Easy pie crust recipe
Easy pie crust recipe -perfect for beginners and turns out every time!
I really love a good flaky pie crust. This pie crust recipe has a great flaky pie crust that turns out a little crisp on the outside but soft in the center. It’s so yummy and perfect with just about any pie filling.
It’s also a lot easier than you think to make your own pie crust …especially if you have a food processor. It will cut the time (and stress) in half!
I love using both butter and shortening in my pie crust. It makes it nice and flaky! There’s also all different kinds of edges you can make. They don’t have to be perfect! I just use my thumb and index finger to press the edge out.
Before baking my pies I also like to pre-cook the crust a little. A little trick to not get the crust brown or bubbly is to place the foil over the crust and place pie beads (dried beans work great too) inside.
Easy pie crust recipe
Yield: 2 (10-inch) crusts
Prep Time: 20
Cook Time: Depending on pie recipe
- 3 cups all-purpose flour
- 2-3 Tablespoons sugar
- 12 Tablespoons salted butter, cold
- 6 Tablespoons butter flavored shortening, cold
- 1 Tablespoon vinegar
- Ice cold water (add a Tablespoon at a time)
Add the flour and sugar to a food processor and pulse a few times to get any air out of the flour. Cube the butter and shortening then add to the food processor immediately. Pulse 10-12 times until the mixture has turned crumbly. Add the vinegar and 1 Tablespoon of water. Pulse and then add another Tablespoon of water. Add a Tablespoon of water and then pulse until the dough begins to form a ball. It should have the consistency similar to play dough.
Cut the dough in half and then wrap it with plastic wrap and place in the refrigerator for about 30 minutes.
Once dough is chilled, roll out on a floured service and then carefully place in pie pan. Then make the crust edges using your thumb and index finger. You can also cut off the extra dough around the edges and press it down.
Place filling in and bake according to recipe. For most typical pie recipes I bake at 425ºF with the foil for 15-20 minutes and then 3-5 minutes without the foil.
If you don't have a food processor, you can use a pastry cutter as well.
Enjoy! Leave any questions in the comments. And made sure to come back later today for a yummy berry filling. :)