Perfect Pie Crust (Ina Garten)

Perfect Pie Crust (Ina Garten)

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  • Prep Time


  • Total Time


  • Servings



  • 12

    tablespoons (1½ sticks) very cold unsalted butter

  • 3

    cups all-purpose flour

  • 1

    teaspoon kosher salt

  • 1

    tablespoon sugar

  • cup very cold vegetable shortening

  • 6 to 8

    tablespoons (about ½ cup) ice water


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. Yield: 2 (10-inch) crusts


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