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How To Make The Perfect Pie Crust
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Pie Crust

A step-by-step guide to making the perfect pie crust recipe.
Course Dessert
Cuisine American
Keyword homemade pie crust, how to make pie crust
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings 2 Pie Crusts
Calories 478kcal
Author Jennifer

Ingredients

  • 3 ⅓ cup all-purpose flour
  • 3 Tablespoons granulated sugar
  • ½ teaspoon salt
  • 9 ounces cold, unsalted butter, cut into 18 pieces 1 cup plus 2 Tablespoons
  • 3 Tablespoons cold vegetable shortening cut into 3 pieces

Instructions

  • Put flour, sugar, and salt in a food processor.
  • Add the COLD butter and COLD vegetable shortening. Cut cold butter into 18 pieces. Pulse until mixture becomes coarse, about 10-12 pulses.
  • 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!
  • Turn the dough out onto a clean work surface, and gather it into a circle and flatten slightly. Divide dough in half.
  • 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.
  • On a lightly floured surface with a lightly floured rolling pin, roll the dough into 12 inch circle; about 1/8-inch thick.
  • 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.
  • And that's it, continue with your pie recipe instructions! :)

Notes

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

Nutrition

Calories: 478kcal | Carbohydrates: 44g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 69mg | Sodium: 150mg | Potassium: 64mg | Fiber: 1g | Sugar: 5g | Vitamin A: 798IU | Calcium: 16mg | Iron: 2mg