The BEST Pie Crust

The Best Pie Crust Recipe

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Jessica Schwausch Lunsford


Buttery, flaky, melt in your mouth!


★★★★★ 1 vote

One double crust for 9 inch pie
20 Min
25 Min


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  • 3 c
  • 1/4 c
  • 1 1/2 tsp
  • 2 1/2 stick
    cold butter, cut into pieces
  • 1/3 c
    very cold shortening, cut into pieces
  • about
    1/2 cup ice water

How to Make The BEST Pie Crust


  1. Put flour, sugar, and salt in food processor and pulse until mixed.
  2. Drop in butter and shortening, slowly, pulsing until flour is the size of small peas.
  3. Slowly add in water, a tablespoon at a time, pulsing continuously, until dough just comes together. Don't add too much. Sometimes you only need a few tablespoons, sometimes you'll need more, just depends on the dough.
  4. Pour dough out on a floured surface and knead until it just comes together. Cut into 2 sections and refrigerate for 30 minutes to an hour before handling.
  5. Roll the dough out one section of dough on a floured surface (or wax paper) and press into a buttered 9 inch pie pan.
  6. After adding desired filling, roll out the other section of dough and cover the pie, sealing the edges. (Egg wash will help it brown before baking)
  7. Bake according to the directions of your filling.

Printable Recipe Card

About The BEST Pie Crust

Course/Dish: Pies, Other Breads
Hashtags: #crust, #BUTTERY

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