Pie Crust Recipe

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Pie Crust

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Making pie crust always intimidated me for some reason, BUT NO MORE!
This is so crazy easy! So flaky! No fail! During the holidays when I know I'll be using a lot of pie crust I make up 3 or 4 at a time and keep them refrigerated.
The flaky buttery taste will make you say "no more" bought pie crust too!
If you're intimidated like I was..just give it a try...you'll be so pleasantly surprised YOU CAN DO IT!

pinch tips: How to Make a Pie Shell & Lattice Top



2 pie crust (10 inch)


30 Min




12 Tbsp
very cold butter (1 1/2 sticks)
3 c
all purpose flour
1 tsp
1 Tbsp
1/3 c
very cold vegetable shortening
6-8 Tbsp
ice water

Directions Step-By-Step

Dice the butter and return it to the refrigerator.
Combine flour,salt, and sugar in the bowl of a food processor fitted with the steel blade.
Pulse 2-3 times to mix.
Add butter and shortening.
Pulse 8-12 times until the mixture has a "pea size" texture.
With the food processor running, add the ice water and pulse the machine until the dough forms a ball.
Dump dough out on to a floured surface.
Wrap dough in plastic wrap and refrigerate for 30 -1 hour.
When you're ready to make the pie crust cut the dough in half and place 1 half out on a floured surface.
Roll from the center to the edge, then rotate the dough one quarter turn. Repeat rolling and turning until it forms a circle large enough for the pie dish.

About this Recipe

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom