Can I use a food processor to make the dough?

Yes, a food processor works great for this pie crust recipe . Just pulse the flour and butter in short bursts until crumbly, then slowly add ice water until the dough just comes together. Don’t over-process—it should still look a bit rough.

Is butter better than shortening?

Butter gives your pie crust recipe more flavor and flakiness, while shortening creates a more tender texture. A 50/50 blend often gives the best results, but many bakers prefer an all-butter crust for rich taste and golden color.

Can I make this gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend made for baking. Add ½ tsp of xanthan gum if your mix doesn’t already include it. The texture will be slightly more delicate, but still delicious.

Do I have to chill the dough?

Yes— chilling is essential . It relaxes the gluten, firms the butter, and prevents shrinking. Even a 30-minute chill makes a big difference in the final texture of your pie crust recipe .

Why does my crust shrink?Why does my crust shrink?

Shrinkage is often caused by overworking the dough or skipping the chill time. Be gentle, and let the dough rest both before and after shaping. You’ll see a big improvement.

Pie Crust Recipe – The Best Buttery & Flaky Crust Made Easy

Ingredients

Scale

2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar (optional, for sweet pies)
1 cup (2 sticks) unsalted butter, very cold and cubed
6–8 tbsp ice water

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Instructions

In a large mixing bowl, whisk together the flour, salt, and sugar (if using).
Add the cold, cubed butter. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits.
Drizzle in ice water 1 tablespoon at a time, mixing with a fork until the dough just comes together. Stop once it holds together without being sticky.
Divide the dough in half and shape into two discs. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
When ready to use, roll out the dough on a lightly floured surface to about 1/8-inch thickness. Proceed with your pie recipe as directed.
For blind baking, preheat oven to 375°F (190°C). Line the crust with parchment and fill with pie weights. Bake for 15–17 minutes, then remove weights and bake 5–7 minutes more until golden.

Notes

For extra flakiness, use a mix of butter and shortening. The dough can be frozen for up to 3 months—thaw overnight in the fridge before using. This recipe makes enough for two 9-inch pie crusts.

Author: F.zahra
Prep Time: 15 minutes
Cook Time: 20 minutes (if blind baking)
Category: Basics
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 crust (1/8 of recipe)
Calories: 210
Sugar: 1g
Sodium: 150mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg