Perfect Pie Crust Recipe

Perfect Pie Crust Cover Page

Prep Time: 20 mins Total Time: 20 mins Yield: 2 pie crusts

Flaky and buttery, this is a simple and delicious pastry for all your pie recipes.  This recipe makes enough dough for a double crust or two single/bottom crusts.


  • 2 ½ cups all-purpose flour (354g)
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 8 tablespoons cold, unsalted butter, cut into 1/2-inch pieces (4-ounces or 113g)
  • ⅓ cup solid shortening (Crisco) (63g)
  • 6-7 tablespoons ice cold water
  • 1 large egg, whisked with 1 tablespoon water (for egg wash)
  • 1 tablespoon coarse sugar for topping if desired


  • Combine the flour, sugar and salt in the bowl of a food processor.  Pulse to combine.  Add the butter and shortening and process (using short bursts/pulses) until the mixture resembles a coarse meal.  There should be some small pea sized pieces of butter visible.  Add 3 tablespoons of the cold water and pulse a few times to combine.  Add 3 more tablespoons water and process until the dough starts to hold together.  Don’t over process.  Add one more tablespoon of water, if needed, for a total of 7 at the most.
  • Gather the dough together and divide in half.  Form each half into a flat disc. Wrap each disc with plastic wrap and refrigerate at least 1 hour or up to 3 days.  You may need to let it come to room temperature for 15 minutes for easier rolling if it’s too cold.
  • Place a disc of dough on a well floured, clean work surface.  Using a rolling pin, start in the middle of dough and push outward with even pressure.  Start again in the middle and press outward but move around like you’re hitting all the numbers on the face of a clock.  Start at 12 o’clock, move to 2 o’clock, etc. until the dough is in a circle large enough to allow for a 1-inch overhang. Trim excess dough with kitchen shears.

For a double crust pastry pie

  • Fill and top with the remaining pastry in your favorite design, i.e. lattice, cut-outs, solid top, etc.  Brush the top crust with an egg wash made by beating one large egg with 1 tablespoon of water.  Brush over the crust and sprinkle with sugar before baking.
  • To help prevent a soggy bottom crust, place a baking sheet or baking stone in the oven while preheating. Use an aluminum pie plate to make the pie. Place the filled pie directly on the hot pan or baking stone. Contact with hot metal will help the bottom crust cook quickly before it has a chance to get soggy. It will also brown nicely.

For a Pre-Baked Single Crust

  • Pierce the sides and bottom of the pastry with a fork.  Refrigerate the crust for 30 minutes.  While the pastry is chilling, preheat the oven to 375 degrees.  Remove the pie crust from the refrigerator and place on a baking sheet. Carefully line the pastry with parchment paper, then fill with pie weights or dried beans.  Bake the crust for 20 minutes.  
  • Remove the parchment paper and pie weights or beans and set aside.  Brush the inside of the pie crust with a beaten egg white. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly.  Remove from the oven and set aside to cool while preparing the filling.

Recipe Notes

If only using 1/2 this recipe, wrap the extra pie dough in plastic wrap and seal in a freezer bag.  Frozen dough will keep for up to three months. Thaw overnight in the refrigerator.If the dough splits while rolling out, it needs to soften. Allow it to rest at room temperature another 5 minutes, then try again. 


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