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5.0 from 12 votes

Pie Crust Recipe

This homemade flaky Pie Crust is made with a mixture of butter and shortening to create the flakiest, most flavorful pie crust.

Prep Time
10 mins
Additional Time
1 hr
Servings: 2 (9-inch) pie crusts
Course: Others
Cuisine: American

Ingredients

  • 3 cups all-purpose flour spooned into measuring cup and leveled with a knife
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar (if making a savory pie leave this out)
  • 3/4 /4 cup cold unsalted butter, cut into 1/4 inch pieces (12 tablespoons)
  • 6 tablespoons chilled vegetable shortening, cut into pieces
  • 1/2 /2 cup ice water

Instructions

    Cup of Yum
  1. In the bowl of a food processor, add the flour, salt, and sugar (if using). Pulse for a few seconds to blend.
  2. Add the butter and shortening to the bowl and pulse until the mixture has formed into pea sized balls.
  3. Slowly stream in the ice water as you pulse the food processor until a ball is formed.
  4. Place dough on a work surface and roll into two balls. Press balls into a disc and wrap in plastic wrap. Chill for one hour or up to five days. If not used within five day, freeze for up to 3 months.
  5. When ready to use, take the dough balls out of the fridge and place on a lightly floured surface. Roll the dough away from the center of the disc, turning a quarter turn after each roll.
  6. Roll to larger than your pie pan, about 12-13 inches. To transfer, fold the dough into quarters and transfer to pie dish. Unroll and fit to the pan.
  7. Fold the overhanging edges under and using your thumb and forefingers crimp the edge.
  8. Chill pie in the freezer for 15 minutes if baking right away. Bake according to recipe instructions.
  9. HOW TO BLIND BAKE A PIE CRUSTPreheat oven to 425 degrees F and place rack in the middle. After the crust has been refrigerated or placed in freezer, line inside of pie with parchment paper and fill with pie weights or dried beans to prevent shrinking. Bake for 7-8 minutes. Remove from the oven, remove parchment paper, and prick with a fork. Return to oven and par-bake for another 5-6 minutes if filling pie and baking some more. If making a chilled pie (like banana cream), fully bake for 10-12 minutes or until golden brown.Remove from oven and let cool completely after baking.