Perfect Pie Crust

Name: Perfect Pie Crust
Prep time: 30 min
Total time: 1 h
Yield: 2 serving(s)
Ingredients: 3 c. all-purpose flour, plus more for dusting; 1 tsp. kosher salt; 3/4 c. cold vegetable shortening, cut into pieces; 3/4 c. (1 1/2 sticks) cold salted butter, cut into pieces; 1 large egg; 4 tbsp. ice water, plus more as needed; 1 tbsp. distilled white vinegar

Ree's foolproof butter-and-shortening crust bakes up tender and flaky every single time.

By Ree DrummondUpdated: Nov 18, 2025

7 Ratings

Jump to recipe

Yields:

2 serving(s)

Prep Time:

30 mins

Total Time:

1 hr

the pioneer woman's perfect pie crust recipe

Will Dickey

Pie-baking season is upon us, and I have a little secret to share.

For years, I swore by an all-shortening pie crust, which I considered the perfect pie crust. It was flaky and extremely delicious. But here's the thing: I love butter. Butter is one of my major food groups. Over time, I started making pie crusts with butter and shortening, and I never looked back.

So, here it is—my new version of the perfect pie crust. It’s the best of both worlds: flavorful butter meets flaky, forgiving shortening.

Butter adds that unmistakable rich and, well, buttery flavor, and those beautiful, flaky layers every pie crust should have. Shortening, on the other hand, keeps the dough tender and so easy to roll out—even if it’s straight from the fridge! Together, they’re a match made in pie heaven.

Try it for your Thanksgiving pies this year—pumpkin, pecan, apple, or whatever makes your heart happy—and let me know what you think! This crust works beautifully for any pie recipe that calls for an unbaked crust.

What makes this pie crust perfect?

It's all about the combination of butter and shortening. The butter gives this crust its rich flavor and those gorgeous flaky layers, while the shortening makes it tender, sturdy, and easy to roll out. Together, they create the perfect pie crust—golden, buttery, and crisp every time. It’s foolproof, flexible, and works beautifully for any kind of pie, sweet or savory.

What is pie crust made of?

This perfect pie crust is made with flour, salt, butter, and shortening. But what makes this version special is a splash of vinegar, which gently tamps down the gluten so the crust doesn't get tough. The addition of an egg gives the dough a little richness and helps it hold together when you roll it out. The result is a crust with the best of both worlds: great flavor and flaky layers from the butter, and a soft, easy-to-handle texture from the shortening.

What's the trick to making a good pie crust?

The secret to a perfect, flaky pie crust is keeping everything cold—especially the butter and shortening. When the fats stay cold, the butter and shortening pieces remain solid as you mix the dough. For extra insurance, I chill the dough in the freezer for 30 minutes before rolling it out; this helps the fats firm up even more. Then, as the crust bakes, those tiny bits of cold fat melt and release steam, creating beautiful, flaky layers. Chilling the dough also gives the gluten time to relax, so the dough is easier to roll out and the crust is less likely to shrink in the oven.

How long can you keep unbaked pie crust in the refrigerator?

Unbaked pie dough will keep fresh in a zip-top bag in the refrigerator for up to two days.

Can you freeze unbaked pie crust?

Pie dough is a great holiday staple to keep on hand in the freezer. It can be stored in a zip-top bag for up to three months. To thaw, transfer the dough to the refrigerator for about 4 hours or let it sit at room temperature for about 1 hour before rolling it out. I like to stow a few rounds of pie dough in my freezer several weeks or months ahead of Thanksgiving and Christmas, so I’m already one step ahead when pie season hits. It's an easy way to get a head start on holiday baking!

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Ingredients

3 cups all-purpose flour, plus more for dusting
1 tsp. kosher salt
3/4 cup cold vegetable shortening, cut into pieces
3/4 cup (1 1/2 sticks) cold salted butter, cut into pieces
1 large egg
4 Tbsp. ice water, plus more as needed
1 Tbsp. distilled white vinegar

Directions

1. Step 1In a large bowl, mix together the flour and salt. Add the shortening and butter. With a pastry cutter or your fingers, work the shortening and butter into the flour until the mixture resembles coarse crumbs, 3 to 4 minutes.
2. Step 2In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the ice water and vinegar. Stir gently until just combined and the dough holds together when pinched. If the dough does not hold together when pinched, add more water, 1 teaspoon at a time.
3. Step 3Divide the dough into 2 equal pieces. Form them into balls, then place each ball in a 1-gallon zip-top plastic bag (do not seal). Using a rolling pin, slightly flatten each ball of dough into a disk (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until firm, about 30 minutes.
4. Step 4When you are ready to use the dough to make a crust, remove from the freezer. On a generously floured surface, roll out the dough with a rolling pin, starting at the center and working your way out. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If the dough sticks to the countertop, use a metal spatula or bench scraper to gently loosen and flip it, adding more flour to the surface and dough as needed. Continue rolling until the dough is approximately 2 inches larger than your pie plate.
5. Step 5To transfer the dough, loosen it again with a spatula and lift the pie crust into a 9-inch pie plate (or you can roll the pastry over the rolling pin, lift it onto the pie plate, and unroll it). Lift the edges of the dough gently and allow the dough to settle naturally into the plate, fitting snugly along the bottom and sides without pressing or stretching (to avoid shrinking during baking). Trim any excess dough, leaving an overhang of about 1 inch. Go around the pie plate, pinching and tucking the dough under itself to create a clean edge.
6. Step 6If you are making a single-crust pie, crimp or flute the edges as desired, using a fork or your fingers. The crust is now ready to be par-baked or filled, as your recipe specifies. If you are making a double-crust pie, roll out the remaining dough and use it to top your filling.

Tip: Pie dough will keep in a zip-top plastic bag in the refrigerator for up to 2 days or in the freezer for up to 3 months. If the dough is frozen for less than 1 hour, it can be rolled out immediately. If it is frozen for 4 hours, let it rest at room temperature for 15 minutes before rolling. Dough that has been frozen solid can be thawed in the refrigerator for 4 hours or at room temperature for 1 hour before rolling.