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Perfect pie crust on board with rolling pin

Perfect Pie Crust

Course: Baking
Cuisine: Baking
Keyword: Pie Crust
Prep Time: 1 hour
Total Time: 1 hour
Servings: 6 people
Calories: 140kcal
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.
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  • cups all-purpose flour plus more for dusting your work surface
  • ¼ tsp salt
  • 6 tbsp unsalted butter chilled and cut into 1/2" cubes
  • 2 tbsp shortening chilled and cut into 1/2" cubes
  • 5 - 6 tbsp ice water


  • 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!



Calories: 140kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 100mg | Sugar: 1g | Vitamin A: 355IU | Calcium: 3mg