Learn how to make the perfect easy buttery pie crust using a food processor. This homemade pie crust uses shortening and butter which creates the perfect flaky base for any pie…especially this pumpkin pie !
This homemade pie crust recipe is crispy and very flaky. It is just the pie crust recipe you need for sweet or savory pies. This pie crust is made with a few simple ingredients. If you are new to pie crust making, have no fear! You’ve got this!
I know that you may be afraid to get your hands dirty and make that pie crust! It really comes together in just minutes. And the flavor surpasses a store-bought pie crust. I promise you, it’s worth the effort!
Making your own pie crust can be a daunting task, but with this recipe it’s easy! This perfect pie crust is made with simple ingredients and comes out crispy and delicious every time.
This perfect pie crust recipe is one that you could use not only on Thanksgiving, but for Christmas or any time you have a mad PIE craving! I love to make pies during the holidays…almost as much (or maybe, more!) than making Christmas cookies!
You may be like me and having a whole new turkey meal this coming Thanksgiving with friends or family that you didn’t get to see yesterday. Let’s talk PIE cravings!
Why you’ll love this buttery pie crust?
- It’s crispy, flaky, and full of buttery flavor.
- It’s easy to make
- Perfect for both sweet and savory pies.
- Made with shortening and butter
- All-purpose flour- It’s my go to flour
- Sea Salt–It rounds out all the flavors
- Granulated Sugar– For a touch of sweetness
- Vegetable shortening– For the pie structure
- Unsalted Butter- For the crispy flaky layers
- Ice Water- It helps to keep the fat from butter cold and helps the dough stick together
Is pie crust better with butter or vegetable shortening?
There are a lot of different opinions out there about what makes the best pie crust. Some people swear by all-butter crusts, while others prefer to use a combination of butter and vegetable shortening.
Both butter and vegetable shortening will give you a delicious flaky crust. A crust made with all butter will be lighter in texture due to the water content in butter. But it usually doesn’t shape as well.
How to make the perfect pie crust?
First step is to gather all your ingredients.
You make the dough by hand or if you have a food processor, pulse all the ingredients together.
Add the flour, salt, and sugar to the food processor.
Add the butter in small pieces and pulse. Next, add in the shortening and pulse. Final step is to add in some ice cold water and pulse until it resembles coarse cornmeal.
It only takes seconds to pulse it. If you are mixing with a wooden spoon and it seems hard to stir, you could combine it on a clean counter with your clean hands.
You dump the dough out onto the counter and divide into two portions. Begin wrapping first portion of dough with plastic wrap. Flatten it out into a disk.
Do the same process with the second portion of dough.
What equipment is needed to make a homemade pie dough?
Can you make pie crust by hand?
Yes, you can make the pie crust entirely by hand. You just need your ingredients, a large mixing bowl and a bench scraper. The bench scraper helps you scrape the dough off the counter or pastry board and put it together.
When you make the dough by hand many times, you’ll start to get used to the texture of the dough.
Why should ice-cold water be used in making pie crusts?
There is a very simple and important trick when it comes to making the flakiest pie crust. You have to use ice cold water. The ice cold water keeps the fat cold. If the fat melts, you will not end up with a flaky crust.
What is the importance of using cold butter and cold water in making the dough?
In order to get the flakiest pie crust, you need very cold butter. When you roll out and fold the pie crust, the butter bits steam when the pie bakes. This creates he distinct and flaky layers, which results in a super tender pie crust.
This is the pie crust I used to bake this gorgeous homemade pumpkin pie. Look how flaky it is!
Can you freeze homemade pie crust?
Yes, you can absolutely freeze your pie crust! Simply wrap the pie dough discs tightly with plastic wrap. You could even place each disc in a large zipped lock freezer bag (squeeze out the air when you seal it)and it will keep for up to 2 months.
Defrost overnight in the fridge when you’re ready to bake.
- Use very cold butter and shortening.
- If you are only making a single-crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.
- A shaggy dough is just fine.
- Once you have formed the dough into a disk, wrap it and let it chill for a full hour.
- When you’re ready to roll out the dough, it should take no more than 3-4 minutes to get it into the shape for your pie plate.
- It’s fine if it’s no a perfect circle and the edges crack.
- Chill the dough out a second time before baking.
- If you have a metal baking pan, go ahead and use that. The metal does help the pie dough get crispier when it bakes up.
- If you are making a double-crust pie, roll out the second disk of dough. Gently place it onto the top of the filling in the pie. Use kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing them together.
- Finish the double crust by pressing against the edges of the pie with your fingertips or with a fork.
- Use a sharp knife to cut vents into the top of the pie crust. The vents let the steam escape while the pie is baking.
- You could do an egg wash on the crust to give it a nice finish.
Some pie recipes you will love:
- Pumpkin Coconut Pie
- Apple Pie with Oat Streusel
- Southern Buttermilk Pie
- Chocolate Peanut Butter Pie
- Very Easy Turkey Pot Pie
Easy Homemade Pie Crust
- 2 ½ cups all purpose flour plus extra for rolling
- 1 tsp salt
- 2 Tablespoons sugar
- ¾ cups unsalted butter (which is a stick and a half unsalted butter, chilled, cut into 1/4 inch cubes)
- ½ cup of all-vegetable shortening 8 Tbsp, chilled
- 6-8 tbsp ice water
- Combine flour, salt and sugar in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon.
- The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture one tablespoon at a time.
- Pulse once after you add each tablespoon of water. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
- Clean off your counter really well or use a pastry board or a nice cutting board. Flour your hands generously. Take the dough out of the food processor.
- Make sure you refrigerate for at least an hour. Reserve the second disk for your next pie in the fridge. It can stay for up to 2 days in the refrigerator.
- When it is time to roll the dough out, remove from the refrigerator. If the dough is too hard to begin rolling, let it rest a few minutes.
- On a lightly floured surface, using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough.
- You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
- When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish.
- Gently unfold and be sure to not stretch the dough to fit. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.
- If the dough breaks up while you're laying it in the pie plate, no problem. Simply use your fingers to press it together. Make sure there are no cracks or holes in the dough.
- Once you have laid the crust into pie plate, refrigerate again for about 15-20 minutes before adding the filling. The more it's chilled, the easier it will be to crimp the crust.
- If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish.
- Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.
- Fill with your choice of filling and bake according to the recipe.
- You may need to blind bake the crust, depending on the filling.
- Very important to not skip the chill times. You could prep the dough the night before and keep it wrapped in the refrigerator. Remove the dough the next day when you’re ready to bake your pies.
- Wrapped tightly, you could keep the pie crust discs in the freezer for up to 2 months.