5 Ingredient Easy Pie Crust Recipe

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A very easy and quick easy pie crust recipe using only 5 ingredients that you probably have already in your pantry!

Welcome back and I hope you all had a wonderful holiday! Since Christmas and the new year is fast approaching, I want to share with you for the next month or so easy recipes for the holidays! I call it my Holiday Recipe Series! Every week I will post a simple recipe to bake for your holiday dinner, family or just that feel good comfort food we long for. The recipes will be simple enough that your kids can help in the kitchen.  I am all about getting kids, family in the kitchen to help prepare meals and just have fun.

Have you ever wanted to attempt making your own pie crust recipe, but were just too nervous to even try? I have to admit, it is intimidating, at first.  And 90 million others out there.  Don’t fear my friends, put your trusty pie making cape (apron) on and use your superhero baking skills! C’mon! It is easier than you think and you might just impress your kids as well with all that wonderful buttery flaky crust. My greatest fear with the crust has been rolling it out and transferring it to the pie plate. But that is for another post. Stay Tuned!

Only 5 Simple Ingredients! It is Easy As…

Pie! You’ll be the envy of your neighbors. You saved the day with your own awesome pie crust. No regrets! I bet you have these ingredients in your kitchen or pantry already.  All-Purpose Flour, salt, ice water, and cold butter plus shortening. Go ahead and look. I’ll wait. You will also need a few simple kitchen tools, like a glass bowl for mixing, a pastry cutter, or if you have a food processor, it speeds things up a bit but not required. Or just what our grandmothers did and use two knives to cream the flour and butter.  Meanwhile, since you are looking I will inform you of one simple thing, you will save money. Money on gas, because you won’t be rushing to the store for frozen pie crust.  Okay, enough of the superhero references already.

Pie Crust, it’s not just for pies anymore.

Nope. This simple 5 ingredient pie crust recipe can be used for sweet as well as savory quiche, tarts, hand pies or turnovers, pinwheel cookies. There are plenty of ideas on Pinterest: Check this out. Idea: Twist strips of pie crust and cover with cinnamon sugar. Brush with an egg wash and cook.  Sounds yummy! Making your own crust is such a wonderful skill to acquire. How can you go wrong with pie crust?

Tailored Tips for Making Pie Crust.

  • What you use for ingredients in your pie crust can sometimes differ. There are different variations and combinations of liquid to use in place of ice water for a flaky crust. Vodka (yes, Vodka) This is a great article from Serious Eats about the myths of Pie Crust. Talking just about that subject. Good Science and Good article, I wouldn’t waste the Vodka, in my opinion.
  • Always use cold ingredients: Chilled butter or shortening or both, and ice water. You don’t want the fat separating. The crust would turn out chewy and hard.

Let’s get started with the crust. Measure out 2 1/2 cups of All-Purpose Flour using the spoon and level method into a glass bowl or food processor bowl. For this recipe, I used the Food Processor.  I found it to be faster but use any method you choose would be just fine. If you have kids, doing it by hand is highly recommended. Teach them to use those fine motor skills! I say “Always find a teachable moment in the kitchen for long-term life skills and make it fun!”

Add 1 teaspoon of Kosher salt, then pulse once or twice to combine. Next cut into cubes 6 tablespoons of cold butter (3/4 of a stick) and 3/4 cup of vegetable shortening, chilled.

Food Processor: Add the butter-shortening (fat) to the flour mixture, then pulse about five to six times until it resembles small sized peas.
By Hand: With your pastry blender cut together the butter-shortening (fat) with the flour.
Here is the tricky part, start by adding one at a time a tablespoon of ice water. Pulsing every time you add the water to combine or blending water and flour together by hand. The dough will begin to form large clumps and you should stop adding water at this time. You don’t want the dough too wet or too sticky.

Remove the mixture from the bowl with a spatula and then transfer to a floured surface.  Fold the dough with your hands until it forms a ball. Then with a slicer or scraper cut the dough in half. Shape into 2 round one-inch discs.
Pie Crust Tip: Wrap each disc tightly with plastic wrap or place in quart sized freezing bags and chill for up to 2 hours or 5 days in the refrigerator or freezer.

That was pretty simple. Now what? Before you get Gung-Ho on prepping pie crust it needs to chill for a few hours.   I believe there is an art to getting it just right.
I hope you have more confidence now and want to tackle pie crust. There will be plenty of good tips just in time for the holidays! Like Blind baking! Huh? That is why you need to hang with me and find out about it!

But next week, Tune in!  I am continuing on with the Holiday Recipe Series with a Post on making Simple Cranberry Orange Sauce.  A real food recipe staple that takes no time at all and can be kid Friendly.

Total Time 2 hours 15 minutes

  • 2 1/2 cups all-purpose Flour
  • 1 teaspoon kosher Salt
  • 6 tablespoons unsalted butter chilled
  • 3/4 cup vegetable shortening chilled
  • 1/2 cup ice water*
  1. Measure out the All-Purpose Flour using the spoon and level method into a glass bowl or food processor bowl.
  2. Add 1 teaspoon of Kosher salt, then pulse once or twice to combine. Next cut into cubes 6 tablespoons of cold butter (3/4 of a stick) and the 3/4 cup of vegetable shortening, chilled.
  3. Add the butter-shortening (fat) to the flour mixture, then pulse about five to six times until it resembles small sized peas. or by hand with your pastry blender cut together the butter-shortening (fat) with the flour.
  4. start by adding one at a time a tablespoon of ice water. Pulsing every time you add the water to combine or blending water and flour together by hand. The dough will begin to form large clumps and you should stop adding water at this time. You don’t want the dough too wet or too sticky.
  5. Remove the mixture from the bowl with a spatula and then transfer to a floured surface.  Fold the dough with your hands until it forms a ball. Then with a knife or scraper cut the dough in half. Shape into 2 round one-inch thick discs.

*Water should be added a tablespoon at a time.  Not all the 1/2 water will be used. 

Tip: Wrap each disc tightly with plastic wrap or place in quart sized freezer bags and chill for up to 2 hours or 5 days in the refrigerator or freezer.

Don’t Forget to PIN IT for the Holidays!

If you enjoyed this recipe feel free to let me know in the comments or hashtag #tailoredspoon on Instagram! You can also connect with me on PinterestTwitterFacebook. When you subscribe you will be notified of the Holiday Recipes, the future Newsletter, and future freebies! If you have questions, please ask me and I will try to answer them as best I can. Thanks so much for gathering here at the Tailored Spoon! I love sharing the recipes that I cook for you!

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