Foolproof Pie Crust

Name: Foolproof Pie Crust
Prep time: 10 min
Total time: 10 min
Ingredients: 2 1/2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 teaspoon salt; 1/2 cup vegetable shortening (cold); 12 tablespoons unsalted butter (cold, cubed); 4-8 tablespoons water (ice cold)

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Let’s make the best buttery and flaky foolproof Pie Crust recipe from scratch. You can easily make it in a food processor in just 10 minutes, using only 6 simple ingredients! This homemade recipe will make 2 single crusts or 1 double crust.

Unbaked pie crust in a white round baking pan.

If you’ve never made a homemade pie before, you absolutely have to try to make this foolproof pie crust recipe from scratch! You will need only 6 basic ingredients (that you probably already have at home) and 10 minutes to mix it all up in a food processor. Trust me, you’ll never want to buy premade crust at the store again!

I’ve been making this recipe for years and it never failed me. It comes out tender and flakey every single time, whether I make a single crust or a double crust pie.

Also, I used it in my Apple Pie from Scratch and Blueberry Hand Pies.

Why this recipe works

The key to a foolproof pie crust is to use both shortening and butter. The shortening helps to make it flaky and tender, while butter provides a classic buttery flavor.

Why it’s important to keep the dough and ingredients cold

It is vital for the dough and all the ingredients to be cold at all times. If the fats begin to melt before baking, you will lose the flakiness. When the fats are baking in the oven, they create air pockets and separate the layers, creating a classic flaky texture.

I like to prepare all the ingredients (even all-purpose flour) and refrigerate them until cold.

How much water to use?

It really depends on how much humidity is in your room, how much moisture is in your flour, and many other factors. So, it’s hard to tell the exact amount of liquid. Start with adding 4 tablespoons of ICE COLD water and mix it in. Then gradually add more until the dough comes together and becomes pliable. For me, it usually takes between 6-8 tablespoons of ice cold water.

How to make Pie Crust

This recipe will make 2 single crusts or 1 double crust.

The reason that I like to use my food processor to make this pie crust, is that you can make it in just a few minutes. If you don’t have this appliance, you also can use a pastry cutter.

To start, put all-purpose flour, salt, and sugar in a food processor and pulse quickly. (Photos 1-4)

Process photos of how to make pie crust.

Then add cold vegetable shortening and pulse again until it looks grainy. If the mixture starts to stick to the sides, just scrape down with a spatula. (Photos 5-6)

Add cold cubed butter and pulse again until you get pea-size crumbs. (Photos 7-8)

NOTE: You want to have small size butter pieces, because when they melt in the oven, they will separate the layers, creating beautiful flakes.

Transfer the mixture to a large mixing bowl and gradually add ice cold water. I like to start with 4 tablespoons, then mix everything with a spatula. Then slowly add more water (1 tablespoon at a time) and mix until the dough starts to bind together. (Photos 9-12)

NOTE: You want the dough to have enough liquid, so it’s pliable and elastic. It it’s too dry, it will end up crumbly and tough.

NOTE: You can add water right to the food processor and pulse again. Although, I prefer to mix it in a mixing bowl because you can feel the texture better.

Now, we can slightly knead the dough into a ball and divide it in two equal parts. Wrap them in plastic wrap, flatten to a disk, and refrigerate for at least 2 hours or overnight. (Photos 13-16)

How to roll the dough out

Take a dough disk from the refrigerator about 5 minutes before you are ready to roll it out and let it sit on the counter.

Flour the counter surface and the rolling pin, so the dough doesn’t stick. Place it on the floured surface and sprinkle more flour on top.

Start rolling from the center all the way out in different directions, trying to keep an even circle. Flip the dough between rolling out.

If you are using a 9-inch baking pan, the circle should be about 12 inches. That will allow us to have enough dough for the edges.

Tips for best results

Make sure that all the ingredients and dough stay cold at all times to ensure the best results and flaky texture.
I prefer to use a food processor to mix the ingredients. That helps to work faster and keep the ingredients cold.
Make sure you add enough water. If the dough is too dry, it will end up crumbly and tough.
Don’t grease the baking pan. The pie crust has enough fat, so it won’t stick.
If the pie crust is getting too dark while baking, cover it with a pie shield or a piece or aluminum foil.

Frequently Asked Questions

Can I use only butter in this recipe?

If you can’t find shortening in the store, you can use an equal part of butter. Although, you won’t have exactly the same texture.

Can I make pie crust in advance?

You can prepare the crust and refrigerate it for up to 3 days. Take it out of the fridge 5-10 minutes before rolling out.

How to freeze it?

You can freeze it for up to 3 months, just make sure that it wrapped tightly in a plastic wrap. To thaw, just put it in the fridge overnight.

How long to bake?

It all depends on the recipe you are making, whether you need to prebake it or not. This recipe works great with both, single and double crust pies.

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5 from 9 votes