Homemade Pie Crust with Butter and Shortening

5 from 2 votes

A flaky homemade pie crust made with cold butter and shortening for buttery flavor, tender layers, and easy handling for sweet or savory pies.

Prep Time24

Cook Time0

Chill Time2

Total Time2 24

Course: Dessert

Cuisine: American

Keyword: homemade pie crust, pie crust

Servings:

Calories: 179kcal

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, small pieces of fat should remain visible.
Add water: Drizzle in ice water 1 tablespoon at a time, pausing briefly between additions, until the dough comes together.
Form the dough: Turn onto a floured surface. Gently press the dough together until it forms a flat disk. 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. Roll it several inches larger than your specific pie plate before transferring 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.