Homemade Pie Crust Recipe
Learn how to make the best homemade pie crust recipe with butter and shortening. Flaky, buttery, and perfect for sweet or savory pies, ready in just a few simple steps!
Servings: 16
Calories: 179kcal
Equipment
- 1 Food processor
- 1 Rolling Pin
- 1-2 Pie Plate(s)
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup cold cubed butter
- ½ cup shortening
- ⅛ teaspoon salt
- 3-5 tablespoons ice cold water
Instructions
- Mix the base: In a food processor (or bowl with a pastry cutter), combine 2 ½ cups flour, ½ cup cold butter, ½ cup shortening, and ⅛ teaspoon salt. Pulse until crumbly.
- Add water: With the processor running, drizzle in ice water 1 tablespoon at a time until dough clumps together.
- Form the dough: Turn onto a floured surface. Gently knead just until it forms a ball. Divide into two equal portions for a double crust or keep as one for a single crust.
- Chill: Wrap in plastic wrap and refrigerate at least 2 hours (or overnight).
- Roll it out: On a floured surface, roll the dough into a 9-12 inch circle. Transfer to your pie plate, trim, and crimp edges.
- Chill again: Refrigerate the shaped crust for 30 minutes before baking to prevent shrinking.
- Bake or fill: Add your pie filling and bake as directed. For blind baking, line with parchment and pie weights, bake at 375°F for 10–15 minutes, then continue until golden.
Video
Notes
- Keep all ingredients cold.
- Works for sweet and savory pies.
- Freeze unbaked dough or baked crusts for later use.
Nutrition
Calories: 179kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 65mg | Potassium: 23mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 177IU | Calcium: 5mg | Iron: 1mg
