watching the dough come together, feeling the texture of the crust as you press it into the pan, and knowing that you’re creating something truly special for your loved ones. Whether it’s for a holiday gathering or just a Tuesday evening, this recipe is always a crowd-pleaser.

And let’s be real – who doesn’t love a good pie?

Homemade Pie Shell

4.7 from 1862 votes

A flaky and buttery pie shell that serves as the perfect base for your favorite pie fillings. This recipe is easy to make and yields a delicious, homemade crust.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 8Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

👨‍🍳Directions

1In a large mixing bowl, combine the flour, salt, and sugar.
2Add the cold, cubed butter to the dry ingredients.
3Using a pastry blender or fork, cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4This will give you a flaky crust.
5Gradually add the ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
6You may not need all the water, or you may need a bit more.
7The dough should be slightly crumbly but hold together when pressed.
8Be careful not to overwork the dough.
9Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
10Shape it into a flat disk.
11Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
12This step is crucial for a flaky crust.
13On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and 1/8 inch thick.
14Use a rolling pin to ensure even thickness.
15If the dough is too sticky, add a bit more flour.
16If it’s too dry, add a bit of water.
17Carefully transfer the rolled-out dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
18Trim the excess dough, leaving about 1/2 inch overhang.
19Crimp the edges with your fingers or a fork to create a decorative border.
20Preheat your oven to 425°F (220°C).
21Line the pie shell with parchment paper and fill it with pie weights or dried beans to prevent the crust from puffing up during baking.
22Ensure the weights are evenly distributed.
23Bake the pie shell for 15 minutes, then remove the parchment paper and weights.
24Return the pie shell to the oven and bake for an additional 5-7 minutes, or until the crust is golden brown and set.
25If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
26Remove the pie shell from the oven and let it cool on a wire rack for at least 10 minutes.
27This allows the crust to firm up and makes it easier to handle.
28Once cooled, you can fill the pie shell with your desired filling and proceed with your pie recipe.

🔧Equipment

Mixing bowl
Pastry blender or fork
Rolling pin
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 12g💛Saturated Fat: 7.5g❤️Cholesterol: 30mg🧂Sodium: 250mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 2g

📝Notes

Tips: Ensure your butter and water are ice-cold to achieve a flaky crust. You can also make the dough ahead of time and refrigerate it for up to 2 days, or freeze it for up to 3 months.

Watch Video Of How Homemade Pie Shell Works

This homemade pie shell recipe is always a good idea for any occasion – whether it’s a family gathering, holiday celebration, or just a Tuesday evening dessert.

The key to success lies in using high-quality ingredients, following proper technique, and taking your time when rolling out the dough.

With these tips and tricks under your belt, you’ll be well on your way to creating delicious homemade pies that will impress even the pickiest eaters.

❓ Frequently Asked Questions About Pie Shell

Q1: What type of flour is best for making homemade pie shells?

All-purpose flour is a great choice for making pie shells. It has a good balance of strength and tenderness, which will help your crust hold its shape without becoming too tough or crumbly.

Q2: Can I use cold butter instead of shortening?

While you can use cold butter as a substitute for shortening, keep in mind that it will give your crust a slightly different flavor and texture.

Q3: How do I prevent my pie crust from shrinking during baking?

To prevent shrinkage, make sure to chill your crust in the refrigerator before baking it. This will help keep its shape intact.

Q4: Can I make homemade pie shells ahead of time?

Yes, you can make homemade pie shells ahead of time by freezing them until you’re ready to bake them.

Q5: What’s the best way to store leftover pie shells?

You can store leftover pie shells in an airtight container at room temperature for up to three days or freeze them for up to two months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts