Perfect Pie Crust

🥧 Perfect Pie Crust

Ingredients

  • 2½ cups all-purpose flour
  • 1 tsp kosher salt
  • 6 Tbsp cold unsalted butter, frozen
  • ¾ cup vegetable shortening, chilled
  • ½ cup ice water

Instructions

  1. Whisk 2½ cups flour and 1 tsp salt in a large mixing bowl.

  2. Grate 6 Tbsp frozen butter into the bowl using a box grater. Add ¾ cup chilled shortening in small pieces.

  3. Use a pastry blender or two forks to cut the fats into the flour until the mixture resembles coarse crumbs.

  4. Add ice water 1 Tbsp at a time, mixing until the dough just comes together. You may not need all of it.

  5. Divide dough in half. Flatten each half into a disc and wrap tightly in plastic wrap.

  6. Refrigerate for at least 2 hours (or freeze 30 minutes). Fats must be cold when rolled.

  7. Roll out dough on a lightly floured surface into a circle about 1–2 inches larger than your pie dish. Start from center and work outward.

  8. Transfer to pie dish, pressing gently into bottom and sides. Trim excess to 1 inch overhang, fold under, and crimp edges.

For Unbaked Pies (apple, pumpkin, pot pie)

  1. Fill with pie filling and bake according to your recipe.

For Blind-Baked Crust (cream pies, quiche)

  1. Line crust with parchment and fill with pie weights, dry beans, or rice.

  2. Bake at 375°F for 15–20 minutes.

  3. Remove weights by lifting parchment. Prick bottom with a fork.

  4. Return to oven for 10–15 minutes until lightly golden. Cool before filling.

Tips

  • Grating frozen butter distributes fat evenly without warming it.
  • Don’t overwork the dough—some visible butter bits mean flaky layers.
  • If dough cracks while rolling, let it warm slightly and try again.

Make Ahead & Freezing

  • Refrigerate dough: Up to 2 days.
  • Freeze dough discs: Up to 3 months. Thaw overnight in refrigerator before rolling.
  • Freeze blind-baked crust: Cool completely, wrap well, freeze up to 3 months. Thaw at room temperature before filling.

🛒 Shopping List

Pantry

  • 2½ cups all-purpose flour
  • 1 tsp kosher salt
  • ¾ cup vegetable shortening

Dairy & Eggs

  • 6 Tbsp unsalted butter

Attribution

Adapted from Easy Pie Crust by Lauren Allen