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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.

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


  • mixer
  • pie pan


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


  • 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 ⅛ 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.


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

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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