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Perfect Pie Crust

by Laura

It is November now and we are getting closer to my favorite holiday – Thanksgiving! I always share some sort of recipes for Thanksgiving in November and this year I decided to do a weeks worth of pie recipes. To begin, we are starting off with a staple you will all need – how to make the perfect pie crust.

I use to be afraid of pie crust. I don’t know why. It was just one of those things that you need to do in order to feel comfortable and get good at it.

I went to an event years ago where Crisco helped us make a pie crust, after that, I had my confidence to give it a try at home. Since then, I have decided that I like a pie crust with both Crisco and butter in it! So that is what I am sharing with you today! The perfect pie crust to use for all of your pies!

Perfect Pie Crust Picture

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Perfect Pie Crust | realmomkitchen.com

Perfect Pie Crust


  • 2 1/2 cups flour
  • 1/2 cup cold butter
  • 1/2 cup cold shortening
  • pinch of salt
  • ice cold water, a tsp at a time


  1. In the bowl of a food processor, add the flour, butter, shortening, and salt. Pulse until these are pea sized chunks. (If you don’t have a food processor, you can do this the old fashioned way with pastry cutter or to knives. I prefer the food processor)
  2. With the food processor running, pour ice water into the bowl just until the dough just starts to get noticeably crumbly. Don’t wait until it is a big ball or it will be way too wet. (If doing this without a food processor add water and mix by hand until the dough forms a ball.)
  3. Remove from food processor and form dough into a ball by hand. If need and a little more water.
  4. Divide dough in half. Place 1/2 of the dough on a pie mat or in between 2 pieces of waxed paper. Roll out into a 9 inch circle.
  5. Place crust in your pie pan and crimp edges. Repeat with other crust. Place crust in freezer for 30 minutes before baking.
  6. Cover edges of crust with foil. Bake at 400 degrees for 10-12 minutes. Then remove foil from edges and bake for 15 minutes or until golden. Make two 9 inch pie crusts.
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Recipe adapted from Your Home Based Mom.

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1 comment

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