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5 from 2 votes

Secrets for the Best Pie Crust Recipe

Learn how to make the best pie crust recipe: an easy and flaky butter shortening double pie crust made in 10 minutes, with an added secret ingredient.

Course:Dessert
Cuisine:American
Keywords:best pie crust, butter shortening pie crust, dessert recipes, double pie crust, easy pie crust, flaky pie crust, holiday recipes, how to make pie crust, perfect pie crust, pie crust, pie crust recipe
Prep Time 10 minutes
Cook Time 0 minutes
Servings 2 (9-inch) pie crusts
Calories1691 kcal
Cost $ 1.50 per pie crust

Equipment

  • mixer
  • pie pan

Ingredients

  • 3 cups all-purpose flour
  • 1 TBSP granulated sugar
  • 1 tsp salt
  • 12 TBSP unsalted butter chilled and cut into chunks
  • 6 TBSP vegetable shortening chilled
  • 7 TBSP ice cold water
  • 2 TBSP vodka (you can sub for water or apple cider vinegar)

Instructions

  • In the bowl of a food processor fitted with a steel blade, pulse flour, sugar, and salt a few times until combined. Add the butter and shortening, pulsing about 8 times or until the butter is the size of peas.
  • With the processor running, pour the ice water (and vodka) down the feed tube and pulse until the dough begins to form a ball. Dump dough out onto a lightly floured board and roll into a ball. Wrap in plastic wrap and place in the fridge for 30 minutes.
  • Cut the dough in half. Flour both a flat surface and rolling pin, and roll it out to uniform thickness of 1/8 inch (3 mm). Use even strokes and roll out from the center to the edges, forming a circle that is 1-inch larger than the pie pan.
  • Then, lift the dough without breaking it by lightly rolling it around the rolling pin. Make sure dough it is not sticking to the surface. Allow the dough to drop into the pan. Press it into the corners (to avoid puffing up once baked), yet without stretching the dough. Stretched dough will shrink during baking.
  • With a sharp paring knife, cut the dough 1 inch larger around than the pan. Then, either flute or crimp the edges. Prick both bottom and sides with a fork. At this point, you can either fill/bake the homemade pie crust, refrigerate for about 3 days, or freeze for up to 6 months.

Recipe Notes

  • To freeze unbaked pie crust, wrap crust tightly with plastic freezer wrap and freeze for up to 6 months. You can bake straight out of the freezer (no need to thaw first), adding about 3-4 minutes to the baking time stated in the recipe.

Nutrition

Serving: 2(9-inch) pie crusts | Calories: 1691kcal | Carbohydrates: 149g | Protein: 20g | Fat: 109g | Saturated Fat: 54g | Cholesterol: 183mg | Sodium: 1178mg | Potassium: 221mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2129IU | Calcium: 49mg | Iron: 9mg
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