Pie Crust

A tender, buttery, flaky pie crust with a hint of sweetness. The combination of butter and shortening gives this crust the best of both worlds: rich buttery flavor, a delicate texture, and a crisp, flaky finish.

Prep Time: 15 minutes

Chilling Time: 1 hour 15 minutes

Cook Time: 30 minutes (if blind baking)

Yield: One 9-inch single pie crust

Ingredients

• 1 1/2 cups all-purpose flour

• 1 tbsp sugar

• 1/2 tsp salt

• 6 tbsp unsalted butter, cold and diced

• 3 tbsp vegetable shortening, cold

• 4 tbsp ice-cold water, plus 1–2 tsp if needed

Instructions

Place flour, sugar, and salt in a food processor. Pulse for about 10–15 seconds until evenly combined.

Add the cold, diced butter and shortening. Pulse 8–10 times until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Do not overprocess. Those little pieces of butter create flaky layers when baked.

Sprinkle 4 tablespoons of ice-cold water evenly over the flour mixture. Pulse briefly until the dough begins to form moist clumps. Pinch a little dough between your fingers. If it holds together, it is ready. If it is still too dry, add additional ice water, 1 teaspoon at a time.

Turn the dough onto a clean work surface. Gently gather it together without kneading. Flatten into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

Lightly flour your work surface and rolling pin. Roll the chilled dough from the center outward, rotating it occasionally to maintain an even circle. Roll into approximately a 12-inch circle for a 9-inch pie dish, about 1/8 inch thick. Gently transfer the dough into the pie dish without stretching it. Press lightly into the bottom and sides.

Trim excess dough, leaving approximately 1 inch overhanging the edge. Fold the overhang underneath itself to create a thicker edge. Crimp using your fingers or a fork. Pierce the bottom lightly with a fork if making a fully blind-baked crust. Freeze for 15 minutes before baking.

For recipes that require a pre-baked pie shell:

1. Preheat oven to 375°F.

2. Line the chilled crust with parchment paper or aluminum foil, covering the bottom and sides.

3. Fill with pie weights or dry beans, making sure they reach the edges.

4. Bake for 20 minutes.

5. Carefully remove the parchment or foil and weights.

6. Bake for another 8–12 minutes until the bottom is dry and lightly golden.

7. Cool completely before adding your filling.

8. For a fully baked crust, bake until evenly golden. For a partially baked crust, remove it when the bottom looks dry but is not yet deeply browned.

   
   

Storage: Refrigerate wrapped dough for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator before rolling.