Pie Crust (back to basics)


Pie Crust | How to make a classic Pie CrustP I N_______I M A G E

Are you all excited that it’s baking season again?? Once the temperatures start to go down you know it’s official! Well, anything under 100 degrees in Arizona is baking season in my opinion ha! Anyhow, I think knowing how to make a pie crust should be one of those basic recipes that everyone has under their sleeves. It’s like boiling eggs… everybody SHOULD know how to boil eggs!

This recipe is from one of my favorite cooking books Barefoot Contessa Foolproof and Ina still hasn’t let me down. This Pie Crust is buttery and flaky but not greasy. Very flavorful! I plan on using it for all of my sweet pies and it will be perfect for my awesome Chicken Pot Pie (recipe coming soon!).

Pie Crust | How to make a classic Pie CrustP I N_______I M A G E

Pie Crust (back to basics)
Author: Fit, Fun & Delish!
Prep time:
Total time:
Serves: 8
Recipe from Ina Garten: Barefoot Contessa. Requires a minimum of 30 minutes refrigeration time before rolling.
  • 12 tablespoons very cold unsalted butter
  • 1/3 cup very cold vegetable shortening (preferably [url href="http://www.crisco.com/products/all-vegetable-shortening-17-315?gclid=CjwKEAjw5NihBRCZmdLkuuTHyWYSJACtCY0Ju8kaCNG0jbYq0URBBjzqSrUnBuRPr__XZcFxZMvO6BoCDirw_wcB" target="_blank"]Crisco[/url])
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • About 1/2 cup ice water
  1. Dice the butter and keep it in the refrigerator to keep it cold while you prepare the flour mixture.
  2. Using the bowl of a food processor fitted with the steel blade, add the flour, salt, and sugar.
  3. Pulse a few times to mix.
  4. Add the butter and shortening.
  5. Pulse another 8 to 12 times, until the butter is the size of peas.
  6. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
  7. Dump out on a floured board and roll into a ball.
  8. Wrap in plastic wrap and refrigerate for 30 minutes.
  9. Cut the dough in half and make two dough disks.
  10. Roll out dough disk on a lightly floured surface to a 10" round. Transfer to pie pan; press onto bottom and up sides of pan. Trim excess dough and shape edges as desired.
  11. Repeat with the top crust.
  12. Yields 2 10 inch pie crust
  13. DO AHEAD: Can be made 1 day ahead. Keep chilled.


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  • 10/10/2014 - 1:46 am

    Katrina @ Warm Vanilla Sugar - You know what? I’ve been looking for a new crust recipe, actually. I use the same one every time…it’s good, but I’d like to try something new and this is exactly what I need! Thanks for posting friend!! xxReplyCancel

    • 10/14/2014 - 5:11 am

      ana @ fit, fun & delish! - Hi Katrina! I was guilty of using store bought pie dough but no more! At least you made your own ha! I hope you have a great day friend! xoReplyCancel

  • 10/10/2014 - 2:33 pm

    Thalia @ butter and brioche - Thanks for the great pie crust recipe! Especially loving your incredible photography of it.. pinned!ReplyCancel

    • 10/14/2014 - 5:12 am

      ana @ fit, fun & delish! - Awe thanks so much Thalia! You always make my day! I really appreciate it. Thanks for stopping by!ReplyCancel

  • 10/12/2014 - 11:31 pm

    Apple Pie » Fit, Fun & Delish! - […] adapted from Williams-Sonoma. For the Pie Crust use this delish Classic Pie Crust  Applie Pie   Print Prep time 40 mins Cook time 60 mins Total time 1 hour 40 […]ReplyCancel

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