My Favorite Pie Crust Recipe

This is my go-to pie crust recipe. It has a buttery flavor and a tender, flaky texture. The dough is relatively easy to work with and roll out, and it holds its shape in the oven. The recipe only requires a few ingredients and if you follow the steps, making a delicious homemade pie crust is totally doable, even for beginners.

What You’ll Need To Make Pie Crust

how to make pecan pie

Some pie crust recipes call for all butter; some call for all shortening, lard or oil; and some call for a combination of fats. I like to use a blend of butter and shortening. The butter lends delicious flavor and flakiness, while the shortening makes the dough easy to work with and also helps it hold its shape. It’s important that the butter and shortening are both very cold. (I keep them in the fridge until I’m ready to add them.)

As for the dry ingredients, in addition to all-purpose flour and salt, I like to add a bit of baking powder to my homemade pie crust. It helps the crust expand into the pan, rather than shrink and slip down the sides as it bakes (a genius tip from pastry chef Nick Malgieri).

How to make pie crust

To begin, combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade.

how to make pecan pie

Add the cold butter and shortening in pieces.

how to make pecan pie

Pulse until you have coarse crumbs with lots of pea and chickpea-sized clumps of butter and shortening within. Don’t overprocess the dough: all of those clumps of fat steam in the oven, creating layers in the pastry that make a flaky crust.

how to make pecan pie

Add ice cold water and pulse a few times until the mixture is just evenly moistened and very crumbly. It will not come together into a mass — that’s good!

how to make pecan pie

Dump the crumbly dough out onto a work surface. (I know this looks all wrong, but have faith!)

how to make pecan pie

Gather it into a ball.

how to make pecan pie

Then pat the dough into a 5-inch disc and wrap it in plastic. Refrigerate for at least 45 minutes or up to 3 days to rest.  Allowing the dough to rest helps the gluten relax and also ensures that dough stays chilled — both important in making a tender, flaky crust.

how to make pecan pie

Take the dough out of the refrigerator and dust your work surface lightly with flour. Place the dough on top and sprinkle a little flour over the dough.

how to make pecan pie

Roll the dough, turning it frequently and adding more flour as necessary so it doesn’t stick, into a 13-inch circle.

how to make pecan pie

Fold the dough into quarters without creasing it and transfer it to a 9-inch deep-dish pie pan (the pan should be at least 1-1/2 inches deep).

how to make pecan pie

Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don’t worry if it tears, just patch it right back up.

how to make pecan pie

Trim the edges to 1/2-inch beyond the lip of the pie pan, if necessary. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas); then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the freezer for at least 15 minutes while you heat the oven.

how to make pecan pie

That’s all there is to it. Happy pie baking!

You May Also Like

  • Perfect Pumpkin Pie
  • Bourbon Pecan Pie
  • Perfect Apple Pie
  • Sweet Potato Pie

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