Perfect Pie Crust

198 Ratings
Recipe courtesy ofIna Garten

Yield: 2 (10-inch) crusts

Level: Easy



  • 12 tablespoons (1 1/2 sticks) very cold unsalted butter
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/3 cup very cold vegetable shortening
  • 6 to 8 tablespoons (about 1/2 cup) ice water


  • Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar 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 on 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, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

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198 Ratings

Christie L.
I finally made a flaky pie crust!!! I followed this recipe for the ingredient proportions but used some of the tips in Alton's pie crust video, including blending in the butter first and then the shortening to increase the flakiness, and stopping before it really started to come together, dumping out into a plastic bag and forming a disc with it. I made Ina's blueberry pie and it was delicious. I will be using this recipe as my go-to recipe.  See All Reviews Post Review

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