A simple pie crust recipe for your food processor, your stand mixer or to make by hand This recipe make enough for a double crust pie (top and bottom crust.) See video below for tutorial on how to make this crust in your stand mixer!
Looking for a single pie crust recipe – see my recipe here!
Tina’s Pie Crust Recipe
A simple pie crust recipe for your food processor, your stand mixer or to make by hand This is the recipe I use in all my KitchenAid on QVC demonstrations.Print Pin Rate
Servings: 2 9" pie crusts (1 double crust pie)
- 2 1/2 cups all-purpose flour plus more for rolling
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons solid vegetable shortening (such as Crisco) cut in 1” pieces and chilled
- 12 tablespoons (1 1/2 sticks) butter (salted) cut into ½” cubes and chilled
- 4-6 tablespoons ice water
- Mix together dry ingredients. Cut in shortening, then butter. Sprinkle and mix in water little by little until mixture forms a shaggy mixture that holds together when pressed.
- Use metal blade and pulse to mix dry ingredients. Add shortening and pulse until mixture forms sandy texture. Add butter and pulse until largest pieces of butter are about pea sized. With unit running drizzle in water starting with 4 tablespoons (1/4 cup). Stop processor then, continue to add water a tablespoon at a time, pulsing to mix in, until mixture begins to come together, but is still shaggy. If you can squeeze some of the mixture in your hand and it holds together, you’ve added enough water.
- Use flat beater and low speed to mix dry ingredients. Add shortening and mix on a low speed until mixture forms sandy texture. Add butter and mix until butter is broken down a bit, the largest pieces of butter will resemble flattened peas. With mixer running on a low speed, drizzle in ¼ cup water working around the bowl. Continue to add water a tablespoon at a time until the mixture starts to come together, but is still shaggy. If you can squeeze some of the mixture in your hand and it holds together, you’ve added enough water.
- Dump mixture onto a lightly floured surface and fold it over on itself a few times, then form into a rough ball. Cut in half (or 60/40) and form into 2 discs. You should still see bits/streaks of butter. Wrap each disc in plastic wrap and refrigerate for an hour or overnight. (Dough can also be frozen at this point.)
- Take dough out of refrigerator for about 10-15 minutes, then roll dough on a floured surface. Roll from center to edge. Turn and flour dough as needed to prevent sticking. Fit into pie plate and repeat with top crust.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!
Never could make pie crust like my mother did. Successful!! with this recipe. Have lots of apples so going to make a apple pie today. Dough is chilling now.
YAY! So glad to hear Mary! Enjoy!
THANK YOU FOR SHARING YOUR RECIPE FOR PIE CRUST.
GOD BLESS YOU
You’re very welcome Faith – Take care!
I do not see instructions for cooking temperature, placement in the oven or timing in this recipe.
Hi Marion – This is recipe/instructions for making your crust. Since baking times/temps/rack placement will vary depending what type of pie you make, follow those instructions included with the pie recipe. Here are my pie recipes: Strawberry Rhubarb Pie Chess Pien Cinnamon Pie Apple Dumpling Pie
My first time trying to make a crust in the mixer. After adding the butter and mixing a few seconds, I had a pie crust without adding water. I haven’t tried baking it yet, but what do you think happened? I’ll know tomorrow when I try baking it whether or not it worked.
Maybe it was baking magic! ( : Was the butter cold?
Do you think ghee or coconut oil (solidified) will work in this recipe in the place of Crisco for a little healthier option?
Hi Michelle – would certainly be worth a try! Just make sure it’s nice and chilled.
at what temo do you bake and for how long?
Hi Elaine – Depends on what pie you want to make? Do you need directions for blind baking the crust? If so, you can follow the directions in this pie recipe: Cinnamon Pie Let me know if that helps!
Sorry, that was supposed to be temperature.
I got it! Happens to me all the time!
What is the white utensil you use when making the pie dough in the stand mixer? You used it to cut the dough in half. Thanks.
Hi Jane – it’s a flexible bowl scraper – I have a 2-piece set. They gray is flexible and the blue is rigid. Found them here online.
This will be my first attempt at pie crust, I have a stand mixer, just curious, can I double or triple this recipe or do I have to make 3 separate batches to have it turn out properly
Thank you for sharing
Hello C – I would make each batch separately. You want to mix as little as possible. With a smaller batch you will have more control over the mixing. You’re only “mixing” until it’s “shaggy” in texture and will hold together when pressed in your hand.
In the video it looks like you have a stainless steel rolling pin. Do you like it better than wood? Also can you tell me where you purchased it?
Thank you, Tina. Loved the video, well done.
