Pie Crust

Pie Crust

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  • Prep Time


  • Total Time


  • Servings



  • 12

    tablespoons very cold unsalted butter

  • 3

    cups all-purpose flour

  • 1

    teaspoon kosher salt

  • 1

    tablespoon sugar

  • cup very cold vegetable shortening (such as Crisco)

  • 6 -8

    tablespoons ice water (about ½ cup)


Directions: 1 Dice the butter and return it to the refrigerator while you prepare the flour mixture. 2 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. 3 Add the butter and shortening. 4 Pulse 8 to 12 times, until the butter is the size of peas. 5 With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. 6 Dump out on a floured board and roll into a ball. 7 Wrap in plastic wrap and refrigerate for 30 minutes. 8 Cut the dough in half. 9 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. 10 Fold the dough in half, place in a pie pan, and unfold to fit the pan. 11 Repeat with the top crust. 12 **Ina Garten prefers to use Crisco shortening, that has been stored in the refrigerator. 13 ***Cook time does not include 30 minute refrigeration time.


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