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Perfect Pie Crust (from Ina Garten)


I love this pie crust recipe. I especially like that I can use a food processor and still have tender crust. The best tips are: Make sure your butter and shortening is very cold. Use ice water. Chill the dough for at least 30 minutes, to relax the gluten. This is my "go to" recipe from now on.

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Rate this recipe 3.8/5 (122 Votes)


  • 12 tablespoons very cold unsalted butter
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/3 cup very cold vegetable shortening
  • 6 to 8 tablespoons ice water, about 1/2 cup


Servings 2
Preparation time 20mins
Cooking time 50mins
Adapted from


Step 1

Dice the butter and return it to the refrigerator while you prepare the flour mixture

Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.

Add the butter and shortening.

Pulse 8 to 12 times, until the butter is the size of peas.

With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.

Dump out on a floured board and roll into a ball.

Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half.

Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

Fold the dough in half, place in a pie pan, and unfold to fit the pan.

Repeat with the top crust.

**Ina Garten prefers to use Crisco shortening, that has been stored in the refrigerator.

***Cook time does not include 30 minute refrigeration time.


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