Go Back
–+ servings
Easy pie crust dough that has been fitted into a ceramic pie dish with a floured rolling pin nearby.

Perfect Pie Crust

Course: Baking
Cuisine: American / French
Prep Time: 1 hour
Total Time: 1 hour
Servings: 6 people
Calories: 140kcal
Author: Kris Longwell
Our easy pie crust recipe is foolproof, consistently producing a buttery, flaky crust that elevates any pie to perfection. Whether you're making a sweet pie or a comforting savory pot pie, this crust ensures delicious results every time. And it freezes beautifully!
Print Recipe
US Customary - Metric

Equipment

  • food processor with fitted blade
  • plastic wrap

Ingredients

  • 1¼ cups all-purpose flour plus more for dusting your work surface
  • ¼ teaspoon salt
  • 6 tablespoon unsalted butter chilled and cut into ½" cubes
  • 2 tablespoon shortening chilled and cut into ½" cubes
  • 5 - 6 tablespoon ice water

Instructions

  • Using a dry ingredient measuring cup, add the flour to a food processor fitted with a metal blade
    1¼ cups all-purpose flour plus more for dusting your work surface, ¼ teaspoon salt
  • Add the salt and then the chilled butter and shortening.  Secure the lid onto the food processor. 
    6 tablespoon unsalted butter, 2 tablespoon shortening
  • Cut the fat into the flour by pulsing 7 or 8 times.  The butter should resemble small frozen peas. 
  • Through the tube of the food processor, add the ice water, 1 tablespoon at a time, just until a ball forms.  Immediately stop processing. 
    5 - 6 tablespoon ice water
  • Remove the dough from the processor and using your thumbs, for a disc.
  • Enclose the dough in plastic wrap and place in the refrigerator for 1 hour. 
  • On a lightly floured counter/surface, place the dough.  Try not to handle the dough too much, to prevent the butter pieces from melting. 
  • You'll need to roll out the dough to about 3 to 4 inches greater than the inside diameter of the pan. (i.e., if you have 9-inch pie pan, roll the crust to a 12 - 13-inch diameter.)
  • Try and roll the dough out in as few 'rolls' as possible. Repeated rolling will overwork the dough, and will yield less flakey crust.
  • To transfer the dough to the pan, fold one half over, then fold over again into a quarter. Gently place into pie pan and then unfold the dough. Trim the edges with scissors.
  • Use your fingers to flute the edges.  Your pie dough is now ready for baking!

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The dough can be made several days in advance of using. Cover with plastic wrap and refrigerate until ready to roll the dough out. The wrapped dough can be frozen for 2 to 3 months. Allow to thaw completely before rolling out. 
This recipe makes enough dough for 1 bottom crust in a 9-inch pie dish. 

Nutrition

Calories: 140kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 100mg | Sugar: 1g | Vitamin A: 355IU | Calcium: 3mg