Making a pie crust from scratch can seem daunting, but with a little practice, it's actually quite simple! The key to a delicious pie crust is the right combination of ingredients and techniques. Here's a basic recipe to get you started:
Ladies and gentlemen, 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 cookbook 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 to leave out the Crisco that the recipe called for. I have made this recipe before with just the butter and added more water until the dough 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.
If you love Ina Garten recipes, check out Ina Garten Cranberry Sauce, Ina Garten's Perfect Roast Chicken or Tequila Lime Chicken.
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Why This Pie Crust Recipe Works
A good pie crust should be tender, flaky, and sturdy enough to hold a juicy filling. This recipe works because it uses cold butter and minimal handling to create delicate layers in the dough. As the butter melts during baking, it creates steam pockets that give the crust its signature flakiness.
Another key step is chilling the dough before rolling it out. This keeps the butter cold and helps the gluten relax so the crust stays tender instead of tough.
This crust is perfect for a variety of pies, including classics like Ina Garten Blueberry Pie, where a flaky, buttery crust balances the sweet berry filling.
Ingredients Needed for Pie Crust
- Butter - is the most commonly used type of butter in baking, as it allows for more control over the amount of salt in the recipe.
- Flour - is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes, including bread, cakes, cookies, and pastries.
- Sugar - Or regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so
- Vegetable Shortening - Very cold vegetable shortening. I usually keep mine in the pantry but place it in the fridge a couple of hours before making pie crust.
- See the recipe card below for a full list of ingredients and measurements.
How to make Perfect Pie Crust
Step 1 Cut the butter in ½-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.
Step 2 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 doesn't stick to the board. (You should see bits of butter in the dough.)
Step 3 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.
Equipment Needed for Pie Crust
Here are some handy kitchen tools that will help you get through the process faster. Just a friendly reminder that some of these aren’t necessary and there are always other ways of getting the recipe done. All links will open up in a new window via Amazon.
Food Processor - Hamilton Beach Food Processor and Vegetable Processor (10 Cups)
Rolling Pin - Faber Ware Classic Wood Rolling Pin
Common Questions for Pie Crust
Avoid overworking the dough. Too much mixing develops gluten, which can cause the crust to tighten and shrink in the oven. Chilling the dough before rolling it out also helps relax the gluten.
Yes, it can be made ahead of time. Pie dough can be stored in the refrigerator for up to 3 days. When you are ready to use it, let it sit at room temperature for about 10–15 minutes so it becomes easier to roll.
To freeze, wrap the dough disk tightly in plastic wrap and place it in a freezer-safe bag or container. Pie dough can be frozen for up to 3 months.
Other Recipes to Try
If you tried this Perfect Pie Crust any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Perfect Pie Crust Ina Garten
- Prep Time: 20min
- Total Time: 50min
- Yield: 2 (10" crusts) 1x
- Category: Easy
- Method: Mix
- Cuisine: American
Description
Ladies and gentlemen, this is my new favorite pie crust recipe and will be my go-to pie crust recipe from now on.
Ingredients
- 12 tablespoons (1 ½ sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- ⅓ cup very cold vegetable shortening, such as Crisco
- ½ cup ice water
Instructions
- Cut the butter in ½-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.
Nutrition
- Serving Size: 1
- Calories: 800
- Sugar: 1g
- Fat: 52.5
- Saturated Fat: 30g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 9g
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.