Barefoot Contessa's Perfect Pie Crust

Recipe by Juenessa
READY IN: 20mins




  • Dice the butter and return it to the refrigerator while you prepare the flour mixture.
  • Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
  • Add the butter and shortening.
  • Pulse 8 to 12 times, until the butter is the size of peas.
  • With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
  • Dump out on a floured board and roll into a ball.
  • Wrap in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough in half.
  • Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
  • Fold the dough in half, place in a pie pan, and unfold to fit the pan.
  • Repeat with the top crust.
  • **Ina Garten prefers to use Crisco shortening, that has been stored in the refrigerator.
  • ***Cook time does not include 30 minute refrigeration time.