5.0 from 4,533 votes
Pie Crust
This best and easiest Pie Crust recipe made with only 4 pantry ingredients and it can even be made ahead of time and frozen. You'll never buy store-bought pie crust again!
Prep Time
20 mins
Chill time
2 hrs
Total Time
2 hrs 20 mins
Servings: 2
Calories: 258 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 6 Tablespoons cold unsalted butter
- 3/4 cup vegetable shortening , chilled
- 1/2 cup ice water
Instructions
- Mix flour and salt in a large mixing bowl. Add ice cubes to a measuring cup and fill with 1/2 cup cold water. Set aside.
- Add fats: Grate frozen butter into the bowl, or cut it into very small pieces. Add chilled shortening and use a pastry blender or fork to cut the fats into the flour until well combined and resembles coarse crumbs.
- Add ice water a spoonful at a time, mixing until the dough begins to come together into a ball. Be careful not to over mix, and you may not need all of the water. Gently mold the dough into a ball.
- Divide dough into 2 pieces and press each to flatten into a disk.
- Refrigerate: Cover dough discs with plastic wrap and refrigerate the dough for 2 hours (or freeze for 30 minutes). Refrigeration is mandatory as you need the fats in the pie dough to be cold when it's rolled out and placed in oven).
- Roll out dough on a floured countertop. If you're new to pie making, it may be helpful to use this method: dampen a large cloth and lay it flat on your countertop, with a large piece of parchment paper over it (the damp towel will keep the parchment from moving). Lightly flour the parchment and dough and roll the dough into a large circle, about 1-inch larger then the diameter of your pie dish. Always start at the center of the crust, and roll outwards.
- Place in pie pan: Gently turn the dough into your pie dish and remove the parchment paper. Settle it smoothly into the bottom and sides of the pan. Trim and crimp the edges of the crust.
- For Pies requiring an unbaked pie crust (like pumpkin, apple, or even chicken pot pie): Fill the unbaked crust with pie filling and bake according to pie recipe instructions.
- For a blind Baked Pie Crust (pre-baked crust) you need pie weights, dry beans or dry rice. (Without pie weights the crust will shrink into the pan as it bakes). Place a large piece of parchment paper over the unbaked crust and add pie weights, (or 1-2 cups dry beans, or dry rice) on top. Bake at 375° F for 15-20 minutes. Remove pie weights by carefully lifting up on parchment paper. Prick the bottom of the pie crust with a fork, then return to oven for 10-15 minutes, until lightly golden. Allow crust to cool before adding filling.
Cup of Yum
Notes
- *This recipe makes 2 pie crusts, perfect for recipes that require a top crust, like Apple Pie or Chicken Pot Pie. Or, freeze the second crust for another day.
- To Freeze Pie Dough: Wrap the pie dough discs tightly in plastic wrap and place in a freezer safe container and freeze for up to 3 months. Thaw completely in the refrigerator before rolling out.
- To Freeze Blind-Baked Pie Crust: Allow the crust to cool completely, then cover well with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely at room temperature before filling.
Nutrition Information
Calories
258kcal
(13%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
2g
Cholesterol
15mg
(5%)
Sodium
196mg
(8%)
Potassium
30mg
(1%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
175IU
(4%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 258
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 2g | 100% |
| Cholesterol | 15mg | 5% |
| Sodium | 196mg | 8% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 175IU | 4% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.