5 from 1 vote
Perfect Homemade Pie Crust
Pie Crust
Course: Dessert
Cuisine: American
Servings: 2 Pastry Disks
  • 8 tablespoons cold unsalted butter, cut into tiny cubes
  • 8 tablespoons cold shortening cut into tiny cubes
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 ½ tablespoons granulated sugar omit for savory dishes
  • 1/2 cup of ice-cold water
  1. Place butter and shortening cubes in the freezer temporarily to harden. 

  2. Add flour, 1 1/2 tablespoons granulated sugar and 1 teaspoon of sea salt to a food processor fitted with blade attachment. Pulse until evenly incorporated. Add the butter and shortening cubes, a few pieces at a time with the motor running, until all fats are incorporated and pea-sized clumps begin to form. Slowly drizzle in a ½ cup of water, pulsing all the while. 

  3. Transfer the mixture to a mixing bowl and knead until the mixture comes together. Alternatively, use a pastry blender and a large mixing bowl to cut in the fats, and sturdy wooden spoon to stir in the water.

  4. Cut the dough ball in half using a knife or a pastry cutter, and form into two flattened round disks. Wrap in plastic wrap and place in the refrigerator until chilled through, at least 2 hours. 

Recipe Notes

Dough will be sticky if not properly chilled. Makes two 12” dough rounds.