This Homemade Pie Crust Recipe is buttery laky and my tried and true favorite.Today I’m sharing all my expensive tips and tricks to show you how easy making pie crust from scratch can be.perfect for salted,sweet or savory pies It’s easy to make.Today I’m going to teach you everything you need to know about making the perfect flaky pie crust. This is the one and only pie crust recipe I use. It’s been passed down through generations. Stands the test of time. Old-fashioned, yet never out of style. Wins my heart every single time.and i will show you how to prepare pie crust
My pie crust works perfectly with savory or sweet pies (so this is really the only recipe you’ll need), is made using both butter and shortening, and is so easy to make! I tell you exactly how to make it, give you tips to make it super simple and fail-proof, and have a video so you can see exactly how I make it! You’ll be baking pie crusts in no time!
The Perfect Pie Crust
Growing up, I watched my Mother and Grandmother make pie crusts as if it were the easiest thing in the world. They explained it all to me when I was older and ready to bake my own pies – and it was as easy as they made it look! I’m sharing that simple, fail-proof method with you in this recipe.
To Use Butter or Shortening or Lard?
Basically, the debate exists on whether to use butter, shortening, lard or some combination for the flakiest, best-tasting pie crust. I like a shortening for pie crusts. The shortening helps it to be super flaky, tender and sturdy, and gives it the delicious buttery flavor. so the results in a delicious, flaky, yet perfectly sturdy crust that works for even heavier pie fillings.
Can You Use All Butter in the Crust?
Yes, you certainly can if you either can’t find shortening or prefer not to use it. While I find that the combination of equal parts butter and shortening to make the best crust as I described, you can use 1/2 cup of butter, plus a bit more to butter your pie dish.
What’s the Best Way to Blend the Dough?
Some folks swear by using a food processor, others use a pastry blender, while my Grandmother only used two forks. I have used all methods, but most of the time to make my crusts quickly I grab my pastry blender. It’s so easy – either of these methods you prefer works just great!
Does the Butter Need to Be Cold?
Absolutely make sure that the butter is cold or even frozen. Cold fats in your dough are a must. It helps the crust to be flaky, tender and so delicious when the bits of cold butter and shortening melt in the hot oven as the crust bakes. If butter and shortening are too warm in the crust before baking, it can result in a hard, greasy and even crumbly pie crust. Some people freeze all of the ingredients before mixing the dough.
Time Tested and Easy Pie Crust
I’ve tested this perfect pie crust recipe so many times over the years and know this recipe works with most pie fillings and can be made by hand fairly quickly. It always provides a flaky crust with lots of flavor that is sturdy enough for heavy pie fillings. In other words, this is the perfect pie crust and the only recipe you’ll ever really need.
Here’s how I make it.
SINGLE AND DOUBLE FLAKY PIE CRUST !!
SINGLE PIE CRUST INGREDIENTS :
- 1 1/3 C. all-purpose flour try to choose the high quality flour
- 1/2 tsp. salt
- 1/2 C. cold Crisco® All-Vegetable Shortening you can choose other Shortening but for me Crisco still the best
- 3 to 5 tbsps. ice cold water
DOUBLE PIE CRUST INGREDIENTS :
- 2 C. all-purpose flour
- 3/4 tsp. salt
- 3/4 C. cold Crisco® All-Vegetable Shortening you can choose other Shortening but for me Crisco still the best
- 4 to 8 tbsps. ice cold water
DEEP DISH DOUBLE PIE CRUST INGREDIENTS :
- 2 2/3 C. all-purpose flour
- 1 tsp. salt
- 1 C. cold Crisco® All-Vegetable Shortening you can choose other Shortening but for me Crisco still the best... i prefere it
- 6 to 10 tbsps. ice cold water
- STIR flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 Tbsp. at a time, stirring with fork just until dough holds together and forms a smooth ball.
- SHAPE dough into a ball for single pie crust. Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill 30 minutes or up to 2 days.
- ROLL dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.
- For SINGLE-CRUST pie, fold edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use.
- For DOUBLE-CRUST pie, roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Place dough over filled pie crust. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal. Flute edges as desired. Cut several 1/2-inch slits in top crust to vent steam. Bake according to specific recipe directions.
- HEAT oven to 425°F. Thoroughly prick bottom and sides of unbaked pie crust with fork. Bake on lowest rack in oven 15 minutes or until golden brown. Cool completely on wire rack before filling.
- Be sure to cover with a pie shield or foil strips while baking (at least for the first part, anyway). Nothing worse than a crunchy, overdone crust!
- Salt: I use and strongly recommend regular table salt. If using kosher salt, use 1 and 1/2 teaspoons.
- Not only should the butter be cold, the water that you use should also be cold…actually ICE WATER is best! I measure out my water for the recipe and pop in a few ice cubes to make sure it’s as cold as possible.