The Best Pie Crust

Unbaked pie crust sitting in glass pan on top of linen tablecloth

It may seem like a pie crust is just like any other pie crust. But there are definite differences and this pie crust just happens to be one of the best!

Course Dessert

Cuisine American

Difficulty Easy

Method Mixing

Prep Time 10

Cook Time 0

Total Time 1 10

Servings slices

Calories 222kcal

Author Kaleb

Ingredients

1 ½ cups all-purpose flour
2 tsp sugar
1 tsp salt
6 tbsp unsalted butter cut into ¼-inch pieces and par frozen
4 tbsp vegetable shortening (or 4 tbsp unsalted butter)
5-6 tbsp water ice cold

Instructions

In a food processor place flour, sugar, and salt. Pulse just to combine dry ingredients. Sprinkle butter pieces and shorteninng over the dry ingredients and pulse to form a very coarse cornmeal-like mixture. Transfer to a mixing bowl and sprinkle with water. Mix to combine. The dough will still be crumbly.
1 ½ cups all-purpose flour, 2 tsp sugar, 1 tsp salt, 6 tbsp unsalted butter, 5-6 tbsp water, 4 tbsp vegetable shortening (or 4 tbsp unsalted butter)
Pour onto parchment or plastic wrap. Using the wrap, pull up the sides to create a cohesive dough. Form disk and pat into a flat round. Chill for 15-20 minutes. Roll out to fit a 9-inch pie pan. If the dough becomes too soft, place back in the refrigerator to chill. Fill with your desired pie filling and bake according to the recipe.

Video

Notes

If you want to fully bake the crust preheat the oven to 375°F. Line the chilled crust with parchment and weights filling up the interior of the shell (or dried beans as weights). Bake with weights until the outer crust is set, 15-20 minutes. Remove the parchment and weights, dock the crust and continue to bake until the inside crust is golden, 20-25 minutes.
For an all-butter crust, simply swap the vegetable shortening for 4 tbsp unsalted butter, bringing the total amount of butter to 10 tbsp.

Nutrition