Perfect Pie Crust
This will make 2 crusts so if you only need one, half it, or save the other half in the freezer for another day. The trick to this beautiful and flakey crust is keeping everything cold. If you feel the dough warming up as you work with it, put it in the fridge for 30 minutes.
Author: Joshua Trent
Recipe type: Dessert
- 12 tablespoons very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- ⅓ cup very cold vegetable shortening
- 6 -8 tablespoons ice water (about ½ cup)
- Dice the butter and return it to the refrigerator while you prepare the flour mixture.
- Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
- Add the butter and shortening and pulse 8 to 12 times, until the butter is the size of peas.
- With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
- Dump out on a floured board and roll into a ball.
- Wrap the ball in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half and roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Do not pull the dough in any certain direction because it will shrink in the oven.
- Repeat with the top crust.
- Pre-Baked Crust:
- If your recipe calls for it, after you unfold the dough in the pie pan and have it all pretty with your scalloped edges and what not, take a fork and poke the dough all over. This will let steam escape so your dough doesn’t deform. Bake in a 425 degree oven for about 20-25 minutes. Depending on how brown you like your crust.