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A pie plate filled with a rolled piece of Mom's Homemade Pie Crust.
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5 from 3 votes


Flaky and delicious homemade pie crust is easier to make than you may think. Let me show you how!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert - Pie, pie crust
Cuisine: American Comfort Food
Servings: 2 9" pie crusts
Calories: 1444kcal


  • cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon coarse salt
  • ½ cup cold butter, cut into cubes
  • ½ cup cold shortening, cut into cubes
  • ½ cup ice water less if it's a humid day
  • teaspoon apple cider vinegar


  • Add the all-purpose flour and salt to a food processor or large bowl.
  • Cube ice-cold butter and shortening and add it to the flour.
  • Pulse the processor (or mix well with a pastry blender) until crumbles form.
  • Add ice water and a scant teaspoon of cider vinegar to the dough and pulse (or mix with a pastry blender) until the dough comes roughly together and will hold its shape when squeezed lightly.
  • Turn the dough out onto the counter and bring the dough together to form a rough ball. *Note - the dough will be shaggy, so don't fret.
  • Divide the dough in half.
  • Form each half into a flattened disc and wrap each disc well in plastic wrap.
  • Refrigerate for at least 30 minutes, OR the dough may be kept in the refrigerator for up to 4 days, OR freezer for up to 4 months.


The homemade pie crust will keep well in the freezer for up to 4 months if wrapped well with plastic wrap.


Calories: 1444kcal | Carbohydrates: 123g | Protein: 17g | Fat: 99g | Saturated Fat: 42g | Trans Fat: 9g | Cholesterol: 122mg | Sodium: 1576mg | Potassium: 181mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1421IU | Calcium: 40mg | Iron: 7mg