I’ve spent quite some time trying to make the Perfect Pie Crust and this one is it!
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!
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!
Different Ways to Make Pie Crust:
- By hand
- With a pastry cutter
- Using a food processor
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.
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!
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.
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.
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.
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 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.
Perfect Pie Crust
- 2 1/2 cups all purpose flour
- 1/4 tsp salt
- 3 tbsp sugar
- 12 tbsp cold butter, cut into cubes
- 4 tbsp vegetable shortening, cut into cubes
- 1/4 cup to 1/2 cup ice cold water
- 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.
- 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.
- 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.
- 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.