Pie Crust Recipe
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This simple pie crust recipe made in the food processor with butter and shortening is easy to make and absolutely delicious!
Pie crust just got easier! This amazing pie dough recipe uses butter and shortening for the perfect flavor and flakiness and comes together super quickly in a food processor. Try it with our lemon pie recipe. You can thank me later! 
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Pie Crust Recipe
Pie Crust Recipe
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Ingredients to make pie crust
- Butter – Cold, cubed.
- Vegetable shortening – Cold.
- Flour – All purpose flour (make sure not to get self-rising).
- Salt – Table salt.
- Sugar – White granulated.
- Water – Ice water.
How do you make your own pie crust? (Step-by-step)
⭐ First, pulse together flour, salt, and sugar in your food processor. Add butter and shortening, pulse until mixture resembles small pebbles. ⭐ Next, add ice water a tablespoon at a time, pulsing between each addition, until mixture is completely moistened and a ball of dough is formed. ⭐ Then, divide dough into two equal balls, press into discs and wrap in plastic wrap. Refrigerate. ⭐ Finally, when ready to use, roll the dough with rolling pin until it is a little bit wider than your pie plate. Pierce the dough with a fork in several places before baking.
Preparation
Which is better for pie crust, butter or shortening?
We use both butter AND shortening in this recipe to get the perfect texture and without sacrificing that delicious buttery flavor.
How long should you chill pie dough?
Pie crust should be chilled in the refrigerator for at least 30 minutes before rolling it out so the fat (butter and shortening) is firm when going into the oven. This is part of what creates the flakiness in a pie crust.
Why do you poke the pie crust with a fork?
This is called “docking” the crust and it allows steam to escape while baking so the crust doesn’t shrink or puff up.
Should I use pie weights?
Pie weights can be used to help the crust keep its shape during blind baking. To use pie weights, line the dough with parchment paper and evenly distribute the weights over the paper.
Storage and leftovers
How long does pie dough last?
You can prepare your pie crust up to three days ahead of time and keep it in the refrigerator, wrapped in plastic wrap, until ready to roll out and bake.
Can you freeze unbaked pie crust?
Yes! Pie crust can be frozen for up to 6 months. It is important to make sure it is wrapped tightly in plastic wrap, then foil, and then stored in a sealed freezer safe bag. Make sure to label with the date, then thaw in the refrigerator when ready to use.
Can you freeze blind baked pie crust?
You can freeze par baked (also called blind baked) pie crust. Allow it to cool completely and then freeze it in the pie tin. It will keep for up to a month before losing flavor and texture to freezer burn.
What to make with homemade pie crust
Use this delicious pie crust recipe to make delicious desserts like our classic pecan pie, blueberry pie, and pumpkin pie made with brown sugar. Or go savory and make a chili pot pie with beef chili and cheddar cheese!
Love a simple recipe? Try our 3 ingredient shortbread cookies too!
Tips and tricks
🧊 It is super important that the butter and shortening are very very cold. Try putting them in the freezer for several minutes before starting. 🧂 Add a little extra flavor to your crust with a dash of cinnamon or pumpkin pie spice. ⚖ Pie weights can be used to help keep your crust from shrinking or distorting. 🥧 Use a glass pie plate to ensure a browned crust on the bottom.
More cooking basics
- How to hard boil an egg
- How to make a simple spice rub
- How to bake a sweet potato
- How to grill a rib eye steak
Tools we love
- Pyrex glass pie plates – These are my favorite and I love giving them to friends learning how to bake!
- Baking beans pie weights – You can use these to help the crust keep its shape when making a par-baked crust.
- Food processor – This recipe comes together quickly with the use of a food processor, this is the system I have (and love!).
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How to Make Pie Crust
Pie Crust Recipe
Ingredients
- 12 tablespoons cold butter cubed
- ⅓ cup cold vegetable shortening
- 3 cups flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 - 10 tablespoons ice water
Instructions
- In your food processor, pulse together flour, salt, and sugar.
- Add butter and vegetable shortening, pulse until mixture resembles small pebbles or peas.
- Add the ice water a tablespoon at a time, pulsing between each addition, until mixture is completely moistened and a ball of dough is formed.
- Divide dough into two equal balls, press into 1" thick discs and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- When ready to use, unwrap dough onto a lightly floured surface. Roll the dough with rolling pin until it is about 2" wider than your pie plate.
- Loosely wrap the dough around your rolling pin and unroll over your pie plate. Press down gently to ensure it's evenly placed. Trim the excess with a sharp knife and pinch the edges into a pretty pattern. Dock (pierce) the dough with a fork in several places.
Video
Notes
- This dough recipe makes enough for one double crust pie, or two single crust pies.
- The butter and vegetable shortening need to be VERY cold. I like to put them in the freezer for about 15 minutes before using them.
- Piercing the dough with the fork isn't completely necessary, but it does allow steam to escape while it's baking ensuring there are no air pockets and it bakes more evenly.
Nutrition
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Pie Crust Recipe
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Looks delicious. I know my family would love this!
I really need to get better at making a pie crust. I love that your recipe uses a food processor to combine the ingredients. So easy!
This is perfect for the holiday’s! So excited to make a pie now!
what size pie dish ?
Pictured is a 9″ pie plate.