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5 from 2 votes

How to Make the Perfect Pie Crust

Homemade pie crusts promise a flakier, buttery texture that amplifies the deliciousness of your pies, making every bite a delightful treat!
Prep Time10 minutes
Chilling Time:1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 2 crusts
Calories: 414kcal
Author: Catherine McCord

Ingredients

Instructions

Making the Pie Dough:

  • Place the first 3 ingredients in a food processor and pulse.
  • Add cold butter and shortening using on/off turns, process until coarse meals forms.
  • Add the water 1 tbsp at a time and process until moist clumps form, adding more water 1 tsp at a time if mixture is dry.
  • Form dough into a ball, ensuring to not overwork the dough. Handle just enough to form into a ball. Divide dough into two equal pieces and flatten into disks.
  • Wrap each disk in plastic wrap and refrigerate 1 hour until cold or up to 24 hours. You could also freeze the dough at this stage. Enclose the wrapped dough disks in a freezer-friendly ziplock bag and store it in the freezer for up to three months. Thaw the dough overnight in the refrigerator before use.

Rolling Out Pie Crust:

  • Lightly flour a clean, flat surface to prevent the dough from sticking.
  • Take the chilled dough out of the refrigerator and let it sit for a few minutes to soften slightly for easier rolling.
  • Start from the center and roll the dough outward, using a light touch to maintain an even thickness.
  • Rotate the dough occasionally to ensure an even round shape and prevent sticking. Continue rolling until the dough reaches the desired size for your pie dish.
  • Gently transfer the rolled-out dough to the pie dish, pressing it into the corners and edges to avoid air pockets. Trim any excess dough hanging over the edges with a sharp knife.

Video

Notes

Makes Two Crusts: This recipe makes two pie crusts. Perfect for recipes like Apple Pie or Chicken Pot Pie. If you only need one, freeze the second disk for another time. 
To Freeze: Enclose the wrapped dough disks in a freezer-friendly ziplock bag and store it in the freezer for up to three months. Thaw the dough overnight in the refrigerator before use.

Nutrition

Calories: 414kcal | Carbohydrates: 31g | Protein: 4g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 46mg | Sodium: 429mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 532IU | Calcium: 11mg | Iron: 2mg