This perfect pie crust recipe is flaky and buttery with the best consistency ever, and anyone can make it with ease thanks to the simple and straightforward recipe!
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup shortening
- 6 tablespoons cold butter
- 1/2 cup ice-cold water
- Measure the flour by scooping it in your measuring cup, and leaving off the top with the back side of a butter knife. This will help ensure that you aren’t using too much flour.
- Place flour and salt in a medium mixing bowl.
- Add the shortening to the bowl.
- Cut the butter into thin pieces, or you can grate it with the large holes of your cheese grater, and add to the flour.
- Use a pastry blender or a fork to combine the flour, butter, and shortening. Press until you have pieces of the fat mixed in with chunks about the size of peas remaining.
- Add the cold water all at once, and stir to combine.
- The dough will come together nicely.
- Dump the dough out onto a lightly floured surface, and use your hands to collect it all into one ball.
- Cut the ball in half, and flatten each half into a disc.
- Wrap each disc tightly with plastic wrap.
- Store in the fridge for at least 30 minutes before using, or up to 3 days, or store in the freezer for up to 3 months. Let the dough thaw overnight in the fridge before using.
- Roll and use in your favorite pie recipes.
- Makes a double pie crust (a top and bottom) or enough for 2 bottoms (like 2 pumpkin pies that don’t need a top).
- I like to use butter-flavored shortening.
- To get ice-cold water, I’ll fill a cup with water and ice, and then I’ll just pour it into my measuring cup when ready, avoiding letting ice cubes get into the measured water.
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: pie, pie recipe, pie crust, homemade pie crust, pie crust recipe, easy pie crust recipe, best pie crust recipe, shortening in pie crust, butter in pie crust