Jen's Killer Pie Crust

Jen's Killer Pie Crust

Made  times
jennifermo 10

"Butter and shortening give this pie crust a fantastic texture; using a food processor makes preparation easy as pie!"
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2 h 10 m servings 420 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 414 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Pour flour, sugar, and salt together in a food processor and pulse to combine.
  2. Sprinkle shortening chunks over the flour mixture. Pulse in the food processor until mixture has a sandy texture, 3 to 5 one-second pulses.
  3. Scatter butter pieces over the top of the flour mixture. Pulse in the food processor until butter is the size of small peas, 10 to 15 one-second pulses.
  4. Sprinkle water over the top of the butter-flour mixture. Pulse until mixture just starts to come together, adding water 1 tablespoon at a time if necessary. Turn dough out into a bowl. Gently squeeze dough together with your hands to form a ball; the dough should hold together but also still be slightly crumbly. Divide dough into two balls and wrap with plastic wrap. Use a rolling pin to flatten the ball into a disc. Refrigerate until well chilled, at least 2 hours.



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