Master Pie Crust

This makes a precooked pie crust ready to fill with a filling that does not need to be cooked. Light and flaky results, every time!

Photo by Kristen G.

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

1

pie crust

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

1

servings

Ingredients

  • 3 1/2

    cups all purpose flour

  • 2

    sticks chilled unsalted butter, cut into 1/2' cubes

  • 1/4

    cup vegetable shortening

  • 1

    tablespoon plus 1 teaspoon sugar

  • 1

    tablespoon kosher salt

  • 3/4

    ice water

Directions

Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl. Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Press plastic wrap over surface of dough. Chill in the bowl at least 1 hour or over night. Divide dough in half. Flatten each half into a disk. On a lightly floured surface, roll out 1 disk into a 13"-14" round. Roll over rolling pin and transfer to the pie dish. Pick up the edges and allow dough to slump inside the dish. Trim, leaving about 1" overhang. (For single-crust pie, fold overhang under and crimp edges.) Chill at least 1 hour or overnight. Preaheat oven to 375°F. Prick chilled crust in pie dish with a fork. Line crust with foil or parchment paper. Fill with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°F. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer. Let crust cool completely.

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