1 piecrust (serving size: 10 servings)

This recipe makes a 9- or 10-inch crust that's much tastier than commercial pie dough.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and salt in a bowl; cut in butter and vegetable shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

Step 3

Press mixture gently into a 4-inch circle on plastic wrap; cover. Chill for 15 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 13-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.

Step 4

Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork; bake at 400° for 15 minutes. Cool on a wire rack.

Ratings & Reviews

rstarrlemaitre's Review

June 11, 2012
Wonderfully flaky and tender crust! Because of the sugar, it could almost stand alone as a shortbread cookie instead of a pie crust. Will be using for coconut cream pie and buttered-rum cream pie soon.

GayleR's Review

November 20, 2011
This rating is based on the process, not the product, since I haven't baked the pie yet. I really like the idea of a lighter pie crust that uses less shortening. But this crust was much more difficult to work with than my usual recipe. I made it as written and it didn't bind at all. After unsuccessfully rolling it the first time, I added another 2 Tablespoons of ice water and did salvage it. But I'll be trying a different recipe next time. Also, this crust is awfully sweet.