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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

MOM'S HOMEMADE PIE CRUST

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

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

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