Basic Pie Crust

Basic Pie Crust - Alex Guarnaschelli
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January 22, 2021


Basic Pie Crust - Alex Guarnaschelli

Basic Pie Crust

Course: Dessert
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  • 13 tbsp (1½ sticks plus 1 tbsp) unsalted butter cubed and chilled
  • 3 cups all-purpose flour plus more for rolling the dough
  • tsp kosher salt
  • 1 tbsp sugar
  • cup solid vegetable shortening cold


  • Preheat the oven to 350°F. Grease a 9-inch pie pan with 1 tablespoon of the butter.

Make the dough:

  • In the bowl of a food processor, pulse the flour, salt, and sugar. Sprinkle the remaining 12 tablespoons cubed butter and small spoonfuls of the shortening over the dry ingredients. Pulse 10 to 12 times to blend. Pour in a scant 1⁄2 cup cold water and pulse just until the ingredients come together to form a dough. Do not overmix.

Roll the dough:

  • Lightly flour a flat surface. Use a rolling pin to roll the dough into a flat round about 101⁄2 inches in diameter and 1⁄4 inch thick. Roll the dough gently around the pin and unroll it over the prepared pie pan. Press the dough against the bottom and sides so it adheres to the pan.

Bake the pie crust:

  • Put a piece of parchment or foil on top of the pie dough and fill it with pie weights or dried beans. Bake until the crust is light golden brown, 12 to 15 minutes. Remove the weights and parchment, and bake until it is golden brown, another 5 to 8 minutes. Let the pie crust cool completely.

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