Perfect Pie Crust

This is the Perfect Pie Crust recipe! Easy to work with, quick to make, tastes flakey and doesn't fall apart!

I’ve spent quite some time trying to make the Perfect Pie Crust and this one is it!

This is the Perfect Pie Crust recipe! Easy to work with, quick to make, tastes flakey and doesn't fall apart!

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So what constitutes a really delicious pie crust? I suppose it’s matter of opinion, but to me, I like one that’s flakey, buttery and of course – easy to make!

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Here’s a short video I made to show you how easy it is to make!

The Perfect Pie Crust Recipe

Pie crust is actually really easy to make, and also fairly inexpensive.

But there are a few key things to keep in mind when making your own crust, and I’m going to share them with you!

This is the Perfect Pie Crust recipe! Easy to work with, quick to make, tastes flakey and doesn't fall apart!

Different Ways to Make Pie Crust:

My preferred method is with a food processor. I like this method because you’re working with butter, and the more you handle the butter/dough, the less flakey the final results will be.

This is the Perfect Pie Crust recipe! Easy to work with, quick to make, tastes flakey and doesn't fall apart!

Once you’ve combined your butter and flour to make a course, sand-like mixture you’re going to add some ice cold water into the mix.

Again, you’re trying to keep things nice and chilled, which will give you that nice and flakey crust!

This is the Perfect Pie Crust recipe! Easy to work with, quick to make, tastes flakey and doesn't fall apart!

The amount of water needed may vary based on your surrounding climate.

It’s best to start out with just 1/4 cup and add more if needed.

This is the Perfect Pie Crust recipe! Easy to work with, quick to make, tastes flakey and doesn't fall apart!

What Should My Pie Dough Look Like When It’s Ready?

  • If you’re using the food processor, the dough comes together in a matter of seconds! Swoon!
  • If you’re cutting the dough by hand or with a pastry cutter, it could take a few minutes to get the dough to the right consistency.
  • You’re looking for a soft play-doh texture.

This is the Perfect Pie Crust recipe! Easy to work with, quick to make, tastes flakey and doesn't fall apart!

Place your dough on a lightly floured surface and quickly form it into a ball.

Separate the ball into two equal parts and then shape those balls into flat discs.

This is the Perfect Pie Crust recipe! Easy to work with, quick to make, tastes flakey and doesn't fall apart!

Wrap your discs in plastic wrap and then place in the fridge for at least 30 minutes to chill and firm up a bit.

If you’re using your dough right after that 30 minutes you’re good to start rolling. If you’re saving your dough for a later time, you’ll want to just make sure you let your dough sit on the counter for about 10-15 minutes before rolling it out.

How To Bake Pie Crust:

  • When you’re ready to make your pie pull out the dough and let it rest for 10-15 minutes at room temperature before placing on a lightly floured surface.
  • Roll out to a thin sheet about 12 inches in diameter.
  • Carefully place the dough into a 9 inch pie pan.
  • Bake according to the recipe’s instructions.

This is the Perfect Pie Crust recipe! Easy to work with, quick to make, tastes flakey and doesn't fall apart!

This recipe calls for mostly butter with the addition of a few tablespoons of shortening. I have an ALL BUTTER recipe as well, that works just as great.

Personally, between the two, I find that the added shortening helps with that flakey crust just a little more.

How to Prevent Soggy Bottom Pie Crust:

  • Lightly prick the bottom of the pie crust with a fork, line with foil or parchment paper and fill with dried beans, uncooked rice or pie weights.
  • Bake the pie crust at 425 degrees F. for just 10 to 15 minutes, until the dough looks more set, not shiny or too much browning. It’ll have more of a matte finish to it.
  • For fruit filled pies that will be baked – beat an egg white and lightly brush the pie crust after it’s been par-baked and then pop it back in the oven (without foil or parchment), for just a minute or two until the egg whites have set.

This is the Perfect Pie Crust recipe! Easy to work with, quick to make, tastes flakey and doesn't fall apart!

This pie dough is perfect for Pumpkin Pie, Raspberry Pie or even making Mini Shepherd’s Pot Pies!

