This is a basic white flaky pie crust, made in the food processor. The secret to good crust is to have everything very cold and to handle it as little as possible. Use frozen or almost frozen lard, butter, and/or shortening as your fat and ice water, and then chill the dough well before rolling. Process the dough as little as possible and use only the amount of water needed to allow YOU to form it into a ball, not the machine.

Recipe Summary

Servings:
8
Yield:
1 crust
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.

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  • With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.

  • Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)

  • Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.

Nutrition Facts

207 calories; protein 2.5g 5% DV; carbohydrates 17.9g 6% DV; fat 14g 22% DV; cholesterol 15.3mg 5% DV; sodium 146.8mg 6% DV. Full Nutrition

Reviews (139)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/25/2008
This pie crust turned out simply beautifully. Light, flaky, delicious. I cut up the fats into cubes and then tossed them in the flour and froze the entire thing for maximum coldness (and to make sure the fats were evenly distributed). I also added the water one TBSP at a time, dribbling slowly and stopping the processor to mix after each. I have a feeling pie crust can be very hard to work with, so I poured my mixture into a bowl and used saran wrap to bring the mixture into a ball (no bits escaped or stuck to my hands). After colding it up for an hour,I put down wax paper on the table and covered the ball with waxed paper and pulled my rolling pin out of the fridge and had ZERO problems rolling out a nice, thin pie crust. I think I would have had problems though w/o the wax paper, but it made it easy to roll w/o breaks, stuck bits and super easy to transfer to the pie pan. When I made a lattice crust, I put the rolled out dough back in the fridge for an hour before cutting and it too came out amazing. I made a pumpkin pie and and an apple pie w/ lattice crust (my first pie baking experience ever) and my guests seriously thought they were bakery purchased b/c they looked so professional and tasted like a dream. Read More
(200)

Most helpful critical review

Rating: 3 stars
05/20/2011
Not my favorite pie crust by any means. Part of the problem may be that it's often difficult to teach an old dog (at least THIS old dog) new tricks - I'm much more comfortable making a pie crust by hand - after 8 gazillion pie crusts you get the "feel" of them. The crust seemed a little heavy on the fat so while it did LOOK nice it was neither as tender nor as flaky as it should have been. Read More
(30)
159 Ratings
  • 5 star values: 112
  • 4 star values: 24
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 9
Rating: 5 stars
11/25/2008
This pie crust turned out simply beautifully. Light, flaky, delicious. I cut up the fats into cubes and then tossed them in the flour and froze the entire thing for maximum coldness (and to make sure the fats were evenly distributed). I also added the water one TBSP at a time, dribbling slowly and stopping the processor to mix after each. I have a feeling pie crust can be very hard to work with, so I poured my mixture into a bowl and used saran wrap to bring the mixture into a ball (no bits escaped or stuck to my hands). After colding it up for an hour,I put down wax paper on the table and covered the ball with waxed paper and pulled my rolling pin out of the fridge and had ZERO problems rolling out a nice, thin pie crust. I think I would have had problems though w/o the wax paper, but it made it easy to roll w/o breaks, stuck bits and super easy to transfer to the pie pan. When I made a lattice crust, I put the rolled out dough back in the fridge for an hour before cutting and it too came out amazing. I made a pumpkin pie and and an apple pie w/ lattice crust (my first pie baking experience ever) and my guests seriously thought they were bakery purchased b/c they looked so professional and tasted like a dream. Read More
(200)
Rating: 5 stars
01/26/2004
This is a great basic pie crust recipe. I found it was a good combination of taste and flakiness and it held up well. Even when I don't have time to chill the dough it is relatively easy to roll (although chilling helps!). I usually just use butter out of the fridge (already hard) but freeze my shortening for an hour. If I can see flecks of shortening and butter when I roll out the dough I know that it is perfect. Read More
(163)
Rating: 4 stars
12/01/2003
this pie crust was very easy to make and flaky. i will make this recipe over and over Read More
(63)
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Rating: 5 stars
11/15/2011
Finally I got a flaky pie crust! Followed the recipe almost to the letter. I put the flour, salt, and cubed fats into a bowl and put it in the freezer for a couple of hours while I took care of other stuff. When it came out of the food Processor, I put into a bowl lined with plastic wrap (idea from another reviewer, thanks!) and formed it into a ball and into the fridge for about an hour. Rolled it out between two sheets of wax paper. Easiest pie crust I've worked with but you need to keep it very cold. **UPDATE** I made this pie crust again today but didn't bake it. I just put the flour, salt, and fats into a zip lock bag and put several into the freezer. This being the beginning of the "pie" season, all I have to do now is get the frozen ingredients out of the freezer and throw it into the food processor! Almost an "instant" pie crust! Just can't say enough good things about this recipe! Read More
(52)
Rating: 5 stars
03/15/2008
I was a pie crust failure until I came upon this wonderfull recipe. It is so easy and makes everything you fill it with a huge hit! Read More
(42)
Rating: 5 stars
11/21/2007
I've always had bad luck with pie crust I think you have to make them all the time to have "the touch". Anyway this crust wasn't any harder to work with than the all Crisco one I grew up making and the flavor added by the butter is really nice. Read More
(30)
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Rating: 3 stars
05/19/2011
Not my favorite pie crust by any means. Part of the problem may be that it's often difficult to teach an old dog (at least THIS old dog) new tricks - I'm much more comfortable making a pie crust by hand - after 8 gazillion pie crusts you get the "feel" of them. The crust seemed a little heavy on the fat so while it did LOOK nice it was neither as tender nor as flaky as it should have been. Read More
(30)
Rating: 5 stars
12/18/2004
This crust is great! It's super easy. This was the first pie crust I made and it turned out perfectly! Just make sure to watch the water (I didn't use the whole 3 Tb.) and work quickly. Read More
(27)
Rating: 5 stars
11/24/2004
EASY!!! Fantastic tender flaky crust! I used it with my favorite potpie recipe. I will use it again! Thanks Charlotte. Read More
(22)