Award Winning Master Pie Crust

Award Winning Master Pie Crust

There's a reason this crust earned a compliment from an Austrian pastry chef — and it comes down to a little delicious science.

Shortening for the body. Butter for the flavor. Together, an unfair advantage.

The secret to this crust is a partnership between two fats. The shortening builds the body — that sturdy, flaky structure that holds a slice together when it leaves the pan. The butter brings the texture and the flavor — the part that makes someone close their eyes for a second after the first bite. Either one alone is fine. Together? They're an unfair advantage.

After the judging at the $25,000 Apple Pie contest, one of the judges — an Austrian pastry chef — walked over to me and said:

“

The pie was excellent. But the crust was incredible. Very nice work.

— Austrian pastry chef · contest judges' table

I took that kind gesture to the bank, too. The cash prize was nice. The compliment was better.

Obviously, this crust isn't only for the $25,000 apple pie. Use it for any pie that crosses your kitchen — single crust or two-crust, savory or sweet. Pot pies, pumpkin, peach, lemon meringue. Whatever's in season. Whatever you're craving.

Tools That Help

Two small upgrades that quietly raise the whole game.

Links below are Amazon affiliate links. We earn a small commission if you buy through them — at no extra cost to you.

Nordic Ware Pie Pan

9-inch classic

A good pie deserves a good pan. The Nordic Ware Naturals is heavyweight aluminum — heats evenly, releases cleanly, and lasts a couple of decades without fuss.

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Microplane Coarse Grater

The frozen-butter trick

The shortcut to a flakier crust: grate frozen butter straight into your flour. A coarse Microplane gives you exactly the right size shards — and a quick workout for your arm. Worth both.

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Make the Pie That Won

The crust from this story belongs to a $25,000 apple pie. The recipe — every step of it — is yours.

Read the Recipe

Master Pie Crust

By Clean Slate Farm/Dave Lenweaver
Prep time: 20 minutes
Cook time: 55-60 minutes
Servings: 10

Ingredients

  • 2 ½ cups all-purpose flour
  • ½ cup vegetable shortening, chilled
  • 9 tablespoons butter, chilled
  • 1 tablespoon sugar
  • ½ cup ice water

Instructions

Cube butter into 1/4 or 3/8 inch pieces. Place in small bowl and refrigerate.

Measure one 1/2 cup of vegetable shortening and refrigerate.

Mix salt in ice water and keep chilled in refrigerator.

In a food processor, combine flour and sugar. Pulse two or three times to mix well.

Add butter to the processor and pulse several times. Add shortening in small pieces and pulse until the mixture looks coarse and pale yellow.

Place mixture into a large bowl and add three tablespoons of ice water. Knead the dough and water mixture until a loose ball forms. Add water one tablespoon at a time until mixture comes together. Be careful not to over-knead as this will make a less flaky crust.

Form pastry into a ball with your hands and divide into two pieces, one slightly larger than the other. Press into small disks on a sheet of wax paper and refrigerate for at least 30 minutes.

Roll disks out on floured wax paper until the pastry is about 12 inches round and about 1/8 inch thick. Transfer to pie pan. Fill with fruit and add top crust. Cut vents to allow steam to escape.

Notes

Keep the butter and shortening chilled prior to mixing. Chill the dough but don't over do it, 1/2 hour should be fine.

Referenced products

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