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Perfect Pie Crust

Perfect Pie Crust

A great pie starts with a perfect crust, and this recipe ensures a flaky, buttery foundation every time. Made with a combination of very cold unsalted butter and vegetable shortening, this pie crust strikes the ideal balance between rich flavor and tender texture. Whether you're baking a fruit-filled dessert or a savory pot pie, this crust is versatile enough to suit any filling.
Using a food processor simplifies the process, ensuring the butter is evenly incorporated into the flour for that sought-after flakiness. A touch of sugar adds subtle sweetness, while the kosher salt enhances the flavor. With just six simple ingredients, this recipe is approachable for beginners and reliable for seasoned bakers.
5 from 1 vote
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Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 2 crusts
Calories 706 kcal

Equipment

  • Food Processor with Steel Blade: To blend the dough ingredients quickly and evenly.
  • Rolling Pin For shaping the dough into a perfect circle.
  • Plastic Wrap: To wrap the dough for refrigeration.
  • Pie Pan: To hold the crust and your chosen filling.

Ingredients
  

  • 12 tbsps very cold unsalted butter 1½ sticks
  • 3 cups all-purpose flour
  • 1 tsp kosher salt
  • 1 tbsp sugar
  • ⅓ cup very cold vegetable shortening
  • 6 – 8 tbsps ice water about ½ cup

Instructions
 

  • Dice the butter and refrigerate.
  • Meanwhile, add the flour, salt, and sugar into the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
  • Add the butter and the shortening in. Pulse for 8 to 12 times, until the butter is of the size of pea.
  • With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
  • Dump out on a floured board and roll into a ball. Wrap in a plastic and refrigerate for 30 minutes.
  • Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
  • Fold the dough in half, place on a pie pan, and unfold to fit in the pan. Repeat with the top crust.

Notes

Customizations:

  • All-Butter Crust: Replace shortening with an equal amount of cold butter for a richer flavor.
  • Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
  • Sweet Crust: Add an extra tablespoon of sugar for desserts like custard pies or fruit tarts.

Storage Tips:

  • Wrap tightly in plastic wrap and refrigerate for up to 2 days.
  • Freeze for up to 3 months; thaw in the refrigerator before rolling.

Serving Suggestions:

  • Use this crust for classic apple pie, creamy quiches, or savory chicken pot pies.

Cooking Tips:

  • Keep all ingredients cold to prevent the butter from melting.
  • Don’t overwork the dough to avoid a tough crust.
  • Chill the crust in the pie pan for 10–15 minutes before baking to minimize shrinking.

Nutrition

Calories: 706kcalCarbohydrates: 149gProtein: 19gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 1167mgPotassium: 201mgFiber: 5gSugar: 6gCalcium: 29mgIron: 9mg
Keyword Baking basics, Flaky pie crust, Homemade pie dough, Pie crust recipe
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