Perfect pie crust

Ina Garten’s pie crust recipe changed my life.

Makes 2 crusts


3 c. all-purpose flour
1 1/2 sticks unsalted butter, diced, chilled in the freezer
approx. 1/2 c. ice water
1/3 c. vegetable shortening, chilled in the freezer
1 T. sugar
1 t. salt


Dice the butter and store it in the freezer while you prepare the flour mixture.  In the bowl of your food processor, combine the flour, salt and sugar and pulse a few times with the steel blade to mix.  Add the chilled butter and shortening to the food processor, and pulse eight to twelve times.  The goal is to mix until the butter is pea-size, but not so much pulsing that the dough is overworked.

While the food processor is running, pour the ice water down the feed tube until the dough comes together and forms a ball.  Carefully remove the dough ball (there’s still a blade in your food processor), wrap in plastic, and refrigerate wrapped dough ball for at least thirty minutes.

Divide the dough in half, and roll out on a well-floured counter.  Fold the dough in half, place in a pie pan, and unfold to fit.  You can repeat and make a top crust from the remaining dough, make a second pie, or let the kids brush butter and sugar on top and make pie crust cookies.

Sightly modified from (last accessed December 30, 2014).

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