Homemade Pie Crust


  • 2 and 1/2 cups (315 grams) all-purpose flour
  • 1 and 1/4 teaspoons salt
  • 6 Tablespoons (90 grams) unsalted butter, chilled and cubed
  • 3/4 cup (154 grams) vegetable shortening, chilled
  • 1/2 -2/3 cups (120-160 ml) ice water


First, mix the flour and salt together in a large bowl. Add cold unsalted butter and shortening. Using a pastry blender or two forks, cut the butter and shortening until the mixture resembled coarse meal (pea-sized crumbles with a few larger bits of fat is OK). I use a pastry cutter for this step. It’s easier, less messy, and quicker. If you do not have a pastry cutter, use two forks. But buy one – they are an inexpensive addition to a baker’s kitchen.

Measure 1/2 cup of water in a glass. Add ice. Stir it around. Slowly drizzle in the very cold water 1 Tablespoon at a time, stirring with a large spatula after every Tablespoon of water that you add. You  may need up to 2/3 cup of ice water. Do not add any more water than you need to. Stop adding water when the dough begins to clump. I usually use around 1/2 cup.

Turn out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 5 days or in the freezer for up to 2 weeks).

Proceed with the pie per your recipe's instructions.


Recipe Notes:

Make ahead: The dough may be stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. Thaw overnight in the refrigerator before using.

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