Perfect Pie Crust

This Perfect Pie Crust recipe will deliver flakey, buttery, delicious pie crusts for your favorite pie creations.

I’ve been making pie crust this way for many, many years, and I promise you, you won’t be disappointed.

perfect pie crust on a cutting board with rolling pin

HOW TO MAKE THE PERFECT PIE CRUST

Using your food processor is a fool-proof way of producing the perfect pie crust.

Watch us show you how simple it is to make the Perfect Pie Crust!

Use your fingers, as shown below, to easily flute the edges for an attractive design.

So festive! Making pie crust from scratch makes your pie even that more special!

perfect pie crust recipe

Of course you can find perfectly acceptable pre-made pie crusts at most supermarkets now days. But, there is just something so special about a pie that has a homemade crust.

You can just taste the love that went into the creation of the pie, starting with the flakey, buttery crust!

perfect pie crust recipe

Classic Pumpkin Pie (click for recipe) is made even more perfect with a homemade crust!

Now, go ahead and make this Perfect Pie Crust recipe!

Perfect pie crust on board with rolling pin

Perfect Pie Crust

This dough makes perfect pie crust every time! Use cold butter, and fold into the dough. Using lard from www.smithfield.com makes it even better.
5 from 7 votes
Print Pin Rate
Course: Baking
Cuisine: Baking
Keyword: Pie Crust
Prep Time: 1 hour
Total Time: 1 hour
Servings: 6 people
Calories: 246kcal

Ingredients

  • 1 1/4 cups all-purpose flour plus more for dusting your work surface
  • 1/4 tsp salt
  • 6 tbsp unsalted butter chilled and cut into 1/2" cubes
  • 2 tbsp shortening chilled and cut into 1/2" cubes
  • 5 - 7 tbsp ice water

Instructions

  • Using a dry ingredient measuring cup, add the flour to a food processor fitted with a metal blade
  • Add the salt and then the chilled butter and shortening.  Secure the lid onto the food processor. 
  • Cut the fat into the flour by pulsing 7 or 8 times.  The butter should resemble small frozen peas. 
  • Through the tube of the food processor, add the ice water, 1 tbsp at a time, just until a ball forms.  Immediately stop processing. 
  • Remove the dough from the processor and using your thumbs, for a disc.
  • Enclose the dough in plastic wrap and place in the refrigerator for 1 hour. 
  • On a lightly floured counter/surface, place the dough.  Try not to handle the dough too much, to prevent the butter pieces from melting. 
  • You'll need to roll out the dough to about 3 to 4 inches greater than the inside diameter of the pan. (i.e., if you have 9-inch pie pan, roll the crust to a 12 - 13-inch diameter.)
  • Try and roll the dough out in as few 'rolls' as possible. Repeated rolling will overwork the dough, and will yield less flakey crust.
  • To transfer the dough to the pan, fold one half over, then fold over again into a quarter. Gently place into pie pan and then unfold the dough. Trim the edges with scissors.
  • Use your fingers to flute the edges.  Your pie dough is now ready for baking!

Video

Nutrition

Calories: 246kcal
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22 Comments

  • Loved this! I wanted a bit extra flake, so when I added the water I did 3T of water and 2T of Tito’s. The vodka evaporates and puff! So flaky.

    Thanks for giving my pie crust recipe a refresh. You boys are pure peach!

    • We can’t LOVE this comment enough!!! Love the tip for adding a little vodka!! Thanks for letting us know and thanks for the GREAT review!!! Stay in touch!!! Much love!!!! xoxoxo Kris & Wesley

  • This looks fantastic. With quarantine cooking, I’m finding I don’t always have everything I need. I have butter but no shortening. Do you think I can get away with replacing the shortening with butter (or something else)? Thank you!! (We are trying this with your Guinness Beef Pie tonight and can’t wait to taste it!)

    • HI Jess! Awesome! That Guinness Beef Pie is perfect for Quarantine Cooking! It’s a run project! Absolutely, just increase the butter by the amount you would have used for the shortening. I do that from time to time, and still have great results. Do let us know how it turns out, or if you have any other questions! xoxo

  • If I were going to use this recipe for a fresh strawberry pie, how long would I need to bake it and at what temp?

    • Hi Kelly, you’ll need to blind bake the crust first, which means placing some parchment paper over the pie dough that’s been fitted to your pie plate, then add dried beans, or dried rice, or pie weights to weight down the dough. Bake for 20 minutes at 375°F. Remove the pie from the oven and remove the parchment with the beans, or rice, or weights on top. Piece the dough all over with a fork. Place the dough back in the oven and bake for another 15 minutes, until a nice pale golden brown. Now, you’re ready to fill with the strawberry filling and continue with your recipe. Hope this helps and let us know if you have any other questions!! All the best, Kris & Wesley

    • Hi Nati! YES! The dough freezes beautifully. We freeze it all the time for later use. Just let it fully thaw before using. Let us know if you have any other questions or comments! All the best, Kris & Wesley

  • I haven’t made a pie crust from scratch for years. I’m retired and now have the energy to be more creative in my cooking. I love your site and tutorial videos, made your pie crust today and was delicious!!! I made a cherry pie (filling from a can) and the crust was light and flaky…delicious! I plan to make the entire pie from scratch in the future. Thank you for your wonderful webpage!

    • Hi there, Wendy!! Congrats on retirement!! Now, it’s time to have FUN!! So so glad you had success with our pie crust. And cherry pie is definitely a favorite of ours!! Thank you so much for your note and wonderful review. We appreciate that so much. Let us know if you have any questions, and in the meantime, please stay in touch!!! All the best, Kris & Wesley

  • Have you ever used a non-dairy substitute for the butter? How does it hold up?

    Also, the last line of the recipe is confusing: Step: 11: Use your fingers to flute the edges. Your pie dough is not ready for baking!
    Is it really supposed to say it is “now” ready for baking?
    If not, I’m confused and there must be a step 12.

    • Hi Maria, to be honest, I’ve never tried a non-dairy substitute for the butter so I can’t really say how it would hold up. You could go with only shortening, and that would work, but you obviously wouldn’t get that delicious butter taste. I’ll let you know though if I run across something that will work well as a substitute.

      And thanks for the heads up on the instructions. It should have read: Your pie dough is NOW ready for baking! Ha!! Recipe has been updated. Thanks again!!

  • I’m assuming you double for 2 crust? Also for lard crust, would you use lard in place of both butter and shortening?

    • Hi Lulu! (love your name, btw). Yes, double the recipe for 2 crusts. You can use lard in place of the shortening, or vice versa. Keep the butter quantities as is. Hope this helps! Let us know of any other questions or comments. Best, Kris & Wesley

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