Ladies and Gentleman, this is my new favorite pie crust recipe and will be my go to pie crust recipe from now on. It comes from none other than Ina Garten, my favorite Food Network Chef. Her new cook book comes out in September and Food Network has been showing her new shows on Sunday mornings. I even made her Blueberry pie tonight and had a piece of that before dinner. Dessert always comes first.
If you have a food processor, pie crust is super easy to make. If you don’t own a food processor you can use one of those pastry cutters and your hands to form the dough. The only thing I changed about this recipe was leave out the Crisco that the recipe called for. I have made this recipe before with just the butter, and add more water until the dough the forms a ball in the food processor. Now that I’m good at making pie crust, I can focus on pie fillings like a quiche.
Can I make pie crust ahead of time?
If you want to get ahead of yourself on the prep work for Thanksgiving you can make this pie crust ahead of time and freeze it. Just defrost it before ready to bake. Pie crust is a great keeper in the freezer. Wrap the dough tightly in plastic wrap or store in freezer bags.
PrintPerfect Pie Crust Ina Garten
- Yield: 2 (10″ crusts) 1x
Ingredients
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/3 cup very cold vegetable shortening, such as Crisco
- 1/2 cup ice water
Instructions
- Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
Notes
This recipe is directly from her cookbook.
- Category: Easy
- Method: Mix
- Cuisine: American
Keywords: perfect pie crust
Jenna says
It will vary depending on what type of pie you want to make for the time and temperature. Find a pie recipe that you want to make using this crust and just go by that!
Kait says
How long do you bake it for and at what temperature?
Jenna says
I don’t have any recipes that use up leftover pie crust but there are lots of ideas on Pinterest that use it! 🙂
Sona says
Maybe this is a dumb question, but I haven’t seen anyone mention it. This makes a double 10 inch crust. It seems like a waste since standard pie recipes are all 9 inch. What do you do with the extra crust?
Roslyn S says
I LOVE this pie crust recipe, and it has become my go to recipe when I make peach pie/cobbler, sweet potato pie or lemon meringue pie. It’s easy and truly foolproof. I am getting into the habit of not becoming nervous when the dough does not form into a ball inside the food processor. However, at times I have done the first step: flour mixture and butter in processor and pulse until butter/flour mixture become pea size. I then dump this mixture into a bowl and add the water gradually as I mix by hand. I know I am using another bowl, but I become less nervous making pie crust this way. Keep in mind I have done well using the food processor to make this pie crust. So, I guess it depends upon me. Either way, I LOVE this pie crust recipe!
★★★★★
JoAnna Antonacci says
Best Crust Ever. Everyone wants to know how I make it. I tell them to use Ina Garden’s recipe , follow it exactly and you will always have success! Thanks Ina
Jenna says
Butter or Crisco works just fine.
Kate says
I use solid coconut oil and it works perfectly.
Michelle says
Leaving out the crisco is a terrible idea. There’s a reason it’s in there. Ina knows what she is doing. Crisco makes it flaky and tender. I do not like crisco that much either but it works like a charm in this instance. There are also organic versions of crisco available.
Jenna says
No, I haven’t tried that but I’m sure it works.