My Favorite Pie Crust Recipe

A finished, unbaked strawberry rhubarb pie with a lattice top, ready to be baked.

5 from 1 review

This pie crust recipe is practically perfect in every way. It’s so good in fact, that I’ve been making it for 16 years! You can use this simple pie dough for everything from apple pie to blueberry pie. 


  • 3 cups all purpose flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons kosher salt
  • 2 1/2 sticks (10oz) very cold unsalted butter, cut into small pieces
  • 1/3 cups very cold vegetable shortening, cut into pieces
  • About 1/3 to 1/2 cup ice water


Mix the dry ingredients. In the bowl of a food processor, combine the flour, sugar and salt until just combined.

Add the butter and vegetable shortening pieces. Pulse until integrated into the dry ingredients. The mixture should resemble large bread crumbs.

Add ice water. With the lid on your food processor and the top piece that lets you add liquid open, add ice water 1 tablespoon at a time, pulsing between additions, until the dough come together in a ball.

Chill the dough. Scrape the dough out of the bowl and divide in half. Place each half of the dough on a large piece of plastic saran wrap, then wrap it up and press it gently into a flat disc shape. Chill in the fridge for 1 hour before using.

Roll out the dough onto a well floured surface when you’re ready to make your pie. One half will be used for the pie crust bottom, while the other half can be used to make a decorative pie crust top.

Keywords: easy pie crust recipe, homemade pie crust, how to make pie crust