Pie crust is the backbone of classics like apple pie, pumpkin pie, pecan pie, cream pie, meat pie, and many others.
It can be used in a double-crust variant of pies, a rough-and-ready cookie, or the base of a quiche, but no matter the recipe, pie crusts are the key, and this recipe will help you make just that.
How to Make Pie Crust
Note: The full instruction is provided in the recipe card below.
Dice the unsalted butter and shortening and place it in the freezer while preparing the flour mixture.
In a food processor fitted with a steel blade, pulse flour, salt, and sugar to combine; add the chilled butter and shortening pieces and pulse until the mixture resembles a coarse crumble with only a few larger pieces, about 8 to 12 pulses.
In a small bowl, combine 6 tablespoons of ice water and 1 tablespoon apple cider vinegar.
With the machine running, pour the ice water mixture down the feed tube and pulse the machine until the mixture is evenly moistened and crumbly; don't let the dough form into a ball in the machine.
Cut the butter and shortening into the flour in a large flat-bottomed mixing bowl using a pastry cutter or two forks; do not smash or smear. Instead, scrape the butter off the pastry blender during the mixing process and continue mixing.
If the fats are softening too fast, put the bowl in the refrigerator until it firms up, 2-5 minutes.
Sprinkling 5 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 2 more tablespoons of liquid and continue the mixing process.
Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1 more tablespoon of ice water, squeezing the dough to check if it holds.
Bring all the dough together, sprinkling dry bits with more small drops of ice water; the dough will look shaggy. Knead in the bowl just until incorporated).
Remove the bowl from the machine, remove the blade, turn the dough onto a work surface, and bring the dough together by hand. Use a bench scraper to divide the dough into two equal pieces.
Form into two shaggy discs about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 30 minutes, preferably overnight. (Note: Dough can be refrigerated for up to 3 days and frozen for up to 1 month, tightly wrapped.)
When ready to use the dough, remove it from the freezer and let it thaw for 1o to 15 minutes. Lightly dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour.
(Reserve the other disk until needed.) Begin rolling dough in the center and lightly pressing with the rolling pin to flatten. Repeat on the other side, pressing down to make it ⅛ inch to ¼ inch thick.
Turn the dough a quarter turn to keep it even as you roll it out. (If the dough softens too quickly, refrigerate for 2-5 minutes.) The dough should be 1 inch larger than the pie dish all around.
Using a rolling pin, carefully lift the dough from the counter into the pie dish. Invert the dough into a pie pan, then unfold it to fit. Gently press the dough into the dish's corner.
Fold the edge under and crimp it with your fingers or the tines of a fork. (Flour your hands if the dough sticks.) Repeat with the remaining crust. Cover the pie with plastic wrap and refrigerate it for another two hours.
When you are ready to blind bake, preheat the oven to 350°F. Line the pie crust with foil and fill it with the weights of your choice. Bake for 15 minutes or until golden brown and set.
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Recipe
Easy Pie Crust
Equipment
Ingredients
- 375 g all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- ⅓ cup cold vegetable shortening , such as Crisco
- 1-½ sticks (12 tablespoons) cold unsalted butter , diced
- 6 tablespoons ice water
- 1 tablespoon apple cider vinegar or white distilled vinegar
Instructions
How to Make Pie Crust in the food processor:
- Dice the unsalted butter and shortening and place it in the freezer while preparing the flour mixture. In a food processor fitted with a steel blade, pulse flour, salt, and sugar to combine; add the chilled butter and shortening pieces and pulse until the mixture resembles a coarse crumble with only a few larger pieces, about 8 to 12 pulses.
- In a small bowl, combine 6 tablespoons of ice water, and 1 tablespoon of apple cider vinegar. With the machine running, pour the ice water mixture down the feed tube and pulse the machine until the mixture is evenly moistened and very crumbly; don't let the dough form into a ball in the machine.
How to Make Pie Crust by hand:
- Cut the butter and shortening into the flour in a large flat-bottomed mixing bowl using a pastry cutter or two forks; do not smash or smear. Instead, scrape butter off the pastry blender during the mixing process and continue mixing. If the fats are softening too fast, put the bowl in the refrigerator until it firms up, 2-5 minutes.
- Sprinkling 5 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 2 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready.
- If it falls apart, add 1 more tablespoon of ice water, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of ice water; the dough will look shaggy. Knead in the bowl just until incorporated).
- Form the dough & let Rest: Remove the bowl from the machine, remove the blade, turn the dough onto a work surface, and bring the dough together by hand. Use a bench scraper to divide the dough into two equal pieces. Form into two shaggy discs about 1-inch thick. Wrap in plastic wrap and refrigerate for at least 30 minutes, preferably overnight. (Note: Dough can be refrigerated for up to 3 days and frozen for up to 1 month, tightly wrapped.)
- Roll & Assemble: When ready to use the dough, take it out of the freezer and let it thaw for 1o to 15 minutes. Lightly dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Reserve the other disk until needed.) Begin rolling dough in the center and lightly pressing with the rolling pin to flatten.
- Repeat on the other side, pressing down to make it ⅛ inch to ¼ inch thick all around. Turn the dough a quarter turn to keep it even as you roll it out. (If the dough softens too quickly, refrigerate for 2-5 minutes.) The dough should be 1 inch larger than the pie dish all around. Using a rolling pin, carefully lift the dough from the counter into the pie dish. Invert the dough into a pie pan, then unfold it to fit. Gently press the dough into the dish's corner.
- Crimp & Let Rest: Fold the edge under and crimp the edge with either your fingers or the tines of a fork. (Flour your hands if the dough sticks.) Rep with the remaining crust. Cover the pie with plastic wrap and put it in the refrigerator for another two hours.
- Bake & Let it cool: When you are ready to blind bake, preheat the oven to 350°F. Line the pie crust with foil and fill with the weights of your choice. Bake for 15 minutes or until golden brown and set.
Notes
- To store: Baked pie crust, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 1 month.
- To reheat: Thaw if frozen, then bake at 350°F (175°C) on a baking sheet for 10-15 minutes until heated through and crisp. Allow to cool before serving.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
