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How To Make The Perfect Pie Crust

A step-by-step guide to making the perfect pie crust recipe.

How To Make The Perfect Pie Crust

Making homemade pie crust might seem like a lot of work but it’s actually super easy to make. In my opinion, the crust is the main part of the pie.

Good Crust = Good Pie

At least that’s how I determine if it’s a good pie or not. 🙂

So here is a step-by-step guide on how to make the perfect and the best tasting pie crust.

STEP 1: Put flour, sugar, and salt in a food processor.

STEP 2: Add the COLD butter and COLD vegetable shortening. Cut cold butter into 18 pieces. Pulse until mixture becomes coarse, about 10-12 pulses.

STEP 3: Sprinkle 1/3 cup of COLD water over the mixture and pulse until the dough starts to come together, about 8-10 pulses. If the mixture seems dry, add more water about 1 teaspoon. DO NOT OVER PULSE THE DOUGH!

STEP 4: Turn the dough out onto a clean work surface, and gather it into a circle and flatten slightly. Divide dough in half.

STEP 5: Wrap pie crust doughs in plastic wrap and refrigerate for at least 1 hour or up to 3 days. You can also freeze it for up to 2 weeks.

STEP 6: On a lightly floured surface with a lightly floured rolling pin, roll the dough into 12 inch circle; about 1/8-inch thick.

STEP 7: Carefully place pie crust dough onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

STEP 8: And that’s it, continue with your pie recipe instructions! 🙂

How To Make The Perfect Pie Crust

And now that you know how to make the perfect pie crust, here are some delicious Pie Recipes

How To Make The Perfect Pie Crust
Yield: 2 Pie Crusts

Pie Crust

Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 3 1/3 cup all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 9 ounces (1 cup plus 2 Tablespoons) cold, unsalted butter, cut into 18 pieces
  • 3 Tablespoons cold vegetable shortening, cut into 3 pieces

Instructions

  1. Put flour, sugar, and salt in a food processor.
  2. Add the COLD butter and COLD vegetable shortening. Cut cold butter into 18 pieces. Pulse until mixture becomes coarse, about 10-12 pulses.
  3. Sprinkle 1/3 cup of COLD water over the mixture and pulse until the dough starts to come together, about 8-10 pulses. If the mixture seems dry, add more water about 1 teaspoon. DO NOT OVER PULSE THE DOUGH!
  4. Turn the dough out onto a clean work surface, and gather it into a circle and flatten slightly. Divide dough in half.
  5. Wrap pie crust doughs in plastic wrap and refrigerate for at least 1 hour or up to 3 days. You can also freeze it for up to 2 weeks.
  6. On a lightly floured surface with a lightly floured rolling pin, roll the dough into 12 inch circle; about 1/8-inch thick.
  7. Carefully place pie crust dough onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
  8. And that's it, continue with your pie recipe instructions! 🙂

Notes

If you only need one pie crust, you can half this recipe.

Baking Tools I Used To Make This Pie Crust Recipe:

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