The Perfect Single Pie Crust Recipe

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Butter-flavored shortening also works well in this basic recipe.

pastry crust in pie plate
Photo:

Brie Goldman. Food Styling: Holly Dreesman. Prop Styling: Gabe Greco

Total Time:
15 mins
Servings:
8

You can never go wrong with a buttery, flaky piecrust—especially one that's homemade! Don't be intimidated by making your own piecrust! In just a few steps you can learn how to make flaky piecrust that will melt in your mouth and be far more popular than any store-bought crust. Follow along with our flaky piecrust recipe, then choose your own filling to make a delicious homemade pie.

How to Make Pie Crust in a Food Processor

Prepare the recipe as written, except place steel blade in food processor bowl. Add flour, shortening, butter, and salt. Cover and process with on/off turns until most of mixture resembles cornmeal, but a few larger pieces remain. With food processor running, quickly add 3 tablespoons water through feed tube. Stop processor as soon as all water is added; scrape down sides. Process with 2 on/off turns (mixture may not all be moistened). Remove dough from bowl; shape into a ball.

How to Make a Baked Pastry Shell

Prepare the pie crust, except generously prick bottom and sides of pastry in pie plate with a fork. Prick all around where bottom and sides meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.

Make-Ahead Pie Crust Recipe

Prepare and bake the single pie crust. Cool pastry shell. Wrap in foil and place in freezer container or bag. Seal, label, and freeze up to 1 month. Thaw overnight before using.

Ingredients

  • 1 ½ cup all-purpose flour

  • ½ teaspoon salt

  • ¼ cup shortening

  • 1/4 cup butter

  • ¼ - ⅓ cup cold water

Directions

  1. using pastry cutter to mix in butter

    Brie Goldman

    In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size.

  2. pastry dough ball in glass bowl

    Brie Goldman

    Sprinkle 1 tablespoon of the water over part of the mixture; toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until the mixture begins to come together. Gather dough into a ball and knead gently until it holds together.

  3. measuring pastry crust

    Brie Goldman

    On a lightly floured surface, use your hands to slightly flatten dough. Use light, even strokes to roll dough from center to edges into a 12-inch circle.

    Test Kitchen Tip: If dough sticks to the rolling pin or work surface, sprinkle it with additional flour. 

  4. pastry for single crust in pie plate

    Brie Goldman

    Fold pastry into fourths and transfer to a 9-inch pie plate. Unfold and ease pastry into pie plate without stretching it. Center the pastry so an even amount is hanging over all sides. Lightly press the pastry over the bottom and sides of the pie plate.

  5. trimming pastry crust in pie plate

    Brie Goldman

    Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in individual recipes. Makes 8 servings.

    Test Kitchen Tip: To create a pretty fluted edge, place a finger against the inside edge of the pastry. Using the thumb and index finger of your other hand, press the pastry around your finger.

Nutrition Facts (per serving)

194 Calories
12g Fat
18g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 193.8
% Daily Value *
Total Fat 12.4g 16%
Saturated Fat 6.3g 31%
Cholesterol 18.8mg 6%
Sodium 178.4mg 8%
Total Carbohydrate 17.9g 7%
Dietary Fiber 0.6g 2%
Total Sugars 0.1g
Protein 2.5g 5%
Vitamin D 0mcg 0%
Vitamin C 0mg 0%
Calcium 5.4mg 0%
Iron 1.1mg 6%
Potassium 26.8mg 1%
Fatty acids, total trans 0.2g
Vitamin D 0IU
Alanine 0.1g
Arginine 0.1g
Ash 0.6g
Aspartic acid 0.1g
Caffeine 0mg
Carotene, alpha 0mcg
Choline, total 5.4mg
Copper, Cu 0mg
Cystine 0.1g
Energy 811kJ
Fluoride, F 2.1mcg
Folate, total 43.1mcg
Glutamic acid 0.8g
Glycine 0.1g
Histidine 0.1g
Isoleucine 0.1g
Leucine 0.2g
Lysine 0.1g
Methionine 0g
Magnesium, Mg 5.3mg
Manganese, Mn 0.2mg
Niacin 1.4mg
Phosphorus, P 27mg
Pantothenic acid 0.1mg
Phenylalanine 0.1g
Phytosterols 0.8mg
Proline 0.3g
Retinol 47.6mcg
Selenium, Se 8mcg
Serine 0.1g
Theobromine 0mg
Threonine 0.1g
Vitamin E (alpha-tocopherol) 0.2mg
Tryptophan 0g
Tyrosine 0.1g
Valine 0.1g
Vitamin A, IU 177.3IU
Vitamin A, RAE 48.5mcg
Vitamin B-12 0mcg
Vitamin B-6 0mg
Vitamin K (phylloquinone) 1.9mcg
Water 6.6g
Zinc, Zn 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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