Ina Garten isn’t kidding when she labeled this pie crust ‘perfect’. Because it’s made in the food processor, this is the easiest and one of the flakiest crusts I’ve tasted. This recipe makes 2 crusts and can easily be frozen. If you’re looking to get a jump on Thanksgiving dessert, go with pie and make this crust as soon as possible!
- Keep the fat cold. Pie crust should be flaky and to achieve that, we’ll need really cold butter and shortening. To cut the butter and shortening into the dry ingredients for this recipe quickly without allowing the food processor’s blade to warm it up, it’s best to pre-cut the butter and pre-measure the shortening, then return the fats to the cold while preparing the dry ingredients. I like to cut mine up then pop it into the freezer while I’m measuring and blending the dry ingredients. You’ll know you’ve achieve the perfect flaky consistency if after the dough chills you can see specks of butter throughout – or after it’s baked and you take your first bite!
- Defrost properly if freezing. This pie crust can be frozen up to a week before baking it. If you’re making and freezing the crust in advance, be sure to transfer it to the refrigerator a day before using. You want the crust warm enough to roll out.
- Rolling pin trick. Once you roll your dough out a bit larger than the plate you plan to bake it in, use your rolling pin to transfer it to the plate without cracking it. Lay the rolling pin on the far edge of the crust, wrap the crust around the pin, then start to roll it up toward you. Pull the plate closer and unroll the pin, letting the dough fall into the plate. You’ve probably seen this about 100 times on Food Network but I promise, it works!
- What to fill it with. Here’s my mom’s delicious apple pie recipe, if you need some filling inspiration. I’ve also filled this crust with pumpkin meringue pie (pictured below) or even a classic quiche filling for brunch.
- 12 tablespoons or 1 1/2 sticks unsalted butter, very cold
- 1/3 cup vegetable shortening, very cold
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 6-8 tablespoons ice water
- Dice the butter, measure the shortening and return both to the fridge while you prepare the dry ingredients.
- Add the flour, sugar and salt to a food processor fitted with a steel blade and pulse a few times to combine. Add the cold butter and shortening and pulse 8-12 times, until the butter is the size of small peas. With the machine running, add the ice water down the feed tube one tablespoon at a time until dough begins to form a ball. Dump out on a floured board and roll into a ball.
- Cut the dough in half, roll each half into disks and wrap in plastic wrap. Refrigerate for 1 hour or freeze up to 1 week (see Notes).
- This pie crust can be frozen up to a week before baking it. If you're making and freezing the crust in advance, be sure to transfer it to the refrigerator a day before using. You want the crust warm enough to roll out.