This is a tried and true pie crust recipe! It’s perfectly flaky, buttery and salty. Plus, the food processor does all the work! We use this for all of our holiday pies, such as my Pecan Pie (Corn Syrup Free). Plus, it’s key in making my Chicken Pot Pie.
When we’re not in a time crunch, or when store bought crust will not suffice, this is our main go-to Homemade Pie Crust.
Homemade Pie Crust
This is our foolproof recipe for a flawless pie crust every time! Using a food processor, this method is quick and easy. The result is an unbelievable flaky and buttery crust! This is our go-to for all things pies!
Ingredients
- 12 tbsp (1 ½ sticks) cold butter
- 3 cups flour
- 1 tsp kosher salt
- 1 tsp sugar
- ⅓ cup cold vegetable shortening
- approx. ½ cup ice water
Instructions
- Dice butter and place in a small bowl with shortening and cover with plastic wrap. Chill in the freezer while preparing flour mixture.
- Place flour, salt and sugar in food processor bowl and pulse a few times to mix. Add cold butter and shortening, pulse until the butter is the size of peas. With the food processor running, pour ice water into the feed tube until the dough begins to come together and form a ball. Dump dough onto a floured surface and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll out one half into a circle on a well-floured surface. Place in a pie dish. Repeat with the top crust, if using. (Otherwise, wrap second half of dough in plastic wrap and keep in a freezer bag and freeze for up to 3 months).
