Pie Crust

An easy to make and wonderfully flaky pie crust recipe! Freezer friendly too!

5 from 1 vote

Print Pin

Course: desserts

Cuisine: American

Keyword: Butter and Shortening Pie Crust, Easy Flaky Pie Crust, Pie Crust

Prep Time: 5

Servings: top crust & 1 bottom crust

Calories: 3266kcal

Author: Shannon

Ingredients

12 tablespoons cold unsalted butter cut into small pieces
⅓ cup cold vegetable shortening
3 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons sugar
about 10 tablespoons ice water

Instructions

In a large bowl, mix flour, salt and sugar.
With a pastry cutter, gradually work the butter and shortening into the flour mixture for about 3 or 4 minutes until it resembles coarse crumbs (about the size of peas).
Add some ice water, just one tablespoon at a time, until the mixture starts to come together into a ball while stirring gently. You may not need all of the ice water. The dough should not be sticky. Also, be careful not to over-work it.
Form the dough into a ball with your hands.
Cut the dough ball in half and form each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes or up to 3 days.

Notes

To freeze pie dough, tightly wrap dough in plastic wrap. Place the tightly wrapped dough into a freezer Ziploc bag. Store the pie crust dough in the freezer for up to 3 months. The night before you plan to bake your pie, transfer the dough to the fridge to thaw.

Nutrition

* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.