The Yummiest Pie Crust You’ll Ever Make!


  • 12 tablespoons or 1 ½ sticks of very cold unsalted butter
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/3 cup very cold vegetable shortening
  • Approximately ½ cup of ice water

Make it!

Sift the flour, salt and sugar into the same bowl and set aside

Cut your butter and shortening into cubes and add to bowl with sifted flour, salt and sugar

Using your clean hands, a pastry blender, food processor or kitchen aid with the dough attachment, begin to kneed the butter into the flour mixture until the butter and shortening are about the size of peas or smaller

Next, gradually add in the ice water and continue mixing until it forms a loose ball

Sprinkle some flour on a flat, clean surface and pour mixture out onto the floured surface

Continue to knead it and form a solid ball (Do not over work the dough!)

Wrap in plastic wrap and place in the refrigerator for 30 minutes


Plate it!

  1. Remove dough from refrigerator and cut in half and place the half you are not using in the refrigerator until you are going to roll it out
  2. On a lightly floured surface, roll the dough out into a circle approximately 1/8 inch thick
  3. Wind your rolled dough around your rolling pin and transfer it to your desired pie tin or pan
  4. Quickly and gently press your dough into the corners of the tin/pan and trim off excess dough (you can use forks, spoons, spatulas or just your fingers to create different designs in the crust)

Repeat steps 1-3 with the second half of the dough only this time you can place it over your filling to close the pie off, you can roll it out and cut strips or different shapes to place over your pie filling or you can use it for a second pie if you are filling your pie crust with a no bake filling

If you need to prepare the filling or you aren’t quite ready to bake, place your crust back in the refrigerator to keep it fresh



Bake it!

When you are ready to fill your pie crust and bake it, there are a couple of ways to do it. If you are filling your crust with a pie filling that has to be baked, follow the instructions of your recipe on how long to leave it in for. If your pie has to be in the oven for a long time, you may want to cover your pie crust edges with foil to keep them from burning. Then remove the foil the last 5 or 7 minutes to brown completely.

If you are filling your pie crust with a no bake filling and you have to bake the crust before you fill it, preheat your oven to 375° and poke holes in your crust to make sure it doesn’t bubble. Or after you poke holes in your crust, you can place baking beans over your crust to also prevent bubbling. Then place in the oven for about 12-15 minutes. Remove from oven and allow to cool.


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