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Very Easy Homemade Pie Dough

This Very Easy Homemade Pie Dough is so delicious and very simple to make! This recipe will make 2 crusts so it can be used to make 2 pies or just 1 if it has a top crust as well.

Very Easy Homemade Pie Dough in 2 balls on marble cutting board

How to Make Very Easy Homemade Pie Dough from Scratch

To make the pie dough, start by combining a portion of the flour with the ice water and let it sit.

Then, combine the remaining flour with salt. Next, cut in the shortening and butter until its a course meal texture. I like to get in there and just use my hands. If you decide to use your hands make sure you work quickly so you don’t melt the butter. A pastry cutter or fork works well for this step too.

Next, time to add in your ice water and flour mixture. Mix in until moist. If necessary, add a little bit of ice water at a time until your dough comes mostly together. It will still be a little dry. Next, separate the dough in half. At this point keep any dough you aren’t working with refrigerated so the butter stays solid.

I prefer to roll my dough out in between pieces of parchment paper so that it doesn’t stick to the counter and then it is easy to transfer as well. When you use the parchment paper to transfer the dough it will look like the picture above.

Then, remove the parchment and trim whatever excess is hanging over the edge. Baking the dough depends on what you are making. If you just wanted an empty crust for a cream pie for example, you would bake the crust at 350 degrees about 20-30 minutes or until lightly golden. Otherwise, follow my recipes that use this dough and they will explain how and when to bake it!

Recipes with Pie Dough

Here are some of our favorite recipes for using pie dough:

Frequently Asked Questions

How should pie dough look?

This pie dough should look flaky. If you break it apart layers will be seen if it was mixed properly.

Can pie dough be made ahead of time?

Yes! Make this pie dough a day or two ahead of time and store in the refrigerator. It may need to warm slightly before it can be rolled out. To do this just let it sit on the counter for 10-20 minutes before rolling.

What can pie dough be used for?

This pie dough is very versatile! Use it for quiche, sweet pies, meat pies and homemade pop tarts. See above for recipe suggestions!

Pie Dough

For other delicious recipes, check out our Collection of Store-Bought Foods You can Easily Make at Home, Fried Plantains, Gluten-Free Lemon Poppy Seed Pancakes, Peanut Butter Chocolate Chip Banana Bread, Very Berry Spinach Applesauce, Homemade Pizza Dough, Smashed Potatoes, Buttermilk Biscuits, Pumpkin Pancakes, Very Berry Blueberry Muffins, Coconut Chocolate Chip Bars, and Sausage Egg Casserole.

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two balls of pie dough on a marble cutting board

Very Easy Homemade Pie Dough

Yield: 2 9" pie crusts
Prep Time: 20 minutes
Additional Time: 10 minutes
Total Time: 30 minutes

Very Easy Homemade Pie Dough perfect for fruit pies, quiche, etc.


  • 2 cups flour, separated
  • 1/3 cup ice water
  • 1 tsp salt
  • 1/4 cup butter, chilled and cut in small pieces
  • 1/4 cup vegetable shortening


  1. Combine 1/3 cup of flour with ice water. Stir well and set aside.
  2. Stir together remaining flour and salt.
  3. Cut in butter and shortening until coarse meal texture. A pastry blender or fork will do this job well.
  4. Add flour and ice water mixture and stir to moisten.
  5. If necessary add a little bit of ice water at a time to help dough come together. It won't be completely pulled together.
  6. Cover and store any dough in refrigerator until ready to use. Do not let dough get warm.
  7. Roll out into desired shape.
  8. Bake according to recipe you are using the dough for.


Keep dough cold until ready to use. Warm dough will be difficult to work with.

This pie dough will make 2 9 inch pie crusts or 1 10 inch pie crust.

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 169mgCarbohydrates: 12gFiber: 0gSugar: 0gProtein: 2g

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This post was originally published on November 28, 2018 and updated on September 3, 2021.

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