Description
Learn how to make the perfect homemade pie crust with this easy, flaky, buttery pie crust recipe. Great for sweet or savory pies, and includes instructions for blind baking.
Ingredients
All Butter Crust:
2 1/2 cups all-purpose flour (plus extra for rolling)
1 cup unsalted butter (cold, cut into 1/2 inch cubes)
1 teaspoon salt
1 teaspoon sugar
6 to 8 tablespoons ice water
Combination Butter and Shortening Crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
3/4 cup unsalted butter (cold, cut into 1/4 inch cubes)
1/2 cup vegetable shortening
8 tablespoons ice water
Egg Wash:
1 large egg yolk
1 tablespoon heavy cream, half and half, or milk
Instructions
1. Mix flour, sugar, and salt in a food processor.
2. Add half of the cold butter and pulse a few times.
3. Add the remaining butter and pulse until butter pieces are pea-sized.
4. Sprinkle with 4 tablespoons ice water and pulse. Add more water as needed until dough holds together.
5. Divide dough into two discs. Wrap in plastic wrap and refrigerate for at least 1 hour.
6. Roll out one disc to 12 inches wide and fit into a 9-inch pie plate.
7. Add pie filling.
8. Roll out second disc and place over the filling. Trim, seal, and crimp edges.
9. Score 4 vents in the top crust.
10. Brush with egg wash before baking.
11. For blind baking, freeze crust for 30 minutes, line with foil, and fill with pie weights.
12. Bake at 350°F for 45–50 minutes (or up to 75 minutes if baking fully).
13. Cool before filling if blind baked.
Notes
For a tender crust, avoid overmixing or over-kneading the dough.
Always use cold butter and ice water to maintain flakiness.
You can store wrapped dough discs in the refrigerator for up to 2 days or freeze for 3 months.
- Prep Time: 75 mins
- Cook Time: 0 mins
- Category: Pies
- Method: Food Processor
- Cuisine: American