Classic Single-Crust Pie Dough

There’s something truly magical about the perfect pie crust—the flaky, buttery foundation that cradles your favorite fillings and turns a simple dessert into a timeless classic. Whether you’re a seasoned baker or just starting out, mastering a classic single-crust pie dough is the key to homemade pies that impress every time. Today, I’m sharing my go-to recipe that’s easy to make, forgiving to work with, and delivers that golden, tender crust every pie lover dreams of. Let’s roll up our sleeves and bake a pie crust that’s as comforting as it is delicious!

Serves: One 6-inch pie or 2 pot pies

Ingredients

• 1 cup (5 ounces) all-purpose flour

• 1 teaspoon sugar

• ½ teaspoon salt

• 2 tablespoons vegetable shortening, cut into ½ inch pieces and chilled

• 4 tablespoons unsalted butter, cut into ¼ inch pieces and chilled

• 3-5 tablespoons ice water

Instructions

1. Process flour, sugar, and salt in food processor until combined, about 5 seconds. Scatter shortening over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter over top and pulse until mixture resembles coarse crumbs, about 10 pulses.

2. Transfer mixture to bowl. Sprinkle 3 tablespoons ice water over mixture. Using rubber spatula, stir and press dough until it sticks together. If dough does not come together, stir in remaining water, 1 tablespoon at a time, until it does.

3. Form dough into 3-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.

4. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 2 months. If frozen, let dough thaw completely on counter before rolling.)

Notes:

• It’s best to prep the vegetable shortening and butter the night before or morning of making your dough.