This is the year I’m honing my pie making skills After only a few months into “A Year of Pie” I’ve already found a recipe that has become my go-to for crust.

IBC's Go-To Pie Crust | Inspired by Charm #ayearofpie

The recipe uses both butter and Crisco (the best of both worlds) and comes together in a food processor, so the crust is really simple and almost foolproof.

IBC's Go-To Pie Crust | Inspired by Charm #ayearofpie

My crust is loosely based on Ina Garten’s Perfect Pie Crust. A big thanks to the “Queen of the Kitchen” who is one of my cooking inspirations.

IBC's Go-To Pie Crust | Inspired by Charm #ayearofpie

Let’s make some crust!

IBC's Go-To Pie Crust

Here's what you will need:
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
3 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons sugar
1/3 cup cold vegetable shortening
8 to 10 tablespoons ice water

Let's get baking:
In a food processor fitted with a steel blade, add the flour, salt, and sugar. Pulse a few times to mix.

Add the butter and shortening. Pulse until the butter is about the size of peas.

With the machine on low, pour the ice water down the feed tube and pulse until the dough begins to form into a ball.

Then, place the dough onto a floured surface and roll into a ball. If you still have some dry flour, just sprinkle a little more water onto it until it combines with the rest of the ball.

Cut the dough in half (for a pie with a top and a bottom crust) or leave it whole. Wrap the dough in plastic wrap and refrigerate for at least thirty minutes.

Print

And that’s it! A delightfully flaky crust that’s perfect for pies, crostata, mini-pies, and hand pies.

If you need ideas for using this crust, check out a few of my delicious pie recipes below.

A Year of Pie | Inspired by Charm

Apple Pie with All-Butter Crust // Bite-Sized Peanut Butter Pies

    A Year of Pie | Inspired by Charm

Mixed Berry Slab Pie // Double Cherry Bullseye Pie

A Year of Pie | Inspired by Charm

Blackberry Crostata // Strawberry Hand Pies

Happy Baking!

Inspired By Charm

Inspired By Charm Paint Colors
Comments

  • June G. at

    I have yet to master the elusive pie crust….I’ll give this one a try. Fingers crossed;)

  • Lindsay at

    I think the butter/Crisco combo is the secret! My favorite crust recipe included both as well… and after years of tweaking it, I lost it after Thanksgiving last fall. Devastation. I’m so happy you’ve posted this though! Hoping this will be my new favorite!

  • Kat at

    What size of pie crust is this? It looks like it might be enough for 3 8-inch crusts.

  • Condy Conner at

    A friend of mine made the most delicious light flaky pie crust and she said the secret ingredient was the ice cold water, which you use. So the ice cold water mixed with the Crisco and butter may be the perfect combination. I don’t cook/bake, but I do own a food processor, so I may just have to start now that I am simi retired looking for an easier home-based business. Michael, you do a wonderful job with your blog and I did miss your post while you were on vacation.
    How do you stay so fit Micheal wirh all your good cooking?

  • Catherine at

    Hi, Just wondering if you could use a mix master (KitchenAid) or does it have to be a food processor.
    Love your recipes!!

    • Michael Wurm, Jr. at

      I’ve never used a mixer for this. However, I have just used my hands. Works just as good.

      xo Michael

  • doris griffith at

    been making pies over 60 years, then couldn’t make pie crust that would hold together to put in pie plate. Called Crisco hotline to see why, they said with FDA requirements, they were forced to change formula. They said to use part cold shortening, part cold butter..also, using a mixer for pie crust not a good idea. Mixing too much will make crust tough! Love everything you do!! Grams

1 Trackback

Post a comment (Need an avatar?)

* required fields