Who doesn’t love a good pie? For many, a homemade pie crust is a pie-in-the-sky dream. From failed recipes to inedible tough crusts (been there!) to messy countertops, people have their reasons for choosing to purchase a readymade version. But if you have 10 minutes, you can master this recipe.

The key I’ve learned is to not overwork it, not overwater it and not overbake it. Add enough water to just make the dough come together. Try to handle it as little as possible. Get to know your oven and adjust the temperature and placement of the oven racks as needed.

Coming from a line of “pie-masters”, it was a little intimidating setting my creation next to the two legend’s perfected works. Thankfully, Grandma patiently shared her recipe and Mom explained her techniques as I navigated this pastry adventure. Many burned, tough, dry experiments later, a winner was found, and this recipe was inducted into my go-to hall of fame (aka: messy recipe binder).

This simple pie crust can be used for sweet or savory pies. Leave out the sugar if you use it for savory dishes such as chicken pot pie. Swap out the shortening for butter, using the same proportions, if that’s your preference. Try it with my Apple Pie recipe or one of your favorites. Enjoy!

Pie Crust

This pie crust recipe uses butter and shortening for a flavorful, flaky crust.

5 from 1 vote

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Ingredients

  

• 2 cups all-purpose flour plus extra for the counter top
• 8 tbsp chilled, cubed butter preferably unsalted butter
• 8 tbsp butter flavored shortening, chilled I use Crisco
• 1/2 tsp salt reduce salt to 1/4 tsp if using salted butter
• 2 tbsp sugar, separated omit if making a savory dish
• 4-6 tsp chilled water

Instructions

 

• Using a pastry cutter or food processor, combine flour, butter, shortening, salt and 1 tbsp of sugar.
• If using a processor, pulse about 6-8 times. Then add the flour mix to a medium sized bowl.
• If using a pastry cutter, cut the butter and shortening in until they're about pea-sized chunks.
• Add the water, tsp at a time, trying to evenly distribute. Using a fork, gently mix the water in, scraping from the bottom and sides of the bowl. You want just enough water that the dough comes together and forms a ball. Add more or less, depending on what you need. Try not to add too much water, but if you do, add a little more flour.
• Divide the ball of dough into two pieces, making one half just slightly larger than the other. The larger half will be for the bottom crust.
• Optional: wrap dough pieces in plastic wrap and refrigerate for about 30 minutes or until easier to handle. This is a great option in the summer time when the kitchen is warm and/or humid.
• Lightly flour a clean workspace to roll out dough. Rub a little flour on rolling pin as well. Using even, gentle pressure, roll out the first (bottom) piece of dough. Using your pie plate as a guide, roll the dough out so that it is about 2 inches wider than the bottom of the plate. You can do less, maybe an inch, for a shallower pie plate.
• Tip: Every couple of rolls, turn your dough and add extra flour to the bottom and/or top, if its needed. This keeps the dough from sticking to the workspace.
• Using a bench scraper or spatula, gently loosen the dough from the counter. My favorite way of transferring the dough from the workspace to the pie plate is by folding the rolled dough over itself, to create a half circle. Then fold it again in half. It makes the dough easier to transfer, without worry of ripping or tearing.
• Line up the folded pie crust in the pie plate, then unfold to fit. Gently press the dough into the bottom of the plate. You'll want about an inch of overhang, trim anything excess.
• For a single crust pie, fold the excess under itself and gently press to adhere, to create the top trim. Crimp in whatever fashion you'd like. Wrap in plastic wrap and refrigerate while the filling is prepared.
• For a double crust, leave as is. Wrap in plastic wrap and refrigerate while the filling is prepared.
• For a double crust, follow the same steps to roll out to remaining (top), but only roll out the dough to the size of the pie plate. Transfer to a floured baking sheet or dinner plate, cover with plastic wrap and refrigerate until needed.
• Once filling is prepared, preheat oven to 425F and remove both crusts (if using) from the fridge. Double crust: Add filling, fold the excess under itself and gently press to adhere, then place top crust on, using water to seal the two crusts together. Crimp in whatever design you prefer. Cut slits in the top using a very sharp knife or kitchen razor. Sprinkle with remaining 1 tbsp sugar.

  Single Crust: Add filling and bake.
• Start at 425F for 15-20 minutes, then reduce to 350F and bake for as long as the recipe calls for. If the crust begins to brown too quickly, cover loosely with aluminum foil.

Keyword pie, pie crust