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Perfect Pie Crust

B.J. Tamayo-Chester
Angie & Ike Photography / B.J. Tamayo-Chester


  • 4 cups all-purpose flour
  • 1/4 teaspoon salt
  • cups vegetable shortening, preferably Crisco
  • 1/4 cup (1/2 stick) butter, at room temperature
  • 1 cup ice water

Chef notes

This is my go-to crust recipe for almost every pie I make. It turns out buttery, flaky and tender every single time.

Technique tip: The dough can also be chilled from 15 to 30 minutes before rolling.



In a large mixing bowl, sift together the flour and salt.


Create a well in the middle of the flour mixture with your hand. Add the shortening and butter a little at a time to the well you created. Work all the ingredients together using your hands. Gradually pull more flour from the outside of the well as you mix.


When all the shortening and butter are incorporated, continue mixing, adding water slowly until any remaining flour is incorporated and the dough forms a round ball.


Lightly flour a clean work surface and turn out the dough onto the surface. Divide the dough into two equal-sized balls. Using your hands, flatten the balls into discs and lightly flour them.


Using a rolling pin, begin rolling one of the discs from the center out, forming a circle about 1/8-inch thick.


Place a pie pan over the dough to measure the crust. There should be a margin of 3 to 4 inches of dough wider than the pan to form the edges of the crust. Carefully place the crust in the pan and use your fingers to press the edge of the dough together to form a decorative edge.