My Go-To Homemade Pie Crust
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyThis Homemade Pie Crust recipe has become my go-to when I want to bake a pie. It’s easy to make and results in a beautiful pie crust.
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.
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.
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.
Let’s make some crust!
How To Make Homemade Pie Crust:
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.
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.
My Favorite Pie Recipes:
- Salted Caramel Honeycrisp Apple Pie
- Blackberry Pear Pie
- Berry Hand Pies
- Mini Skillet Blueberry Pies
- Strawberry Rhubarb Pie
- Cinnamon Sugar Pie Crust Cookies
Happy Baking!
Homemade Pie Crust
Ingredients
- 12 tablespoons 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
Instructions
- 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.
You list all of the nutritional values on your recipes, but I am not seeing what serving size you are basing them on?
The serving size is listed near the top of the recipe card until the recipe title. Hope that helps.
xo Michael
made this crust last night for the honeycrisp apple salted caramel pie. Came out perfect and delicious.
Question what does one do with the excess pie dough???
Answer: https://inspiredbycharm.com/cinnamon-sugar-pie-crust-cookies/
You’re going to LOVE them!
xo Michael
I had never made a homemade pie crust. I decided that I was going to try it, using this recipe. After listening to my friends talk about their multiple issues making homemade crust, I was very apprehensive, to say the least. I was surprised at how easy it was and how good it tasted. I don’t want to disregard their struggles, but this was easy and it tasted so good. This will be my one and only, GOTO pie crust. The hardest part was getting my edges to “look” pretty….lol
I use a mixer for my pie crust. It always comes out flaky and delicious. Just use slow speed and stop when butter is the size of large peas.
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
Hi, Just wondering if you could use a mix master (KitchenAid) or does it have to be a food processor.
Love your recipes!!
I’ve never used a mixer for this. However, I have just used my hands. Works just as good.
xo Michael
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?
What size of pie crust is this? It looks like it might be enough for 3 8-inch crusts.
You had me at food processor. Oh wait, no… crisco.
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!
I have yet to master the elusive pie crust….I’ll give this one a try. Fingers crossed;)