Hi PattiAnn – Thanks for reaching out! I’ve had that for many years, was a gift I think. I’m not 100% sure where it came from, but it looks similar to this one here. It stays cooler than wood. You can actually chill it before using. Also, it’s smoother than wood, so less chance of gripping the dough. Hope that helps!
Thank you. I think I will look for it. I still use my mother’s pin, old wood and pretty gunked up from all the dough rolling over the years, not to mention other types of activities it has been used for. I’m a old gal now but like to try new things that make my life easier.🦋
Over the weekend I made a single pie crust in my stand mixer using your recipe. To date it is the best crust I have ever made! It came together quickly and it was so much easier to add my liquid while being able to see what I was doing, I didn’t overwork the dough and I had the most tender and flaky pie.
So thanks for providing us with this informative video and recipe. I no longer will use my food processor — the stand mixer is the only way to go!
Thanks so much Donna!
Just wanted to say Thank You for sharing your recipe. I have made this about a dozen times now and every time I get so many compliments on such a tasty beautiful pie crust. It’s easy and delicious. Thank you. Can’t wait to try more of your recipes.
So glad you enjoy the recipe!! Thanks for letting me know! Happy comments always make my day! Enjoy!
Was wondering if I can use the canned butter crisco? This recipe looks great, going to use it for Thanksgiving pies without a test run. Wish me luck.
Hi Molly – Yes, you can use the canned Crisco for sure – I just say the sticks because they’re easier to measure. You can do it!! Let me know if you have any questions!
My Thanksgiving & Christmas pies were so good this year, your pie crusts made all the difference. Thanks so much for the recipe!
Tina, Can I leave out the sugar? Our family is not used to any kind of sweetness in the crust.
Hi Mary – You sure can leave it out! Take care!
Thanks Tina! This was my first time making a pie dough with butter and also a double crust. It came out perfect. Your video and directions were so easy to follow. The only issue I had was that it started to come together before I added the ice water. I’m guessing I kept the mixer running too long. But not really much of a problem. I just added the water and kept going. The dough seemed a bit wet, so I just used more flour on the board when I was doing the “folding.” I made a mince pie, and hubby loved it!
Hi, does anyone ever use an egg+water+vinegar
Hi Cassandra – I have tried other recipes here and there, but I always come back to this one. Works well for me!
Hi, does anyone ever use an egg+water+vinegar?
Also, I think that if you use salted butter, the tsp of salt should be left out
You can totally adjust the salt to your liking!
Tina: Every time I make your pie crust recipe in my food processor it seems to come out too soft and difficult to work with even after resting in the refrig.. Do I need to cut down on the water/vodka or use less butter?
Hi Steve – sorry I’m just responding now – ended up lost in the mix. The butter firms up once chilled so it wouldn’t be that – I would cut down on the water. I add water until it is still shaggy and when I press it in my hand it holds together. You can always spritz with a little water before rolling if too dry. Personally, I’d rather err on less water – then spritz it, cause you can’t take it away once it’s added.
Never could make pie crust like my mom’s, but this one works for me. My dad and hubs love it, so now it’s “mine”. At least my go to recipe. How do you increase the ingredients for a 10 inch deep dish pie?
Hi Cathy – Glad you’re enjoying the pie crust! I would combine the ingredients double recipe and a single recipe. You may end up with a little extra, but always fun to make some decorations with.
Here’s the LINK to the single recipe in case you can’t find.
Do you have a preference on which oven rack to bake pies? Towards the bottom, middle rack or towards the top?
Hi Donna – I prefer close to the bottom – I find it browns the bottom crust better and keeps the top crust from getting too dark. Hope that helps!
Thank you for sharing this wonderful video recipe on using,my free standing kitchen aid mixer for pie crust. It’s all I use for all my pie crust recipes.
This is the best pie crust ever! So flaky and very flavorful.Recipe is so easy to follow and the video extra helpful. Using the standing mixer helps to prevent overworking the dough. Thank you Tina for sharing.
So glad to hear Ruth! Happy Baking!
Just dipping my toes in the dough arena. Glad to see a standard paddle achieved the resulta you wanted. Perhaps overkill. But wondered what your thoughts are on a kitchenaid pastry beater (sst, burnished or coated) for a tilt head 4.5-5 qt? Thank you, and your videos are very thorough and emboldening to a nyophyte!
Love the pie crust, but where is the recipe for the cherry pie that was shown today on QVC? I thought Mary said it was on your website?? Thanks!!!
The best pie crust ever!
Why can’t you so-called bakers get with the program and start using weighed ingredients, instead of volumetric measures. It is far more precise and consistent.
Thanks for your kindly worded comment Steve. I do agree weighing is much more accurate and I have started to include at least the flour weights in new recipes.