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Pie Crust Recipe

pie-crust-recipe


Both of these pie crust recipes create perfect flaky pie crusts (easy to make too) for any homemade pie. 

The first recipe is a traditional shortening crust, while the second recipe uses butter. Either one is sure to be the base for your perfect pie.

Flaky Pie Crust

Makes 1 pie crust

Ingredients:

1  1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup solid vegetable shortening, cold
3 Tablespoons ice water

 

Directions:

1. Combine flour and salt in medium bowl, cut in shortening with a pastry blender until mixture is crumbly.

2. Sprinkle water, 1 Tablespoon at a time, over flour mixture, tossing lightly with a fork until mixture forms an even dough.

3. Form dough into ball and refrigerate, wrapped in plastic, for 1 hour.

4. Roll out pastry on a lightly floured surface into circle about 12 to 14 inches round.

5. Carefully fold in quarters, lift gently and unfold into 9-inch pie pan.

6. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under. Pinch edges to flute.

 

Try these with our great pie recipes from scratch.

 

Butter Pie Crust Recipe (without shortening)

Makes 2 single crusts

Ingredients:

2  3/4 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) plus 2 Tablespoons cold unsalted butter, cut into small pieces
1/2 cup ice water

 

Directions:

1. Combine flour and salt in medium bowl, cut in butter with a pastry blender until mixture is crumbly.

2. Sprinkle water, 1 Tablespoon at a time, over flour mixture, tossing lightly with a fork until mixture forms an even dough.

3. Divide dough in half; flatten and shape into disks, and wrap each in plastic. Refrigerate, wrapped in plastic, for 1 hour.

4. Roll out pastry on a lightly floured surface into circle about 12 to 14 inches round.

5. Carefully fold in quarters, lift gently and unfold into 9-inch pie pan.

6. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under. Pinch edges to flute.

 

 If you need to pre-bake either crust, follow these directions:

1. After placing dough into pie pan, freeze until firm, about 15 minutes.

2. Preheat oven to 350 degrees F.

3. Cut a large circle of parchment; fit into the pie shell, extending above edges. Fill the shell with pie weights or dried beans.

4. Bake pie shell 15 minutes at 350 degrees F. Remove weights and parchment; bake 10 to 15 minutes more until golden brown. Cool completely on a wire rack.

 

 

Try our great pie recipes!