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Perfect Pie Crust

This is the Perfect Pie Crust recipe! Easy to work with, quick to make, tastes flakey and doesn't fall apart!

This is the Perfect Pie Crust Recipe for flakey pie crust every time!

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: makes 2 pie crusts

Ingredients

  • 2 1/2 cups all purpose flour
  • 1/4 tsp salt
  • 3 tbsp sugar
  • 12 tbsp cold [Challenge Butterhttps://challengedairy.com/butter], cut into cubes
  • 4 tbsp vegetable shortening, cut into cubes
  • 1/4 cup to 1/2 cup ice cold water

Instructions

  1. Combine the flour, salt, sugar, butter and shortening in the bowl of your food processor and pulse several times until the mixture resembles coarse sand. *Alternatively, you can use a pastry cutter to combine the ingredients in a large bowl.
  2. Add 1/4 cup of cold water to the food processor or bowl and mix until the mixture starts to form a dough. Add more water if needed. I find that 1/4 cup plus 2 tbsp is the perfect amount for me.
  3. Turn the dough out onto a lightly floured surface and quickly shape into a large ball. Divide the ball in two, and shape each dough ball into a small flat disc, about the size of your palm. *Work quickly with the dough, as warm hands will melt the butter and not give as flakey of a crust as desired.
  4. Wrap the discs with plastic wrap and refrigerate for at least 30 minutes and then use. *If using the dough at a later time, let it sit on the counter for at least 10-15 minutes before rolling out on a lightly floured surface.

Nutrition

  • Serving Size: 8

This is the Perfect Pie Crust recipe! Easy to work with, quick to make, tastes flakey and doesn't fall apart!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
36 Responses
  1. Pam Webb
    Always have trouble with soggy bottoms especially when cooking something wet like Apple pie. What can I do? Did an open Apple and custard tart this weekend - very soggy bottom. Please help, Pam
    1. A great way to prevent getting that soggy bottom is to par-bake the crust. Lightly prick the bottom of the pie crust with a fork, line with foil or parchment paper and fill with dried beans or rice. Bake the pie crust at 425 degrees F. for just 10 to 15 minutes, until the dough looks more set, not shiny or too much browning. It'll have more of a matte finish to it. For fruit filled pies I would beat an egg white and lightly brush the pie crust after it's been par-baked and then pop it back in the oven (without foil or parchment), for just a minute or two until the egg whites have set. That should help your pie from getting too soggy on the bottom. :) Hope that helps!
  2. Michelle
    I️ just made this and am refrigerating it until I️ make my pie tomorrow- I️ used salted butter by mistake, and still added the 1/4 tsp salt- should I️ remake it tonight with unsalted butter?
    1. I actually love to use salted butter in mine, I think you should be fine! If you want to pinch a tiny piece of the dough off and give it a taste you can check to see if it's too salty for you.
      1. Barbara ruby
        It is one recipe for 2 crusts - a bottom crust & a top crust. If the pie recipe you are using only needs a bottom crust then you have another crust for another (single) crust recipe.
  3. Craig
    Hi Shawn, I liked your website so much I subscribed. Since you were kind enough to share your recipes, I always like to give back, so I thought I would share with you what I learned from an Executive Chef. He learned this in culinary school. The pie dough for top and bottom crust have the exact same ingredients in the exact same amounts, the only difference is when they mix the dough for the top crust they leave the butter in small pea size pieces in the dough, he said the butter melts at a different rate then when it is completely mixed in the dough and this is how chefs are taught how to make flaky pie crust. Thank you for sharing!
  4. Sarah
    Thank you so much for this recipe and your tips!!! I have NEVER been able to make/roll out a successful pie crust, but I did it perfectly just now with your recipe! I'm definitely sharing this on my FB page.
  5. Dagmar Rheinheimer
    I don't Ike to use veg. shorting hydrogenated oils ,! I use homegrow lard. What else could one use ? I have seen ecipies with us butter!
    1. Alison
      I would think unsalted since there is salt in the recipe. Using salted butter might make the crust to salty (mine have been in the past until I stopped doing it). Hope that helps!

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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