Description

Craving a pie crust that’s golden, flaky, and versatile enough for any filling? Perfect Pie Crust, inspired by Ina Garten’s recipe, delivers a buttery, tender crust that’s easy to make with a food processor

Ingredients

Scale

Perfect Pie Crust uses simple ingredients for a flaky, flavorful result. Here’s what you’ll need for 2 (10-inch) crusts:

12 tablespoons (1 ½ sticks) very cold unsalted butter: Adds rich, buttery flavor and flakiness.
3 cups all-purpose flour: Forms the crust’s structure.
1 teaspoon kosher salt: Enhances flavor.
1 tablespoon sugar: Adds subtle sweetness and aids browning.
⅓ cup very cold vegetable shortening: Contributes tenderness.
6 to 8 tablespoons (about ½ cup) ice water: Binds the dough without making it tough.

Why These Ingredients Matter

Butter: Provides flavor and creates flaky layers when cold.
Shortening: Ensures tenderness and a soft texture.
Flour and Salt: Build the crust’s structure and balance flavors.
Sugar: Enhances taste and promotes golden browning.
Ice Water: Hydrates the dough just enough to hold together.

Substitutions and Variations

Butter: Use all butter (increase to 2 sticks) for richer flavor, or plant-based butter for vegan.
Shortening: Swap with cold coconut oil or lard for different textures (coconut oil for vegan).
Flour: Use gluten-free 1:1 flour for gluten-free crusts.
Sugar: Omit for savory pies or replace with brown sugar for deeper flavor.
Vegan Option: Use plant-based butter and coconut oil; ensure sugar is vegan-friendly.
Gluten-Free: Use gluten-free flour; add 1 teaspoon xanthan gum if flour lacks it.
Flavor Variations:
- Herb Pie Crust: Add 1 tablespoon chopped fresh thyme or rosemary for savory pies.
- Spiced Pie Crust: Mix in ½ teaspoon cinnamon or nutmeg for sweet pies.
- Cheddar Pie Crust: Add ½ cup grated cheddar for savory dishes like quiche.
- Whole Wheat Pie Crust: Replace 1 cup all-purpose flour with whole wheat flour.
- Sweet Citrus Crust: Add 1 teaspoon orange or lemon zest for a bright note.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 12 tablespoons cold butter, 3 cups flour, 1 teaspoon kosher salt, 1 tablespoon sugar, ⅓ cup cold shortening, 6-8 tablespoons ice water.
Dice butter into small cubes and refrigerate.
Chill shortening and measure ice water (place water in the fridge with ice cubes).

Tip: Keep ingredients very cold to ensure flakiness; chill the food processor blade if possible.

Step 2: Mix the Dough

In a food processor fitted with a steel blade, combine 3 cups flour, 1 teaspoon kosher salt, and 1 tablespoon sugar; pulse a few times to mix.
Add diced butter and shortening; pulse 8-12 times until butter is pea-sized.
With the machine running, pour 6-8 tablespoons ice water through the feed tube; pulse until the dough begins to form a ball (stop before it fully clumps).

Tip: Add water gradually; stop pulsing as soon as dough starts to come together to avoid toughness.

Step 3: Form and Chill

Dump the dough onto a floured board and gather into a ball.
Divide in half and shape each half into a flat disc.
Wrap each disc in plastic wrap and refrigerate for 30 minutes.

Tip: Handle dough minimally to keep it cold; if sticky, dust lightly with flour.

Step 4: Roll and Shape

On a well-floured board, roll one disc into a 12-inch circle (for a 10-inch pie pan), rolling from the center outward, turning and flouring as needed to prevent sticking.
Fold the dough in half, place in a pie pan, and unfold to fit, trimming excess if needed.
Repeat for the second crust (for a top crust or another pie).
Use immediately for pie recipes or refrigerate until ready.

Tip: Roll evenly and keep the board floured; if dough cracks, patch with scraps and a dab of water.

Step 5: Bake (Based on Pie Recipe)

Follow your pie recipe for baking (e.g., blind bake at 375°F for 15-20 minutes with weights for single-crust pies, or bake with filling for double-crust pies).
For a golden finish, brush with an egg wash (1 egg beaten with 1 tablespoon water) before baking.

Tip: Chill the shaped crust in the pan for 15 minutes before baking to prevent shrinking.